hello folks,
I own a benchmade small AFCK in ATS-34 and a spyderco endura in ATS-55. I prefer tha ATS-55 because of two reasons: 1: It does not rust as fast as ATS-34. 2: It resharpens easier. And if you can't resharpen knives, what good are they? I always get bored when all the kitchen knives are sharp.
Impressions after carrying both around for a month ( lucky you can change the clip on the spyderco to the other side ).
1. ATS-34 hold an edge better, but not much.
2. ATS-34 (becnhmade-stuff) rust fairly easy
3. ATS-55 is odd stuff. If feels really tough, almost like a bad heat-treath. ATS-34 feels fragile, like it can break under stress. Maybe because it is an odd alloy with
cobalt and copper added, and impurities like sulphur and phosfour removed. Has a little less carbon, and the molybdenum removed. I guess that means the 'HSS' character of the steel is removed too.
To get some real results, I would suggest some else gets his/her paws on some ATS-55 bars and makes some big fixed knives from them. And then tell me where to order them bars......
Hope this helps. Bart.
E-mail freely.