Fehrman owners.

Sufler

Sufler

Joined
Oct 15, 2005
Messages
1,886
To those who own and use their Fehrman knives, I have a question. Have you experienced any blade corrosion due to exposure? There's a vid on youtube where the owner shows a few pits that had formed. Anything from you guys? I'd appreciate it if you could post a pic of your Fehrman as well.

Thank you!
:thumbup:
 
mine is ordered but i heard some info that said 3v was'nt easy to rust but if corrosion started pitting resulted more so than surface rust. seems as if some type of electroloyis is ocurring.i'm not apprehensive about this since my 1095 pieces have no rust
 
Would forcing a patina on 3V (stick it in a pear or apple for a couple hours) help prevent the rusting and pitting? It seems to on simpler carbon steels, but 3V has a bit of chromium in it. Not sure if it would work as well as say Case CV.
 
^^^^^^ That video is a bit misleading. See the first comment after the video...

"You sliced the onion with the Busse and then set it down. You sliced the onion with the Fehrman and then went directly into slicing the cucumber with it.

It would seem that the cucumber wiped the onion juice off the Fehrman. Both steels have a good amount of Chromium, but the Busse has Nitrogen in place of some of its Carbon. This gives the Busse an edge in corrosion resistance vs 3V.

I'm not trying to start anything, and am a fan of both knives. I just don't come to the same conclusion as you."
 
I've got a coated first strike that I have used enough to wear through the coating in several places. I just keep it oiled when not in use, and have had zero issues with corrosion of any kind.
 
kdstrick said:
^^^^^^ That video is a bit misleading. See the first comment after the video...

"You sliced the onion with the Busse and then set it down. You sliced the onion with the Fehrman and then went directly into slicing the cucumber with it.

It would seem that the cucumber wiped the onion juice off the Fehrman. Both steels have a good amount of Chromium, but the Busse has Nitrogen in place of some of its Carbon. This gives the Busse an edge in corrosion resistance vs 3V.

I'm not trying to start anything, and am a fan of both knives. I just don't come to the same conclusion as you."
Click to expand...

I noticed that too when I 1st saw the video. :rolleyes:

Might as well just have thrown the Busse in a glass of Vinegar and salt water while they were at it. :jerkit:

Never had any of my Busses even start to change color or rust. ;)
 
kdstrick said:
^^^^^^ That video is a bit misleading. See the first comment after the video...

"You sliced the onion with the Busse and then set it down. You sliced the onion with the Fehrman and then went directly into slicing the cucumber with it.

It would seem that the cucumber wiped the onion juice off the Fehrman. Both steels have a good amount of Chromium, but the Busse has Nitrogen in place of some of its Carbon. This gives the Busse an edge in corrosion resistance vs 3V.

I'm not trying to start anything, and am a fan of both knives. I just don't come to the same conclusion as you."
Click to expand...

Did either one of you bother to read the second comment on the video?. Guess not. :rolleyes:


I simply included this to show that rampant corrosion isn't an issue with 3V. As Kyley mentioned, there is a lot of false information on this forum about 3V and INFI.

Neither steel is a problem if you excercise some common sense.
 
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Ankerson said:
I noticed that too when I 1st saw the video. :rolleyes:

Might as well just have thrown the Busse in a glass of Vinegar and salt water while they were at it. :jerkit:

Never had any of my Busses even start to change color or rust. ;)
Click to expand...

You know.. Jerkit smilies just show your level of .. nothing..

people should listen MORE carefully.. and not mix videos.. as though cutting 1 onion etc will make some massive impact.. do your own testing.. stop being defensive over a chunk of steel..

Actually.. I did put BOTH in vinegar.. Why shouldnt I? I eat a lot of asian food that tends to have a high quantity of vinegar in the food I am cutting such as kimchi.

I soaked my SATIN SUS Scrofa in white vinegar for 20 minutes and it barely made any impact or even patina on it. whereas this NMSFNO got a patina in 10 - 20 minutes on onions.

INFI is heavily resistant to corrosion..
The point is.. so is 3V. at least the same or more in my testing with real foods and experience.

cut the silly comments and rubbish and do your own testing rather than cross analyzing others.

Taking a slice of a video I did where you see 1 tiny cut on a cucumber or 2.. GOOD LORD!! I actually use my knives outside of 1 video or youtube and I didn't video my entire use or the 20 minutes of sitting there.

I did that video because I am SICK AND TIRED of people knocking Fehrman over busse, and knocking busse over Fehrman.. both are highly corrosian resistant.. both are good knives.. Get over yourselves with the jerkits.. or just go relieve yourself.

Both are good knives. get what you want and you will be happy.. but to defend one or the other or to critize testing is just useless.. post your own video rather than wanking on.
 
bearcut said:
Did either one of you bother to read the second comment on the video?. Guess not. :rolleyes:


I simply included this to show that rampant corrosion isn't an issue with 3V. As Kyley mentioned, there is a lot of false information on this forum about 3V and INFI.

