Benchmade Nimravus in M2?

[ayz]

Sorry about the plethora of knife opinion threads, but tis the season and i'm having trouble deciding

anyways, i own a camillus cuda maxx D2, and it seems to resist rust and corrosion and discoloration just fine, as long as i wipe it dry after use. if i'm gonna be storing it for awhile i'll wipe it down with tuff-cloth.

So i'm probably going to get a nimravus both for myself and a friend. The knife is going to see it's main uses in the kitchen, so my question is, 154CM or M2? Normally I would pick M2, but since this one is going to be for kitchen usage, i'm not sure how resistant the M2 steel is to corrosion and such, whereas the 154CM is a stainless. Also consider that because this knife is going to be used primarily in the kitchen, it won't be covered in knife oils and grease to protect the blade.

 

[loki88]

Kitchen, this is IMHO a tactical/utility knife? Why would u use such a knife in your kitchen? IMHO there are way beter knives to use as cuting tools for food preparation then the Nimravus. I have one in M2 steel but carry it in a shoulders sheath where is disappears like magic! Remember that a lot of food has natural acids in it wich will colour or stain a blade very fast.

Of course in no way can i give a judgement about your decission but I think this is not an appropiate kitchenknife.

 

[cpirtle]

M2 is a great steel for a knife blade, IME it's up there or better than the best of them. But it basically has zero rust resistance which is why all BM's in M2 will be coated.

Not sure if I would use it in the kitchen but if you do keep it cleaned and dry when not in use and it should be fine with an occasional coat of oil.

 

[m_calingo]

Some older chef's knives are made of high carbon steel, similar to, but necessarily the same as M2 steel.

These knives typically will display a patina after having come into contact with with certain acidic foods such as tomatoes, mustards, pickles, etc. This patina helps protect the surface of the metal against rust, so many owners of high carbon steels actually prefer this process to take place. When you consider the alternative is rust, you can see why.

The Nim is coated everywhere except for the edge, so only the edge will display any discoloration, if it indeed occurs.

If the M2 Nim is used for food prep, please be sure to carefully wash the knife by hand, and then dry carefully. Never place it in the dishwasher!