Victorinox Steel Questions

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SuzukiGS750EZ

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Dec 30, 2008
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What do these surgical steels excel at? What are their faults? For what i've used my vics for, they've worked out fine. I haven't done anything crazy, just boxes, paper and tape pretty much, a thin rope here and there. What freaks me out a lot is, when i first got into knives i had a few softer steel knives and sharpening sticks off the ground wore out the edge or gave it flat spots. I've had chips i can't even explain because i dont abuse my knives. Victorinox steel is very easy to sharpen imo. Seeing as how my swisschamp is pretty expensive, and the knife i abused growing up is now retired and has been through hell, i want to keep this one away from damage. My knife i carried for a long while, well two, were a CRKT M16-03 (pre auto lawks) and a benchmade ascent in 154cm. That benchmade (before i knew how to sharpen) did everything i needed it to. I kind of wish i took better care of it, it's one of my favorite knives. But i keep it in a lockbox. Anyways, what is your guys experience with this steel in the woods? What do you do, what do you shy away from? If i can get some good testimonials, i may drop my EDC pocket knife and just stick with either my vic swisstool or swisschamp insteal of either or, and a blade also.
 
SuzukiGS750EZ said:
What do these surgical steels excel at? What are their faults? For what i've used my vics for, they've worked out fine. I haven't done anything crazy, just boxes, paper and tape pretty much, a thin rope here and there. What freaks me out a lot is, when i first got into knives i had a few softer steel knives and sharpening sticks off the ground wore out the edge or gave it flat spots. I've had chips i can't even explain because i dont abuse my knives. Victorinox steel is very easy to sharpen imo. Seeing as how my swisschamp is pretty expensive, and the knife i abused growing up is now retired and has been through hell, i want to keep this one away from damage. My knife i carried for a long while, well two, were a CRKT M16-03 (pre auto lawks) and a benchmade ascent in 154cm. That benchmade (before i knew how to sharpen) did everything i needed it to. I kind of wish i took better care of it, it's one of my favorite knives. But i keep it in a lockbox. Anyways, what is your guys experience with this steel in the woods? What do you do, what do you shy away from? If i can get some good testimonials, i may drop my EDC pocket knife and just stick with either my vic swisstool or swisschamp insteal of either or, and a blade also.
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Surgery?
 
Surgical steel can be any one of a number of stainless steels, not all of them suitable for blades. In other words, defining a blade as "surgical steel" is actually meaningless.

I don't remember exactly which stainless Victorinox uses, but I'm sure someone far more knowledgeable than I will be along to let us know.
 
Victorinox Steel

The martensitic stainless steel alloy used for the cutting blades is optimized for high toughness and corrosion resistance and has a composition of 15% chromium, 0.60% silicon, 0.52% carbon, 0.50% molybdenum, and 0.45% manganese and is designated X55CrMo14 or 1.4110 according to Victorinox. After a hardening process at 1040 °C and annealing at 160 °C the blades achieve an average blade steel hardness of 56 HRC. This steel hardness is suitable for practical use and easy resharpening, but less than achieved in stainless steel alloys used for blades optimized for high wear resistance
 
Whichever steel they use I love it. It's perfect for the tools it's used on. Really easy to sharpen, takes a very nice edge, and holds it pretty well. For edc I always carry a SAK. For hikes or camping trips I'll pair it with a fixed blade. I wouldn't ask a SAK to do any more than it's intended to.
 
50 billion SAKs sold (more or less), so they probably got the alloy right:D. For everyday stuff it works just fine, takes a terrific fine edge, easy to sharpen. I would bet most SAK owners rarely bother to sharpen theirs.
 
I like SAK's (that sounds a little dirty:o) ,they are quite handy.

The steel is pretty easy to sharpen, but doesn't hold an edge for long in my experience. Still great knives though.
 
I've been using a Vic Solo all summer, don't have any complaints.
Not what I'd use to take down stack of boxes, but sharpened to ten degrees per side they're amazing slicers.
 
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