Question on 1095CV steel

W

winchester73

Joined
Jan 6, 2008
Messages
710
Is it my imigination or does 1095cv as used by case, kabar and some cold steel knive resist rust a little better than plain 1095.Yes they will darken but those knives seem to resist rust a little better with the chrome vanadium added.
 
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I've read similar comments.
I'm not certain I see a difference in my own knives.
 
think it has anything to do with how it's finished? for instance my case in cv is mirror polished, so I'd imagine it resists corrosion a bit better than something with a slightly rougher finish.
 
winchester,

The Cro-Van steels will have very fine grains compared to reg 1095. Smaller grains means less places for corrosion to start, better finish potential, etc. That is probably what you are seeing.
The addition of the Chromium does not prevent corrosion. The percentage is too small.
Hope this helps.

Best Regards,

Paul Tsujimoto
Sr Eng
Prod DEv and Qual
KA-BAR Knives
 
Paul - I'm a big fan of 1095cv - and I have a little followup for you: the alloy additions are there because they should let you get finer grain structure from a properly done heat treatment, essentially -- right? Without divulging any trade secrets, do you know anything I could read on heat treating 1095cv properly? Did Sharon Steel ever publish anything on it?
 
hkpokes,

Alloy additions: correct. There are more technical processing reasons but it all results in small grain for the end user

Basic Heat Treat Protocol using Austenize/Quench method
Salt Bath: 1450 Deg F Soak time depends on thickness of part and size of bath.
10 minutes should suffice for knife blades.
Quench: In heated oil (150deg F) with agitation
Temper: 350-600 deg F Temperature depends on final hardness required. 1 hour per inch of thickness.

Adjust temps and times depending on size and thickness of parts, size of salt/oil baths,
physical properties desired.

I looked in my files and cannot find any litereature by Sharon on HT of 170-06. However, any specs on regular 1095 should get you very close.
Hope this helps.

Best Regards,

Paul Tsujimoto
Sr Eng
Prod Dev and Qual
KA-BAR Knives
 
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