Stainless and a toothy edge.

[JM2]

I sharpen my. I know and case stainless knives the same as I do my case and old timer (and other)carbon knives.

Well I have noticed that if I use a fine dmt stone on stainless I get a good toothy bite for cutting stuff, but not as refined an edge for something like whittling. If I go to XF, I get a better whittling edge but not nearly as toothy so it skates across stuff when opening packages and the like.

The same applies if I use a soft Arkansas stone, less toothy but still a good bite. But this edge whittles okay. If I go to the translucent stone, I get shaving sharp but it skates across everything unless I’m pushing the edge into it.

By contrast it seems carbon steel even when it ain’t as toothy, still doesn’t skate over the material to be cut, rather it slices right in. Atleast this is the experiences I’ve been having.

I’ve read some on cases SS in comparison to their CV and many people say they see. I difference except the SS is harder to remove the burr. And I’ve read some about the carbides sizes and such. I think I understand it and understand the science behind my conclusions. I also know that if I strop I’ll refine my coarser edge and still retain some bite.

Does everyone else’s pretty much observe the same things?

 

[UncleBoots]

I think so. One thing about stainless is that it's just a bit slippery, while carbon steel is just a bit grabby. You can feel the difference by running your finger slowly along the side of the blade, with a bit of pressure, as I just did with VG-10 and Super Blue Spydercos. It's subtle, but it seems to be a consistent difference between stainless and carbon. Could could be a part of what you're observing.

 

[Obsessed with Edges]

Since I've carried & used Case folders a LOT, in both CV and their Tru-Sharp stainless (420HC), I've also noticed essentially the same thing in sharpening them up.

Case's stainless is a couple RC points less hard at HRC 55-57, than their CV is, by Case's description on their own forum site. This implies their CV is hardened to the HRC 57-59 range. And Case's CV has long been what they termed a 'modified 1095' steel, which is likely finer-grained than most stainless steels. So, as I see it and seem to understand it, it makes sense to me that the CV will respond better in terms of edge fineness (finer grain) and edge retention & stability (higher hardness) for use in tasks like whittling, while the stainless tends to function better at something slightly less refined in finish.

Case's Tru-Sharp takes a great toothy edge for slicing applications, such as for food use. I've liked how it finishes up on F/EF diamond hones (DMT 600/1200), as well as on a stone like a Fine India. And following that, it refines very well with an almost-nothing microbevel applied with a medium or fine Spyderco ceramic hone, to narrow the apex width while maintaining the coarser toothy bite behind the apex. And the microbevel adds some stability to the edge as well. This also works very well with Buck's stainless (420HC @ HRC 57-59), and I follow the same sharpening regimen with the Buck knives I've been carrying, including 110/111/112 models and a Buck 301.

 

[JM2]

I appreciate the replies. I noticed these things just from my observations in using knives for my various day to day tasks including whittling then I started researching about differences in stainless vs carbon specifically the case, because it’s the most common where both are used in the same style knives.

 

[me2]

Carbide size won’t have much to do with either of Case’s steels. Neither has very many and they are small. The stainless likely has slightly higher wear resistance even at lower hardness. The carbon steel likely has slightly higher edge stability. Grain size probably has little to do with things either. I’d wager the differences in behavior are from the hardness difference and wear resistance difference and only related to the stainless part in an indirect sense.