salt water and stainless?

[MikePerrin]

What stainless do you see working ok in salt water? I've seen dive knives made from 440A, 154 CM, AUS 6 and AUS 8. Mostly the AUS 6-8 knives were imported to U.S. so I wonder if that is simply a function of where it is made and not necessarily what works better. 440 seems to be an affordable steel and price gores up when it's 154 CM. Any thoughts? Mike

 

[Del Raso Knives]

I think the type of steel you use depends on what you feel is more important, edge holding or strength. I've spear fished for over 20 years and most knives are built for stength not edge holding. Most knives I have come across are designed to be used as pry bars with serrations for cutting and a heavy butt cap for hammering. At a guess most blades would be 420C. If you want edge holding but retain high stain resistance maybe you could use 440C.

Peter

 

[Phil Wilson]

About 50% of the knives I make are used in and around water, a large percentage of them in salt water. All of the stainless steels we use for blades seem to be corrosion resistant. The ones I have experience with are 440V, 154CM, CPM154, CPM S30V, S90V, S60V. If you expose your blade to salt water and put it away wet all of them will show corrosion effects, mostly pitting. If you wash in fresh water dry and put away in a place where air can circulate you will have not problems at all. The worst problem comes from one blade in contact with another or some other metal. You will get pitting from this, galvanic corrosion. This effect will be the worst if you live in a high humidity area. Make a knife and use it in the kitchen exposed to several different cooks and you will soon see what I mean...PHIL