Separate names with a comma.
Discussion in 'Traditional Folders and Fixed Blades' started by gdwtvb, Sep 8, 2019.
I think the steel status thing is quite real in the modern knife community.
I have to agree. What other folks think they need and want is their business. But, realistically, maybe one percent of knife owners actually need super steels. And, that’s probably too high.
How? Steel is not readily discernible, save for perhaps a small marking at the tang. I care about the steel on my knives; I don't care about the steel on others'.
Probably not the proper place to discuss this topic since it's non-traditional. So, I'll just let it be.
I think what they are saying is that many of the folks that insist on the latest and greatest steels in their knives only do it to have bragging rights with their buddies. I've seen so many arguments over why S35V is SO much better than S30V, etc.... I remember when Aus8 was considered a high end steel.... now, some of the steel snobs will laugh out loud at you for stooping to own a knife with such "cheap" steel....
I'm certainly not saying you are that way, but several of the forums I used to frequent have many such posters.....
For a while, I even turned my nose up at 440C bladed knives.... even though, for a while, it was the gold standard for knife blades.
Now? Give me good old 1095 carbon steel and I'm a happy camper.
I kinda have a foot in each type traditional and modern. I do have and need in my job a real good modern knife that does have a modern steel namely cpm 20cv that holds an edge for a long time in hard use. But I also have and want a traditional like my Buck 303 cadet stockman. I will always have room for it in my pocket no matter what else I’m carrying. It’s smaller 3 1/4 inch, I hardly notice but not to small and the slinder blades will fit where a larger blade won’t. It has dymawood inlays , brass bolsters, it’s in 420hc and holds a decent edge and it’s easy to get sharp again. I think I paid $32 for it, It does cover a lot of tasks but it just won’t do them all as I’ve learned even a large stockman would not be enough even with modern steel. I’m a mechanic by profession and I don’t use a pipe wrench for a 5 mm bolt just as I don’t use a 1/4 drive socket to torque a 3/4 inch bolt. Size does matter in my work and traditional hand tools will always be necessary even with power tools available. That’s just from my perspective.
Spyderco guy with a taste for GEC checking in — I have plenty of “super steel” Spydercos: S30V, S35V, 20CV, M390, S90V, S110V, etc...but I’m honestly having a hard time finding issue with the carbon steels in my collection other than they patina (O1, A2, M4, 1095, 52110, Superblue, etc...). It’s that patina character that I’ve really started enjoying the past few years that has so much more character and keeps finding it’s way in my pocket.
What I’m getting at is a recommendation for the GEC #82 Dixie Stockman. Gorgeous knife in good old 1095 for a great price considering your budget. There’s 3 large-super useful blades on there I dare you to dull in a day, and it’s a bit of a sleeper. Still available at a bunch of retailers, just check out that elderberry jigged bone! If you don’t like it, the brand is easily flipped on the sellers forum and you can check out the custom market for precisely what you’re looking for. Give ‘em another look, you might decide it’s exactly what you want after all.
The only modern/traditional crossover feature I would like to see more of are pockets clips.
I carry a Case Trapperlock often for that reason.
One might think that a 58 year old man such as myself would prefer carbon steel for the sake of tradition if nothing else but that's not the case with me.
Back in the days when I used to own 1 pocket knife at a time the knife I carried always had stainless steel blades. The very first knife I bought for myself at the age of 10 had a stainless steel blade. The next one did too and that continued until I became a collector.
As a young man I didn't intentionally seek out stainless steel. I just bought the knives that I wanted and they just happened to have stainless steel blades.
So for me personally, although stainless steel might not be as traditional as carbon steel, it is my tradition.
Any thoughts from the OP? This feels like we’re being trolled.
I'm with kamagong. I love having steel that I can touch up every month or two instead of every week or less. Constant touch ups are the price I pay for getting patterns and materials that I like at a reasonable price, but simple steel isn't by any means a requirement of mine. Steel is steel. In my book, it's all traditional because you can't tell any difference by looking at it. Lately I've been rocking CPM-154(2 knives) and CPM-S35VN(1 knife) in traditional patterns. I don't consider either of them super steels, CPM-154 is pretty much 440C made with modern technology. Why not benefit from modern tech so long as the only difference you can find is that it works better? As to the carbon fiber, I much prefer it over traditional celluloid.
