Do the folks on the porch pay attention to blade steels ?

Do you pay attention to the what steel your blade is made of

  • Total voters
    127
I pay attention to all of the materials that make up everything I buy, knife or not. I like to feel like I'm getting a good value for my hard earned dollar.
 
I won't buy or pass on a knife because of the steel strictly, but I will use that to determine its value to me. I won't spend 500$ on a production knife with 440, and I don't expect a production knife with cpm154, s35vn etc to be a 30$ knife.
 
I guess I'm more of a rare bird around here than I thought.
I don't use my knives for anything more than simple boring edc cutting tasks, so I've never had prolonged cutting sessions where my knife could dull on me and need sharpening. My blades may need a touch up at the end of the week, but that's about it.
 
Hickory n steel said:
I guess I'm more of a rare bird around here than I thought.
I don't use my knives for anything more than simple boring edc cutting tasks, so I've never had prolonged cutting sessions where my knife could dull on me and need sharpening. My blades may need a touch up at the end of the week, but that's about it.
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Yep, I like to know which steels make up my blades regardless of type or intended usage, simply because I wanna know what techniques I should use for storage, sharpening, and general care and that fluctuates based on the steel involved. That seems like it would hold true for almost all the folks here regardless of knife type.
 
MT Damascus said:
In Germany, Boker offers this knife in CPM CruWear(an american alloy), but has not been sold in the US in CruWear yet. I found this out after I bought it, if it would have been available in CW, I would have preferred that.

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I saw one of these on the big auction site a few days ago, when I was researching my Boker Camp Knife. I was blown away by the choice of steel. I saw that model available, if memory serves me, in both 440C and CruWear. It was too rich for my blood, considering how little use that large a knife would get used by me, but Boker should be applauded for upping their steel game. I may still purchase one, if funds become available.

How good are Boker's saw blades?
 
From an outdoorsman's perspective, carbon steel slipjoints make me crazy. Hiking and camping in the damp Adirondacks makes it nearly impossible to carry a GEC without it rusting and pitting. One must be vigilant and protective to the point that it isn't worth bothering. So with the exception of my Texas Camp Knife and Mudbug, my GEC's generally stay at home when I'm out having fun.

I do like the act of sharpening simpler steels like 1095 and 440A. It's quite comforting, being able to pull out a vintage Arkansas pocket stone from it's leather slip case, and put a nice edge on a knife. So when I go hiking "old school", I really don't mind using a scout knife like a stainless Camillus 99. It won't stay sharp forever, but it won't rust on me, and the upkeep of the edge is just part of the vintage experience.

But being realistic, higher end stainless is just so very convenient. Less sharpening and more cutting. And I don't have to worry about the humidity in my bedroom rusting out the pile of slipjoints on my nightstand. Yes, this has happened to me more than once in the summer time.
 
Environment, as well as an individual's body chemistry, play a big factor. I don't have many slipjoints, but I do have some in BG42, CPM154, ATS-34, and 440C. In a slipjoint these steels are superior to 1095. But I'm content with my Tidioutes and Northfields because I don't sweat much and live in a dry, Mediterranean climate. Rust just isn't something I worry about.
 
I do pay attention, but with the purchase of my Rough Rider Moose in 440a, heat treat is a big factor. Case Tru Sarp? I am actually really surprised how much I like it...it has been serving me well. My beloved SAK is no super steel knife, but I would feel naked without it. That being said, mystery pot steel blades are not going into my collection.
 
i voted stainless or carbon. as a kid growing up getting the knowledge of what knife had what steel was not as easy as it is today. i learned stainless was brittle and dulled easy or a buck knife that you couldn't sharpen to save your soul.( that may well have been lack of skill) we had more important things to think about and do, feeding the dogs, cows, chickens, pigs and stupid horses. plus getting the fire wood for the night and next day and home work from school. we did have running water i ran to the well and got buckets for the stuff. no i didn't grow up in the 1860's it just seemed that way sometimes. i still carry the Western 854 utility that i bought in 73 or 74 and use it every day. i sometimes think that i need a knife with "better" steel, but..............
 
As long as it meets minimum requirements, I'm not super picky. I'd prefer not to go below 420HC for stainless(depending on the manufacturer), and 1095 is just fine for carbon. If we were talking survival knives or something more specialized, I'd be more picky, but the only reason I personally would need a super steel on my slip joint is to brag about it (and I probably would):)
 
I voted "yes," but I don't get particularly concerned about it.

I generally won't buy a knife made of "super steels" as I prefer ease of sharpening over edge retention, but that's rarely an issue in the traditional world.
 
I do, but it is not the be all and end all. The only time it really matters is avoiding certain really low-end steels (420j comes to mind) and determining if the steel is carbon or stainless.
 
I'm a knife knut, I pay attention to everything when it comes to knives, is knife steel a deciding factor with traditionals? Not so much since most of my traditional s are over 60 years old and most are some form of HCS most likely a variation of 1095.
 
idahoguy said:
Haven't heard of many custom knives made with 1095 steel. A few with other carbon steels.
I had to vote yes, because ease of sharpening = ease of dulling.
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When it does dull it'll only take 2 min to sharpen though, and for my needs in a traditional folder my knives don't dull every day or even every week.
Nothing wrong with liking harder to sharpen steels though.
 
I really like a steel that I can get and keep a very keen edge on.

It might just be my sharpening skills but I just can't get the kind of edge I like on too many steels. 1095 I can get there easily. CPM154 I can get pretty close, Al Mar's AUS-8 as well. Other than that, I don't really like a lot of the modern steels, just can't get that "toothy" edge.
 
I take it into account, but I'm still figuring out what kind of steels I prefer. It's a fun feeling to be able to pick up a coffee mug and produce a sharp edge out of nothing in a couple minutes, but it's also satisfying to have a blade that stays sharp nearly forever.
 
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