I need an EXTREMELY chip resistant knife.

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Jun 16, 2016
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A friend of mine works on the railroad and I sharpen his knives for him, but he chips the hell out of them. I need to find him a folder that is extremely chip resistant. He has been using an AFO 2 in 154cm and there are I'd guess .5 mm chips/dents in the blade. And it has to be a folder, all suggestions welcome.
 
Buck offers the 110 in 5160 , though i cant speak personally on the heat treat on this particular blade in this steel i have used 5160 in the field with no issues .
 
154cm isn't particularly chippy... I'd bet what your friend really needs is a multitool of some sort as his knife blade is being used to do a lot of stuff it wasn't intended to.
 
try s35vn or m390 (also 20CV and 204p are basically the same as m390) the ones i have of these will fold instead of chip.

what grit are you sharpening them too? you might want to go more of a toothy edge, lower grit.
 
Yeah he definitely abuses his knives that's for sure, but I think he wants a one tool solution to a problem that requires the correct tools. How would com m4 hold up?
 
try s35vn or m390 (also 20CV and 204p are basically the same as m390) the ones i have of these will fold instead of chip.

what grit are you sharpening them too? you might want to go more of a toothy edge, lower grit.

I use in this order DMT coarse diamond, DMT fine diamond, 1000 grit stone and then strop
 
I use in this order DMT coarse diamond, DMT fine diamond, 1000 grit stone and then strop

yea, thats decent enough. what angle is it sharpened at? you would want to go more obtuse probably. you could try lower grit but i think re profiling at a different angle could help alleviate some of the chipping, possibly.

as for M4, its a high carbon steel so he would have to oil or else it will patina or rust. its a great steel to sharpen and tough. im not sure how Chippy it is, because i dont abuse mine.
 
Boker solo-3v might work a bit better.
 
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You can fold the blade just by using a simple socket wrench :)
 
The steel is not the problem, I would just sharpen 30dps or 60 inclusive and keep it toothy, no polish and call it good. if it still chips raise the angle more.
 
EDC prybar. some things, a knife just isn't going to cut it :D

Absolutely correct I didn't think of prying because I personally just don't do it . I have small pry bar that I cut the nail puller of of and rounded off the end . It just fits in my Maxpedition mini and offer more leverage than a keychain sized tool .
 
I think something magical happens when you start sharpening your own knives, you respect them more, you became more judicious in how you use them. Because you start learning how much work it takes to get them sharp and how if used incorrectly all that work is gone in the blink of an eye.

I remember when I needed to remove a door from the hinges and was feeling Impatient so thought about using my knife to pry out the pins but then I came to my senses and realized I would only be borrowing time since I'd have to work up a new edge from that damage if I wanted a sharp knife again :D
 
Correct me if I'm wrong, but doesn't Emerson run their 154cm soft for this reason? A rolled edge is easier to service in the field than a chipped edge.
 
INFI is one of the most chip resistant steels I know of. It tends to just roll, and is easily rectified.

That said? You won't get an INFI folder sadly. Maybe see if he'd be willing to go with a shorter fixed blade? THere are some very stout short busse blades which could fill the roll. Really it boils down to a price range.

If he is beating the ever living shit out of them? I will vouch for 154 cm regarding edge rolling.
 
There's no magic, chip free steel I'm afraid. I managed to chip 204p(mentioned above by Mo2) just the other day when I hit a large steel staple in some cardboard.

If he's not open to a multitool, try a fully serrated blade. Then at least the chips will be isolated and won't hinder cutting performance as much.

If you get a fully serrated salt series blade from Spyderco in H1 it'll be really chip resistant as well.
 
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