Does anyone prefer stainless steel over cv steel?

[Obsessed with Edges]

Man, up and just eat a whole grape....!!!

I KNEW somebody'd point that out.

Seriously though, I 'discovered' the foul-tasting character of a carbon-blade-sliced grape when 'testing' a freshly sharpened edge on them. I actually don't eat ALL of them this way.

Having said that, the same effect applies to other fruits too, which was my intended point...


David

 

[Bob W]

Speaking of tradition...

Seriously though, I 'discovered' the foul-tasting character of a carbon-blade-sliced grape when 'testing' a freshly sharpened edge on them. I actually don't eat ALL of them this way.

Who eats grapes in New Mexico??? We ferment and drink them.

Since 1629 anyway, a hundred and forty years before the first vines were planted in California.

 

[jc57]

It really doesn't make that much difference to me either way. I buy knives because I like the combo of the pattern and handle materials. I have a mix of CV and SS knives from Case, and carry and use both types. If I know in advance I'll be cutting up fruit, then I'll take an SS blade. My daily pocket carry happens to be CV, but that's more because I just like the pattern (medium jack) and the one I have is in CV.

 

[Obsessed with Edges]

Speaking of tradition...



Who eats grapes in New Mexico??? We ferment and drink them.

Since 1629 anyway, a hundred and forty years before the first vines were planted in California.

I 'sip' a few grapes every afternoon too, though those have been Australian, for the most part. :thumbup:

Lately, the grapes I've been eating (& slicing occasionally) have been coming all the way from Chile (via Costco).


David

 

[akadave2]

Since you mention CV Im assuming you are talking Case knives. I will always like CV over True Sharp. If you are talking simple carbon steel over stainless in general I would say it depends on the application. I like forged 1095 blades. I have a few and they are fantastic for edge, ease of sharpening and are pretty tough. For stainless I dont care for the cheap stuff. 420 and 440 series are way behind the power curve compared to the Crucible steels or even the older 154 CM or ATS34 or BG42. S30V, S90V ZDP 189 etc. Some will say the heat treat is the key but its only a part of the equation. 154CM is cheap enough that I think that all the traditional makers should expand the use considerably. While I love traditional knives, they are running behind the times material wise unless you look at the custom makers. So I go with 1095 for traditionals or CV if its a case because it a pretty safe bet.

 

[Bob W]

Officially OT now:

I 'sip' a few grapes every afternoon too, though those have been Australian, for the most part. :thumbup:

I travel to Australia frequently for work (leaving again on Monday). Although I haven't been to every wine growing area, I'm a huge fan of the small Mudgee wine region. Never seen Mudgee wines for sale in the US, but maybe in some very large liquor stores you might?

 

[Bigfattyt]

Since you mention CV Im assuming you are talking Case knives. I will always like CV over True Sharp. If you are talking simple carbon steel over stainless in general I would say it depends on the application. I like forged 1095 blades. I have a few and they are fantastic for edge, ease of sharpening and are pretty tough. For stainless I dont care for the cheap stuff. 420 and 440 series are way behind the power curve compared to the Crucible steels or even the older 154 CM or ATS34 or BG42. S30V, S90V ZDP 189 etc. Some will say the heat treat is the key but its only a part of the equation. 154CM is cheap enough that I think that all the traditional makers should expand the use considerably. While I love traditional knives, they are running behind the times material wise unless you look at the custom makers. So I go with 1095 for traditionals or CV if its a case because it a pretty safe bet.

Preach it, brother, preach it!

I also feel like D2 is much more impressive than it has a right to be. Especially when you consider it is treated as the basic steel by queen.

It is a pain to re-profile, but holds a fantastic edge, and is, so far in my use, pretty darned stainless! I have enjoyed the Ats34, and CPM154.

 

[Jack Black]

Shirley you can do better than that.

~ P.





(Killin' me to leave out the comma, up there.)

Laughed, and laughed again! Very good Sarah

Preach it, brother, preach it!

Have you been listening to Cannonball Aderley again T?

