Case CV quality?

BJE

BJE

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Has anyone noticed a quality difference between the CV Case line and the TruSharp line? I had an old Case stockman in stainless and the fit and finish was very good, but I have gotten two different CV models and it wasn't as good? Just wondering because I am looking for a new Case and I don't know which steel to get. I like the thought of good old carbon steel, but I am more concerned about F+F. Also, have you noticed a difference in edge-holding?
 
BJE said:
Has anyone noticed a quality difference between the CV Case line and the TruSharp line? I had an old Case stockman in stainless and the fit and finish was very good, but I have gotten two different CV models and it wasn't as good? Just wondering because I am looking for a new Case and I don't know which steel to get. I like the thought of good old carbon steel, but I am more concerned about F+F. Also, have you noticed a difference in edge-holding?
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Although the stainless is just fine, I prefer the CV. I like the edge it takes much better than the stainless.
 
I think I am going with the CV. I just seemed to notice the F+F didn't seem as good as on my stainles, but the stainless stockmen is pretty old, they just don't make quite like they used to.
 
BJE said:
they just don't make quite like they used to.
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I'm not sure that is always true...I have several Case knives from the late 70s that are lacking in F&F when compared to several new Case purchases. I think the quality (F&F) will vary regardless of when they were produced.
 
I have bought numerous CV knives this past year. The only complaints are a few burs that are easily removed and some grit in the joints that is easy to get out.
Bill
 
My recent Case purchases have been CV. They are lower end models with the yellow handles. I am very pleased with them in all aspects including f&f.
 
No comparison performance wise. The CV will out cut the Tru-Sharp stainless many times over. If you want a user get the CV. If you are buying to collect and stick it in a display or as a safe queen the stainless is better.

I find very little use for the bottom barrel stainless they offer from Case. Tru-Sharp, Surgical Stainless, 400 series stainless. Its all the same and basically equates to like a 420J stainless or something close I think.

STR
 
By the way. Here is a cut and paste from a long ago post by Mike Stewart on the case CV FYI.

CV--Chorme Vanadium Steel and Carbon V are all the very same steel.

This is not a mistery steel. It is not a new steel. It had been made by the hundreds of tons For many many ywears and used by ALL the major Knife Companies for Decades.

It is 0170-6 cutlery Steel...It was developed in the 1950's by sharon Steel specifically for Knives.

It is an enhanced 1095. They added Nickel--Chromium and a trace of Vanadium. it was a patented steel of Sharon.

Everybody used it. it was called by cute names by some companies --Chrome-Vanadium by others.

This was the original Steel chosen by both Lynn Thomson for his Trailmaster and me for the Old Mamba. We all used it until 1988.

sharon Steel went Bankrupt in 1988. None of us could get it and no other mill would duplicate it because the papent was still in effect.

We all switched to other steels.

A couple of years ago Case and Camillus Found a mill that would duplicate the Chemistry and they ordered a heat lot--+/_ 100,000 lbs.

Case had thier portion of the heat lot rolled to pocket knife sizes and Camillius had thier portion rolled to use for Lynn on his U.S. made knives and the Becker line.

This was a common steel and will out perform 1095. I have used it in a lot of the early Blackjacks. I still have some and made our goloks and Northwind Swords from it.

I have no idea why this question keeps comming up. All of this is common knowledge in the industry.

I suspect that nobody will be using it except for Case, Cammilius, Becker, Westerm and Cold Steel.

As I'm sure you know that Case makes thier knives and Camillius makes all of the other brands that I just mentioned.

I doubt that you will have any better luck relaying this info either. It dosen't seem that folks want the truth.

It's more fun for folks to speculate....
 
I bought a few Case knives last year, both stainless and CV. There was no difference in quality based on steel type.
 
Bob I doubt when new there will be any diff from one to the other in fit or finish or quality as you say. Its less maintenance over time to keep a stainless model over the CV if you collect is all I was speaking of. I'd say this is true especially in certain environments such as by the ocean or in really humid places. If you don't watch the CV blades can develop spots or even pit over time so in this regard the stainless is probably better.

STR
 
Just to clarify, I was responding to the original question only, whether the stainless knives were not made as well as the CV, or vice-versa.

Personally, I'd prefer the CV for collecting. They'll develop an authentic patina over time and they are less common than the stainless models. As far as using, I wouldn't hesitate to carry either.

Not all of the Case knives were perfect, and I handled one or two that were pretty bad. But there was no correlation between steel type and F&F.

Best Wishes,
-Bob
 
Thanks for all the help. I am pretty much sold on CV. I guess I just got a couple that weren't quite as good as another, it happens all the time with knives, I just thought it might be because of the different steels used.
 
I just received a Yellow CV Stockman and the F&F is great! No issues, no play, very good edges out of the box. The last 3 or 4 Case knives I bought are all the same way, very nice quality.
 
Per the statement "I find very little use for the bottom barrel stainless they offer from Case."

