An observation & A question

[Chui]

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There are no "super steels". There are steels which behave differently according to the material which is cut. Carving wood isn't cutting cardboard which isn't cutting acidic fruit.

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So it all comes to the use you have of a knife, but please, don't speak of "super steels" or of "modern steels", there are no such things.

- ooh, very interesting. There may be some folk who beg to differ.

So, the so called super steels, the ones that are composed using powdered technology - they're no better in any way to older more conventional steels...?

 

[dantzk8]

So, the so called super steels, the ones that are composed using powdered technology - they're no better in any way to older more conventional steels...?

Not what i tried to say. They are better for some tasks, not better for others , not as good for some specific uses. For instance, they aren't as good as carbon steel or low alloyed tool steels for wood whittling; i know that for many users whittling isn't a big deal or even nothing. It doesn't help, super steels aren't the best for everything.

Dan.

 

[Phil in Alabama]

Variety is what a selection of different steels offers; from cheap disposable knives, to high tech materials, on up to works of art. Interest creates demand, demand brings jobs. And we all can choose what we want. Whether you like plain carbon steel at 54 hardness, or exotic metals up in the 60's or anything in between, we can suit ourselves.

I personally prefer a good hard stainless steel in the area of 58 to 60. Not necessarily anything exotic, but not a fan of rust, patina or whatever. Guess I'm attracted to shiny objects!