Least favorite knife steel

Lennyo3034 said:
Everyone has their favorite knife steels, so I'm posting a thread so people can share their least favorite. I'm not talking about bottom of the barrel gas station knife steels, but rather steels that are generally accepted at good that you just plain don't like.

Mine is S30v. Every single knife I've owned in it has chipped when it really shouldn't have. A BM 530 had its tip chip off in sharpening. This is partially my fault as I bumped it against the stone on accident, but I've done the same with other steels without the issue. I also had a ZT350 chip in multiple locations despite not being used for anything harder than opening boxes. And cutting at the tape, not cardboard.

Anyone else have a least favorite steel?
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You are claiming you chipped that thick blade on......tape.

Kershaws said:
440A and 8Cr13MoV, seriously get AUS-8 instead of 8Cr13MoV, it may not be the best but it is better in my opinion, also the steel used on the recent KaBars, I think 1095 Cro Van? Those Ka Bar blades snap off like twigs, shame...
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What is your source for claiming that the blades snapped like twigs?
 
A.P.F. said:
I don't have a 'least favorite' steel. Each steel serves it's purpose when heat treated and profiled properly.
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This.

One also has to consider whether or not the steel was appropriate for the knife it is used in. The usage of S30V in the Spyderco Nilakka is a prime example of this. Also, whether or not the steel on the factory edge needs to be though over before making a firm conclusion. Initial reports of poor performance on S30V (perhaps Elmax?) blades were found to be due to the burning of edges, rather then an actual fault of the steel itself.

I have had S30V chip pretty frequently on my Military, but I blame myself rather the steel (chopping foliage with the occasional glancing blow). I haven't had the same problem with other steels though.
 
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Bugout Bill said:
This.

One also has to consider whether or not the steel was appropriate for the knife it is used in. The usage of S30V in the Spyderco Nilakka is a prime example of this.
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That's a prime example of why high carbide steels aren't meant for very low edge angles. Edge stability is important to consider when grinding a blade thin and using a low inclusive angle. Had that been 01 or some other low carbide steel it probably would have held up fine.
 
I guess it all comes down to heat treat and grind for me.
Much more so than the actual steel used..
 
Fanglekai said:
What is your source for claiming that the blades snapped like twigs?
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My cousin saved up and bought a couple of them from the same dealer, one for him to keep and others as gifts, he decided to take it with him camping. He was batoning what I believe was oak, after a few minutes the blade snapped cleanly in half near the handle in the middle of batoning, I brought along the other one he bought, batoned fine, used it for the whole trip. When we got home I inspected it and the blade just didn't feel right, after putting pressure on it the blade just slipped/snapped off. I did some searching online and found many other people who had the same problem, people here on BF as well.
 
Vg10 by shun. Very chip prone.

sebenza steel, while its a good steel it takes forever to polish. But once polished it slices like a dream.
 
440A stainless steel, it annoys me when some kid sees me using my leek or 0200, and says i should get a tac force,
and basically because my relatives that hunt always make a point to show me the words "stainless steel" on all of there knives and say its the best because it doesnt rust...

id hate on 8cr13mov, but it is all you can really ask for for a super budget knife (the chinese kershaws as example)
 
My misono carbon has never chipped or my yoshihiro has never chipped either.

both knives have higher hrc than shun vg10 which is weird.

shun is good, for home chefs.
 
My misono carbon has never chipped or my yoshihiro has never chipped either.

both knives have higher hrc than shun vg10 which is weird.

shun is good, for home chefs.
 
VENI VIDI VICI said:
440A stainless steel, it annoys me when some kid sees me using my leek or 0200, and says i should get a tac force,
and basically because my relatives that hunt always make a point to show me the words "stainless steel" on all of there knives and say its the best because it doesnt rust...
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No need to be annoyed, we've all been at that stage at some point
 
8ce13mov is Chinese steel. Its not as bad as 440a and I believe it has similar qualities to 440c.
 
bladeboss said:
Amen. I don't care if the Pope blessed a $100,000 Ti handled knife that made gasoline, I still wouldn't buy it on sale for $5 if it was 8Cr13MOV.
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Haha, I'm going to put that in my sig if you don't mind. Good stuff bro:thumbup:

HwangJino said:
Im curious about this 8cr13mov steel now. Whats so bad?
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It's not really a bad steel, I've just had no positive experience with it. I'll buy a knife in 8cr13mov, use it for a bit, realize the steel doesn't hold an edge at all, get rid of it, get another knife in the same steel hoping the last one was a lemon and have the same thing happen. I've done that numerous times. I guess I'm just spoiled by the super wear resistant steels.
 
Only time I can remember not purchasing a knife that I liked strictly because of the steel is one that was 440A. 420hc, 440c, even 420j2, they all have their uses, but 440a just turns me into a steel snob.
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What's wrong with 420HC? I have a leatherman crater 420HC and it seems fine, but I've only used it for light work
 
As someone who can't get 10 knives in a week unlike a lot of people apparently, I tend to buy knives I think I'll actually use and designs that appeal to my eye.
I don't think the majority of anybody in reality needs steel "Above" 420J2, a lot of average people and most guys here before they joined this forum used really low quality knives, sure they were dull as can be but I've found everyday tasks don't even really need a sharp edge. Heck, I cut a piece of unsharpened metal ruler one day and used it in place of a knife and it basically did everything except cut cardboard boxes into bite sized pieces, I even was able to cut an apple into pieces with my old plastic ID card from school.
I'm apparently of the few people who actually can sharpen and greatly enjoy sharpening knives, I was proud when I finally learned how to get an edge that would shave with nothing but a 15$ diamond combination sharpener from Walmart.
Anyways, I do hate any steel that literally can't get sharp, such as this cheap pair of Humvee brand bowies I put in the kitchen where they're probably abused and used to split coconuts.
 
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