Case Trapper Steel?

[savageman]

Hey I was looking at the case trapper in Amber Bone and I saw two kinds of steel. One had 6254 CV and the other had 6254 SS. Which is the better steel for outdoor chores like hunting and camping?? Thanks

 

[JD Mandrell]

CV or "Chrome Vanadium" is modified 1095 carbon steel, it will rust, if not cared for, but is usually considered to be the better steel from Case, easy to sharpen and holds a much better edge than Case's SS "Stainless Steel" which is 420hc. Case's 420hc is not all that bad, but their heat treating could be better IMO.

Also, while CV will rust, it does not rust quite as fast plain high carbon steel, wipe it off after use and re-oil occasionally and it will develop a nive dark "patina" that looks nice and helps prevent rust.

I don't really dislike Case's SS, but will always choose their CV when I can.

 

[stevekt]

I have a medium stockman and a mini trapper from Case with CV steel. The CV will discolor but it is pretty easy to sharpen and maintains its edge pretty well. I don't think the discoloration has an effect on the steel's performance. (does it?) These are the only carbon blades I own so far. I am used to the simplicity of stainless steels so the staining on my CV blades was kind of a shock to me. It takes some getting used to. I am not a carbon convert just yet, love my Victoinox Stainless way too much. As mentioned earlier, wipe it off if it gets wet, oil occasionally.

As long as this topic is up, what does everyone think about using CV blades on food, particularly fruit? Am I better off staying with stainless blades for food?

 

[steve1701d]

If you don't like your blades to discolor, then choose the stainless, if you like the looks of a nice patina on a blade, then get the CV.


I like Case's CV blades better than their stainless ones, they seem to hold an edge longer for me and sharpen up better, too. Just my opinion, though...

 

[waynorth]

Carbon steel will add a metallic flavor to food, especially acidic fruit and veggies. And if you don't clean the blade well right away, it corrodes quickly. Stainless for me when it comes to food.

 

[JD Mandrell]

I eat lots of apples, and cut them with CV and plain Carbon blades, but I admit I like the patina that develops, gives the knives that "I've been carrying this knife for 20 years" look.

But Steve1701d and waynorth are right, if you do want to keep your CV blades looking shiny and new then avoid cutting acidic fruits, but if you carry them long enough they are gonna patina anyway just from riding in your pocket.