Edge retention: do you get to take advantage of it often?

[DangerZone98]

From a functional standpoint, do you often get to take advantage of the high edge retention of steels like Cru-Wear, Rex-121, and others? I only have S35VN and XHP in my collection so far. The edge retention is definitely nice to have, but I find that I don’t really crucially need it, so to speak. Steels like 1095 or 12C27 would do the job just as well for the occasional use.

 

[POCEH KOCEB]

Yes. I'm trying to do it all the time. So far my favorites in this order are: S90V, M4, ZDP168

 

[TheFun957]

I found that opening parcel dull some of my low end knife very quickly, but my ZT with cpm-20cv was able to slice through a lot of parcel (mostly wrapped with thick bubble wrap and cupboard) for over a month and only need some minor touch up, truly amazing.

 

[NG VI]

If you mean in a single sitting, no. If you mean 'yes, my knives never need sharpening because they share pocket time and each is generally made of a good steel, because I don't totally disregard edge retention, so as a result their edges last seemingly forever (at my level of 'use')' then yes.

 

[NG VI]

I found that opening parcel dull some of my low end knife very quickly, but my ZT with cpm-20cv was able to slice through a lot of parcel (mostly wrapped with thick bubble wrap and cupboard) for over a month and only need some minor touch up, truly amazing.

Yep, I only really notice edge retention when switching between one of my more budget oriented knives and one like my Crux or Buc, which have been with me for years and have seen more use than most of my other knives. And they've still got a satisfactory edge, and they're *just* boring old S35VN. Same with my Kizer Velox2, bought around the same time the first run of the Crux went up for preorder. No major effort needed but it's still fine.

 

[Dergyll]

In my daily usage, I found that I can bunch most steels into the following:
Never had to sharpen (strop lightly once in a long time): K390, Maxamet, Zmax....etc
Sharpen once in awhile: M390, SXXV, 20CV, S35VN...etc
Sharpened semi-frequently: D2, 3V, 154CM, 8cr 9cr, VG10, etc...

Toughness to me is alot more important, and corrosion resistance since I fish alot.

 

[killgar]

Does anyone remember when S30V was considered THE super steel? I do. It was a while ago.

I carried a Bradley Alias at work (S30V), and I used it to cut stuff all day, mostly different forms of plastic (twine, cord, pallet wrap). The edge held up well, and I liked that I didn't have to sharpen it every day. That's probably why it still resembles a knife, and not a folding toothpick. Less need for sharpening= less steel removed.

 

[shane45-1911]

I don't recall ever having any knife-using marathons in over 45 years of ownership and usage.

I don't have any "crap" steel knives, but I rarely pay attention to the current super steel flavor of the week. The knives I have continue to serve me well for whatever task I put them to. I am not worried if I have to break out a sharpening stone in the middle of a task - but I can count on one hand the number of times that has happened in the last 4 decades. Any of my knives can dress out a couple deer or survive a weekend of camping without going anywhere near a hone.

I have always favored quality heat treatment and proper edge geometry as the recipe for good edge retention, far more than what type of steel my knife is. Therefore, I voted "doesn't really matter" because I rarely if ever, worry about edge retention.

 

[The_Iron_Joe]

Without being overly diplomatic about the whole thing... I certainly notice the difference in ease of cutting as my knife goes dull, or in the cleanness of the cuts made, but rarely is it critical that my knife remains razor sharp 100% of the way through a task, much less a whole day's worth of work. Steels that are less wear resistant like 1095 or 12C27 are certainly capable enough for occasional use, never mind frequent use!

That being said... It's just plain NICE that I don't have to worry about resharpening 20CV or S110V or ZDP-189 for weeks at a time, in the same way I don't have to really worry about the blade steel corroding. And for the times where I do need to cut through two or three dozen large double layered cardboard boxes, complete with foam and tape... Yeah, that highly wear resistant steel makes those particular tasks THAT much easier.

