S30-V Seb / Temper question

[Barrabas]

Might not have entitled this thread correctly, but I am wondering about Reeve's S30-V, and what temperature it can reach before it will lose it's temper / or flake out.

Or a 2nd question, if someone knows max performance temperature, does someone know how long it can be exposed to that temperature - before it screws it up?

Scenarios I am considering:
Can it be exposed to direct flame for example you decide to use it to flip steaks on an outside grill / roll potatoes around that you are cooking in Campfire coals and extract them when fully cooked /position a log on a camp fire - that kind of stuff??

 

[Rich357]

I don't think the S30V getting briefly touched by a BBQ flame will get the steel hot enough to present a problem.
I'm guessing that flipping steaks or rolling potatoes on the grill wouldn't cause the blade to get much hotter than boiling water (212 deg F).

After reading your post more carefully... getting potatoes out of hot coals could be more of a problem for the thinner parts
of the blade if you left it near the coals too long. I'd use cheap tongs and a glove.

 

[gmarthur]

You can stick a piece of metal into an open flame and pull it out and it won't be hot enough to burn you - if you don't leave it in too long. Sticking a knife blade into a fire quickly should not be enough to damage the temper or something was done wrong with the knife. Stabbing a potato covered in foil sitting in a bed of coals has never harmed any of my pocket knives or fixed blades.

Having said all of the above.... Use that $400 knife to whittle a point on the end of a stick. Use the pointy stick to get the taters outta the fire. As for the grill the heat from stabbing a steak and flipping it over won't hurt it but the banging against the steel grating is liable to chip an edge. Again use the pointy stick route.

 

[cutter17]

Having said all of the above.... Use that $400 knife to whittle a point on the end of a stick. Use the pointy stick to get the taters outta the fire. As for the grill the heat from stabbing a steak and flipping it over won't hurt it but the banging against the steel grating is liable to chip an edge. Again use the pointy stick route.



Exactly what I was thinking!

 

[iamsmiling]

You can stick a piece of metal into an open flame and pull it out and it won't be hot enough to burn you - if you don't leave it in too long. Sticking a knife blade into a fire quickly should not be enough to damage the temper or something was done wrong with the knife. Stabbing a potato covered in foil sitting in a bed of coals has never harmed any of my pocket knives or fixed blades.

Having said all of the above.... Use that $400 knife to whittle a point on the end of a stick. Use the pointy stick to get the taters outta the fire. As for the grill the heat from stabbing a steak and flipping it over won't hurt it but the banging against the steel grating is liable to chip an edge. Again use the pointy stick route.

You see, this is why we're on top of the food chain . . . tool making!