Blade Steels

[Moxy]

pfff. Horsepower isn't everything. My BRZ may only have half the power of a fatass muscle car, but it handles like a go-cart and turns like it's on rails. It also weighs about half as much.

I use all my knives, and I own over 40 of them. So every year each knife might get carried 10-15 times. Since I only use them for 'here and there" utility tasks, they all stay reasonably sharp for a long time. Thus, high end blade steels are more of a novelty to me. But I respect the chemistry and metallurgy, so I still seek to have a variety of blade steel in my collection.

 

[Jastab]

Variety is the spice of life my friend.

 

[me2]

The steel needs to fit the use, and most of all, the user. Using M390 as a work knife for me doesn't give me any advantage. Using CPM 3V as my brush knife doesn't either. Both are considered premium steels and neither have any advantage over 440A/8Cr13MoV or 1055 for the use they get. For dedicated specific use, one of the premium steels might serve me better, where it's high wear resistance offers an advantage.

 

[GatorFlash1]

We posted the same link lol, its also what my quoted text is from. I've had it bookmarked for several months now but I could very well have found it from a post you made awhile back.

Great info that I hope will help a new knife aficionado. Many new knife nuts don't know where to look so I just toss the link out to be of some help.

http://www.zknives.com/knives/articles/knifesteelfaq.shtml

I bought two Victorinox boning knives for the Dragon Lady for Christmas. Good knife steel, but more interesting they were sharpened to a 30 degrees inclusive edge, 15 degrees per side (normal for a cook's knife is about 40-45 degrees inclusive). These have a 6" blade and are beautifully constructed with the Fibrox handle. One is a flexible model, the other a basic model that isn't as flexible. They were rated the top boning knives in Cook's magazine by a review by all their chefs (as was the Victorinox chef knife). Cost was about $27.00 each. So this shows me that a good kitchen knife doesn't have to be expensive to be effective for a particular task

http://www.youtube.com/watch?v=qoJNLX9bJCY

http://www.youtube.com/watch?v=Zc8dlEFLgMo

 

[kvtcomdo]

I know, some of us wonder at times. I once asked on another site why people bother buying pricey customs when a Mora will do the same bush craft tasks.... I never saw such a virulent apoplectic explosion over such a trivial issue.

I tend to agree.

Humorous that a simple ? can garner such a visceral response.

 

[kvtcomdo]

Great info that I hope will help a new knife aficionado. Many new knife nuts don't know where to look so I just toss the link out to be of some help.

http://www.zknives.com/knives/articles/knifesteelfaq.shtml

I bought two Victorinox boning knives for the Dragon Lady for Christmas. Good knife steel, but more interesting they were sharpened to a 30 degrees inclusive edge, 15 degrees per side (normal for a cook's knife is about 40-45 degrees inclusive). These have a 6" blade and are beautifully constructed with the Fibrox handle. One is a flexible model, the other a basic model that isn't as flexible. They were rated the top boning knives in Cook's magazine by a review by all their chefs (as was the Victorinox chef knife). Cost was about $27.00 each. So this shows me that a good kitchen knife doesn't have to be expensive to be effective for a particular task

http://www.youtube.com/watch?v=qoJNLX9bJCY

http://www.youtube.com/watch?v=Zc8dlEFLgMo

Thanks

 

[GatorFlash1]

no, thank you!

 

[Skrapmetal]

I know, some of us wonder at times. I once asked on another site why people bother buying pricey customs when a Mora will do the same bush craft tasks.... I never saw such a virulent apoplectic explosion over such a trivial issue.

I tend to agree.

Humorous that a simple ? can garner such a visceral response.

It's usually less about the question, and more about the judgmental attitude/tone that often accompanies it. Notice how this thread hasn't had much of a negative response? Well, except about you being a Vikings fan.

But many of these threads that ask this question either imply or just flat out say that people who don't just use a Mora or Buck in a simple steel are showoffs, people who don't actually use their knives but rather sit around talking about them on the internet, gullible consumers, etc.

 

[GatorFlash1]

It's usually less about the question, and more about the judgmental attitude/tone that often accompanies it. Notice how this thread hasn't had much of a negative response? Well, except about you being a Vikings fan.

But many of these threads that ask this question either imply or just flat out say that people who don't just use a Mora or Buck in a simple steel are showoffs, people who don't actually use their knives but rather sit around talking about them on the internet, gullible consumers, etc.

So true. On another thread a newbie was asking about a good everyday EDC first purchase and I suggested the Spyderco Delica model, good VG-10 steel and not too expensive. I was blasted by some other thread responders, which makes me smile to think of it. I can get real passionate about my beautiful wife, but not knives. Is there something wrong with me?

 

[sodak]

While sometimes people do indeed lose perspective on steels and respond too strongly, I have to ask a different question. Why would you not expect people to be interested and passionate about knives, steels, and heat treat on Bladeforums?

To me, that's like going to an AA meeting and asking why everyone is so fixated on alcohol.

 

[james terrio]

To me, that's like going to an AA meeting and asking why everyone is so fixated on alcohol.

Heh!

I like several so-called "super steels" very much, although I dislike the term... it tends to polarize people into snotty, snobby arguments. Some folks sincerely feel that 1095 at 56Rc is a "super steel" for their purposes and preferences, and more power to 'em!

The old arguments about "stainless can't take/hold an edge" and "carbon steel is always tougher" and "but how will I sharpen it?" just don't hold much water any more. Modern metallurgical practices and advancing styles of blade geometry have blurred those lines so much that you really can have the best of all worlds... a tough, keen, well-ground knife that cuts like crazy and isn't difficult to keep screaming sharp.

I like steels that are very tough, can get stupid sharp, and don't need a lot of maintenance. I've sharpened more knives than I can even count, and the thrill of it wore off a long, long time ago... I'd rather spend half an hour once a month than 10 minutes every gol-dang day on honing/sharpening, if it comes down to that. Do the math.

Corrosion-resistance is dead last on my personal list of criteria, but it's truly important to a lot of people, so it would be foolish of me to ignore it.

All that has led me to use and really appreciate alloys like CPM-154, CPM-3V and Elmax for my personal knives. Naturally, I still make knives out of O1 and 52100 for clients that love it... those alloys and their fans are not going away any time soon

 

[Krav]

There must be a demand for super steels or knife makers wouldn't offer them or use them.

(Go eagles)

 

[mc556]

I think when you have a passion about something (in this case knives) its about what gives you a warm and fuzzy.
Some people take pride in accomplishing the largest task with the least and some of us would mow an acre with a Lexion combine.

I own super steels and I am a new maker working with various carbon steels. They each have a place for me but I admit a razor sharp 52100 camp knife kinda does it for me right now. As far as need goes? I guess depending on your career or hobbies its subjective.

My passion has always been with guns and knives and I am very picky and very opinionated. However I respect those who are the same way as long as they have given critical thought to there decisions and I am open minded and can (quietly ) admit when I am wrong.

What I feel we are all truly blessed with are the choices we our offered.