Does anyone prefer stainless steel over cv steel?

[Turk88]

Most of my blades are of buck's 420hc and case's cv. In my non-expert experience they are very similar (or at least close enough), especially in edge retention and ease of sharpening. With similar stainless and non-stainless steels I give a slight edge to non-stainless, just because. It's a knife, the cutting ability is more important to me.

 

[jakemex]

Over the years I have had two knives in Case's SS and several in their CV. I prefer the CV over the stainless, in my opinion, the SS doesn't sharpen as well neither retains an edge as well.

 

[black mamba]

If Buck is high carbon what makes it stainless? Thanks

Bob

I believe the term "high carbon" means the alloy has at least 0.50% carbon. More than 12% chromium makes an alloy stainless.

420J2, a low carbon stainless steel, has only 0.15% carbon, limiting it's hardness after heat treatment to only the low 50s HRc.
Buck's 420HC usually runs around 57-58 HRc, with it's excellent Bos heat treatment.

 

[knarfeng]

If Buck is high carbon what makes it stainless? Thanks
I have good luck with Buck 301 at work with minimal maintenance.

"Stainless Steel" is steel with at least a certain % of Chromium. The lower limit of Chromium content for a "stainless steel" varies a bit depending on which authority you cite. Some say "12%". Some say "greater than 10%". If all other constituent elements are held the same, then the more Chromium in the alloy, the more stainless it is.

Buck uses 420HC, which contains 12-14% Chromium according to the ASTM specification for 420 alloys, putting it well into the "stainless steel" category.