1095 cro-van?

[tuhonbill]

1095 cro-van vs plain 1095

As you know, Ka-Bar uses a version of 1095 steel in its Becker line called 1095 cro-van. This is 1095 with the addition of chromium and vanadium. In theory, this should give the cro-van version a step up when it comes to wear resistance and edge holding (see Talmadge's article http://zknives.com/knives/articles/knifesteelfaq.shtml), yet owners of Esee knives rave about their edge holding ability. Owners of Ka-Bar/Becker knives seem to prize their knives just as highly (I know I love my BK-2).

Has anyone here done a hands on, apples to apples comparison between similar products made by the two companies, ie between a Becker BK-11 and an Esee Izula or a BK-2 and an Esee RC-5 SERE. I'm most interested in hearing how the two slightly different steels compared in ease of sharpening, the ability to take a fine edge and then holding that edge in day to day use.

Thanks,
Bill McGrath
PS You can see my video praising the BK-2 here:
http://www.youtube.com/watch?v=WUYnyaWq4aQ

 

[otis williams]

http://www.bladeforums.com/forums/showthread.php?t=732966

here is a recent thread on the subject.

:thumbup:

 

[killa_concept]

I'd say that the difference it makes over standard 1095 is probably very minute when it comes to edge retention - which is significantly more dependent on the heat treat process. I will say however, that the added chromium seems to help it a good deal with food prep... I've used my convexed BK-2 to cut up lemons and the acid spots take a good deal longer to form than it does on my butcher knife (made of 1095)