Perhaps I mis-wrote. I would like to acquire a traditional PATTERN knife with what you consider non traditional materials. My goal is not to rock the boat or upset anyone with my desires.
I'll try to answer a couple more questions and thoughts.
Frailer; How have I been spoiled by other steels? I have a H1 salt on my keychain that has never rusted even when being soaked in sweat for hours per day for weeks on end and not really dried or oiled. The CRK sebenza I carried for a number of years did not fare as well even though I regularly cleaned it and often carried it in a leather slip case. I have a Spyderco in 10V and while it does require care to avoid and remove the occassional corrosion, I haven't really ever needed to sharpen it. Admittedly I don't carry it more than a once a week or so, the K2 is a monster of a knife, but it still shaves arm hair going on 2 years straight without sharpening. When I started hunting, I used my fathers old schrade knife. I don't recall that knife maintaining an edge after skinning, cleaning, and butchering a deer. In fact I do recall it needing sharpening when we got home before cutting up out portion for the freezer. (Hunting club, killer got first pick of meat, all others drew lots.)
Lesknife; I hadn't considered the fact that other materials require different tooling. good point.
Crazy Canuck; yes preferences change, but I actually had and used a stockman knife as a kid in the Boy scouts. Sadly now long gone. I generally remove pocket clips, and am not seeing an advantage to being able to whip out a knife, cut something and then close it in under five seconds. Plus the knives I already own aren't going anywhere.
Thanks to everyone for taking the time to post.
If you don't mind me asking, what are the three knives you are referring to?
Actually I'm fairly steel agnostic. I don't keep up with the latest developments in steel, though there is a certain minimum threshold I require. I have slipjoints with blades made from ATS-34, CPM154, BG-42, and now M390. But you know what? The knife I carry more than any other has a blade of 1095. I also have more knives made with 1095 than any other steel variant.
I just hate reading that I don't need better. I abhor that sort of thinking, it's arrogance of the first order. I have no idea of what other people need; what makes other people think they know what I need?
2018 forum knife, Smoke Jumper, and Ranch Boss. I have a Queen large Stockman in D2 that's OK, not stainless, but not finicky either. It has a stupid thick ground main. I also have the Viper EZ Open, but M390 arguably is a super steel. It holds an edge half of forever and I really like it, but I tend to carry knives with more than one blade, so it doesn't get as much pocket time as it deserves.
Gotcha. I don't NEED a car. Or a house, or electricity, or indoor plumbing, etc. But I really like having them. When it comes to knives, I could get by with a sharpened rock. Everything else is gravy. I don't mind touching up my knives. Since I reprofile them out of the box, it only takes a few seconds on my Sharpmaker. I appreciate steels that can hold an edge because I can use them for a week and still trim my nails cleanly or shave down an annoying callus without making a mess of it. I don't need them, but I really like them.
This thread began as an inquiry about “back to basics” in reference to traditional knives. Now it seems to have wandered into the properties, advantages and not, of super stainless steels.
Some of us think that to get close to the actual older traditional knives with knives made today, the more faithful to their materials and methods is the right way to go. It’s not about one’s preference for certain materials, but about how to get close to the old knives and old ways of making them.
Yes, for me, a lionSteel Best Man is a knife made, in form, to resemble a traditional knife, but stainless, titanium and carbon fiber make it a modern interpretation. Nothing wrong with that, it’s just not my idea of being a traditional knife made today.
Agree. The Lion Steel is a slipjoint, but it's not traditional.
This is probably the correct/best answer to the OP's question. Most of the knives mentioned by JustinR are "traditional" knives, stockmen, etc... the only difference being in the steels that are used in them... instead of 1095 or some 400 series stainless, they are slightly more advanced stainless, or high grade tool steel.
Something like this.... and if the Buck knife says "BOS" on it, you know it's heat treated as close to perfectly as possible, from what I hear. He's apparently the heat-treat wizard.... I would love to have one of these...I waffled too long on the one that was for sale here a couple of weeks ago..
I was about to suggest last year's Forum Knife too. Traditional pattern but with modern steel and special blade arrangement, plus Elk slabs and all stainless liners. Real bargain for what it went for and for me at least, aesthetically pleasing. The last point is important, Traditionals contain and convey beauty, no bad thing in the face of some ugly realities