Randall O1 or Stainless

S

Steve of KOP

Joined
Nov 30, 2006
Messages
10
Hi Randall Collectors and users, I have been looking for the right Randall for some time now and a "right" model 19 surfaced, it has stainless, I looked that Randall uses 440B and want to hear opinions about it, espically resharpening or edge retention if this becomes a user, Thanks.
 
Holds a good edge but harder to get sharp and I tend to think my O1 knives take a better edge but both can get shaving sharp with little effort. Both are good steels
 
I went with stainless on mine after much internal debate as I have found that 0-1, while a very worthy steel, will pick up rust and staining VERY easily if not carefully maintained. Personally I prefer the low maintenance of stainless and I'm fairly confident I can still keep it sharp (enough). ;)
 
I think it depends on how you use it and how much you like shiny blades. For a safe queen it doesn't matter as they will both stay nice. From a collector's standpoint I don't think it matters either. There are plenty of people that collect both.

I like O-1 better for a using knife. It will acquire a patina over time and be somewhat more resistance to rusting. Unless you were to have it coated with something it will never be any better protected than say a blued firearm. The downside is if you really like a gleaming blade. If that is the case 0-1 is probably not a good choice for you as a user.

I don't have any scientific evidence as I have never broken a Randall Made knife but I think O-1 is probably tougher than the stainless ones. Which is the number one reason my Randalls are carbon steel.
 
There was a post a while back where some guy from Italy torture tested a stainless mod 14 against a Busse. (hacking concrete blocks etc). The Model 14 was the victor with no damage.
 
This has been discussed before but no concrete evidence has been concluded.

I think the bevel grind of the blade has more to do with sharpening than O1 vs SS. My 6" model 3, SS has a thinner grind than my 5" O1 carbon steel which makes it easier for me to sharpen.

My conclusion is the thinner the profile, the sharper and easier the knife is to sharpen. Chipping and edge damage however is more prone to the thinner profile. I know opinions are just that, no definite conclusion.

All the best to all!
 
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