I hate super steels- please reccomend me a manufacturer of super soft steel

stainless Douk Douk or Swiss Army knife. That's about as soft and easy to sharpen as you can find.
 
If you can afford a Ferrari you can afford to put gas in it and pay top dollar for a brake job.

If you can afford every make and model Emerson, Sebenza, and Hinderer, you can afford to have someone sharpen them.
 
hhmoore said:
Except this thread was started on the second...
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That is true.

Though it still smells of a joke. I mean, if you have been here this long and you can't figure out what low grade steels to get and what company to get them from....I just don't know what to tell you.

Also, Sebensa=CRK, no?

Troll or joke or just plain strange.
 
He's reminiscing about the old days when he could sharpen a knife. Todays steels have robbed him of that ability and made him feel incomplete.

I say Buck Up and get the skills, but I also understand his search for simplicity.

Eric

(hey, my favorite is 440C. To each their own.)
 
If this isn't a joke, and you're really looking for steels that have softer heat-treats, CRK & Emerson are on the softer side for the respective steels that they use.
 
Just get a laminated super blue spyderco. Should be easy to sharpen while still keeping a good edge.
 
Pakistani damascus takes a nice razor edge easily. Find knives made in that steel, they're cheap too.
 
My guess is G10 is an unintentionally truncated version of VG10.

To OP, I suggest looking at Great Eastern Cutlery, and their use of 1095. Easy to sharpen, but sharpens to a great edge.

I can see the point he is trying to make. It's become an arms race, with steel climbing to higher and higher Rc levels. There does come a point of diminishing returns. If one is unwilling to invest in high-priced diamond hones, or whatever the newest high-tech sharpening system these days is using, the retro style is a great way to go. I'm not always ready to spend half an hour to an hour bringing a blade @ Rc 64 to a screaming sharp edge. An easy 1095 traditional knife is quick to sharpen, and a joy to use.

Come hang out in the Traditionals forum. Sounds like you might fit in there.

I, myself, have not picked up any Diamond stones. I find I can reach a serviceable edge on most steels, using the medium and fine ceramics. I'm not reprofiling edges, either. I take a great edge and maintain it, rather than rescue a horribly damaged knife, or try to force a knife into some other edge configuration. I have enough knives that I can pick and choose which one will meet my tasks for the day, whatever they may be.

Yes, there are advantages in having a blade that can handle yards and yards of linear cardboard cuts, or fillet 40 crappie in one morning, or process 3 deer in one weekend, without needing sharpening. But it's not an every day sort of thing for most people. We really could get by with a simpler steel.

Anyway, I find myself buying knives at all different levels. I can find a way to justify any purchase, as I've accepted this disease, and learned to live with it.

To each, his own. Try to see it from someone else's perspective.

To the OP: Consider Cold Steel's AUS8, as well. It's not too high on the Rc scale, (my guess is usually around 56-58, based on my sharpening experience).
 
hhmoore said:
Except this thread was started on the second...
Click to expand...

craytab said:
That is true.

Though it still smells of a joke. I mean, if you have been here this long and you can't figure out what low grade steels to get and what company to get them from....I just don't know what to tell you.

Also, Sebensa=CRK, no?

Troll or joke or just plain strange.
Click to expand...
Today is the second.
 
D2 is what I learned to sharpen on. (Tried M4, but tragically failed). It gets very sharp, and maintains a working edge for a long time. S30V was the second steel I learned on. Very easy, but I am always sharpening it (PM2) because it chips so much.

Personally, I like high hardness, which is why, when I can afford it, my blades will be switched out with diamond blades.
 
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