wenger blade steel

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basjoo

Joined
Dec 1, 2004
Messages
118
this has probably been covered but I can't find anything on the web nor can I get the search function on this forum to work. Wondering if anyone knows what the Wenger army issues' blade is made of? thanx
 
basjoo, just went to swissarmycom and checked f.a.q. according to their site,
blade steel is "high-cabon,first grade, A quality x 50 crmo tempered to 55-56"
(crmo i think stands for crome-moly. but maybe someone else can help on this) i have a swisstool and it holds an edge very well IMO.
 
thanks wwells20, appreciate you finding that out. Not sure what they mean by "first grade A quality", you suppose thats 440A?
 
i had meant to say i thought it was 440a, like i said i have some of that "steel" and have had no problems with it. gets pretty sharp IMO
 
I don't know but just today, I found a knife that had been left outside in a box (don't ask!) that was completely soaked through with rain and deck leakage. There was water all over the knife when I took it out of the box and the box had been outside for an unknown length of time but at least 2 months. I cleaned it off with a paper towel and the metal looks brand new.

Don't know how long it holds and edge as I have cut very little with it in the 3 or 4 years I've had it, but from a stain resistance point, it is excellent!
 
wwells20 said:
basjoo, just went to swissarmycom and checked f.a.q. according to their site,
blade steel is "high-cabon,first grade, A quality x 50 crmo tempered to 55-56"
(crmo i think stands for crome-moly. but maybe someone else can help on this) i have a swisstool and it holds an edge very well IMO.
Click to expand...

Hi wwells20,
X50 is the carbon content and Cr stands for Chromium, Mo is for Molybdenum. I toured the Victorinox factory once and they told me the steel they used is a form of surgical stainless steel. Hope that helps.
 
I don't think Victorinox or Wenger uses terrific blade-steel, but they are very rust-resistant.

I also think that Victorinox must have a slightly better steel or a better heat treatment. I can always get my Vics sharper than I can my Wengers, and the Vics seem to hold their edge longer too.

Good luck,
Allen.
 
wwells20 said:
basjoo, just went to swissarmycom and checked f.a.q. according to their site,
blade steel is "high-cabon,first grade, A quality x 50 crmo tempered to 55-56"
(crmo i think stands for crome-moly. but maybe someone else can help on this) i have a swisstool and it holds an edge very well IMO.
Click to expand...

I believe the 55-56 on vics at least. The steel is about as stainless as you can get, but it is soft. My vics, even with a convexed edge, do not hold the edge near as well as any other pocketknives I have. They are however, much better than my cheap kitchen knives (420J and unknowns).

I still carry the vics because of the other tools, but If I need to go through quantities of tougher materials, I bring a harder-blade folder.

Never owned a Wegner, but based on what I have read, either the formulation of the steel or the heat treat is _slightly_ different.
 
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