I prefer the aesthetics of CV, but I think there are plenty of good stainless steels around these days

 

[jwren]

And CV doesn't patina or age like a "true" carbon steel either.

That's interesting, Bob W - can you talk a little more about this?

 

[lightskyam]

what kind of oil do you all use on your non-stainless steel blades?

 

[Cap’n Smudge]

I use mineral oil. Food safe, lubricates, cleans and protects.

 

[lightskyam]

I use mineral oil. Food safe, lubricates, cleans and protects.

thanks, and a good looking dog, what breed?

 

[Django.cj]

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.

I'm confused when you say CV doesn't patina...it certainly does as my grey blades show...

Honestly I dislike "high end stainless". To me that means "pain in the butt to sharpen". Plain ol'420hc is my SS of choice.

 

[RonnieC]

I've been buying 1095 blades recently and enjoy 'em. I also recently had an epiphany when I dug out some of my SAK's, including my first (about 35 years old) and I have to admit they are darn functional knives and I have never had a problem with the steel.

 

[Bob W]

I'm confused when you say CV doesn't patina...it certainly does as my grey blades show...

It does patina, just not the same as pure 1095. That's how it seems to me anyway, in my own experience and from reading topics about CV. Maybe I can't explain it well, but it doesn't seem like the same near-black patina that shows up on Old Timers, Opinels, and Old Hickory.

You're onto something with your use of the word "grey."

 

[silenthunterstudios]

I tried all of the super duper high tech, high speed, low drag stainless steels. Right now I have Sebenzas, Spydercos, Benchmades and a Chris Reeve Nyala sitting on the shelf, gathering dust. I use my custom bushcraft blades with O1 and A2, and a whole mess of slipjoints with 1095 and D2 blades.

I do carry a Vic classic on my key ring. Just what the heck is Rostfrei anyway? 440A?

Case's SS (would that be considered akin to 420J2 or Buck's 420HC), and Bucks 420HC are standard working fare. I would prefer to see 440C though.

 

[black mamba]

I own and use both. When I carry a knife to work, or when I might use it in public, I carry stainless. I've had people react negatively when I pulled out a patinaed blade to cut something-- they thought it was "dirty." For my own use I prefer carbon steel, Case's CV being about the lowest grade that I carry.
GEC's 1095, plus O1, A2, 52100, W2 and D2 are all better edge holding steels, and not much more difficult to sharpen.

 

[HwangJino]

I'm not sure what sebenza blade steel issas out of...

But nearly all my chef knives are high carbon.

Most sushi chefs will say stainless is for children who cannot care for tools? I dunno, what works will work...

I just prefer carbon because it cuts food like air and feels like silk.

I have both the carbon and stainless misono knives, sold the stainless.

Also, once your carbon knife is heavily coated in patina (I do custom patina work), you don't have to wipe as often and no carbon taste on food.

(best to cut a ton of acidic foods to activate carbon early so your food goes out tasting like food and not metal).

 

[HwangJino]

Also I use sword oil from my Japanese supplier.

It's a natural oil so it's edible and light minty smell.

Meant for storing carbon knives over long periods of time but I found it works great as oil for folding knives as well.

 

[jon_slider]

I have noticed the color and taste of patina on Apples also. A stainless knife wont have that problem.

My daughter is a clean freak, the idea of using a pocket knife on food is anathema to her. And the color of patina just looks dirty in her eyes. Stainless is better for looking clean in public.

I find patina entertaining, and I like to force it with potatoes, vinegar, limes... I avoid buying stainless knives because they look so shiny .. I dont know why I think knives should not shine.. maybe because I grew up before stainless knives existed.

Let me be Ernest and Frank, now that you have a stainless knife, Shirley you need to buy one that patinas. I recommend Case Stag Damascus for that thrill.

Unfortunately you cant get a mini copperhead wharncliffe in non stainless.. But you can get a stag damascus swayback jack or tiny trapper, among others, here:
(non BF Dealer Member link removed)