Neither steel is a problem if you excercise some common sense.
Click to expand...

Correct.. my only point of that video was to state that both companies and steels are of excellent quality and that neither are "mystical' or "magical" mumbo jumbo..

Tired of :jerkit: :jerkit: :jerkit: :jerkit: as the only sensible reply people can come up with.

its easy to be an armchair critic when someone is simply trying to portray a couple of points of fact and pick up on minutiae of what you see on the 30 seconds of video rather than listening to the facts being presented by the person who sat there trying the knives out side by side for an hour or 2.

I'm out. got real work to do.
 
Sufler. Here is a video dipping infi and 3v in white vinegar for 7 minutes.
After 7 minutes Neither showed any particular signs of corrosion that would be indicitave of a high maintenance steel like O1, 1095 and other high carbon steels..

both steels are good and if you just treat them well like any knife they wont have an issue.

I know you are liking the Skinny.. I think the Peace Maker or the new Boss is the way to go for what you want now

[youtube]<object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/Qbzi9OMIvlw&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Qbzi9OMIvlw&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>[/youtube]
 
I have a Skookum Bush tool in uncoated CPM3V and it has had no issues regarding either rust or patina, either woodworking or on KP. You're going to have to pretty neglectful to mess it up.
 
KyleyHarris said:
You know.. Jerkit smilies just show your level of .. nothing..

people should listen MORE carefully.. and not mix videos.. as though cutting 1 onion etc will make some massive impact.. do your own testing.. stop being defensive over a chunk of steel..

Actually.. I did put BOTH in vinegar.. Why shouldnt I? I eat a lot of asian food that tends to have a high quantity of vinegar in the food I am cutting such as kimchi.

I soaked my SATIN SUS Scrofa in white vinegar for 20 minutes and it barely made any impact or even patina on it. whereas this NMSFNO got a patina in 10 - 20 minutes on onions.

INFI is heavily resistant to corrosion..
The point is.. so is 3V. at least the same or more in my testing with real foods and experience.

cut the silly comments and rubbish and do your own testing rather than cross analyzing others.

Taking a slice of a video I did where you see 1 tiny cut on a cucumber or 2.. GOOD LORD!! I actually use my knives outside of 1 video or youtube and I didn't video my entire use or the 20 minutes of sitting there.

I did that video because I am SICK AND TIRED of people knocking Fehrman over busse, and knocking busse over Fehrman.. both are highly corrosian resistant.. both are good knives.. Get over yourselves with the jerkits.. or just go relieve yourself.

Both are good knives. get what you want and you will be happy.. but to defend one or the other or to critize testing is just useless.. post your own video rather than wanking on.
Click to expand...

Any knife I use to cut up stuff in the kitchen I rinse off with water immediately after I get done with it, as in I don't even set the knife down until I rise it off, even stainless blades. ;)

Even stainless will rust if neglected.
 
Sufler,
Hopefully this thread answered your questions.

Kyley,
Thanks for posting your videos, both here and on ---tube.
Nice to hear someone talk about knives who doesn't have their identity wrapped up in a name brand. It is sad for those that do. Keep up the good work.
 
I recently used my Extreme judgement on a camping trip and put it away sappy and wet for two days. when I came back there was a light coating of rust on a few spots. I used 1000 grit to basically wipe it off and it looks brand new. I knew better than to put any knife away wet but it's nice to know they can look new again with minimal effort.
 
bearcut said:
Did either one of you bother to read the second comment on the video?. Guess not. :rolleyes:


I simply included this to show that rampant corrosion isn't an issue with 3V. As Kyley mentioned, there is a lot of false information on this forum about 3V and INFI.

Neither steel is a problem if you excercise some common sense.
Click to expand...

I am not finding where anyone asserted that thought in this thread...

I've owned and used many, many knives in my life. So many that I could not possibly count the types of steels that I have put to use, but can say that most of my blades have been carbon steel blades. I have never experienced any rusting, even on rust-prone steels like 1095. Thus, I really don't see it as a real issue so long as the owner takes very basic care of a blade. If I lived in a very wet or humid environment I can see how it may be a problem, however.

I have Busse's and a couple of Fehrman's on order. I'm not worried about either rusting. :thumbup: I don't see where anyone is bashing either of them in this thread. :confused:

Check out this link... it is a breakdown of CPM3V as compared to other steels. What blew me away was that 3V exhibits roughly TWICE the wear resistance and impact toughness as A2. A2 is a fantastic steel. I'm looking forward to trying out the 3V to see if it's performance on paper translates to 'real-world' use.

http://www.crucibleservice.com/eselector/prodbyapp/plastics/cpm3vp.html
 
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