Toughness of Survive! GSO?

Texas_toothpick said:
When I get free time I'll look for some cane stock and see what she does. Just like MoS I've pounded mine though lots of seasoned oak with no issues.
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Ditto on the Oak here in my part of Texas.
 
SURVIVE! Ellie said:
Well actually, Guy has tested some of the knives on bamboo. He has some family with a bamboo field. I believe we had a GSO-7/7 with us, which went through the live bamboo fine. It went through the dried bamboo ok, but it certainly dulled the edge quickly and the dry stuff splinters so it is a bit of a pain. I remember having the phone out for pictures and/or video so I will see if Guy still has any of that documentation still.
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I was just about to comment about dry bamboo as a better test sample. With mention of dry stuff splinters, makes me a believer that guy really did the test. Like what 808BLADE trying to point out, there are many variables in testing or chopping thru bamboo. You try chopping perpedicular thru a dry bamboo on the wrong spot will bounce off your knife. But there are also sweet spots for chopping in that manner. And there are varieties of thin walled dry bamboos that will crush with a perpendicular chop and an angle chop will just make a dull blade slide off. But of course, there is always a sweet spot dry or fresh, thin or thick walled. Just have to find 'em as you go.
 
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FoxtrotGolf said:
I was just about to comment about dry bamboo as a better test sample. With mention of dry stuff splinters, makes me a believer that guy really did the test. Like what 808BLADE trying to point out, there are many variables in testing or chopping thru bamboo. You try chopping perpedicular thru a dry bamboo on the wrong spot will bounce off your knife. But there are also sweet spots for chopping in that manner. And there are varieties of thin walled dry bamboos that will crush with a perpendicular chop and an angle chop will just make a dull blade slide off. But of course, there is always a sweet spot dry or fresh, thin or thick walled. Just have to find 'em as you go.
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Agreed. I may be a notice with not much knowledge but your advice is scientific. It's all a part of physics. Thanks!
 
I only have limited experience with bamboo (chusquea if I'm not mistaken) with my Junglas with no problems, I'd assume that 3V would handle it like a champ if 1095 can.
 
The cow said:
I only have limited experience with bamboo (chusquea if I'm not mistaken) with my Junglas with no problems, I'd assume that 3V would handle it like a champ if 1095 can.
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Since I am a newbie, I have no experience with any of the steels. I know 1095 is great but so is 3V, and the GSO 7/7, the only 3V that is going to be in my possession one day hasn't even been made by Survive! yet. What's the difference between these two steels? Are they equally strong? From my understanding 1095 is very prone to corrosion am I right?
 
If you take 1095 as your standard steel, 3V will be less likely to chip at higher hardness, more wear resistant, and less prone to corrosion.
 
Fancier said:
If you take 1095 as your standard steel, 3V will be less likely to chip at higher hardness, more wear resistant, and less prone to corrosion.
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From your description, it seems like the 3V is a better steel? Thanks! Now I just can't wait to get my hands on the 7/7.
 
3V with a proper heat treat is quite possibly the toughest non proprietary knife steel around, with very decent edge retention as corrosion resistance as well. Only S7 is tougher, and supposedly it rusts in a desert and won't hold much of an edge.
 
Thanks guys. It's great to know that I am in the right direction with the choice of steel, considering a month ago I know nuts. Just thrilled to know that Survive! exist, and with a pretty reasonable price tag compared to other makers. I wish I had known about Survive! GSO much earlier and placed an order for the 5.1 when it was available for pre-order. Almost ordered the GSO 5 from the Factory 2nd the moment I received the email but I told myself to wait for the 5.1 because of the choil. And to think that two weeks ago I wasn't even sure what a choil is for. LOL!
 
I thought I remember reading somewhere that the silica (think sharpening compounds - SiC) content of bamboo is higher than a lot of woods and will potentially dull an edge quicker than other materials.
 
trevitrace said:
I thought I remember reading somewhere that the silica (think sharpening compounds - SiC) content of bamboo is higher than a lot of woods and will potentially dull an edge quicker than other materials.
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Hah! That's why this thread was started. I just needed some answers.
 
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