Super steel opinions

Crag the Brewer said:
In My world they are the same. That's why I was asking someone with real world saltwater experience if they had issues with corrosion.


Could You explain the difficulties You have had with Cruwear? Thank you.
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I haven't had any difficulties with Cruwear and I suspect most people wouldn't.

But you are asking a guy to test it in an environment where S90V was rusting on him. S90V has considerably better corrosion resistance than Cruwear. Cruwear is similar to 3V for corrosion resistance.
 
chalby said:
I haven't had any difficulties with Cruwear and I suspect most people wouldn't.

But you are asking a guy to test it in an environment where S90V was rusting on him. S90V has considerably better corrosion resistance than Cruwear. Cruwear is similar to 3V for corrosion resistance.
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I guess I glanced over the part and didn't see about s90V rusting? My bad.
 
14c28n for general use at a great price, magnacut for general use with less toughness, more Corrosion resistance, and edge retention. S90v and 10v for edge retention, with k390 up there but rusts too easy where i live. Cru wear for best all around hard use steel with CPK delta 3v edging it out abit in all categories besides edge retention. I will say I have a z tuff custom and that thing is a beast, at 61.5 hrc it's edge stability and toughness are exceptional. Also 4v/ V4e has excellent edge stability, some of the best I've seen for thin edges.

Geometry and heat treat are the biggest variables in a good tool. Just pick the right steel for the job with good Geometry and you're good to go. The old standbys like a2, o1, 8670, 80crv2, and my favorite aebl will do very well when heat treated correctly. But a delta 3v blade and a 1095 blade with all else the same are noticeably different in most categories.

I enjoy having more options to get the best performance for any given usage. I think Larrin creating magnacut reignited the quest for superior metals and the future looks bright for customers and makers alike. It's likely the golden age of bladesmithing.
 
Another Shepherd said:
In more-or-less controlled experiments that I have done in my daily life, comparing blades with similar geometries, S90V has much better edge retention than S30V, which has much better edge retention than 154CM, which has much better edge retention than 420.
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This guy knows what he's talking about.

For those saying no noticeable differences, it is true If all you do is occasionally slicing paper or opening a couple of Amazon boxes or cutting some fruits.
 
Grasshopperglock said:
You'd think pig wouldn't be that hard on a knife but it is. The knives all had white handles. I never got the maker. It was frustrating to cut.

I've butchered bovine and between the two. Beef is easy to cut.

The big show was when my friend hired some Mexicans to shave a pig he had been raising for a couple years. Big, huge, hog, that pushed the scales at over 500 pounds. These Mexicans shaved this pig using a piece of sharpened aluminum siding. No joke. Aluminum siding. However, cutting through the skin was the endeavor.
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We used bricks. After killing and scalding them, of course. Works like a champ.
 
sodak said:
We used bricks. After killing and scalding them, of course. Works like a champ.
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I guess skinning a cow makes it easy. You don't skin pigs the same. Pulling the hide off beef or cutting through an inch of pig skin, fat, and general bacon.

Pigs are something else and I love your brick and boiling water method. I'd do it.
 
Grasshopperglock said:
I guess skinning a cow makes it easy. You don't skin pigs the same. Pulling the hide off beef or cutting through an inch of pig skin, fat, and general bacon.

Pigs are something else and I love your brick and boiling water method. I'd do it.
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Yeah, we’re not skinning them. We’re shaving, then cutting the fat and a portion of meat attached to it down into cubes for the Chicharon, I think they’re called cracklings in English!! Lol. Not sure. That’s the delicacy part of the whole thing. We also cut down pieces of meat for the red Chile, and of course my back straps butterflied and cooked over the open fire!! The ribs are cut down, wrapped in foil and cooked in the coals!! The majority of the entire pig gets cooked and eaten that day. We usually have a few roasts left over!! It’s just a yearly thing my family has done for generations!! We used to do a couple pigs and goats or sheep when I was a kid.
 
Deino said:
For along time, the definition of "super steel" was either by high wear resistance + high stainless or just extremely high wear resistance, tool steels type. Not until recently that toughness, especially from heat treatment, being a concern for a average users.
If I recall correctly, Buck did not choose 420HC over 440C because of toughness, but rather for the ease of sharpening.
What was old, is now new. People now looks for a good allrounder, and so the definition of "premium steel" is shifted to that.
Funny that even 440C, now under different names, are kind of making it back. Just to say how much marketing also matter in the steel craze.

That table is Larrin's personal rating from his data. He mentioned it, and the result of Magnacut, in his video and on some interviews as well, saying something along the line of "not the planned result, but happy with it all the same" about Magnacut. You don't even the source, how do you even know about the context...
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because he is against these types of 1-10 ratings bs nonsense - he wrote about it in an early knifenerds post... I'm honestly shocked he really 'meant' that given the history ->

back in 2018.... Larrin Larrin wrote: https://knifesteelnerds.com/2018/09/03/ranking-the-steel-ranking-articles/

...my take away from this is just how stupid an idea of 1-10 rankings are really, and should be wiped from thought processes - steel has much much more complexity than that simplistic approach
 
Does somebody know the steel of Aito Puukko? The manufecturer Iisakki Jarvenpaa says just "carbon". Sharpens really easy (Norton India Fine/Hard Arkansas/Translucent Arkansas, oil used on all of them).
 
I live and work in a basement. Used O2 for my work knife (cutting, wedging, prying, scraping...). Sharpened twice per week and it rusts in a blink. Lost 3mm of the edge in a year. Went to D6. Sharpening once per month and it rusts. Went M398. Sharpening once in 3 months and it doesn't rust. How much is one using his knife is at matter (including maintenance). Super steels rock. Based on use super steels easily outperforms the price difference. Btw, based on the amount of work to make a knife using super steels, knives are undervalued.
 
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