Just wanted to get some opinions on the steels case uses,both the CV and the stainless.Im trying to decide between a blue bone stainless peanut,or a red bone CV peanut.I like the fact that stainless requires a little less maintenance,but i could go for either.
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Case xx steels
- Thread starter wreckager
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They are both run pretty soft, and are pretty easy to sharpen. If the extra corrosion resistance is more important to you than the slightly better edges you can get, easier with the CV steel, then choose the stainless. Or, visa versa.
Personally I wouldn't buy a stainless Case knife unless it was the much more expensive "slimlock" series that is made in BG42 ( CA 51XX )
They aren't for everybody. They are small, gentlemans type folders but they do have locks. Something that can't be said about any of the CV's except the one CV currently listed trapperlock ( 6154L CV ) ( there was another one, a yellow one. I can't find it and believe it was DC'ed)
I personally prefer the CV steel to the point where it's no real competition. The lack of any really large choices in CV blades are proof that I'm in the minority though. If they sold more CV's, there would be a bigger selection no doubt.
Good luck & enjoy!
Joe
Personally I wouldn't buy a stainless Case knife unless it was the much more expensive "slimlock" series that is made in BG42 ( CA 51XX )
They aren't for everybody. They are small, gentlemans type folders but they do have locks. Something that can't be said about any of the CV's except the one CV currently listed trapperlock ( 6154L CV ) ( there was another one, a yellow one. I can't find it and believe it was DC'ed)
I personally prefer the CV steel to the point where it's no real competition. The lack of any really large choices in CV blades are proof that I'm in the minority though. If they sold more CV's, there would be a bigger selection no doubt.
Good luck & enjoy!
Joe
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I have both and have found their stainless to be just fine for a real-world EDC knife. However, I do prefer their CV blades. Just something great about that kick a$$ carbon steel.
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Based upon what I'd read in places like this forum, I used to assume & accept that the CV (carbon) steel blades in Case's lineup could attain a sharper edge than the Case Tru-Sharp 'Surgical' stainless. I have no doubt the CV blades can be made very sharp with relative ease.
I've since used my Lansky to put new, more acute bevels on a couple of my Case Tru-Sharp stainless knives (a '75 pattern stockman, and a TB5339 sowbelly stockman). I'm now convinced that the stainless blades can be made at least as sharp as any of the CV blades. It may be that the CV is a bit simpler to make sharp quickly, but I no longer doubt the ability of the stainless to take an extremely sharp edge. Case uses the 'Surgical' nomenclature for their stainless, and I've now seen that they can indeed be made scalpel sharp, if some time & effort are taken to make it so.
As was pointed out earlier, both steels in Case's lineup tend to run a bit low on the RC hardness scale (mid 50s or so). I keep wishing that they'll take 'em up a notch or two in hardness, but I won't hold my breath.
I've since used my Lansky to put new, more acute bevels on a couple of my Case Tru-Sharp stainless knives (a '75 pattern stockman, and a TB5339 sowbelly stockman). I'm now convinced that the stainless blades can be made at least as sharp as any of the CV blades. It may be that the CV is a bit simpler to make sharp quickly, but I no longer doubt the ability of the stainless to take an extremely sharp edge. Case uses the 'Surgical' nomenclature for their stainless, and I've now seen that they can indeed be made scalpel sharp, if some time & effort are taken to make it so.
As was pointed out earlier, both steels in Case's lineup tend to run a bit low on the RC hardness scale (mid 50s or so). I keep wishing that they'll take 'em up a notch or two in hardness, but I won't hold my breath.
Tru-Sharp is 420HC, and CV is thought to be something along the lines of a modified 1085. Both are ran a bit soft.
You may also wish to consider a Queen Cutlery knife. They favor D2. Their knives may require significant reprofiling out of the box, though, which can be time consuming with D2.
You may also wish to consider a Queen Cutlery knife. They favor D2. Their knives may require significant reprofiling out of the box, though, which can be time consuming with D2.
