cpm3v in the kitchen

butcher_block

butcher_block

Joined
Dec 6, 2004
Messages
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can someone let me know how much 3v might stain when used in food prep.
i like workin the steel and dont want to be using too many different types.
right now i work with 440c and 3v and i think thats about all i want to mess with till i get a realy good handle on my heat treating skill
thanks
butch
 
Not familure with the steel, but my suggestion is make a small kitchen knife out of it and give it ot wife/mother/sister/girlfriend and tell them not to leave it in the dish water overnight and not to put it in the dishwasher. Then look at it a month or so later and see what it looks like.
 
CPM 3V is in the range of 7+ % chromium. If you use 30V it will be at about 14+% chromium. CPM30V in the kitchen will hold a very good edge and will be more than tough enough for the purpose desired. CPM3V is very tough and edge holding is outstanding , as well as wear resistance. It will stain and rust about twice as fast as D-2. CPM 30V has about a 50% better edge holding ability than 154 and toughness about times four. CPM30V should be way more than adequet for kitchen chores and mild staining can be removed with a fine scotchbrite pad.In the kitchen after time you find that the chromium will be your friend. The vanadium carbide,carbon and chromium carbides together make a rather formidable cutter and very rust RESISTANT. If you want more and rust resistance 60V, or 90V is expensive and in a kitchen you might not see what you would in the field.

FO
 
thanks i do have some spyderco knives made with s30v and do love the stuff but i just wasnt sure how well 3v would fair
i would be making the knives for the people that know how to care for high carbon steels and know how they can stain
just wanted to see if any one had used it and how well it held up
looks like im just going to have to make a set and see for my self
thanks again
butch
 
Butch, I have only made one 3V knife, and I care for it as if it was standard carbon steel. It is still in great shape after processing 3 deer and carrying it around for three seasons turkey hunting. Jerry Hossom uses 3V extensively, and he found that if it started to oxidize, it could develope small pits. Just before final finishing, he soaks his blades in a solution of 50% ferric chloride ( Radio Shack ) for about 15 minutes. He says he has not had problems with the pits since. I love this 3V knife!
 
I have a 3V kitchen knife and you have to be careful with it and wash it and dry it immediately after using it. Mine developed the pits Jerry was dealing with and the cause of this phenomenon is contamination of other CPM powders into the 3V material. I had the maker check into this and the difference in chemistry of the contaminated powder and 3V powder causes a "galvanic" corrosion. CPM is aware of this but I don't know what they are doing about it. My advice is to stick with stainless in the kitchen due to the continued exposure to corrossion and water.
 
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