Does anyone prefer stainless steel over cv steel?

I assume you're talking about Case only.
I prefer CV over their SS, and wish they made more models in CV. Two of my favorite Case knives are my Regular and Mini Copperlock in CV.
 
I can appreciate a naturally formed patina through use and hard work, and I'm sure I will get into other forms of steel when funds allow, but right now I'm thankful for the chance to own a ss pocketknife. :)
 
I work in an office where a knife is not so often needed, so when it comes to the question of the performance of carbon vs. stainless, there is only one question to decide between the two: how nice the lunchtime apple tastes; how cool the carbon steel patina looks.
 
I like carbon, and it's sure traditional, but looking back on my life, I realize that the majority of the knives I really carried and used were stainless. My old Buck 301, and 303 stockman, the SAK's that I always had around, the Opinel's I've had since 2001, my Buck 102 woodsman, all are stainless.

I think in this day and age, whatever advantages are perceived between the steels, is way smaller in reality than we think. For most day to day carry and use, most people won't see a difference unless you work breaking down cardboard boxes all day.

If I like the knife, then I don't care if it's stainless or carbon.

Carl.
 
jackknife said:
I think in this day and age, whatever advantages are perceived between the steels, is way smaller in reality than we think. For most day to day carry and use, most people won't see a difference unless you work breaking down cardboard boxes all day.

If I like the knife, then I don't care if it's stainless or carbon.

Carl.
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well said. :thumbup: OP this is the only post you need to take heed of
 
I like carbon steel much better, in general. But it seems you are talking abut the Case 420HC and the Case CV - there it´s the same ;) I like their CV steel better than their 420HC. (that has nothing to do with the quality of this steel, more with the traditional appearence when it gets used and patina will perform)

To me, I like carbon steel in general better.
 
My favorite whittling knife is a ss mini copperhead that I reprofiled. I'd love the chance to try it in cv but Case does not make
it afaik. That being said a lot of whittlers use stainless steel Vic Tinkers and ss Rough Riders because they are inexpensive
and we reprofile the knives anyway and make them into Wharcliffes etc.

My first choice will always be 1095 or cv if I can get it but I do not worry about it if the knife is not available in. Just personal preference. I do not think there is any real performance difference that I can see in whittling,
 
For any blade that I might likely use with food or in frequently-wet conditions, or with stronger acidic/caustic materials, it's stainless all the way. A no-brainer, as I see it. Nothing dampens enthusiam faster than a horrid-tasting grape or other acidic fruit, rendered so by interaction with a non-stainless blade. And strongly acidic chemicals will eat a carbon steel blade in a hurry, if not paying attention.

I do like carbon steel (1095, CV) for all the rest, however. :)


David
 
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Carbon steel for me, it gives the knife so much more character. Especially over time as you repeat the cycle of putting a patina on and removing it through sharpening, like layers of goodness.
 
I do prefer a carbon steel, but that won't prevent me from picking up a pattern I like in SS. I'm happy with the SS from Vic, Case, and especially Buck.
 
I used to only want CV/Carbon baldes but I managed to get some RRs and some SS Case knivesover the past years; the SS works just as well. In fact RRs SS gets wicked sharp with almost no effort.
I do like the look of aged Carbon steel though.
 
Obsessed with Edges said:
For any blade that I might likely use with food or in frequently-wet conditions, or with stronger acidic/caustic materials, it's stainless all the way. A no-brainer, as I see it. Nothing dampens enthusiam faster than a horrid-tasting grape or other acidic fruit, rendered so by interaction with a non-stainless blade. And strongly acidic chemicals will eat a carbon steel blade in a hurry, if not paying attention.

I do like carbon steel (1095, CV) for all the rest, however. :)


David
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Man, up and just eat a whole grape....!!! :-)
 
I like carbon/1095 because of the way it cuts and also how it sharpens on the stones. I also prefer carbon for my kitchen knives for the same reason. I also happen to like the character of the patina as it develops and changes.
 
I buy, collect, and use both stainless and carbon steel.

If we're talking about Case in particular, I tend to prefer their CV since it's less common and has more character.

Comparing Case CV to other brands, I definitely prefer the 1095 steel used by Schrade/Old Timer, Great Eastern, etc. Seems like Case could get the steel a bit harder if they tried. And CV doesn't patina or age like a "true" carbon steel either.
Comparing Case's Tru-Sharp stainless, not to offend any fans, but it's pretty poor compared to even mid-range stainless steels like ATS-34 or 440C. I'd generalize that even Buck's 420HC is superior.
 
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lightskyam said:
Does anyone prefer stainless steel over cv steel?
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pertinux said:
Let me be Frank:

... Nah, can't pull it off, and won't try. But the answer to your question is,

Frank.

(Me, I prefer CV/1095/O1.)

~ P.
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Yes, Frank does prefer stainless steel, as Sarah stated in her notoriously tongue-in-cheek style.

I do have a fair number of non-stainless blades, and I grew up using non-stainless. But I like stainless steel for its ease of care. I carry a traditional pocket knife because the blade shapes found in traditional knives are more useful for most of the things for which I use a knife (food prep not one of them). Patina is only black rust to me, so I prefer stainless when I can find one which performs well. 440C, ATS-34, and 14-4 CrMo all work really well for me. D2 is almost stainless, and I like that alloy also. What can I say, I'm a steel junky at heart.
 
I really don't care about my knives looking "new." I like the look of a well-used blade with a rich patina. I haven't bought a stainless blade in years. Not that I have anything against them, but I've also never really had much of a need for stainless, and prefer the edge retaining abilities of my carbons.
 
Carbon for me, especially in traditionals. Some of my favorite knives are my Grandmother's kitchen knives, and all of those are carbon. Good enough for her, good enough for me, and I've never noticed an odd taste. I also seem to enjoy my new GEC's more after they take a patina.
 
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