Knife steel question please help!

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mbkingshane

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Thinking about purchasing a brkt bravo 1.5. They have 3 blade steel offerings s35 A2 and 3v. Now I have several barkies in A2. I find it to be a great all around steel except for chopping. I have a Teddy ii and rolled and chipped the edge severely chopping on a limb on my apple tree. No I didn't hit the ground just wood and damaged my blade. Anyways my fault not the knives it has a pretty thin edge and probably wasn't designed for chopping. Although before this it was one of my better choppers, besides my syco 1111. I don't feel the 1.5 is really designed for chopping either, but say I did. Would either of the other steels be better suited for this. I batton kindling for my wood stove plus for making fires out camping. I'm not looking to make this a should you or should you not batton debate. I use good judgment on size of knife verses size of wood and have never damaged any of my knives doing this. Just asking for anyone's advise on these steels that have used any of them. What are your thoughts. Thanks in advance for your help. P.s. I'm leaning towards the 3v for my uses just not sure, if it's worth the extra money?
 
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3V is tougher and more impact resistant than A2, S35VN is a great steel, but it can't compare to the other two for pure toughness.
 
Ok cool thanks guys for the replies. From what I've read.....on the Internet which of course is always true. 3v does seem to be a hell of a knife steel. Hopefully others will chime in to reassure me it's the best choice!
 
I could be wrong, but I think the toughness is best on 3V, edge retention is best on S35VN, and A2 is a good balance, obviously with each having tradeoffs. S35VN isn't super tough, and will be the most prone to chipping, but is by far the most corrosion resistant. 3V doesn't have the best edge retention or corrosion resistance, but is one of the absolute toughest high end steels. I don't have much knowledge or experience with A2, but I have heard nary a bad thing about it.
 
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