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Well I've only used the CV steel myself, it sharpens up easily and gets pretty sharp. The blades hold their edges ok when whittling but not especially well, I don't know what you'll be doing with this knife but seeing as it's a peanut, I'm guessing it won't be used very hard, and considering what others have said about the stainless, there may not be a huge difference in actual use between the two steels, though I'd imagine the stainless would be a little harder to sharpen (they usually are) but probably not enough to base your decision on.
So basically it sounds to me like the real questions are do you like red or blue bone better, and do you want shiny blades or a patina?
So basically it sounds to me like the real questions are do you like red or blue bone better, and do you want shiny blades or a patina?
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I prefer the CV to the Tru-Sharp. The CV holds an edge a bit better. I find either equally easy to sharpen.
Just as a side comment: Buck 420HC will hold an edge better than either because Buck runs their blades quite a bit harder.
Zuchus
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The latest A. G. Russell catalog I received (Late Summer 2010 edition) has a couple of Case stainless steel knives listed, and the steel is listed as "420 stainless at 54-57 Rc". I don't buy knives with that low quality of steel generally, but I do love Case slipjoints and about half of mine are CV and half are stainless. I try to buy the CV if it is available. Since I use them for fairly light duty tasks, the quality of the stainless blades has worked for me, but honestly, if Case explicitly called them 420 @ 54-57 Rc instead of "TruSharp" I may have passed on them. I guess I need to recalibrate my sense of what is a usable steel.
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I saw that same entry in this catalog. It's the first time I've actually seen the Tru-Sharp stainless described this way. To me, it makes perfect sense. The 'Tru-Sharp' stainless very much reminds me of the 420HC used in the Buck knives, in terms of the very fine edge it takes (and the ease of polishing the edge). Case does treat it a bit softer than Buck (Buck treats it to around 58 RC, I believe), but otherwise they are very similar to me. For light duty tasks, I think the Case stainless is fine. In particular, I think the Case stainless would be great for use in the kitchen (great slicing, easy maintenance).
I decided on a peanut because I wanted a small light duty EDC.I have a Spyderco Centofante 3 and a Leatherman Blast for heavier use.What are your opinions the Buck Deuce and Canoe? (I want something very traditional so i'm avoiding the plastic handled bucks)
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I have read posts from satisfied owners of those models. Those models are made in China. I understand the quality is quite good.
I have quite a few Case knives in both CV and Tru-Sharp stainless.
The CV does take an extremely sharp edge.
But, for example, here on my desk I have a Case Large Stockman with Tru-Sharp blades, and I use it all the time.
To open boxes, mail, etc.
(I also like it as a display piece because it has really nice rosewood handle scales.)
I've not yet had to sharpen it, and I've been using it for more than a year already.
That's been my experience with this knife and other Tru-Sharp blades which I've been
collecting for many years.
Their edge holding is better than it should be based on the reported numbers.
So, for every day use in a slipjoint IMO & IME the Tru-Sharp is way more than adequate.
The CV does take an extremely sharp edge.
But, for example, here on my desk I have a Case Large Stockman with Tru-Sharp blades, and I use it all the time.
To open boxes, mail, etc.
(I also like it as a display piece because it has really nice rosewood handle scales.)
I've not yet had to sharpen it, and I've been using it for more than a year already.
That's been my experience with this knife and other Tru-Sharp blades which I've been
collecting for many years.
Their edge holding is better than it should be based on the reported numbers.
So, for every day use in a slipjoint IMO & IME the Tru-Sharp is way more than adequate.
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Both the Case Delrin and the Buck plastic hold up extremely well.
I'll make a couple of generalizations:
- The Case knives feel more polished. No hard edges, everything nicely rounded.
- The Buck steel is harder and holds an edge better.
- The fit and finish on both is generally good, though on occasion an off knife slips past the QC departments at both companies.
- I like the layout of the Buck 3-spring stockman better than the two-spring design of the Case. The Buck is no thicker and it means that the blades don't have to be bent to fit, so I find them easier to sharpen. YMMV.