Steel Quandary

VermontEdge

VermontEdge

Joined
Jun 10, 2015
Messages
1,144
Alrighty, back again for some more advice/thoughts from all of you wonderful knife people.

I'm starting a new job soon that will have me driving around visiting bars 2-3 days a week. Being that I'll be on the road, I'm updating my edc. Landed on a solid little cr123 flashlight, a few folders to choose from, and I'm trying to round it out with a small-medium fixed blade to keep in my bag for times that I don't want to use a folder. I'm thinking partly for harder use kinds of things and partly for food prep. In either case, I probably won't use it too hard. In fact, it might not see much use at all. Probably more of a backup.

Anyway, I'm looking at two different options, one in s35vn and one in A2. My experience in the past with both steels has been good.

However, I get hung up on carbon steel a lot. I have a big beast of a fixed blade in A2, and I love it. However, it lives on my desk with my other knives, on display. It gets used daily to make kindling for the fireplace. I forced a patina on it a while ago, including the exposed tang, with hot vinegar and it turned a nice smokey gray. I haven't had any rust problems with it, but it also never lives in its sheath or gets used for more than kindling. I wonder if I handled it more or carried it or used it for food if it would give me more corrosion problems.

Anyway, imagine that you're me. The knife that, in your heart, you really want is the one that only comes in A2. Would the concern of corrosion push the decision toward s35vn? Am I worrying over nothing? Is s35vn the obvious choice because it would require such little care or worry?

Ah! Help!
 
Non-stainless knives don't just rust away instantly. Even if they develop surface corrosion you can remove it easily with sandpaper, steel wool, flitz, baking soda + water paste, or any of the other numerous methods. Minor surface corrosion is merely cosmetic for knives. Personally, I wouldn't waste money on a fancy knife in S35VN if it were going to see only occasional use. Seems like a waste to me. I'd probably get a mora in either carbon or stainless instead.
 
There is a countless amount of knives that were carried up until the stainless steel craze really kicked in.
The way I see it is that Patina is the wrinkles on an old craftsmans hands. It is a show of a life earned in usage and tells many stories and memories.

Buy the knife you like and hit it with some mineral oil once a week or even every 2-3 days. You will be happy with the knife you have in your pocket and will smile each time you go to use it.

Having to put some care into an object you want isn't work or dreaded, it is looked forward to.

Do you dread having to feed your dog every day? No, because Rover is one of your best buds.
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Edit to add:
I live in NJ, four blocks from a tidal saltwater estuary/flats on one side of me and one block away behind me (on a peninsula). I carry a carbon steeled knife 25+ out of 30 days (1095, O1 or W2). Corrosion risks are often exaggerated and aren't an issue if you are willing to do Anything more than just toss your knife in a drawer at the end of the day.
 
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Just buy a Mora argument is tired. Buy a Mora too. And buy the knife you want that you can afford. For edc with food prep in mind S35vn is the obvious choice for me if the other choice is A2. A2 in my experience (1 knife, a BR Northstar) took surface rust way to easy for reg food work. 3v while still a carbon steel is a good option. My go 2 knife right now is a BR Northstar in 3V. And love it very slicey. Good luck with your choice!
 
Personally I would get a DPX GEAR fixed blade in niolox. Tough steel, sharpens easily n holds a good edge plus the pry on the back is handy. My hest assault II is a great knife
 
Go with the option you really want. If the knives are identical, or you want them equally, for that sized blade my vote goes to S35VN hands down. It's a definite favorite of mine and just a very well balanced steel.
 
If you have a choice get the S35VN ,hard to beat ! Anyone thinking these high tech steels are hard to sharpen -use diamond sharpeners !
 
If its going to be a backup blade that might get put away wet, then I'd go for the s35vn, but if you will have time to wipe it clean, then the A2 will be just fine. If you want the A2, you'll look after it. get the one you want.
 
I wouldnt want to use a blade with surface rust for food. When food is involved i go stainless.
 
I've used A2 in the past with absolutely no issues at all, including corrosion. A2 is a fine steel. It isn't fragile and it isn't going to rust away overnight. All I ever did was to wipe a bit of mineral oil on the blade when I was through with it and had cleaned it up. It was in oerfect shape and ready to go to work then next time I came back to it. And that might have been several weeks from when I put it away.
 
lobo9er said:
Just buy a Mora argument is tired. Buy a Mora too. And buy the knife you want that you can afford. For edc with food prep in mind S35vn is the obvious choice for me if the other choice is A2. A2 in my experience (1 knife, a BR Northstar) took surface rust way to easy for reg food work. 3v while still a carbon steel is a good option. My go 2 knife right now is a BR Northstar in 3V. And love it very slicey. Good luck with your choice!
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He said the knife won't be used hard and will see little use. So, it's going to sit unused in his vehicle most of the time. There's no point buying a $100+ knife to have it sit around unused. Almost any knife can handle not being used hard and not being used often. Based on those criteria a Mora is probably one of the best choices. If the knife were going to be used frequently and for more specific tasks then I'd recommend something better, but as it is there's no point spending a bunch of money on something that's going to sit around unused.
 
Fanglekai said:
He said the knife won't be used hard and will see little use. So, it's going to sit unused in his vehicle most of the time. There's no point buying a $100+ knife to have it sit around unused. Almost any knife can handle not being used hard and not being used often. Based on those criteria a Mora is probably one of the best choices. If the knife were going to be used frequently and for more specific tasks then I'd recommend something better, but as it is there's no point spending a bunch of money on something that's going to sit around unused.
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You're forgetting the fact that you're dealing with knifenuts.....pure functionality rarely is the winning argument.
 
Fanglekai said:
He said the knife won't be used hard and will see little use. So, it's going to sit unused in his vehicle most of the time. There's no point buying a $100+ knife to have it sit around unused. Almost any knife can handle not being used hard and not being used often. Based on those criteria a Mora is probably one of the best choices. If the knife were going to be used frequently and for more specific tasks then I'd recommend something better, but as it is there's no point spending a bunch of money on something that's going to sit around unused.
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No point? How about he wants it and can afford it? And he can go on eBay or Amazon and buy a Mora too. None of us "need" awesome knives for EDC or occasional use but they are fun to own... If that's what your into. And maybe all he wants is a Mora and in that case he will be buying a perfectly function knife at a great price. So I agree a Mora could fit the bill. Just agree to disagree about "no point" to owning a high end knife for this role..
 
Fanglekai said:
He said the knife won't be used hard and will see little use. So, it's going to sit unused in his vehicle most of the time. There's no point buying a $100+ knife to have it sit around unused. Almost any knife can handle not being used hard and not being used often. Based on those criteria a Mora is probably one of the best choices. If the knife were going to be used frequently and for more specific tasks then I'd recommend something better, but as it is there's no point spending a bunch of money on something that's going to sit around unused.
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And personally I am not a scandi edge fan and I really prefer other knives than my Mora for food prep for that reason.
 
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