Convince me that stainless is OK for traditionals.

[Will Power]

 

[Way-Barney]

I was given this knife yesterday, previous owner thought it was brilliant example of a traditional knife, I don't think he ever cut anything, but used it for re-enactment purposes.

 

[knarfeng]

I somehow grew up with the idea that all stainless steel pocket knives were cheap junk, and I can’t seem to warm up to stainless steel even now. I have some knives I really like, except I still find the stainless blades off-putting. Convince me that I’m being ridiculous, and that stainless steel is just fine for a traditional pocket knife.

Depends on when you grew up, or when whoever taught you about knives learned their knowledge. Stainless steel blades require a sub-zero quench, else they have poor edge holding properites due to retained austenite. German metallurgists discovered this immediately before WW II. Because of the war, that knowledge did not reach American knife makers until the early 1950's, and did not become universal with American knife makers until the early 60's. Until the proper heat treating of stainless became common, the poor reputation of stainless knives was well deserved. Nowadays, it's just nostalgia, cosmetics, and what our (grand)pappies taught us.

 

[davek14]

There are many, many different types of stainless steels with many different qualities. 12C27 and Buck 420HC come to mind as two stainless steels which very much act like carbon in toughness, ease of sharpening, ability to take a keen edge, and, yes, cost.

 

[Just Tom.]

I also took the thread as more of a discussion generator than anything else... despite having somewhat similar views depending on the knife.

Actually, no - I was genuinely trying to overcome what I acknowledge to be an unreasonable dislike for stainless steel in a traditional knife, so I can use and enjoy some of what I have without reservation.

Do you have any modern folders? If so, do you have the same concern about stainless steels in those?

I have a couple of budget-end modern knives and the AUS8 and 440 blades on those don’t bother me at all. To me it’s a completely different animal. I think it just boils down to taste and aesthetics - as you point out, there is no logical reason it should be ok in the one case but not the other.
Also, I’m no steel snob - far from it. I am a fan of inexpensive but solid fare, and enjoy getting the most out of what others may turn their noses up at.

I see similarities to this in the discussions found in firearm forums where classic handgun aficionados may concede the utility of lightweight and durable polymer-framed pistols - but find the idea of a polymer-framed 1911 revolting.

This is a good analogy.

Some distaste lingers from very early stainless having poor formulation, and/or heat treat!! It spent years being distrusted!!

Until the proper heat treating of stainless became common, the poor reputation of stainless knives was well deserved. Nowadays, it's just nostalgia, cosmetics, and what our (grand)pappies taught us.

I’m pretty sure the poor reputation of older stainless steels being still fresh in the minds of my elders, and hearing them talk about it, is the source of my admittedly silly bias.

Don't force it. Embrace what you like. It dosen't matter.

I think this is the most sage advice here so far. It really doesn’t matter at all. My distaste for stainless in a traditional knife is a harmless enough prejudice I suppose. It’s just a hobby, after all. When I really needed a knife in my day to day life, I had both carbon and stainless knives, and didn’t really care as long as they did what I needed them to do.

Thanks, everybody.

 

[Will Power]

W Way-Barney There is a 'stainless' that patinates...D2. It will become greyish from cutting fruits/acids and curiously, the colour won't revert to bright with metal polish unlike carbon. Or maybe I'm not using the right metal-polish...

 

[drj211]

I think your confident delivery has convinced me

Now I can be content with my old Camillus-made Buck 301, and save myself the $80 I was considering spending on a Case CV stockman…

No, spend the money and enjoy the knife! If that’s what you like, grab one. I also have one of those 301s, and it has served well for many years. As long as the knives you have and like do the job that you need done, they are winners!

 

[Peregrin]

I somehow grew up with the idea that all stainless steel pocket knives were cheap junk, and I can’t seem to warm up to stainless steel even now.

Based on my experience growing up with pocket knives, I'd guess I'm older then you.

In the '60s my pocket knives were pretty much non stainless, which led to pitted, rust prone, smelly blades that I left behind when I discovered stainless steel pocket knives. Worrying about oiling my pocket knife was the last thing on my mind. The stainless folders held an edge suitable for my needs. They sharpened up pretty easily when they dulled.

Today I almost never carry anything other then stainless steel. There's a dizzying array of stainless steels available to us, and I've tried most of them. As far as I'm concerned anything from 440C to M390 works for me.

Different strokes......

 

[madcap_magician]

Does anyone remember the running joke about Jamaican 'rostfrei' knives?

 

[Peregrin]

Does anyone remember the running joke about Jamaican 'rostfrei' knives?

I'm afraid to ask. So I won't!

 

[chevyrulez1]

I can't help but to wonder if the knife industry back years ago didn't have something to do with this perception of SS being no good. Back then knives were generally considered Tools to be used and abused and then thrown away after they wore down, rusted up, handles got loose, etc. This meant a steady demand for a product that could be made relatively inexpensively and easily heat treated with carbon steel. From what I understand there used to be a saying "if it wont rust then it won't cut"
When given a knife of good quality SS and a proper heat treat, if you keep it sharp don't abuse it then it will last many years. Those old knives would inevitably get wet, dirty, joints would rust up and you would tear your fingernail off trying to get it open, so you would throw it in a drawer somewhere and go buy a new one. Quality stainless knives might be one of the factors as to why many of those older cheap knife manufacturers are no longer around.
Personally I like both, and enjoy playing with them all.

 

[Greasepiggy]

I think stainless alright, as long as it holds an edge. I do prefer satin finished stainless steel though. I think it looks a little weird when covers are made from bone, wood or stag and age over time, to have a bright shiny
hi-polish blade - wether it’s been sitting in a cabinet or used/carried every day.

I did clean my 420hc Buck 119 with some kind of “Orange Oil” spray cleaner once and that stuff DID stain the blade! Looked like I’d cut up potatoes with a 1095 blade. So if you wannna stain yer stainless blade…