I must heartily disagree. Can't say about past production, but I bought a 5" toothpick, current production, tru-sharp steel. From comments on this forum, I expected a poor steel and mediocre fit and finish. I was pleasantly suprised. The fit and finish were excellent, equal to Schatt and Morgan. The knife was razor-sharp, shaved hair out of the box and has held that edge for a long time through lots of use. I have used it extensively in the kitchen, around the home, in the office and fishing. The edge has never failed, never rolled, never chipped and never required anything other than a light touch up on the Spyderco fine grit stones.

If you rate "bottom barrell" stainless as Pakistani, there is no comparison, Case is in a different league.

If you rate "bottom barrel" stainless as a SAK then the Case holds an edge better. So Case tru-sharp is much better than low quality stainless.

I'd say trusharp is equal to AUS8A in performance, based upon the AUS8A ColdSteel that I have. It is not as hard as ATS34 or 440C but it is a good working steel that gets a fine edge and holds it well.
 
I would love to get a CV bladed Case, the problem is that the Stag designs I like only come True-Sharp! So far however I cannot find a real problem with the SS. Steven
 
I just bought a Case Amber Bone small texas jack in CV and a Case belt buckle. I will order a medium stockman in CV next week(I try to space my purchases out so I get a new knife every week, and with SMKW's free shipping it works nicely).
 
brownshoe said:
Per the statement "I find very little use for the bottom barrel stainless they offer from Case."

I must heartily disagree. Can't say about past production, but I bought a 5" toothpick, current production, tru-sharp steel. From comments on this forum, I expected a poor steel and mediocre fit and finish. I was pleasantly suprised. The fit and finish were excellent, equal to Schatt and Morgan. The knife was razor-sharp, shaved hair out of the box and has held that edge for a long time through lots of use. I have used it extensively in the kitchen, around the home, in the office and fishing. The edge has never failed, never rolled, never chipped and never required anything other than a light touch up on the Spyderco fine grit stones.

If you rate "bottom barrell" stainless as Pakistani, there is no comparison, Case is in a different league.

If you rate "bottom barrel" stainless as a SAK then the Case holds an edge better. So Case tru-sharp is much better than low quality stainless.

I'd say trusharp is equal to AUS8A in performance, based upon the AUS8A ColdSteel that I have. It is not as hard as ATS34 or 440C but it is a good working steel that gets a fine edge and holds it well.
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I tend to agree here apart from associating SAK with bottom of the barrel stainless.....
 
Having had Case peanuts in both the CV and True Sharp, I found a bit of a difference in edge holding if I put them to the test side by side. This involved sitting at the kitchen table with a supply of hemp rope, newspaper, and a magnifying glass. The CV will hold an edge better, but you have to push it.

In edc use, I don't think the regular knife user will be able to tell the difference, unless he works in a warehouse and cuts alot of cardboard or simething. I couldn't. And that was using a true sharp as well as my CV, gutting pan fish, cutting twine while tending the tomato plants, and sharpening the end of stakes for same, opening the UPS boxes and mail. The true sharp preformed as well as my old sak, and thats a pretty reliable tool in itself.

I think you should get the knife that appeals to you, and don't worry about the steel so much. If you can, go shop where you can pick among a couple of the same knives. Case is made by human beings, and sometimes one will be a little better that another in fit and finish. Being in South Carolina you may have some some humid hot summers. The stainless will be easier to maintain, especially if you spend much time out on Lake Wylie.:)
 
You needn't worry about CV, I knew a guy that used his as his only knife, BUT sharpened once every 3 months. He felt that doing more than a quarterly sharpening was un-necessary.
 
jackknife said:
Having had Case peanuts in both the CV and True Sharp, I found a bit of a difference in edge holding if I put them to the test side by side. This involved sitting at the kitchen table with a supply of hemp rope, newspaper, and a magnifying glass. The CV will hold an edge better, but you have to push it.

In edc use, I don't think the regular knife user will be able to tell the difference, unless he works in a warehouse and cuts alot of cardboard or simething. I couldn't. And that was using a true sharp as well as my CV, gutting pan fish, cutting twine while tending the tomato plants, and sharpening the end of stakes for same, opening the UPS boxes and mail. The true sharp preformed as well as my old sak, and thats a pretty reliable tool in itself.

I think you should get the knife that appeals to you, and don't worry about the steel so much. If you can, go shop where you can pick among a couple of the same knives. Case is made by human beings, and sometimes one will be a little better that another in fit and finish. Being in South Carolina you may have some some humid hot summers. The stainless will be easier to maintain, especially if you spend much time out on Lake Wylie.:)
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I will probably get a couple peanuts in CV and trusharp. I want the patina with CV but the handle materials of SS. I don't think I will be doing too much on Lake Wylie this summer, the drought has prevented people from launching boats, this may or may not be a good thing for me as I like to kayak.
 
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