Let down by 20CV

S

scubadoober

Joined
Apr 15, 2022
Messages
24
I purchased a new knife in 20CV earlier this year, and let's just say it was from a very reputable US manufacturer. I immediately chipped the blade in a couple locations. One was my fault hitting a staple behind some tape. With that said both times the pressure was very light and in line with the blade. I stropped it a few times thinking it was a feathered burr but the chips remained. I picked up a Work Sharp precision adjust, and worked out the chips to a 17 degree angle. The original grind was between 16 and 17 so I figured the steeper of the two would be better. The edge came out great and I finished with the strop. Fast forward to today after cutting plastic pallet banding, and this thing looks like an old hockey player. It has multiple chips and rolls after cutting maybe ten bands. Is this the trade off for edge retention? This has been by far the most delicate steel on the verge of egg shells I have ever used. I am going to profile it again to 20 degrees to see if there is a change. What am I missing?
 
Without you naming the knife, it's hard to speculate.

It could be a heat treatment issue, but again - we don't know the HRC if we don't know the knife. 16 DPS is rather acute for a knife with a high HRC (if that's the case) and will definitely have the potential to chip. Especially if it's a thin blade with a hollow or full flat grind. But again - we don't know the knife.

Also you state it has chips AND rolls? It is usually one or the other. If it has both, that is quite indicative of an inconsistent heat treatment.
 
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It would be helpful to know what manufacturer and model.I applaud you for not crapping on them out of the gate, as that can be tempting.

However, we kinda need to know what we are dealing with here to offer any advice.
 
I've had no problems with an Endura, Endela, and Kizer Begleiter in 20cv.

Curious as to the make and model too.
 
shane45-1911 said:
Without you naming the knife, it's hard to speculate.

It could be a heat treatment issue, but again - we don't know the HRC if we don't know the knife. 16 DPS is rather acute for a knife with a high HRC (if that's the case) and will definitely have the potential to chip. Especially on a hollow or full flat grind. But again - we don't know the knife.
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I understand, but I didn't want to throw a company under the bus for what may be no fault of their own. I will say the initial sharpening had to be touched up as soon as I got it for a very pronounced burr on the belly of the blade. I am not saying I will not name the manufacturer, but for now I am testing the waters. From what I have seen so far I will be profiling this blade once a quarter with what I would call normal use.
 
I agree, name the manufacturer. As others mentioned, it could be a burned edge or something else. If others have the same experience, they can tell you.
 
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This is kind of cryptic way to ask a question, but I respect that I suppose. However, every answer you get is going to be wild speculation if we can't empirically attribute data points to something anecdotal.

I have had problems with steep types before, but it generally came down to the manufacturer and how it behaves when they heat/grind/profile. I can't think of a modern mainstream steel (traditional or super) that I have had a blanket issue with beyond it being harder than I like.
 
Let's just say there's something big you aren't seeing about 20CV, but.. I'm not at liberty to divulge any info.

I ain't no stool pigeon.
 
It'd be fantastic if you could name the manufacturer, as I currently have my first 20CV blade in the mail and it happens to be the most spendy knife I've ever bought. I tried sending you a DM in an effort to be more discrete, but it appears you cannot receive them..
 
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