Whats so great about 1095 Steel

I haven't found a steel yet that I can say that I don't like. That said, my preference runs to Shrade's 1095, they had the heat treat mastered in my opinion, O1 is what most of my custom fixed blades are and 52100 is probably my first choice in a forged blade.
I like the ease in which I can get these steels extremely sharp. That's what's important to me.
 
pinnah said:
David, wish Opinel would harden their Carbone like Schrade USA and Schrade-Walden did. My Schrades are amazing compared to the Opinels. Just sayin'.

Good reading on Richtig here.
http://clarksonhistory.wordpress.com/2013/05/06/secrets-of-the-dead-the-richtig-knife/
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Schrade's 1095 is the 'gold standard' for 1095, so far as I'm concerned. That's what I have in mind, when I say, "IF it's done right...", and it's the basis to which I compare everything else. I really like my Opinel 'Carbone' model, and would positively love it, if it'd been spec'd to a similar standard for hardness.

I think it's not too difficult (apparently) for steels like Case's CV and Opinel's XC90 to take fine edges comparable to any 1095 blade; that's a by-product of the very simple elemental makeup of these steels, mainly. But the real magic seems to come when taking it closer to it's peak hardness, while still maintaining toughness. That is what has amazed me with Schrade's USA blades, which retain an amazing springy temper, even at higher hardness.


David
 
jth250 said:
I did not mean that I don't believe you it is just the whole concept of cutting through a railroad spike with a knife and it still be sharp is hard to believe but I guess anything is possible. Sorry if I offended you by my statement.
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You may want to check with Ed Fowler who is surely one of the worlds leading blade testing freaks (Said with great respect) He's a member here and does a net show I believe. He doesn't use 1095 though.
Old bowies used to chop dollars into quarters they say.:D
Best regards

Robin
 
Because I grew up with it and it takes on a personality of it's own with patina. It also requires more maintenance and respect as far as rust goes, not like stainless that you use and throw to the side. I enjoy maintaining my 1095 knives. It also takes a very fine, very sharp edge and holds that edge reasonably well.

I don't dislike stainless, I just prefer 1095 for a traditional slippie. Just my dollar two ninety eight:)
 
I will basically always choose a carbon or tool steel over stainless. Unless its a dive knife or something like that.

Kevin
 
I flat out don't like the new fancy steels. Sure they're stay sharp longer, but I cannot for the life of me put a decent edge on them. With 1095 or plain ol 420hc I get a shaving edge in a couple minutes. My wife has a fancy kitchen knife. I have given up on it, I CANNOT get it sharp. I can get it slightly less dull. Meanwhile my Victorinox Fibrox is always razor sharp.
 
I really enjoy the level of educated information presented by folk here
I keep learning
Thanks
 
Hmm, haven't tried or even seen a schrade with carbon steel, is there anything else it compares to ? So i can make an idea about it.
 
Obsessed with Edges said:
Schrade's 1095 is the 'gold standard' for 1095, so far as I'm concerned. That's what I have in mind, when I say, "IF it's done right...", and it's the basis to which I compare everything else. I really like my Opinel 'Carbone' model, and would positively love it, if it'd been spec'd to a similar standard for hardness.

David
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I agree with you 100% I have 3 Old Timers and they are fantastic!

Does anybody know: Was the steel used in the Old Timer line heat treated the same as in the higher-priced Schrade lines? What was the RC of Schrade 1095 and how does that compare with, say, Case CV, Buck 420HC and GEC 1095. I'd be interested to know how close or far off the mark currently-produced carbon blades are.
 
This was discussed a while back in the Camillus forum I believe. This may help some.
Phil Gibbs said:
Hardened in molten lead or molten salt.
1550 F will suffice. :cool:
Fast quench in agitated oil.
Temper twice.

Conventional oven heat treat of carbon steels is like microwaving a Filet Mignon.
Perhaps edible, but massive lost potential! :p
IMHO of course.
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[video=youtube;V__HLbHn708]http://www.youtube.com/watch?v=V__HLbHn708[/video]

edbeau said:
The catalogs on this site have pictures of the knife making process. It is how it was done at that time but it is a good read. http://www.collectors-of-camillus.us/Western/Western.htm it is Western knives but I am sure the process was the same.
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jth250 said:
I did not mean that I don't believe you it is just the whole concept of cutting through a railroad spike with a knife and it still be sharp is hard to believe but I guess anything is possible. Sorry if I offended you by my statement.
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You going to have to work a lot harder than that to offend me! :D No worries! I apologize if my tone seemed abrasive. I just wanted to add some validity to the evidence. I just find the Richtig story particularly interesting and completely enduring, it also demonstrates the capabilities of a well thought out heat treated and tempered blade. Its all very cool.
 
