Case CS SS Mixup?

B

Betz

Joined
Feb 28, 2019
Messages
29
About three weeks ago, I bought a 75 pattern Case in CS to use at work. It is marked as such. I expected it to start developing some patina just from me opening and closing the blades periodically through the day, not to mention the fertilizer plant I work for -- even the dust just gets everywhere. Nothing -- still as shiny as the day I received it, less the tiny mar from some blade rub on the ramsfoot . A week and a half ago, I started packing apples, cheddar, and summer sausage chubs in my lunch to see if anything would happen. Cut it all up. Nothing. It "feels" like the stainless trapper I've carried for years on bird hunting trips between my fingers, but I don't really know. Was there a mixup at some point in the supply chain, or any other theories?
 
A very highly polished blade could take a while longer to start a patina from normal use, although I'd think by now you would have seen some. I'd try washing any oils off the steel, and then wrap a strip of vinegar soaked paper towel around the blade. It shouldn't take more than 30 minutes to get some dark streaks.
 
r8shell said:
A very highly polished blade could take a while longer to start a patina from normal use, although I'd think by now you would have seen some. I'd try washing any oils off the steel, and then wrap a strip of vinegar soaked paper towel around the blade. It shouldn't take more than 30 minutes to get some dark streaks.
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The extra-shiny look and "feel" left me thinking stainless, akin to the trapper from my hunting trips. All other CS I'v had felt more "porous/machined". But, I've not had a Case knife in a long, long time.
 
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Perhaps you can show the tang-stamps?

If there has been an error I'm sure CASE will replace the knife for you with the correct steel, you should contact them.
 
I'd definitely expect something from cutting apples. Fruit and raw meat (especially raw sausage) always seems to get a patina going for me, I'd probably try food a few more times but if that doesn't do it I'd have to assume it's stainless.
 
Murphy Slaw said:
If it's indeed an error, has this ever happened before?

You might
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I know of at least one time there was a CV/SS mix-up.
CelloDan said:
Ok, this is very strange. :confused:

As I was just getting ready to sharpen it I noticed that the blade had not patina at all after cutting up the chicken.
I looked closely and the blade is stamped ss :confused: ,... is obviously stainless.

The box is marked cv.
All the chestnut bone sod buster jr in every website that I checked in the past half hour the chestnut bone soddies are always cv.
Even on the Case webpage their chestnut bone offering is only in cv.

I am not sure what to think, any ideas ? I mean, it's obviously a swapped blade ... is this a common mistake ?
( I am not sharpening it until I figure this one out)

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You should have seen a patina by now, apples are my go-to method for starting a patina, and it has worked fine on mirror polished Case Cr-V as well as 1095 from other makers.
 
One cut on an apple and you'd have a little something showing almost instantly.
I think you definitely got a mismarked SS blade.
That's such a shame.
 
I don't know man this old 47 from the 70s has been in my pocket, cut food (including oranges) lots of cardboard and everything else all week.... And it's still shiny as this newer SS 47

There might be something here. It's definitely not the same as regular old carbon steel.
IMG_20250322_121753422_HDR~2.jpg

Who knows. it sure hasn't taken any discoloration at all.
 
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