CV blade or SS blade for everday use in a Case knife.

I like the "paw paw's knife" look that CV gets over time (patina). Either works fine, sharpens easily (a little differently though) and retains an edge about the same.

Stainless is less maintenance, but gets a little more wire edge when sharpening. I kinda like to stick with coarser stones than I do with CV. Stainless also comes in more cover options.

CV gets that old school cool patina. Once you get a good patina, don't dilly dally with food on the blade and you won't get that metallic taste.

I've got favorites in each. This Case 6375 in CV and the Peanut in SS.
 
Some guitar amps are hybrid with tube preamp and solid state power amp. I use one with my Bass guitar to get flavorful sound without sag. Just like some blades are composite - with two different steels married together.
 
MercyfulfateXX said:
35 year guitar player former touring musician here,

yes Sir,that is correct. Both SS and Vacuum Tubes have their place. Jazz/Blues and Rock etc Vacuum tubes is King. Metal/Rock Solid State is best for me.


I prefer Stainless blades but I also like my Carbon in some Knives.Both have their advantages and both are equally great. Its all preference.
Click to expand...

IMO, it really depends on the style and the player. Slayer uses KT88s in JCM800 and sound great. Dime used Solid State for Pantera..... each sounded right for what they were doing. I prefer tubes, but appreciate both. Ty Tabor really made me want a Lab 5 though. :D
 
Let's keep the discussion to knives and the original topic "CV blade or SS blade for everyday use in a Case knife".

Talk about amps in the lounge if you want. Thanks.
 
I like Case's CV and wouldn't mind seeing them come out with a Texas Jack in a nice dark blood red.
 
Sorry Peregrin.

On Topic: Here is a Case Hawkbill Pruner in CV that I used all summer long for gardening tasks. Heavy use with lots of sharpening and sweaty pockets. I did take care of it by thoroughly cleaning and lubricating when brand new - and giving it at least a wipe off on the pants before putting it back in the pocket.


dwNPnh.jpg



At the end of each day of use it got a quick soap and water bath, and then compressed air blasted to dry. Air dry in the cockeyed blade position for a couple hours (or overnight) and then a tiny drop of mineral oil onto each pivot side.

In comparison to Stainless Steel; you could probably do absolutely nothing to it except use it and sharpen it and it will be just fine. (I still recommend the initial clean and lube when new).


Eric
 
My personal preference is for SS. I've had pretty good experiences with Case SS. Although I have no Case CV, my experience with straight carbon steel pocketknives were mostly with Schrades, and some Ka-Bars and Camilluses back in the '70s. For the most part, carbon didn't fare too well with me...maybe I'm acidic or something. The Schrades would not just patina but would begin rusting very quickly. The Camilluses and Ka-Bars would fare a bit better, possibly because of the smoother blade finishes compared to the Schrades/Old Timers.

When I discovered pocketknives with stainless blades, I pretty much never went back. I'll still occasionally use carbon knives when doing work around the house/yard, but not for EDC purposes.

Jim
 
Last edited:
Woodrow F Call said:
IMO, it really depends on the style and the player. Slayer uses KT88s in JCM800 and sound great. Dime used Solid State for Pantera..... each sounded right for what they were doing. I prefer tubes, but appreciate both. Ty Tabor really made me want a Lab 5 though. :D
Click to expand...


deleted, just responding to Woodrows response.

back to the knives.
 
carbon steel generally takes a finer edge than ss (there are ss like 12c27 that will take a finer edge than others, but still not as good as carbon) because the alloying components in the ss tend to build bigger carbides which are softer than the surrounding material and brake out- so you get a sort of micro-saw edge on the ss which holds a bit longer than CV in pull-cut if the surrounding material is harder than the CV (dont know the rockwell hardness of both steels)
 
Bjoern said:
carbon steel generally takes a finer edge than ss (there are ss like 12c27 that will take a finer edge than others, but still not as good as carbon) because the alloying components in the ss tend to build bigger carbides which are softer than the surrounding material and brake out- so you get a sort of micro-saw edge on the ss which holds a bit longer than CV in pull-cut if the surrounding material is harder than the CV (dont know the rockwell hardness of both steels)
Click to expand...

This is not always true. Carbides large enough to inhibit "edge stability" only form if the stainless alloy contains more than about 0.8% carbon. Anything up to about AUS8 or 440B will not form significant levels of carbides. That is why razor blade companies use alloys such as 13C26. Carbide formation becomes an issue when the carbon content reaches the levels of say, 440C, 154CM, AUS10, etc.
 
i made a mistake- carbides harder than surrounding material.
@knaefeng: 13c26 is a steel with very fine structure (carbides 0,2-2,5 micrometers) compared to e.g. ATS-34 (carbides 15-30 micrometers) but as far as in know the difference in hardness of carbides and surrounding material is big, so they still tend to brake out. in carbon steel the difference is smaller so the edge is more stable. so with 13c26 you get a blade that takes a comparably fine edge which is stainless too-i guess thats why razor companies use it for disposable razor blades (low maintenance) but carbon steel is still used for old style razor knives. but you are right, if the level of alloys reach a certain level, the carbide formation becomes an issue because the carbides get so big that they are bigger than a very fine edge (~0,05-1 micrometers).
 
I enjoy using both of these and in day to day tasks find little or now difference in their sharpening. I do have one CASE cv knife that seems to have abysmal edges, I cannot get it to sharpen at all-must have been some very rare QC fault there or hardened way off the scale...

Never been keen on the taste of carbon on food like fruit or raw vegetables so I always opt for stainless then. Oddly enough, friend of mine had a very friendly pet rabbit some years ago, he loved apples&pears and would jump up on you to get a piece. If you cut the fruit with carbon he would not touch it, the smell or metallic taste seemed to put him right off.:barf:

CASE do a fine Sodbuster and I've been pleased with the introduction of various bone scale choices, a nice touch, there's a purple one that looks very good and I think a green one too. Also available is their beautiful Chestnut Bone in cv an excellently finished knife and something different.

Thanks, Will

IMG_1946.jpg
 
One sad thing about the stainless blades is they never get to look like this:

 
AntDog said:
One sad thing about the stainless blades is they never get to look like this:
Click to expand...

It also looks like one of those knives doesn't belong in this forum. Keep it Traditional folks.
 
I've been carrying these two lately. Put an edge on each one immediately. It's like case used a 60 grit grinder on the stainless. Anyways with the combination of the Cali clip on the 6318 and the hollow grind it is crazy sharp. I couldn't find the scissors to open the dog food bag and this thing ripped right across. I'm glad I bought a stainless stockman for EDC.
Notice the pale, washed out look of the amber bone. I wish I had chosen the chestnut on this one. CV is limited to only a few handle materials.



 
You must log in or register to reply here.
Back
Top