Fine grain simple carbon steel will literally get sharper than stainless, that is a fact. A steel will only get as sharp as it's smallest carbides and stainless blade steel will have larger carbides than simple carbon steels.

I've not owned any factory made knives with stainless blades that I was happy with. But I do have a few custom stainless knives that are great!

Newer Case CV is testing at 57-59 Rc hardness and is very good stuff. Older Case carbon is 45-49 Rc, as are most of the old knives. I haven't tested the hardness of GEC 1095 yet, but I really like it!

It's really all in the heat treating and edge geometry and has less to do with steel type. But I like blades that change color with use. :cool:
 
iwouldhurtafly said:
Protourist thank you for that old catalog link. That was a perfect morning coffee read!
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You're very welcome. There are some real gems on this forum. Remembering where they are and being able to find them is a lot of fun.
 
My name is Dan, and I am a recovering steel snob.

I still own knives with S30V, S35VN, 154CM, CPM154, A2 etc. Out of all of those, I like 154CM and A2 the most. However, 1095 is simple. It rusts? So what, put a patina on it. As others have said, it takes a great edge. Out of my Tramontina, Carvel Hall and Spyderco kitchen knives, the best one is an old, patina covered Old Hickory butcher knife. It slices like a lightsaber! I've put back the one handed openers, and carry a Charlow every day. Scott Gossman put a convex edge on it and it is SHARP! Nothing cuts like a carbon steel knife in the kitchen. A friend is a Marine, Vietman veteran, sniper etc. He held many different jobs over the years, but carried an Imperial scout knife with carbon steel blades, and has only used carbon steel blades in his career as a chef. The super steels are neat, and I get caught up in the hype talking with hardcore users and knife makers. I could get along fine with just 1095 though.

Just to add, I would like to see some collaborations with some factories Don!
 
pinnah said:
One of the issues is that the consumer market is dominated almost entirely by marketing. And not to put too much blame on marketing, marketing just preys on built-in weaknesses of the human condition combined with cultural commitment to consumption both as a economic plan and as path to self definition/fulfillment. Point your browsers at the entertaining/horrifying "The Story of Stuff".

There is a 2 headed beast of a belief that comes out of this...
a) You get what you pay for with expensive goods
b) Inexpensive is bad

It is bad for GDP to buy cheap things and the culture will tell you that you are cheap person if you buy cheap things.

Enter the humble Opinel with 12C27 or 1086(ish) carbon steel.

There's just way too much cultural baggage to admit that a $15 knife can be excellent. And with that, we can unleash the steel wars.
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Very interesting take. And it is very much a part of knife collecting. But I am very much torn on this issue. I have a minimalist streak in me. A healthy one at that. I am striving to live my life in a way that I don't just mindlessly consume. I try not to replace perfectly good things because of some perceived difference in style or whatever. It has been an upgrade in quality of life for me and I wouldn't go back. My knife collecting is always something that walks a thin line between my minimalism and my desire to have a nice collection to pass on. So I pick up a new one every now and then but won't replace my carry knives until a breakage or loss or whatever.

BUT I have to tell you that IF everyone else just bought a couple of perfectly good knives and carried them until they were worn out it would wreck the traditional knife manufacturers. I'm not sure that the underlying every day use will cause enough knives to be used up such that the number of healthy companies we have today could be sustained. It is kind of a Catch-22.

As far as steels go though I am right on board with you. I cannot imagine tossing a perfectly good hunting or EDC knife into the drawer just for a steel upgrade or some small change in materials. But a lot of folks do just that it seems. And it seems to keep a lot of companies going. I'm not sure there is a solution. Some would say there isn't even a problem. But it is something to think about.

Will
 
Don Hanson III said:
Fine grain simple carbon steel will literally get sharper than stainless, that is a fact. A steel will only get as sharp as it's smallest carbides and stainless blade steel will have larger carbides than simple carbon steels.

I've not owned any factory made knives with stainless blades that I was happy with. But I do have a few custom stainless knives that are great!

Newer Case CV is testing at 57-59 Rc hardness and is very good stuff. Older Case carbon is 45-49 Rc, as are most of the old knives. I haven't tested the hardness of GEC 1095 yet, but I really like it!

It's really all in the heat treating and edge geometry and has less to do with steel type. But I like blades that change color with use. :cool:
Click to expand...

Thanks for the info I didn't think case run theirs that hard. I have read reports that gec run their 1095 at 58 RC. So if all this is correct Case's cv should preform about the same as gec's 1095.
 
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