Am I a steel snob?

S

Sharps77

Joined
Oct 17, 2018
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While I may have numerous knives of various construction and steel types, I catch myself gravitating toward the higher end powdered "super steels". To many times, as of late, I see a knife that I am instantly attracted to and feel as though life will end if I don't possess said knife. Then, as I research the knife, I find that it is 440c or 14n28 for example, and I immediately get turned off. Now I know that these steels can, will, and have served many for previous years and for many years to come. Hell, one of my favorite knives is made from O1. So why has my preference become somewhat grandiose? I am fairly certain that I could never use 3V (without trying) to point of failure, so why should it matter, right? I'm not sure that it does, but that's just the way my mind has been working lately. I'm sure that I am not the only person experiencing this, am I?
 
You might be the only one. ;)

There's nothing wrong with favouring the newer steels, but there's also nothing wrong with the good old tried and true! Don't let the older steels ruin a great knife for you, or you might become an elitist!:eek:

IBTL! :D
 
You are a steel snob, but you can get better. ;)

Things to remember
A. This is a hobby and if it's not hurting you or others there's no wrong way to do it. So if chasing CTS-S90204PV and then only using it to cut receipt paper is what you enjoy, go for it! Not being sarcastic on this, do what you like!

B. We're all enthusiasts here, and overbuying our needs is very common in almost any enthusiast field. I promise you 99% of Submariner watches are probably never even worn in a pool, much less taken diving. Again, nothing wrong with that.

C. Don't totally write off 'lesser' steels if you like the mechanism or the design. I've been through a ton of super steels and I've actually settled on 14c28n as one of my favorites. It's a very nice all around steel and it handles 99% of the cutting I do just fine.
 
The knife as a whole is my focus. Obviously, right?

The thing that keeps me away from knives with lesser steels isn't the lower grade steel, but the lower grade package. Often they're also made using inferior techniques. Exposed, solid steel liners, pocket clips that are way too proud, etc.

If a knife comes together in a nice package with good fit and finish, but happens to be in a lower grade steel I'm fine with it. So long as it's reflected reasonably in the price.
 
Buy what you like and don't feel like you have to justify it to anyone here.

That said, IMO steel snobbery is one of the silliest things about knife enthusiasts. When you are regularly snapping blades or having to sharpen so frequently that it's screwing up your life, that's when you should look at specialized steels that are suited to your use case.

I like some AUS-8 knives, and I like some M390 knives. If I had to give a rough difference in edge retention from my personal experience I'd say the M390 knives hold an edge maybe twice as long as the AUS-8 knives. So if you're a steel snob that requires M390 or better, I want to know how often you really have to sharpen that folder you carry. Once a month? Once every few months? I find it hard to believe that having to sharpen an AUS-8 knife twice as often as that would make any noticeable difference in your life.

Of course every time I post this someone jumps out of the bushes and yells that they use nothing less than M4 because they cut kevlar sheeting for a living and even with M4 they have to sharpen twice an hour or something equally silly that would be better suited to a purpose built tool. I mean, if I had to cut up double walled cardboard boxes for eight hours a day I would damn well use a box cutter with replaceable blades.
 
Sharps77 said:
So why has my preference become somewhat grandiose?
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Because you're human. A large majority of us tend to gravity towards newer = better. And often times that's the case, especially when nostalgia plays into the equation, people talking how cool certain cars from certain era's were. Sure they were cool, they had a certain style, but driving them compared to something modern? There is no comparison. Steels are the same, head to head in a competition the modern steel blade will outperform the "old school" stuff. Does that make the older stuff bad? Not bad, just outdated but still perfectly serviceable.

My two cents at least.
 
Yes ...Yes you are :P but that's OK though. When you have had quite a few knives you expect more to justify owning them.
 
Sharps77 said:
To many times, as of late, I see a knife that I am instantly attracted to and feel as though life will end if I don't possess said knife. Then, as I research the knife, I find that it is 440c or 14n28 for example, and I immediately get turned off.
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I got you beat . . . to many times I see another Case Trapper and feel as though life will end if I don't possess said knife . . . and it is always basic old SS or CV.
Do I buy the knife ? Of course because I have to have it (often I have a blade mod in mind as well) . . .
Do I wish it were M4 ?
I won't answer that because you already know the answer.

All I can say is it is a very fortunate thing I enjoy using my Edge Pro.
 
The quality of the steel means nothing to me if I don't like the way the knife looks, feels in my hand and how it easy it is to open (or access it) and how well it cuts when I actually need to use it.

Otherwise, the only thing I would expect is that the price of the knife be justified by the overall quality of construction and the specific quality of the steel and other materials used to construct it. So, the higher the cost of the knife, the better the quality of the blade steel I would expect, which is an expectation not always met.

In my experience, it isn't necessary for a knife to have a premium steel blade to cut well. A cheap 8Mov13Cr blade will cut well enough for my purposes before dulling and sharpening it on the spot is easily accomplished w/a pocket stone.

