Any use for stainless big fixed blade ?

[JParanee]

Not a fan for stainless big blades and avoid them

 

[SharpPancake]

Define a big knife. 4 inch? 5 inch? 6 inch blade? What is big and what is small.
But for me, I have one 4 inch fixed blade made from Elmax, and for this kind of size, I dont want carbon steel. Elmax doesnt rust, it holds a great edge, it looks like it is tough enough for my needs. Hard to sharpen? Same old story over and over again, use proper sharpening equipment and it is quite easy to sharpen.

Over like 4,5 inches, that is another story, carbon steel could be better (toughness and so on), but again, you can get some nice tool steel that are tough and they will hold edge longer then pure carbon steels.

 

[MolokaiRider]

One is 5160, the newer one is 420.

*I’m just adding pics to the thread. I don’t have anything relaxant to add to the discussion.*

The softer heat treat makes the 420 stainless behave better as a chopper and easy to sharpen, albeit a bit more gummy.

 

[madcap_magician]

I do have high hopes for AEB-L and Nitro-V (once the heat treat protocol is nailed down for it) for large fixed blades.

 

[BOSS1]

Unless you are in an arid/dry climate, a quality stainless will have more pros than cons for most blades/ users. Particularly if it has any potential for food prep.

Boss