Okay, anyone know what 6168CrV carbon steel compares to?

C - 0.65-0.75%
Cr - 0.30-0.35%
Mn - 0.60%
Ph - 0.08%
Si - 0.20%
V - 0.10-0.15%
Co - 0.25%

Sure has a low amount of carbon and chromium. I dunno what to make of it. :confused:
 
After searching, I found that:
1. Only CRKT Uses that steel
2. Only in the Kommer IFB

I think it looks like crap steel.

mike
 
Medium carbon, low chrome, but a bit of cobalt. CRKT also states that the knife is hardened to 59-61 RC. Interesting. Hopefully someone around here has some experience with the steel. The knife itself appeals to me in design.
 
6168CrV? More alphabet soup to me. I think I'll go clean my old SchradeUSA [1095] carbon steel knives after dinner . . . ;)

I like some of CRKT's designs, but everyone (mfrs.) seem to be trying to outdo each other with all these new steels.

thx - cpr
 
2brothers said:
I think it looks like crap steel.
Click to expand...
Why? chromium for hardenability, vanadium for grain refinement, cobalt to intensify effects? Can't see how this is crap unless 5160 or S5 are also. People seem to have the idea that hypoeutectoid steels are bad, for some reason. I'm actually interested in this steel, just wish it wasn't on a one piece.
 
C - 0.65-0.75%
Cr - 0.30-0.35%
Mn - 0.60%
Ph - 0.08%
Si - 0.20%
V - 0.10-0.15%
Co - 0.25%
Click to expand...

hardheart said:
Why? chromium for hardenability, vanadium for grain refinement, cobalt to intensify effects? Can't see how this is crap unless 5160 or S5 are also. People seem to have the idea that hypoeutectoid steels are bad, for some reason. I'm actually interested in this steel, just wish it wasn't on a one piece.
Click to expand...

You sure? :D

mike
 
Chromium is responsible for rust resistance but in small amounts it improves the hardenability of steel. I like the composition of this steel, but it deserves a more memorable name.:D
 
has anyone learned more about this steel?
I wwas thinking of buying the knife but I know nothing of how steels compare by their chemistry.
thanks
 
scrappy said:
has anyone learned more about this steel?
I wwas thinking of buying the knife but I know nothing of how steels compare by their chemistry.
thanks
Click to expand...

hardheart said:
Why? chromium for hardenability, vanadium for grain refinement, cobalt to intensify effects? Can't see how this is crap unless 5160 or S5 are also. People seem to have the idea that hypoeutectoid steels are bad, for some reason. I'm actually interested in this steel, just wish it wasn't on a one piece.
Click to expand...

As hardheart alluded, it is similar in composition (and therefore, performance) to 5160, which is an alloy that is well thought of for heavy use blades.
The product data for the knife says the hardness is 59-61.

I doubt you'll get any more info until somebody buys one of those Kommers and tells us about it.
 
I've bought one of these and had it for a month now. It's a heavy piece compared to most other skeleton knives I've seen . The steel seems to be on the hard side, though I don't have a tester.

It has a tone, or "singing" quality to it as Vassili puts it, when running your finger over the edge bevel of the blade.

It came fairly sharp, but not as sharp as I typically keep non chopping knives. It does seem to have pretty good wear resistance for a low alloyed carbon steel. I'd rate retention close to 1095 at RC60, better than other low alloyed steels I have like 5160. Perhaps it's due to the hardness. I wouldn't expect it to be as tough as 5160 though I certainly might be wrong with my guess.

As hard as the edge is I'm going to sharpen it exclusively on flats, not rods. I've seen chipping from that on hard ran Aogami steels. This seems like a lower rate version of one of those hard ran Kanetsunes.

If I do any real testing with it I'll post it, but it won't be soon due to some things coming up that have priority.

I like it but overall I'd much rather have a Spyderco mule in any of the steels they've come out in so far. Every one of those so far will cut rings around this CRKT blade.
 
From reading some of Wayne Goddards book, it looks like a higher carbon version of 6150 chromium vanadium spring steel, which was used in one of the cover knives of the book. 61xx steels are chromium vanadium, so the CrV after the number is a bit redundant. Looks like a promising cutlery grade, by virtue of the higher carbon content than 6150.
 
I have one of these knives. I really like it, but I do think there are some restrictions to it. What steel doesn't. All carbon steel has a certain ring to it, but this 6168CrV is very distinct, clear and louder than most in its ring. It is a pretty hard steel. I would guess mine to be closer to 60 or 61, just based on how it reacts to sharpening. Sharpening it was bit like Janz's D2 blades, but no where near the toughness of 5160. If you aren't a nut like me, who finds sharpening to be therapeutic, it could be a bit of a pain to get sharpened, especially if your only tools to do are ceramic. I ended up using my little 1"x30" belt sander, with 600 grit to shape the edge convexly (my preferred grind) in order to give it a bit tougher edge, then polished it to not just hair popping, but take a layer of skin if you aren't careful. The only real concern I have is that I suspect that it is brittle. Seeing how I like mine and use it regularly for light cutting, and there were so few of them made for such a short time, I don't want to wreck it to test it. I would be interested in getting my hands on the raw steel to learn more about its heat treat stats, but it doesn't seem to be anywhere.

That's just my take. It sings, it is hard, holds an edge, and probably brittle. The design of the knife is solid, heavy and very comfortable.

Oh and I have not had to touch up the edge since I put the last one on, and it is still very aggressively sharp.
 
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