Traditionals & Modern Steels the New Cult.

[Dean51]

This is going to be a thread for those of us who, though we may be a minority, like the modern stainless or semi stainless steels. 440C,154CM, CPM-154, ATS-34, SV30, 14-4CrMo, D2 among others I'm sure I missed.

It's easy to feel ignored here, with all the talk of beautiful patinas aka oxidation.
So lets see some pictures of your traditionals with non traditional steel. I'll start it off with my favorite fishing knife, a Kabar Dogs Head Stockman. A little wet but none the worse for wear.

 

[Double Ott]

On the bottom. Two Queens with D2 blades. When I got the they were as dull as a butter knife. I sent them back to the factory and they came back nice and sharp.

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Tom

 

[screened porch]

I like the carbon too, but stainless makes a lot of sense in my pocket.
Boker, Western, Case, all great favorites. They've very recently been joined by a D2 Queen #9 BEM.

 

[jackknife]

Okay, I got some traditionals in modern steels for ya!

The Resolza has been made in Sardinia for I don't know how many hundreds of years, but here's an example made by Senior Osai and sons, with nice modern Sandvick 12C27. It cuts great. And the Zuava from Northern Italy is made by Maserin in a nice grade of stainless. I've used both knives for many things, and they cut and hold an edge well. Old time looks, modern steels. Good combination!

 

[eschwebach]

The Joe Allen EO, and the Indian River Jack are cpm-154. The Viper is 440C and the KaBar is D2.

 

[Dean51]

On the bottom. Two Queens with D2 blades. When I got the they were as dull as a butter knife. I sent them back to the factory and they came back nice and sharp.
Tom

I know what you mean about Queen being butter knife dull dull but D2 is a favorite. So since I re-profile everything anyway, I mount a 140 grit diamond to the KME and fix it the way I want.

 

[wazu013]

 

[5K Qs]

On the bottom. Two Queens with D2 blades. When I got the they were as dull as a butter knife. I sent them back to the factory and they came back nice and sharp.



Tom

I really don't know much (and so far really don't care much ) about modern steels; should I be able to tell the difference between all these types just by looking at them? But I can SEE differences among handle materials, and I have some idea what I like in that regard. And I've gotta say, Tom, you have a stump full of stunning stag right there, regardless of blade steel, IMHO!!! :thumbup::thumbup:

- GT

 

[Markesharp]

I always think of tool steel when I see D2. How stainless is it?

http://www.bladeforums.com/forums/showthread.php/267394-How-stainless-is-D2

Here is a thread on it.

 

[Markesharp]

I really like 154-CM for edge retention

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AST 34 is good Steel

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[Dean51]

I always think of tool steel when I see D2. How stainless is it?

Chrome content, seems to vary a bit depending on who's steel chart you look at.
1095 ----- 0.0
D2 ------- 11.00
420HC --- 13.60
154CM –--14.00
S30V ---- 14.00
440C ---- 17.50

I don't know where the cut off point is as to whether a steel is stainless or not but I have not had a problem with it rusting. It can rust so, I wouldn't put it up wet. I guess that it is an almost stainless tool steel. Eat enough apples and it will pick up a slight blue patina but much slower than 1095. You'll have to eat a lot of apples.

 

[Dean51]

The latest is something different for me, my first 2 blade. Everything was always been 3 blades or 1 blade.
CSC Barlow 14-4CrMo.

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[JB in SC]

As far as "stainless" steels, I prefer CPM 154. It takes a very nice edge, especially when it's ground thin.

 

[Railsplitter]

Most of my knives are some type of stainless steel. I'm part of the minority that will only carry a stainless steel blade. I like the edge retention of steels like 1095 and Chrome Vanadium but patinas don't do much for me and the blades and backsprings are too much trouble to keep corrosion free when my jean pockets are soaked with sweat. When I pull out a dollar bill from my pocket and it's soaking wet I'm glad I have a stainless steel knife in the other pocket.

I also like the higher end stainless steels even though I don't get a chance to use my knives enough to tell the difference in edge retention. For the last several months I've been focusing pretty hard on putting together an EDC rotation that gives me that warm fuzzy feeling, so to speak. The knives in the photo below are the end result. (the Railsplitter is on a trial run) They all give me a great sense of satisfaction and they are all stainless steel or very close to it.

Easy Open Sheepsfoot Jack by Ken Coats.... ATS-34
Two Gunstock Interframes by Mike Alsdorf.... both CPM-154
Equal End by Mike Alsdorf....440C
Queen Railsplitter....D2 Tool Steel

 

[Steely_Gunz]

I have always thought myself to be more of a carbon steel guy. My big choppers of choice are hand-made out of truck leaf springs. I like metal that is gray and mottled and spotty with use. My go-to kitchen knives of cheap Old Hickories that I have refinished and sharpened to a scary edge.

However, there is something to be said about the a modern traditional. Recently, a friend far too magnanimous gifted me a GEC #42 Missouri Trader. 440C polished steel blade with OD green Micarta scales. It's gorgeous. Furthermore, it's ridiculously functional. I don't need to worry about it getting sweaty in my pocket. I don't need to worry about cutting something wet and making sure to immediately dry out the area around the pivot lest it build up some tough to clean out rust. On top of that, Micarta is stupid-tough. I don't need to worry about bone drying out and cracking at the bolsters. As it wears, it should just scuff up like a nice pair of blue jeans.

With it's long clip point, it' like a really dressy work knife I love it.

 

[Peter Parker]

I haven't never truly tested the ATS-34 S&M but I thoroughly tested the 440 Rough Rider and 440 Robeson and they cut through 20' more cardboard then my newer Ka-Bar Trapper with 440C! My Ka-Bar Trapper gave a very good performance to, but because I took it down all the way to dull I thought I would never get the edge back on it! The only knife I have that stayed with the RR and Robeson is my PM in CPM D2!

 

[BigBiscuit]

I have a FallknivenGentleman's Pocket knife. They used Laminated Cobalt Steel (Lam CoS.) which has very high stainless steel properties. I'm pretty sure Fallkniven was the first to use this steel in knives. Edge retention could be better, but it gets scary sharp very easily.

 

[Will Power]

I'll sign up! Always liked rustless knives particularly for food duties.

Nothing wrong with carbon or patina but it's good to see the other side of the coin too:thumbup:

Here's a couple I like

 

[black mamba]

I use and enjoy both carbon and stainless blades. Here are some of the stainless models.

D2 RAT Railsplitter in bark ram's horn

440C GEC #48 Trapper in elk stag

ATS-34 S&M F&W I Toothpick in burnt wormgroove bone

D2 Queen #9 Stockman in curly zebrawood

ATS-34 Bobby Toole "Gent" in North Sea mammoth ivory

440C GEC #53 Cuban Stockman in stained green tea horsecut bone

ATS-34 S&M F&W III English Jack in goldenroot wormgroove bone

 

[blademan 13]

Alsdorf equal end in MOP and 440c. This was the first equal end Mike ever put a spearpoint in.