 

[yoko]

I'm an automotive painter and use my knives daily to mask cars etc

Fine edge retention is important to me, I cut tons of paper in between phone book/ printer paper thickness, foam, thin plastic sheeting, tape, cardboard, zip ties

I keep a sharpmaker in my tool box for quick touch ups if needed

M390 and family, s90v ,maxemet ,s110v , Cruwear are my favorites right now for use at work (not in order)

 

[chalby]

Personally, I think edge retention is over-rated. Sure I appreciate when I can do x amount of cutting and still have a good edge, but I would be perfectly happy like I was 20 or so years ago when I might need to touch up an edge more often.

I do think it is fascinating though comparing what is around today compared to the 440A and 12c27 knives from back when...

I like my budget steels and "super steels" equally for the different properties but that's just me.

 

[Ourorboros]

Not really, I prefer a keen edge over a slightly less keen edge that stays that way for a while.
So unless the price is good or I got something to see what the new steel is like on the stones, something in the AUS-8/VG-10 area is fine.
I also don't love using diamond stones, so super steels can grate on my nerves a bit.

One thing I notice in knife review sites is that the often hint at using super steels as a way of avoiding sharpening just as much as prolonging edge life. The inevitable will come. Better to know how to deal with it.

 

[000Robert]

I voted for, "not often,...". But I'm disabled and getting older which is why I like tougher/newer PM steel in my knives that I can count on if TSHTF, and I have titanium parts in my Glock.

 

[David Mary]

I voted "doesn't really matter". I cut a lot of cardboard which dulls everything, but I also always have a diamond stick in my pocket, which sharpens everything back up quick.

 

[G. Scott H.]

My own habits make edge retention relatively moot. Each time I use any of my knives for anything more than opening a single package or whatever, I habitually clean up the blade and touch up the edge on crock sticks or whatever is handy at the time. It's just a ritual I've developed over the years and I enjoy doing it. As a knife knut being interested in the latest, greatest steels is part of the game, but more often than not I base my purchases on other aspects of a knife (look, feel, features, etc.).

 

[jill jackson]

My own habits make edge retention relatively moot. Each time I use any of my knives for anything more than opening a single package or whatever, I habitually clean up the blade and touch up the edge on crock sticks or whatever is handy at the time. It's just a ritual I've developed over the years and I enjoy doing it. As a knife knut being interested in the latest, greatest steels is part of the game, but more often than not I base my purchases on other aspects of a knife (look, feel, features, etc.).

Exactly what I do and I've found it's much easier, than waiting until it's really dull.

 

[greater]

Yes however not to the extent that some of these high end steels are capable of. So it's not often but if that "great knife" with nice steel (high end steel) does not perform well the few times that I use it hard, I may be pissed off and write about it.

I noticed that when I processed food (raw vegetables such as carrots and other) with my Ritter Grips or Buck 110 slim pro I don't notice any edge degradation and strange enough the so called low end Krups steel on the CRKT Kit Carson M40-03 seems to handle the task just fine as well. For me the M40-03 far exceeded my expectations in how good it is for food processing. I did notice drag developing with the AUS 8A CRKT Nirk/Tighe after use a few times but it still cuts the food well enough and I am not sure if it's a wire edge.

I am a firm believer in the importance of the heat treat. A good heat treat can make a cheap steel perform better than a high end steel that a thrifty manufacturer mistakingly thought was wise to cut corners on. It will be noticed in use.

 

[Lesknife]

Not every single day but very frequently I need a good sharp knife. In my professional job I’m around a lot of nasty stuff that can dull a lesser steel in a hurry and harsh chemicals. We do have box cutter utility knives around but it’s a pain with several people using them no one seems to want to replace the blade and then tracking down the box of replacement blades is a waste of time. So I always have a Buck vantage pro that can handle it and stay sharp a long time.

Away from work I help my son on the ranch where we cut a lot of poly bale twine, feed sacks and general usage of various kinds. When we are working and need to get things done in a timely manner a sharp knife at the ready is a must. Taking time to sharpen a dull knife is frustrating and burning daylight.

I guess in my job and lifestyle it’s more fast pace and not as leisurely to stop during work or waste time when I can have a tool that stays in the ready.