Cold steel carbon V...Anyone else disappointed?

FlaMtnBkr

FlaMtnBkr

Joined
Oct 20, 2004
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For those that have some of this steel how do you like it?

My dad got a master hunter in carbon V and the steel seems pretty shotty. After sharpening there is almost always a 'lip' on the edge where it has folded over some. Kind of disappointing because overall the form of the knife is great. Any thoughts? thanks!
 
Yes, I too have to say that the carbon V I have is really good in my opinion. I have a large, drop point Twistmaster and the combination of the thin blade and good steel allow for such a sharp edge! You haven't lived until you've cut with a large, sharp CS Twistmaster!
 
Sounds like you're not taking off the burr that forms after sharpening. Carbon V is a very good high carbon steel. Have a look at the sharpening FAQ or consult one of the excellent books available from Lee Valley Tools or Razor Edge. Light finishing strokes on a fine hone should take the burr off; stropping may also help.
 
FlaMtnBkr said:
For those that have some of this steel how do you like it?

My dad got a master hunter in carbon V and the steel seems pretty shotty. After sharpening there is almost always a 'lip' on the edge where it has folded over some. Kind of disappointing because overall the form of the knife is great. Any thoughts? thanks!
Click to expand...

The lip may be due to your technique. Are you sharpening it freehand or with some type of system?

You can read the FAQ below on sharpening.
If you still have questions there are only 100s of experts you can ask here. :D

http://www.bladeforums.com/features/faqsharp.shtml

Try this if you want to know about different types of steel:

http://www.bladeforums.com/features/faqsteel.shtml

If this info doesn't help, come back and ask, by all means...
 
Welcom to the forum-
I don't care too much for Cold Steel but I believe there master Hunter is one of there best if not best knife, either way the problem is not the steel- ANY steel edge will fold over if it is oversharpened. Try to lightening your strokes, also try stropping- carbon steels respond well to stropping. For more advice see this link- http://www.ameritech.net/users/knives/index.htm
Good luck
Martin
 
Hi,

My dad is sharpening it with a system. Not sure the make but its one that has various 'stones' (not sure what they are since its been awhile since I have seen it) and different angles. He has been sharpening knives for most of his life and growing up always put a razor edge on my knives (even cheapies) without the lip. Maybe the technique isnt quite right but it seems like if other knives dont do it, it lies in the steel. I'll check out the FAQ's referenced and hopefully find a way to rid the lip. Thanks for the replies.
 
I'm borrowing this story from Grant (Defender) at kniforums - a post he made there a couple of years ago. Neat little story for late night visitors here tonight.

CS True Flight Thrower

OKay, I have had one of these knives for years and despite being really bad at throwing knives (don't much see the point of learning to throw away a last ditch weapon anyways!) it has served me VERY well. Not in any way as fascinating as last night though which is what I want to share with anyone who will listen.
Due to my recent foot injury I have taken a low-key job bouncing at a downtown restaurant which gets pretty slow after the "bar crowd" goes home. Unfortunately I am stuck there till usually about 6 am and have a couple of hours to kill. I while away the time by helping the guys with the equipment maintenance mostly. Now they have this rotary slicer and needed the plate replaced. They finally get this plate in but can't unscrew the post (that makes the plate slide so that the veggies get pushed into the rotating blades) because it has been there for years and was probably glued on at some point. Anyways, we try EVERYTHING... penetrating oil, vibrations, digging into the post something awful with the pliers to get a grip when we decide that the only way to get the old plate off is to break it off. Out comes my old hammer and a flathead screwdriver from my toolbox and we commence to pounding the cast aluminum to no avail. Sure we are making dents in it but that's about it. We come to the realization that maybe we are just going to have to go to the hardware store and try to get a new post when I have a little revalation.
Knowing full well that any warranty that I may still have with CS is LONG gone (most of my knives are VERY hard users!) I pull out the trusty old True Flight thrower which is conveniently in the toolbox and commence to pounding the spine of the blade wit hthe hammer and literally CUTTING through the aluminum block. I cut off 3 corners of the block to get the post out and there was NO DAMAGE to the knife. No damage from the block of aluminum I just cut or from the hammer I'd just repeatedly hit it with. Some of the black epoxy was chipped off but really, on my knife you'd never notice a few more chips!
I am going to post pictures (luckily had a digital camera handy) as soon as I figure out how...
For all the bad press, you gotta respect the product...
Def

--------------------
Intense physical pain? That's not covered by my insurance fraud!
 
