Traditionals & Modern Steels the New Cult.

Simple thread topic: Post pics of traditional patterned knives with blades made of modern alloys.

I am going to be watching this thread. Further off topic posts about "Why do you need a premium stainless?" will not be tolerated. If you cannot stay on topic, stay out of the thread.



I have a fair number number of Queen knives with D2 blades.
But these two Bucks ring my chimes.

Here is a Buck 501 from the Buck Custom shop with S30V blade steel:

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And here is a Buck 301 with BG-42 blade steel.
You don't hear as much about BG-42 these days, but before the proliferation of CPM alloys, BG-42 was considered top of the line.
(I'm still using a borrowed picture, because I never got around to taking a good one of mine.)

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Remarkable knot in the wood of that lockback Frank, very eye-catching. Like the White Synth too, smart:thumbup:

Regards, Will
 
Thanks, Will.
Ivory micarta on the 301. Put together by the Buck Custom shop for the Buck Collectors Club last year. I'm not a member, but the club ended up with more knives than buyers. I managed to buy one of their extras. The Buck Custom shop produces knives with very fine fit and finish.
 
I have to admit that my love of carbon steel has absolutely nothing to do with logic! :D I have a lot of stainless bladed traditional knives though, in all sorts of stainless. I have also long had an affection for D2. This Queen Canoe was sent to me by PMEW, and the previous owner had forced a patina, which I find takes a bit of doing with D2. It came very sharp :thumbup:



I considered using D2 for this five inch bladed utility knife - my U1 - but went with a Sheffield-rolled stainless - SF77 - in the end. When vacuum-hardened with a double cryogenic treatment, it takes a mean edge, and holds its edge incredibly.

 
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Wonderful thread, I feel like I've come home! On the train right now and didn't have time to post but I've had AGR's medium barlow in cocobolo in 8cr13mov, various RR's, a LeThiers in Sandvik. I do like carbon...

Would love to see some regular traditionals in a Japanese Superblue! I got a chance to update with some photos!

But on that note I'm forever on the hunt for my favorite small patterns in 154cm, CPM154, ATS 34 and for the most part I think I would have to go custom for it.

Its a shame as I love the easiness of stainless.

AGR Barlow 8CR13MOV sent this to a good home I hope in a GAW


Buck Yearling 440C Bose Heat Treat (I hate to say it but I Bose has gotten much better with his modern process this one is a bear to sharpen) I’ve had two from this year with the awesome shield and same results really hard to sharpen.


Japanese fruit knife in 420! Really stainless this one Sent this to a good home in a GAW, the winner by some odd chance was Japanese American!


Opinel Slim 8 in Sandvik Gave this one away recently
 
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knarfeng said:
Simple thread topic: Post pics of traditional patterned knives with blades made of modern alloys.

"I am going to be watching this thread. Further off topic posts about "Why do you need a premium stainless?" will not be tolerated. If you cannot stay on topic, stay out of the thread."

I hope it stays on topic, it was not my intention to create a pro and con debate. After all "In matters of taste, there can be no disputes".

Just thought we needed a new Cult for those of us who like modern steels or should I say modern alloys, maybe it's non traditional steels. Whatever we needed a new cult. :)
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This is one Dan Burke made for me several years ago. One of the Sandvik stainless, 12C27 I think. It's 4.5" closed, with checkered micarta covers.

 
CTS-XHP is my favorite for slip joints, I find it to be a perfect balance, a stainless D2 if you will.


Joel Chamblin wharncliffe lockback whittler in CTS XHP.

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I think the pro's and con's are really just the attributes of the blade steels. But there's nothing inherently negative about a blade being carbon or stainless/, regular traditional blade steels vs modern in my opinion.

For instance, I really would LOVE an Aogami Super Blue blade with a laminate line stuck into a two blade dpattern. And 154CM in a half whittler, which at the moment is my current favorite pattern. But is Super Blue an old traditional Japanese steel or one on steroids that's been modded or a modern steel? Is it stainless?

I don't know. But I know I would actually bother to pay a premium for it whereas in many cases I wouldn't want to pay a premium or anything over $50 for it as generally my traditional knife ownership has fallen into quite a specific category. Everyday user, everyday carry. So I would like a little bit of edge retention, and even a bit of the, hey I have a traditional knife with a weird or non conformist stainless steel slapped on it factor! Lol. I have a small list of traditional slipjoints that I would pay over $75 for but the price range would go out the door if it included stainless steels with strong edge retention.

I would never say that it would be wrong to own either though. Even though I keep scouring for small traditionals with a newerish steel slapped on it. I had to hold my thumb back from my phone after looking on ebay and seeing one of those tasty Buck 301's in white and BG42 this morning sitting on the train commute into work. If it were a two blade Buck I would have pulled the trigger on it. I haven't had the faculties as of yet to figure out what to do with a third blade. = )

That's a fantastic Wharnie btw!!!
 
Super Blue is a modern steel, but it's not anywhere close to stainless with 1.4 to 1.5% Chromium.
 
My davisons on ats34.

Makesharp, If you ever wanna get off that iron wood TAD with double bomb shield, you just pm me hehe

 
Good thread! Those of us that prefer stainless steel for our slip joints need some love too.

Here's three that get a fair amount of carry. All in ATS-34 with ss liners, bolsters, shields and pins.

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ATS-34 on the stag and 154CM on the Ebony. Case/Bose Lock back whittlers.
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Just so you know ...I'm on board with Frank's earlier post.


knarfeng said:
Simple thread topic: Post pics of traditional patterned knives with blades made of modern alloys.

I am going to be watching this thread. Further off topic posts about "Why do you need a premium stainless?" will not be tolerated. If you cannot stay on topic, stay out of the thread.
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I would love to talk Davison into making me a slippy out of elmax. I love that steel if treated right. A g10 linerless out of elmax slippie shadow would be a dream come true and very very durable and stand up to lots of conditions.
 
Elmax would be wonderful! Would you ask for the blade to be mirror polished, satin or tumbled even? I have a stonewashed blade in Elmax and it looks fantastic. From a utility and price perspective Elmax, s35v (same thing almost) and 3v are my favorite blade materials right now. I kinda feel guilty wanting a traditional in s35v like it's not supposed to be made from that or something. Lol
 
I ain't joining no more cults! But here's a Smith Barlow in ATS-34 and mammoth ;)

 
Jack Black said:
I ain't joining no more cults! But here's a Smith Barlow in ATS-34 and mammoth ;)

I forgot to mention the cult rules, posting a picture is joining :)

I'm glad to see this thread getting some responses, I thought I was the only one here who appreciated a good stainless.

I'm a firm believer that form follows function, so for me that means the steel and pattern & grind etc are more important than the handle material. Of course it doesn't hurt if the knife has my favorite handle material, it's just the last thing I take into account. Being an avid fisherman, carbon just isn't a practical choice.

This is the knife that introduced me to modern steels, a D2 #51 BEM Dogleg Jack. Once I got the knack of sharpening the newer steels there was no going back.

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Here's a Moki lockback in VG10

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