Where can I get....

O

obi_wan_knobie

Joined
May 7, 2013
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4
So, long story short I got put onto the clinch pick style of knives and would like one. However, I know that they are nearly impossible to find from shivworks. I have found some other alternatives that I do like, but I'm also a little crazy; now why do I say this? Good question. It comes from my thought of "hey, I can't find the original, and the substitutes are nice but not exactly what I want. Why not just make my own?!" So, I think that's what I'm going to do (or ask my local knife-sharpening buddy to build me a bespoke one, since he does that too).

So here's where the title comes in: where can I get VG-10? I like S30V, but I like VG-10 much much more. However, I have yet to find a place selling it. Any recommendations would be very helpful.

And any comments on my idea are welcome as well.


P.S. Anyone know a good kydex sheath maker?
 
<sigh> search is your friend. There is a whole forum for sheath makers on here.

The clinch pick isn't a difficult design, it should be an ok first knife design. If you check the top of this very page you posted in, you'll see some sticky threads at the top. Open the newbie thread, read, learn, read and read some more. VG10 isn't a very forgiving steel for a first time maker.


-X
 
I don't know of any VG-10 steel bars sold by suppliers in the US. It is used in Japan by the manufacturers. It isn't all that great, really. CPM-154 is better than VG-10.

Try CPM-S35VN for an even better blade.

For those who care about such things:
VG-10 is a perfect example of marketing skills by big name knife companies ( AKA-Hype). It is a very simple stainless steel.....actually, it is a stainless version of W2.
It was V-kin-10 in Japanese...meaning vanadium gold 10 steel.
This was changed ( I believe by Spyderco) to VG-10 in English...meaning Vanadium Gold 10 steel.
The V for vanadium is really a stretch, as it has only a tiny amount - 0.2%. Most all vanadium bearing stainless steels have ten to twenty times as much vanadium.
The Gold is just a fancy name to make it sound high class.....which it isn't.
The 10 apparently stands for 1.0% carbon. Most all stainless steels have two to three times as much carbon.
 
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Wow, I wasn't expecting a response this quick, let alone two! Thanks for all the advice, I'm going to take it.

Also, what are some good steel suppliers?
 
See post #2, in the sticky threads are links to suppliers. Jantz, NJ Steel Baron, Admiral, Alpha, etc..

Filling out your profile with location (city, state or country) age and occupation can help us help you.


-X
 
I lurk on Southnarc's forum. I remember him discussing having a problem with his knife maker and discussing how he wanted to stick with S30V with his new run of knives (or whichever premium steel he was using.)

I don't get it. The Clinch Pick is solely a self-defense tool designed to slash or stab a person. It's not a camp, survival knife, or a hunting knife. Do you need the latest and greatest (hard-to-obtain) premium steel?
 
I have no understanding why people want such knives, but that is a personal thing, I guess. As the last poster said, a self defense use knife doesn't need to be anything but sharp. Any knife steel will do that.



Since you plan on being a chef, learn all you can about knife geometry. The edge on a culinary blade is a good bit different than a camping or utility blade. Steel choice can make a good knife a great knife in culinary blades, too.
I use CPM-S35VN for all my stainless culinary knives now. Aldo ( New Jersey Steel Baron) has it in several thickness, and any width you want. It is very reasonably priced for what it is. A 36X1.5X.105" bar that will make three chef's blades costs about $45. For thin slicers, I really like the .065" thickness.
For carbon steel blades, use a steel that will form an extremely small grain size, and can take a high hardness but still maintain good edge stability ( not too chippy). 1095, 52100, W2, ....and my favorite.... Hitachi white paper and blue paper steel all are good choices. If you get seriously into making culinary knives, and have lots of associates that are chefs, you can make some good extra money. There are a variety of Hitachi laminated steels available to the serious knifemaker that will put any VG-10 core blade to shame.
 
The thing about the clinch pick for me is that I can't carry a gun yet.

Thank you for the information about cooking knives! I think I may start working on some of those. I'm now thinking about what I should use for handle material for those kitchen knives.
 
fast14riot said:
search is your friend. There is a whole forum for sheath makers on here.

The clinch pick isn't a difficult design, it should be an ok first knife design. If you check the top of this very page you posted in, you'll see some sticky threads at the top. Open the newbie thread, read, learn, read and read some more. VG10 isn't a very forgiving steel for a first time maker.


-X
Click to expand...

Ban tang is licensed to make real authentic clinch picks by Southnarc now. Ban has a forum here on BF.

A CP is a highly refined design despite what may be concluded glancing at online images. A knockoff cp won't be a cp.

I suggest the OP reach out to ban.
 
You know if you just ground it upside down, you would have a nice little useful knife


IMG_3069.JPG
 
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