... for cutting only limes

Discussion in 'General Knife Discussion' started by bigsurbob, Sep 21, 2020.

  1. bigsurbob

    bigsurbob Gold Member Gold Member

    Jun 10, 2016
    Hello Bladefolk!

    Which steel quality (edge retention, toughness or corrosion resistance) would be challenged most by the exclusive cutting of limes?

    The variable that I haven't seen discussed much is the cutting and subsequent wear from something so acidic. Or does all that acidity even change matters steel-wear-wise?

    Asked another way... would I want this knife to have: great edge retention like S110V, toughness like 3V or corrosion resistance like H1? Epic combination of all? (If this were a pie chart, I imagine 'toughness' would have the small piece??)

    I guess, assuming "all else equal" like blade geometry, etc.

    What I'm getting at is, what steel is my ideal lime knife made of?!

    Thanks for considering!
  2. dirc


    Jan 31, 2018
    of course, corrosion ... but if you're really just using it for lime, whynot go ceramic? never will corrode & should never need sharpening

  3. craytab

    craytab Gold Member Gold Member

    Jan 26, 2012
    Because ceramic knives aren't really knives. :)

    OP, your answer is lc200n.
  4. Houlahound


    Aug 2, 2017

    Strong words.
    bigsurbob likes this.
  5. NorthernSouthpaw

    NorthernSouthpaw Gold Member Gold Member

    Feb 27, 2014
    Really won't make much of a difference if you actually wash the knife after using it.
    W. Anderson, Smiling, jux t and 6 others like this.
  6. skyhorse

    skyhorse Gold Member Gold Member

    Jan 30, 2010
    My most carried knife is the Buck 110 and I use it to cut limes often. Before and after cutting food it gets washed with dish soap and water.
    W. Anderson and bigsurbob like this.
  7. eveled

    eveled Gold Member Gold Member

    Mar 11, 2016
    I always recommend Dexter Russel sanisafe knives for kitchen/food use especially in a commercial setting.
    bigsurbob likes this.
  8. Kabancheck


    Aug 11, 2018
    For only limes cutting I would concentrate not on steel type but on blade configuration, something like Opinels in SS would be perfect for this purpose
    afishhunter and bigsurbob like this.
  9. Roy Batty

    Roy Batty Y'all can sling load DEEZ NUTS Platinum Member

    May 25, 2016
    How about a victorinox paring knife? $5 each I believe. Get the green one... green for “limes”. 3.25” blade.

  10. timberweasel

    timberweasel Platinum Member Platinum Member

    Jan 5, 2011
    VG-10 would also be a solid choice of steel for lime-cutting duty...

    I said duty... :D
  11. d762nato

    d762nato Gold Member Gold Member

    Dec 16, 2009
    Wasn't there a custom maker around here that made lime cutters as he called them.
    Insipid Moniker, bigsurbob and AntDog like this.
  12. gazz98

    gazz98 Gold Member Gold Member

    Sep 3, 2008
    duckchildress and nighthaxan both make/made lime cutters. Just looked at nighthaxan, he hasn't been on BF since April 2019.

    If you wash the blade after use, not sure the steel really matters. If you want a custom lime cutter, feel free to choose one that fits your budget.
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  13. Alberta Ed

    Alberta Ed

    Jun 29, 1999
    20CV -- my Spyderco Mule is perfect for cutting limes.
    bigsurbob likes this.
  14. jakemex


    Oct 19, 2011
    Last edited: Sep 21, 2020
    bigsurbob and Bastler like this.
  15. David Richardson

    David Richardson Gold Member Gold Member

    Nov 30, 2018
    Heavily edited after I re-read the OP.

    The combination you're looking for doesn't exist. Pick which of those three you need the most.
    • Most corrosion resistant: LC200N or Vanax. Ok toughness and edge retention.
    • Best edge retention: S110V. Ok corrosion resistance but not great toughness.
    • Best toughness: AEB-L. Good corrosion resistance and decent edge retention.
    Best balance all the way around? Probably 20CV/M390/204P.
    Last edited: Sep 21, 2020
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  16. lex2006

    lex2006 Gold Member Gold Member

    Aug 20, 2014
    Nighthaxan makes them , they are 1095
  17. strategy9

    strategy9 Gold Member Gold Member

    Apr 27, 2015
    Any good quality blade with a thin blade geometry would murder limes with ease. Keep it cleaned and dried after each use, and a good carbon steel will develop a nice patina from the lime juice, however don't do that and you will have problems...
    Any quality stainless like 14c27n, Aeb-L, n690, vg10, cts-xhp, ELMAX, all the way up to m390 or cpm110v if you want better edge retention will work fine.
    bigsurbob likes this.
  18. Buellrider

    Buellrider Gold Member Gold Member

    Jan 17, 2016
    I like a good patina, so I use 1095 and M4. Disregard the Smock in 20cv.


  19. NapalmCheese

    NapalmCheese Basic Member Basic Member

    Aug 24, 2006
    As a user of carbon steel kitchen knives I would suggest stainless for lime specific duties. As lime juice accumulates on the carbon steel while batch processing limes the juice takes on a dark hue which can be transferred to subsequent limes ruining the presentation.
    bigsurbob likes this.
  20. BillZee


    Apr 30, 2020
    Limes......used a chain saw once.....
    Never mind.

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