Is the S30V steel the best in the market right now?

golok · Oct 17, 2003

I have read so much about this particular steel but my curiosity has been aroused. Many knifemakers and knife companies seem to favour this steel.

I am sure its price matches its superior qualities but where does it really stand among the other excellent blade steels?

Is the S30V good for all kinds of knives? Or, it is better for some kinds of knives designed for special purposes?

frank k · Oct 17, 2003

S30V is an excellent steel for a folder, hunting knife, small camp knife or even a kitchen knife, provided that you know how to sharpen harder, more wear resistant steels.

S30V, much like the other Martensitic stainless steels, is not very tough, so it is not the best choice for a big chopping blade. CPM 3V would be generally a much better choice for such knives, at the expense of stainlessness.

If extreme rust resistance is needed, such as for a dive knife, something like H1 or 17-7 PH would be a better choice, although edge holding is much less.

There is no best steel for everything!

- Frank

Wunderbar · Oct 17, 2003

It appears to be the best stainless steel on the market anyways. I just recieved my first knife in S30V (Manual action Doninator) and I love it. It really has a "bite" when cutting, much like VG-10.

Keith Montgomery · Oct 17, 2003

Yes, no, maybe.

Originally posted by golok
Is the S30V good for all kinds of knives? Or, it is better for some kinds of knives designed for special purposes?

Like all knife steels, S30V will be better at some things than others. It would not be my choice for a chopper. Nor would it be my first choice for a knife that I was going to use around highly corrosive chemicals or salt water (I know you can rinse these things of, but S30V would still not be my first choice around stuff that is highly corrosive), it has too little chromium and too much carbon.

S30V is an excellent and versatile stainless steel.

anonymous · Oct 18, 2003

check this link out, it'll give you [virtually] all you need to know about steels:

http://groups.google.com/groups?q=g...03&selm=s28Ka.11148$Fy6.4368@sccrnsc03&rnum=1

beluga · Oct 18, 2003

Depends on what you're going to do with the knives. I myself prefer carbon steel blades, such as 1084 or 52100 for my carry knives. They discolor, but nothing a good cleaning won't remove. For an all around knife, S30V will be a perfect steel should you don't like stained blades.

PlaceKnives · Oct 18, 2003

With all these new steels catching on with custom makers and production companies it seems like everywhere you look these's "S30V" on someone's blade. It's like this years hula hoop or something.

I'm still a fan of 440C and ATS-34 and there's a place for these steels as well. Gotta love the carbon steels too. My EDC is O-1 and it's my sharpest knife. Just because they're kinda out of the mainstream now doesn't mean that we should forget about what they have to offer.

J.M. Place Handmade Knives...

stich · Oct 18, 2003

I'm led to believe S30V is the best all around SS so far. Tougher, stronger, faster. Many renowned makers are even using it in choppers. That said, it is also the hula-hoop du jour.

Keith Montgomery · Oct 18, 2003

Originally posted by stich
Many renowned makers are even using it in choppers.

Heck, if you are going to use any stainless steel for making a chopper then S30V would be the one. After all, it is the toughest stainless. It is just that as far as I am concerned, no stainless is the best choice for this kind of knife.

Practical Use · Oct 18, 2003

It is with a certain amount of wonder that I read these threds. We are all (myself included) so "in to" the latest and greatest steel. We spend endless time reading about it, thinking about it, and lusting after the latest knife with the steel that will not rust, will hold an edge forever, and can leap tall buildings in a single bound.

The funny part is that most of us use our super dooper knives for pretty mundane chores - like opening the mail, cutting up a piece of chicken, trimming a plant in the yard, etc. In short, we under utilize our knives in a big way.

So really, it does not matter for most of us!!

That being said, what is on the horizon in the way of new and better steel - I really can't tolerate my Talonite, BG-42, and S30V blades much longer - I need something much better for opening my mail!!!!!!!

Oh how I love the chase!!!

Nimravus · Oct 18, 2003

Well it is by many considered to be the best Stainless steel out there, for knife making yes.

Remeber there are over 100,000 types of steels out there and 10,000 type of stainless so you have to be specific when you say best steel and best stainless.

S30V seems to be one of the better knife making steels right now. The knife comunity seems to like it very much and it seems to be what we all want also. Sharp, rust free, holds an edge. The down side to S30V is it will not take anice shine. Not to sure why most likely the very high carbon combined with the high chromium make for one hard to polish surface.

beluga · Oct 18, 2003

I still like BG-42 or D2 better than S30V. BG-42 is more rust-resistant, and holds better edge.

=Voodoo= · Oct 18, 2003

of all the different metals out there, why do makers use certain metals? i recall ats-34 being a standard, then xxx, then yyy. does cost or ease have anything to do with it? is certain metal more expensive to use? '

dont mean to change topic, just have similar questions.

Keith Montgomery · Oct 18, 2003

Originally posted by =Voodoo=
of all the different metals out there, why do makers use certain metals? i recall ats-34 being a standard, then xxx, then yyy. does cost or ease have anything to do with it? is certain metal more expensive to use? '

dont mean to change topic, just have similar questions.

In my opinion one of the big reasons that a certain steel is used is that it is the new hot one.

When trying to produce lower to mid priced knives, many of the steels are too expensive to consider for use. The CPM steels are expensive to very expensive.