The advantage of a premium steel blade is that it will hold a sharp edge longer and can be used on harder tasks but sharpening, when needed, will be more difficult and will require more specialized skill/equipment. Premium steels will also be more corrosion resistant than cheaper steels.
 
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I want more than a steel composition. You may want it because it's more premium than budget steels.

I want a premium heat treatment rather than the latest and greatest trend that doesn't perform better than s30v. Give me fine grain structure and proper cryo. Be it 440c, N690 or m390. The lower end steels with high end heat treatment will perform better or the same as the mass production "premium steels" with basic heat treatment.

That and a thin slicey blade with good geometry for cutting.

20cv,m390 etc some of this stuff heat treated to 58-60hrc sometimes performs to that of 60hrc s30v in mass production knives. Lol no thanks. I'm not interested in the trends. Ie adding a steel name so it sells.

https://www.jayfisher.com/Heat_Treating_Cryogenic_Processing_of_Knife_Blade_Steels.htm
 
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Jumping out of the bushes cutting up Kevlar. Actually laughed out loud.

I think it's fine to say you always/never choose certain steels, but also have some experience and/or reasoning to back it up. For me, it's never buying carbon steel unless it's vintage. My new knives are SS, usually mid-level for a balance of sharpenability and edge holding.

That's why these are my personal favorites:):confused:
 
evilgreg said:
Buy what you like and don't feel like you have to justify it to anyone here.

That said, IMO steel snobbery is one of the silliest things about knife enthusiasts. When you are regularly snapping blades or having to sharpen so frequently that it's screwing up your life, that's when you should look at specialized steels that are suited to your use case.

I like some AUS-8 knives, and I like some M390 knives. If I had to give a rough difference in edge retention from my personal experience I'd say the M390 knives hold an edge maybe twice as long as the AUS-8 knives. So if you're a steel snob that requires M390 or better, I want to know how often you really have to sharpen that folder you carry. Once a month? Once every few months? I find it hard to believe that having to sharpen an AUS-8 knife twice as often as that would make any noticeable difference in your life.

Of course every time I post this someone jumps out of the bushes and yells that they use nothing less than M4 because they cut kevlar sheeting for a living and even with M4 they have to sharpen twice an hour or something equally silly that would be better suited to a purpose built tool. I mean, if I had to cut up double walled cardboard boxes for eight hours a day I would damn well use a box cutter with replaceable blades.
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I had to laugh since I had someone on here do this to me too. They apparently need supersteel because they are the only person who uses their knife. Of course they remodeled a whole house with nothing but an overbuilt pry bar of a pocket knife, and of course it was razor sharp still after cutting a ton of drywall and cardboard because this is the internet. They were really rude though, and kind of mean :( Anyway I agree, sometimes if you think you need a super steel, maybe what you really need is a box cutter....
If OP wants to be a steel snob, that have at it. But if theyre here saying that they know its snobbery....the first step is admitting you have a problem lol My advice, and Im an outdoorsman and trapper and live on a farm near a marsh, is that snobbery is silly. I use carbon steel a bunch, just normal 1095 and such, and it works just fine. It holds a fine edge, it doesnt rust away to dust when you turn your back on it, and its cheap. Cheaper stainless is fine too.
Just use what works for you. If its M4 then fine. I like softer stuff because I cant sharpen the supersteels.
 
I got by five for over a year on 8cr13mov, thanks to a Sharpmaker. Got by on SAKs for about 23 years before that.

But

Then I became more interested in knives as a hobby, became willing to spend more money, and now buy things in a price range in which there’s no good reason to not have S35VN or (steels perceived to be) better.

I understand that the geometry and heat treatment we get with many steels often means we’re not really getting what people imagine. It’s plentiful, though, so why not?
 
IMHO all the “steel snob” thing is part of the development of the hobby.... so you should be fine ;)

What is interesting in testing new steel is to understand or perceive the specificity of each or at least of some of them.
And after steels you will also become sensitive to how different manufacturers use one same steel...

Using them on different material, for different tasks and sharpening them after is a good way to build a personal experience that contribute to being a knife enthousiaste ;)

The after effect has been very positive for me.
I am fine with very different steels as long as they are well done... and I am not with others even is then are superiors.
Just personal preferences and uses here :)

Just enjoy your steels, use them as much as you can and don’t turn a knife only based on steel: purpose, ergonomic/design, quality, price and materials are to be considered altogether
 
I don't like the term "steel snob". There are options. Those options have different properties. Some are better than others. Knowing those options and selecting the best one for you based on your budget and your needs is a good thing.

Then again, maybe I'm some kind of snob. As of the New Year, I will buy no more knives in 8Cr13Mov or worse. At the same time, I probably won't ever buy a knife over $100. I'm happy with VG-10. The Acuto 440 on those Tangram knives seems okay. I'm not totally opposed to 14C28N. First, I have to like the knife. Second, it has to fill some kind of role better than an existing knife. Third, I need to be able to afford it.

Speaking of, I noticed Kershaw offering a couple of knives in M390 for under a hundred bucks. I never imagined owning "super steel" but depending on this year's tax return...
 
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