schrade u.s.a. stainless

[afishhunter]

At least they will be nicely etched & not a fingerprint/smudge magnet?

 

[supratentorial]

Here's a another look....

 

[jacktrades_nbk]

Nice demonstration Jake :thumbup:

 

[koldgold]

Here's a little demo. Both knives were put in phosphoric acid at the same time.

Thank you Jake, for that demonstration. Will those blades clean up?
This "N.Y. U.S.A. 34OT" has the 1095 High Carbon blades.
Schrade's stainless blades were made of "High Carbon Cutlery steel" that is why a magnet will stick to it.
Most stainless steel dose not have a high carbon content.
Schrade's 1095 High Carbon Steel was not a stainless steel. Your demonstration has proved that.:thumbup:

Jake, what is The Multi-Tool Museum. Ken.

 

[tongueriver]

I would like comments on this: It has been my opinion that stainless steel as used in cutlery, as well as non-stainless steel, is also at least 'carbon' steel, and mostly 'high carbon' steel. The reason that I believe this, is that I am under the impression that steel is steel largely because of the addition of carbon to the iron. There may be some modern unusual steels that do not fit this description, but mostly not. What do you all think?

 

[knarfeng]

All steel contains carbon.
"Carbon steel" is steel with only carbon, manganese, and silicon present in controlled amounts.
"Alloy steel" is steel containing controlled amounts of other elements.
"Stainless steel" is steel containing at least 12% chromium.
"high carbon steel" is steel containing more than 0.5% carbon.

From there the nomenclature becomes kind of nebulous.
"high carbon stainless" kind of means it it is stainless steel with more than 0.5% stainless. But it's not a formal definition, so if someone wants to call 420HC at 0.46% carbon "high carbon stainless", there is nothing that says they can't.

add:
1095 is "carbon steel"
Case CV is "alloy steel"
Case TruSharp is "stainless steel" and some might call it "high carbon stainless".

 

[supratentorial]

Nice demonstration Jake :thumbup:

Thanks!

Thank you Jake, for that demonstration. Will those blades clean up?
This 34OT has 1095 blades.

Nice knife!

I used Flitz to remove the oxidation on the peanut. No worries!

I actually have the phosphoric acid to remove rust from metal (not knives). It is the active ingredient in "Rust Off" and "Naval Jelly" (not to be confused with navel jelly ). At a high enough concentration, it can corrode steel... including stainless steel. A lower concentration is sometimes used to clean stainless steel.

 

[pholder]

Here's a little demo. Both knives were put in phosphoric acid at the same time.

yes sir, that's my point, as i do also have one in carbon steel as well yet the one in question does not have a + sign on it.

 

[koldgold]

Thank You KNARFENG, that just about answers our question.
Schrade never made a 34OT with a "+" tang stamp... Ken.

 

[Ray5118]

I test Schrade OT models with a cold gun bluing solution to see if the blades are really 1095 Carbon or their " + " stainless steel
Only the carbon steel will take the bluing solution, in my experience, which will easily come off afterwards

 

[tongueriver]

I test Schrade OT models with a cold gun bluing solution to see if the blades are really 1095 Carbon or their " + " stainless steel
Only the carbon steel will take the bluing solution, in my experience, which will easily come off afterwards

That is excellent and useful information. I saw one in Birchwood Casey guise for $8+tax, and I decided to live in ignorance, but your info is still good. :thumbup:

 

[supratentorial]

I guess I should clarify that this is not how I would normally identify the steel. You could just cut an apple or another mildly acidic food. But I though putting both blades in an acidic solution at the same time would make a better visual demonstration.

 

[jacktrades_nbk]

I actually have the phosphoric acid to remove rust from metal (not knives).

I figured, but thought it was funny to have that yet no more vinegar around the house.

 

[Obsessed with Edges]

I would like comments on this: It has been my opinion that stainless steel as used in cutlery, as well as non-stainless steel, is also at least 'carbon' steel, and mostly 'high carbon' steel. The reason that I believe this, is that I am under the impression that steel is steel largely because of the addition of carbon to the iron. There may be some modern unusual steels that do not fit this description, but mostly not. What do you all think?

That's actually the textbook definition of 'steel', in combining carbon with iron. Quite literally, it wouldn't be steel without those two ingredients, at a minimum. Any modern so-called 'steel' that doesn't include carbon wouldn't be steel at all, by the industry definition.

Depending which industry definitions you look to, 'high carbon' steel can be any steel with 0.3% or more carbon content; that figure comes from the American Iron and Steel Institute (AISI), for example. Other's definitions might delineate it a little higher, at ~0.45% carbon or more.


David