Regional steel choices?

roninelh

roninelh

Joined
Dec 14, 2010
Messages
610
I would like everyones opinion on a choice of steel and possibly a specific knife for the inland northwest(Washington, Oregon, Idaho) for bushcraft and campy outdoor use as well as occasional trips to costal areas. Anyone from my neck of the woods(Spokane,Wa)? I currently use a spyderco bushcraft in 01. I love the easy sharpening and edge retention, but the rust issues drive me nuts! I get light rust on day trips if I cut live wood (i do dry the blade with my shirt after).I fly solo a lot so I don't always want to carry polish and grease. I'm no master sharpener, I have trouble with 154cm. Sooooo...... I would like to keep it fairly easy to sharpen and carbon-isy with reasonable rust management. Am i asking the impossible?I would appreciate any input and info from many of the more experienced woodsmen here at bf, maybe a vg10 bushcraft knife? Haha, thanks for any help!
 
O1 does rust easily.

If you don't want stainless a high alloy tool steel like CPM 3V is a good choice,

...but sharpening it might be a problem. :eek:


A2 is a good middle ground.
 
i would have suggested something in d2, but that's not going to help you with the sharpening. maybe something in 440c? as far as vg10, how i see it, it's about the same to sharpen as 154cm. my area is somewhat humid, but not like the pacific northwest... i tend to use the non-stainless steels with a coating like 1095 or 0-1. if i'm not mistaken yours is not coated?
 
why don't you put a "patina" on your O1 knife? Maybe etch it in FeCl?
 
I prefer D2 for my bushcraft knives and I am a 17 year old who doesnt have problems sharpening (using sharp maker)
 
All great suggestions, and when I say I have trouble sharpening I mean field sharpening, I have a rediculous standard for sharp. My only experience sharpening 154cm is a manix 2 and just can't quite get it where I want it with a stone but my endura 4's in vg10 or zdp-189 I have no problem. Maybe I got an oddly heat treated manix. I like the d2 option, thanks for the info, I might put a patina on it but love the look already, but I guess you have to give up something huh! Thank you for all your suggestions and help!
 
All great suggestions, and when I say I have trouble sharpening I mean field sharpening
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Roninelh, you might try some of the lower/smaller carbide stainless steels like 13C26, or 12C27, or, Kershaws 14C28N which is a steel developed with/for Kershaw that responds to sharpening and takes edges well and easily like 13C26 ( Sandvik razor and cutlery steels, all of the above).

They sharpen a lot like some carbon steels, and take great edges. They have good edge stability and wear resistance in general is going to be about in the same class as O-1. Not exact, but a good balance of great edges, good rust resistance ( compared to O-1), ease of sharpening, and are even decently tough, though probably not as tough as O-1.

AEBL is very similar to 13C 26.

It's one of the reasons even the stainless Frosts, and other scandanavian type knives, as well as Opinels ( which uses 12C27 IIRC) are respected as outdoors , hunting and fishing knives. Kershaws in 14C steel ( or earlier ones made in 13C before the switch made to get better corrosion resistance while keeping performance high in the newer 14C28N)) take amazing edges and are really easy to sharpen. You might try picking one up to compare the attributes of the steel with your needs.

Good luck.

Joe
 
Outstanding advice, I do have a helle knife that is laminated stainless and I do like it, I just worry about wood handles and contamination while preparing fish or game. I also have an Eka swede folder in 12c27 and in my limited use it seems good. My other problem is finding makers using 12c27 or similar steels in general purpose or bushcraft knives. Thanks for the info mastiff!
 
You're welcome. Finding the right knife is the fun part for me. It can be costly though if you don't stick to what you set out to get. I think now is the best time in the history of the world to buy knives. The selection in production knives class is probably a thousand percent increase since my beginning knife collecting in the late 60's. There's pretty much something for everybody. :)

Good luck!


Joe
 
roninelh said:
Outstanding advice, I do have a helle knife that is laminated stainless and I do like it, I just worry about wood handles and contamination while preparing fish or game.
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Wood has a natural antibacterial property so it should actually be better then a synthetic for contamination. I personally use 2 blades in 1095 but I have a patina on both of them and that really helps. I live west of portland and go to the beach often.
 
Shotgun said:
Wood has a natural antibacterial property so it should actually be better then a synthetic for contamination. I personally use 2 blades in 1095 but I have a patina on both of them and that really helps. I live west of portland and go to the beach often.
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I don't think this accurate
...if it permeable wood or synthetic scales may hold microorganisms...
Synthetics may hold up to harsher frequent cleaning then wooden scales.
 
Superdave1 said:
I don't think this accurate
...if it permeable wood or synthetic scales may hold microorganisms...
Synthetics may hold up to harsher frequent cleaning then wooden scales.
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There was a study(don't have the link but you should be able to google it) on wood vs synthetic cutting boards. The wooden ones had significantly less bacteria growing on them then synthetics. Really the only thing you need to worry about with wood as far as organisms are concerned is from mold and even the most basic of care for your scales should keep that from happening. The only way you could have issues is if stuff started to get under the scales but you'd have that problem with either wood or synthetics. As far as being more durable, yes synthetics are but then we get into how you care for your knife and that will differ from person to person. Not saying wood is right for everyone but I don't think it's an issue as the OP sees it.
 
I agree it is a non issue for most users :-)
I did read of a study in Ca. of the wooden cutting boards....
Interesting readiing, I normally use a small wooden cutting board, maybe I dont need to store it in the freezer...
 
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