Can anyone make a 'Case' for the SS Peanut?

RogueBowie

RogueBowie

Joined
Nov 16, 2011
Messages
2,603
This is my first post in the traditional forum so I figured I should start off with a thread that has a bad pun in the title.

Anyways, I am just getting into traditionals a bit (by the way thanks a lot guys, I thought I was done buying knives for awhile until I stumbled into this subforum). I have my heart set on a Case Peanut thanks to many of your favorable posts and stories. I really want a CV Peanut, but my local knife store currently only has the SS ones in stock. I know I can just order whatever I want online, but I'd like to buy it from my local store as I try to shop local when I can afford to.

They told my they would happily order a CV one for me if I tell them what color, but before I tell them to go ahead and order it I thought I'd see if I am missing something. Does anyone prefer the SS? Why? I know some of the basic pros and cons of SS and CV, but is there anything else I'm missing that rocks about the SS version?

If not, tell me to go right out the door and make them order that CV version. Thanks in advance for any input.
 
SS is a good choice if you want shiny blades, CV if you want the blades to develop a patina. Some folks find the CV steel easier to sharpen, while others claim the SS blades hold an edge longer. I think you'd be pleased either way.
 
Some like the carbon steel in their knives, some don't. I have two peanuts, and i rarely carry the SS one, while the CV version is almost a constant companion.
I think for me, the patina, the gray blades, the constant changing are what puts the CV it in my pocket. Doesn't mean the SS peanut can't cut it :D
I've heard the CV might hold a better edge than the SS, but only with marginal differences.
I'd say go and pick out a well made Case peanut, SS, as you have the chance to check it for blade play, gaps, any defects, and you can pick your right color.
Carry that for a while, and if you still crave for the CV, get it then, but i believe the differences are more of cosmetic preferences, user related, and any peanut will get the job done.
In the worst case, you'll end up with two peanuts. How can you go wrong ? :D
Yes, and related to your question, i'd say what rocks about the SS is the almost maintenance free around water, and humidity. It just goes back in the pocket.
 
Hey amigo,
My thoughts on it are: while in pure performance of the steel are little differences, a little more edge retention on CV. The big difference to me is when you use the kinfe for a while, because is much more difficult for SS to stay pristine.
The scratches on SS are very visible and ugly for me while in CV you never expect it would remain new and the use actually makes the knife look better and ads character.
But in the matter of cutting both behave very similar
 
Lutejones hit the nail straight with this one. Most of the SS versions are mirror polished, (well, the CV are like that too) and scratches will show...there are also the as ground SS versions, few, but still, which will hide a bit some light scratches, but the CV will always hide the scratches with more patina.
 
Really awesome, informative answers so far guys. Thank you. Definitely some food for thought.
 
SS is fine. Both of my peanuts are SS. I generally prefer SS, but the CV does hid the scratches better over time.
 
Having had and used both, I don't think you will notice a difference in day to day use. The stainless can be a little trickier to sharpen, but it's not bad. It will remain sharp in damp/wet environments better than the CV that may suffer some edge degradation due to corrosion. But that would take some neglect of the knife to notice it in a CV. Of course, this leads us to the point that the stainless will be better in damp/humid environments if not carried for daily. Some people like the less maintenance issue.

But a lot of it does indeed come down to looks. I happen to like the look of aged CV, with a patina that gets as gray as it's owner. Some others may prefer a bright blade. If a stainless blade gets too scratched up, you may just refinish it with a scotch bright pad to a satin finish. I've done this to a few SAK's that looked like they'd won the war single handed, and it did make for a neater looking knife. The satin scotch pad finish is one that can be touched up in a few minutes. I just happen not to like mirror polished blades, but prefer the old crocus cloth finish they used to have on some knives.

There's nothing wrong with the Case stainless. It's as good as most other stainless knives out there like SAK's and most production pocketknives. I'd say go ahead and support your local knife shop. If you don't like it, then get a CV. Having two peanuts is not a bad thing at all. After all, once you get one peanut, a second is only a matter of eventuality. :D

Carl.
 
I found myself in the same predicament. I bought a SS peanut, which I carry often. I have yet to pull the trigger on a CV peanut, but I am very close. Matter of fact I had three in a cart on a site yesterday, just didn't finish the transaction.
 
