Is there really a big difference between Bg42 and S30V?

L

Lukers

Joined
Jul 17, 1999
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571
I am buying an "old" Strider AR. Will there be a big difference between the edge holding, and resharpenability of S30V and BG42? I had a bg42 Sebenza and I hated it! It was the hardest thing to sharpen. I am just concerned that the Ar will be the same way. So what do you think?
 
I don't know nearly enough to answer your question, but I can tell you that pretty much every manufacturer tempers steel differently than every other one. So the sharpening/edge holding ability won't be exactly the same... but I'm guessing it will be pretty close. As I said, though, I don't know a helluva lot on this subject.
 
I don't use my knives but I can say that my BG42 blades feel a lot sharper than my S30V blades!

From what I understand, BG42 is a relatively hard (tough?) steel so it will be hard to resharpen while S30V was designed for cutlery applications.

RL
 
While I don't know for sure, I would guess that Strider would run their BG-42 slightly softer than CRK.

I never found the CRK BG-42 all that tough as it is. I have cut Cat #5 cable with my BG-42 Sebbie and it suffered some micro-chipping on the edge. I have not had that problem with my S-30V Lochsa from Scott Cook. I would say that in my experience between these TWO knives using these two different steels shows that S-30V is the tougher. I also find it easier to sharpen (as is expected with lower hardness) and it takes a frightening edge. Edgeholding on the other hand is nearly identical. Definitely not enough to worry about.

If I was going to choose either steel for a hard use knife, the nod would go to the S-30V.
 
If you do a search in the Chris Reeve forum, you will find that this topic has been dicussed and argued to great extent, however there is also quite a bit of technical info that might interest you.

Jason
 
blademan, may I know what knife is featured in your avatar? It's really, really looks good - is there a bigger picture somewhere? specs?

sorry for "hijacking" this thread....:)
 
This is one issue where I think the actual technical data is a secondary matter. It boils down to what you like. Let's face it, many chefs like very soft steel; they always want a super sharp edge, which requires constant attention. Softer steel is easier to sharpen, and much easier to 'bring back' with a good steel and a few licks like those with a strop.

My favorite steel is 154-CM; it stays sharp for more than a week, and I sharpen on Sunday, anyway. Now, my new Striders are both S30V, and they go for two weeks at least; I do 'touch ups' with a strop and white rouge.

My friend L.O. Little is having second thoughts about S30V. In his line of work, he's having to do more touch-ups with S30V than he did with BG-42. That's the deal breaker, how does it work in your life.

The last issue is hardening. For me, I look for the BOS stamp. He's a guy that has forgotten more about steel than I'll ever learn. I use his expertise in chosing a knife.
 
From what I've seen with my Sebenzas, edge holding is pretty much the same with S30V being much easier to sharpen.

Paul
 
Spyken, I am pretty sure that is one of Terry Primos's fine carry size bowies.

Oh, just to keep on the topic of the thread, I like both BG42 and S30V. I don't see too much difference myself, except S30V can't be finished quite as nicely. S30V is tougher, but I never had a problem with BG42. Then again, I do not abuse my knives.
 
Lukers - Might I suggest you contact several different makers and get their impressions. Most all will be more than willing to share what they have learned.

The reality for the vast majority of people, those on the forums as well, is that we will never use our knives enough to appreciate the differences between steels.
 
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