BD1N - Love It!

Eli Chaps

Eli Chaps

Joined
Apr 20, 2018
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I know there are threads on this steel but I'm tossing up another one.

I currently only have this steel in my Yaxell Dragon Fire gyuto, and I've mentioned it before, but man I like this steel! My sample is supplied at a reported 63HRC and around 16dps. I've laid that back a little bit and would guess it is around 13-15dps.

I was inspired to post this as yesterday I was breaking down a pork loin roast into ~1.5" chops and realized my knife was dragging a bit. I don't use this knife all the time (mainly because I've been experimenting with a Dexter Russell and not a knock on this knife) but I use it frequently and it holds a working edge really well. This knife takes advantage of the steel with a 2.5mm spine and great taper grind.

And it is such a pleasure to sharpen! A light burr comes up easily and is readily shed.

The below picture was off a soft Arkansas stone and couple strop passes on leather.

Yeah, it tore a bit, and maybe not @DeadboxHero level, but this was about five minutes of "work". Plenty sharp and still toothy for the kitchen.

sivXR4i.jpg
 
Nice! I've started testing my knives on paper towels, first just to see what happened. Surprised myself when my knives were going right through the towel! So I guess I have learned a lot about sharpening and my knives truly are sharp!

Nice looking knife! I really need to invest in some nice kitchen knives!
 
Haven't used my PM3LW enough for it to warrant a sharpening, but I was really curious about how labour intensive it would be.

But from what I've picked up it's a pretty good steel in most aspects.
Is it "new" to knife world?
 
Rykjeklut said:
Haven't used my PM3LW enough for it to warrant a sharpening, but I was really curious about how labour intensive it would be.

But from what I've picked up it's a pretty good steel in most aspects.
Is it "new" to knife world?
Click to expand...

It is newer for sure. Last I checked, Spyderco intended to transition all their BD1 offerings over to BD1N. There's a handful of kitchen knife makers using it.
 
I've been pretty impressed with it considering it's price. I've used a Para 3 lw everyday for about 3 months and it hasn't needed sharpening yet. I did however drop it on a tile floor and broke off the tip. Very easy to bring it back.

I had a manix 2 in bd1 along with a Byrd Raven 2 and remember them going dull alot quicker. I know the Para 3 has gotten alot more use.
 
I have the Prometheus Design Werx field kitchen knives and they're made with CTS-BD1N and I'm quite happy with them for my kitchen needs. Easy to sharpen, well balanced and light in the hands.
The company which made them is Ferrum Tech and I'm considering buying my brother a set for a house warming gift.
 
I'm very pleased with the performance of BD1N. It sharpens up about as easy as AUS-8 but holds an edge better than N690. Most cut tests put it, when properly treated, in the sweet spot between N690 and S35VN. Really good spot for a budget steel to be.
 
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