The comparisons have been covered by others in far more detail than I could ever hope to add. I'll just say it comes down to personal preference. I happen to prefer carbon steel to SS. I do have Case SS in a mini copperhead, but I just like the way that CV ages.

Since your dealer can order a CV peanut for you, you have the option of either or both, while remaining true to your local business.

Good on you for wanting to buy local. Not a single store that I have found in my county of 45,000+ carries Case knives (I'll stop by the mom & pop gun store later today to see if that has changed). Buck, yes. Case, no.

There is a hardware store in the next county going south that does have a Case display. As does the hardware store in my hometown back in Indiana. I'm going to make it a point to buy my next new knife from one of those two retailers. Thanks for the reminder and encouragement.
 
Regarding the SS Case blades:

The one big thing to know about these is, the stainless is prone to forming some stubborn burrs/wire edges when sharpening, and there's a good chance there'll even be some noticeable burrs on the edge from the factory. The burrs can usually be cleaned up in a couple of ways (at least). I often use some medium/fine grit wet/dry sandpaper to 'strop' the edge. So long as pressure is kept very light when doing so, this is an easy way to gently abrade the burrs away. As the burrs become smaller, transitioning to some finer grit paper will continue to gently file the remnants of the burr off. Finish by stropping on leather, wood or cardboard, with green compound, or polishing paste like Simichrome or Flitz works well with this steel also. I've also used black compound (silicon carbide) and diamond compounds; they can work fine, but you need to take it easy with them. They can over-polish a bevel in this steel pretty fast, and you run the risk of quickly taking the 'bite' out of your edge.

Bottom line, I firmly believe most of the perception of the SS blades not holding an edge as long, comes from knives that still have those burrs/wires on them. The wire edges will fold over easily under use, which then leaves the impression the edge has gone 'dull'. Once the wire edges are cleaned up completely though, and a pristine edge left in place, the edge retention improves dramatically, and these edges are very, very simple to strop back into excellent shape when necessary. That's how I maintain mine.

If you have the opportunity to hand-pick a knife at a dealer, look closely at the edge bevel, to see if it's well-ground and symmetrical (use a loupe/magnifier, if you can). Avoid the 'thicker' edges if possible. You hopefully want to get an edge bevel that won't need thinning or re-bevelling, which can sometimes be trickier on very small blades, if done freehand. For me anyway, it's a little bit tougher to hold a steady angle on a very small-handled knife like a Peanut.
 
Some pics. Notice how the SS bermuda green bone, being a pocket worn version, is more rounded, and therefore a bit smaller than the regular peanut.

IMG_7742.jpg


IMG_7740.jpg


IMG_7739.jpg
 
Don't sweat it, just buy it. Trust me, you ain't gonna stop at one.... :D

DSC00866.jpg
 
Hmm...me thinks I will be bringing home a shiny new little friend today now. I'm assuming I'll be back tomorrow asking them to push through the order for a CV one too :D
 
I've always preferred the stainless over the CV. I just like shiny blades. The CV is good stuff too, though.
 
Welcome to the Traditionals forum, brother.
I for one have seen zero performance differences between Case CV and their stainless, after using both fairly extensivly. I carry a carbon nut because of the history and the way the steel ages, but a stainless Remington nut is also in the rotation for occasional carry. I do not currently own a Case stainless one though.
I'd say get both and save yourself a trip :D
 
Brought home a new friend today...

IMG_7831.jpg


We shared a drink or two to get acquainted.

Oh yeah, I happened to have asked my store to order a Case Dark Red Bone CV while I was there. Figured I might as well :)
 
RogueBowie said:
Brought home a new friend today...

IMG_7831.jpg


We shared a drink or two to get acquainted.

Oh yeah, I happened to have asked my store to order a Case Dark Red Bone CV while I was there. Figured I might as well :)
Click to expand...

Nice!:thumbup:

I have to admit that the green is eye catching. A good knife for Saint Patricks day. You do know that you're on a very slippery slope, don't you? Be warned, peanuts like company.:D

Carl.
 
Nivel choice my friend, that green is very nice.
One last advice The Grand High Muckba forgot to tell you:
Be carefull at first, peanuts are known for biting their owners :D specially on the ring finger when you close it one handed, just to say "hey I'm small but be aware and treat me with respect"
Regards
Mateo
 
You must log in or register to reply here.
Back
Top