which blade steel would you choose?

M

metallicat

Joined
Apr 3, 2004
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879
Alright. Scott Cook offers a choice of blade steels on his Lochsa folders: S30V, BG42, 154 CM, S90V, and Damascus. We would all probably like one in each flavor, but I for one could not afford that. Which steel would you select and why? (No, I don't know the heat treat for each steel)
 
damascus, it's already a high buck folder. Might be easier to sharpen than those super wear resistant stainless steels, too.
 
I would say that you can't go wrong either with S30V or BG42. I don't have any experience with S90V, so can't help with that one.
 
S30V I think is the best stainless steel for knife blades. The term damascus means nothing unless you define what it's made from.
 
If you are picky about damascus, I wouldn't order a knife, unless you and the maker have similar taste. Not all damascus floats my boat, so I'd like to see any knife in that steel before I buy it.

The other steels are similar, with S30V probably on top just because it's the flavor of the month. If you like a mirror polish, I believe 154CM may then rise up for first choice.
 
It depends what you're going to do with the knife.

For display only i would chose damascus.

If you are planning to use it, it comes to personal taste. S30V is very fashionable at the moment. BG42 is rarely used in knives these days, but a great steel nevertheless.
I would chose S90V, cause its the most wear resistant of the mentioned steels, but somewhat hard to sharpen.
 
Both S30V and BG-42 sound pretty sweet. I'd ask the maker which steel he feels most comfortable with.
 
Call up Scott Cook and ask him what combinations of damascus he has. Ask him for some Devin Thomas stainless in AEB-L/154-CM. If he doesn't have any then tell him to order some. The damascus will look good, and have performance at least that of 154-CM. That's only if you want a cool damascus blade with the performance to back it up. If not, the guys chanting S30V and BG-42 are trying to tell you something. They're both really good steels, I wouldn't know what to choose.
 
I'm with Danbo,, I like bg42, it's a nice hard stainless, keeps an edge well, and can be sharpened relatively easily, to scary levels
 
I've had great experience with most of those steels, but I am really impressed with S30V. Holds an amazing edge, and is not overly hard to sharpen.
 
Definitely S30V or BG42 for me.., but I'd lean towards the BG-42 since Scott has loads of experience with it...
 
I've seen some damascus patterns that I really like but I'm not convinced I'd want to have it on a working knife or EDC.

I've also heard, (don't know how accurate the info is), that some damascus will rust relatively easily and needs much more care. The steel experts here can probably confirm or shoot down that theory.
 
Scott Cook often uses Devin Thomas damascus, who makes stainless steel damascus. And like I said before, Devin makes many good combinations, you'd have to call up Scott Cook to ask him what he has, or what he can order, etc.
 
For me S30V - it is one of the few steels designed as a cutlery steel. In my view it is the equal if not better than D2 which is a great knife steel. You get all the attributes of D2 plus being stainless.
 
I picked the S30V for the Lochsa that I have on order. I also bought one a couple weeks ago with S30V. Very pleased with it.
 
It's s30v all the way. Currently the best of the best IMO.
Go for damascus if the knife is only intended for display.

Shiden


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