S110v

Flatlander1963

Flatlander1963

Gold Member
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Jan 28, 2008
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For some reason this new Crucible steal intrigues me. I've read where it is being taughted by some as the new super steel that will replace S30V as the "IT" cutlery steel. I don't know about that...seems a lot of folks can't get it sharp on their sharpsmaker.

I wonder if the 110 designation caused some interest in Post Falls?

Anyway, I have to admit to ordering a Shallot with this steel just to check it out myself.
 
Probably the improved version of S90V.Try using X-coarse, then med. diamond, them fine.Be patient and enjoy the ride.Don't forget to strop.DM
 
I've been looking at Crucible's web site and didn't see a steel listed as S110V.I saw S10V but could have just been my computer could'nt pull it up.DM
 
Flatlander1963 said:
For some reason this new Crucible steal intrigues me. I've read where it is being taughted by some as the new super steel that will replace S30V as the "IT" cutlery steel. I don't know about that...seems a lot of folks can't get it sharp on their sharpsmaker.

I wonder if the 110 designation caused some interest in Post Falls?

Anyway, I have to admit to ordering a Shallot with this steel just to check it out myself.
Click to expand...

It may be another super steel, but at what point is it too super? :D
I had a shallot with it and it was sharp, but it didnt seem to cut as well as my S30V or the ZDP shallot I had. The stuff is HARD!!!!
It sure wasn't a steel for me. I'll take Bucks S30V anyday! ;)
 
It sure seemed to be good from what I used it for, but I wouldn't wanna put an edge back on it
Click to expand...
So Post, you got rid of it because of the issue around sharpening...
What is your method of sharpening?
 
Flatlander1963 said:
So Post, you got rid of it because of the issue around sharpening...
What is your method of sharpening?
Click to expand...

I have a sharpmaker, a Buck diamond hone, uh..... Klawhorn knife sharpener, and finally a lansky.

I never sharpened it.... It is hard to explain but the thickness of the blade and the steel type maybe? But it didnt cut nearly as good as the factory edge on the ZDP shallot. It was razor sharp but cut like the edge was too polished if that makes sense? I like a little bite on my blades ;)

Bucks S30V is hard to beat. YMMV
 
Flatlander1963 said:
For some reason this new Crucible steal intrigues me. I've read where it is being taughted by some as the new super steel that will replace S30V as the "IT" cutlery steel. I don't know about that...seems a lot of folks can't get it sharp on their sharpsmaker.

I wonder if the 110 designation caused some interest in Post Falls?

Anyway, I have to admit to ordering a Shallot with this steel just to check it out myself.
Click to expand...

S110V contains 9% Vanadium. That means a whole pot-load of Vanadium Carbide in the blade. (Crucible says the total Carbide volume is 22%.) Vanadium Carbide is harder than the Sharpmaker ceramic, which is aluminum oxide. So sharpening a S110V blade on a Sharpmaker just isn't going to be a happening thing. Pretty much only diamond is harder than Vanadium Carbide.

It also has a slug of Niobium and while I've not found a hardness listed for the Niobium Carbide, I gots a feeling it is in the same league as the Vandium Carbide.

To do a good job of sharpening S110V, you would need Diamond sharpening stones. Likely a full set: xtra coarse, coarse, fine, extra fine in order to really do the job. I have a full set of DMT stones, and having it really makes a difference compared to just having the coarse and fine, even when just working on a D2 blade. (Queen Cattle King, my current pet.)

I have read posts from folks who have successfully sharpened their S110V and they used diamond to do it.

Not sure if I can swing one, but if the supply holds long enough for me to save enough pennies, I want to try one of those uber-Shallots as well.
 
I agree, diamond for sharpening CPM110. Maybe silicon carbide could also help but aluminum oxide won't help much.

22% carbide volume is alot. ZDP189 would probably be the most similar steel out there for cutlery. It might be prone for edge chipping though. It's impossible to avoid for such a high carbide volume (or carbide density).

//Jerker
 
I don't know guys.... I have the 110V Shallot in my pocket now, and I reprofiled the cutting edge using a Smith Chef's diamond rod to start it, and the plain Lansky to finish it.

I was going to buy all diamond gear, but a knife making buddy of mine told me it might not be necessary. When I bought the knife from Knife Works, Roger urged me to try my Lansky first, based on feedback he had received from users and at shows.

It took some work, but it isn't that hard to sharpen. I put some notes on another couple of posts about this subject here on the forum.

Due to the short span of the thick blade from front to back and its high angle grind, it will never be a slicer like some like. It will get plenty sharp, shaves, cuts paper easily, etc.

But the blade itself is not polished and it doesn't slide through material. On the other hand, this steel just stays sharp. I have used it a lot over the last month, and I don't think it has lost a step.

If you have some sharpening gear you are comfortable with at this time, buy the knife and try your system first. With the money I saved using Roger's advice, I bought another knife!

Robert
 
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