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Thoughts on S30V?
- Thread starter shootist16
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- Aug 1, 1999
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I will be using 154CM, CPM-3V and S30V as my steels. Each has its place. All are good steels
- Joined
- May 26, 2000
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Jerry, I think some of the readers of this thread might benefit if you elaborated just a bit more on what you mean when you say "CPM 3V ...really is the best". I think that I know what you mean, but your direct commentary is best.
I.e., best in terms of what attributes and related to what types of blade grinds, sizes/lengths, intended uses, etc.
(And thanks for sharing your experience and thoughts here "early on" with S30V. I appreciate you few custom makers who are leading the charge... exploring forward in the "light fog" of a new product.)
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- Aug 1, 1999
- Messages
- 3,036
Yeah, I probably should qualify what I'm saying as what I view is relevant to the knives I make. I really can't speak for the experiences of another maker, nor his use of a particular steel.
I'll use 154CM whenever someone wants a fully competent and serviceable knife for less than they will pay for the same knife in a premium steel. It's not that premium steels cost that much more per pound; they don't. It's that they take a whole lot longer to shape and finish. I think 154CM is a very good steel when it's properly heat treated, a whole lot better than many people give it credit for being,
It may be that as time goes by and I become more familiar with S30V, and learn to trust it as I now do 3V, I will use it in more instances where I would presently recommend 3V. 3V allows me to grind blades thinner and refine edges better than any other steel I've used, without fear of chipping, breaking or other catastrophic failure. As far as I know it is the finest grained production steel made, and that translates into high quality knives. Grain structure directly influences toughness, wear resistance, and edge quality. Smiths forge their steel to refine the grain; 3V comes that way from the factory. (No I'm not saying 3V is better or even as good as a forged blade so put down your flame throwers -
I'm merely saying that 3V is a very refined steel that makes very good edges and very tough knives by stock removal.) S30V is not as tough as 3V, nor is it as fine grained. It's good, but not 3V good.
But S30V doesn't rust; 3V does, and in a particularly nasty way. Once you see a spot of rust on 3V, under that spot will be a hole - a pretty deep hole that you are not going to remove with any polish made. It really does ruin your day when that happens. But if you don't let your blades rust, then 3V is better than S30V - probably in everyway that matters in a knife. It also allows the knife to be lighter and easier to handle, because I can remove more of it and still get the strength other steels offer only with increased mass.
Those are my thoughts, anyway.
I'll use 154CM whenever someone wants a fully competent and serviceable knife for less than they will pay for the same knife in a premium steel. It's not that premium steels cost that much more per pound; they don't. It's that they take a whole lot longer to shape and finish. I think 154CM is a very good steel when it's properly heat treated, a whole lot better than many people give it credit for being,
It may be that as time goes by and I become more familiar with S30V, and learn to trust it as I now do 3V, I will use it in more instances where I would presently recommend 3V. 3V allows me to grind blades thinner and refine edges better than any other steel I've used, without fear of chipping, breaking or other catastrophic failure. As far as I know it is the finest grained production steel made, and that translates into high quality knives. Grain structure directly influences toughness, wear resistance, and edge quality. Smiths forge their steel to refine the grain; 3V comes that way from the factory. (No I'm not saying 3V is better or even as good as a forged blade so put down your flame throwers -
I'm merely saying that 3V is a very refined steel that makes very good edges and very tough knives by stock removal.) S30V is not as tough as 3V, nor is it as fine grained. It's good, but not 3V good. But S30V doesn't rust; 3V does, and in a particularly nasty way. Once you see a spot of rust on 3V, under that spot will be a hole - a pretty deep hole that you are not going to remove with any polish made. It really does ruin your day when that happens. But if you don't let your blades rust, then 3V is better than S30V - probably in everyway that matters in a knife. It also allows the knife to be lighter and easier to handle, because I can remove more of it and still get the strength other steels offer only with increased mass.
Those are my thoughts, anyway.