Carbon V is a high carbon steel. (!) Your father may have been sharpening less responsive, stainless steels, or poorly heat treated carbon steels. These would have required a more aggressive sharpening technique. Using this technique on the Carbon V raised a burr that he would not have expected from his previous experience. So deal with the burr now and you should see a real improvement.
 
Stropping should help. But just a few licks on a hard arkansas stone can remove that wire edge for you. Many people, including myself often strop our knives on our blue jean pant legs which has been known to aid in setting the edge straight.

One of the easiest ways to remove the burr as it is also called is some white rouge and a polish wheel made of fiber board. After touching up an edge I will often go out to my shop just to quick zip the edge again lightly once on both sides with this wheel after applying the rouge to it and it brings it up to the level you are trying to achieve.

As for the steel. Carbon V is a good high carbon steel. I have used it a bunch for some heavy tasks and have always been very happy with it.
 
It's my understanding that the composition of "Carbon V" has changed from time to time. I have an old Trailmaster in Carbon V. It was and is an outstanding steel, my main complaint being how quickly and badly it can rust in the field. I've moved on to Busse and Fehrman as my main hard use knives, but my old Carbon V is still an outstanding blade IMHO.

Whether this bad experience is due to a bad crop in terms of composition or heat treat or perhaps sharpening technique, I obviously couldn't say.
If others have the same disappointments then maybe it's the knife.
 
I've had a CS Master Hunter and an SRK for about 12 years, and have always been happy with the carbon v steel. The MH sees the most work, and it always takes a great edge, whether on ceramic sticks or stones. I'm careful to make my last contacts with the stone VERY light so no burr is left on the other side. :)
 
I only have one cold steel knife in carbon V, and it is the fillet knife. I have never caught more than twenty or so keepers at one time, but I am really happy with it. Takes a razor edge, and keeps it well. But, I do steel it regularly when cleaning fish, (just because I am kind of anal about such things!) and I only use it to seperate the skin from the fillet. I use an electric to make the inital cut through the ribs.
 
FlaMtnBkr said:
Hi,
Maybe the technique isnt quite right but it seems like if other knives dont do it, it lies in the steel.
Click to expand...

Listen to what everyone is saying, it's not the knife, it's the skill of the person sharpening it that's the problem. I have a Cold Steel SRK with the Carbon V steel and I could shave all the hair on my body off with it.
 
It sounds like what you have is a wire edge. If it is a fault of the steel, I would be shocked. Carbon V is very good stuff. You might try some steeper than average swipes on a fine stone and then a stropping session...

Carbon V WILL take a razor edge. Just work with it for a while. If you still can't get it to sharpen up, contact Cold Steel because that shouldn't happen. I've never had a Carbon V knife I couldn't put a SHARP edge on.
 
I have a srk and the steel has alwas been good,better than alot of others I use I have to sharpen about 2-3 times when skinning up a large cow and all the other knives I have take alot more than that.
 
FlaMtnBkr said:
My dad got a master hunter in carbon V and the steel seems pretty shotty.
Click to expand...

Oops...maybe I should rephrase that..don't wanna get sued.. :)

The Cold Steel knives I owned, well, none of them were as delightful as one would dream...
 
My brother has an old recon tanto that was once used to hack at firewood and it still held its edge.
Richard
 
Are You Sharpening At Too Great An Angle? I Have A Tormek Grinder And The Leather Honihg Wheel With Lapping Compound Works Great :D:D
 
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