Which knife/steel wins???

[saiblade]

Everyone, here's a dumb question. I don't know much about steel so I'm going to ask this question. Between the Chris Reeve Pacific (S30V), Ontario RD6 (5116 High Carbon), RAT RC6 (1095 High Carbon), Benchmade Nimravus (154CM), and another knife of the same size/caliber in VG-10, in a "one-day wood chopping and prying" competition to see which knife would sustain the least damage, which knife/steel would win? Let's say all the listed knives have been heat treated very well.

I'm trying to get myself a rough and tough field knife about 5 to 6 inches in blade length that's going to hold up no matter what I throw at it out in the field.

What do you think?

 

[Josh K]

RAT all the way. Ironclad warranty to boot. :thumbup:

I never really liked the Nimvarus design, and in a chopping/prying role I wouldn't pick 154CM. The Pacific is a nice knife, but you could get at least two RAT's for that price.

 

[J. Hoover]

You left out a good one , D2 Tool Steel, when properly heat treated is excellent stuff. A nice heavy blade would be very hard to beat for a rough and tumble field knife.

 

[dawsonbob]

In that size? Go for a Becker BK-2.

 

[tjsulli790]

No single knife & steel combination will ever win. Two many uses, preferences, and prices out there. And to be honest these threads are kinda silly. Find a reputable company that makes a product at price you are comfortable with and go from there. Carbon steels have always been my preference in fixed blades.

 

[SPXTrader]

5" - RC-5
6" - RC-6

The RC-3 or 4 is probably the best all around knife for a campsite. A great knife with good working capabilities. The RC-6 is just bigger, and the RC-5 is the knife you want if you plan on surviving WW III.

 

[Josh K]

No single knife & steel combination will ever win. Two many uses, preferences, and prices out there. And to be honest these threads are kinda silly. Find a reputable company that makes a product at price you are comfortable with and go from there. Carbon steels have always been my preference in fixed blades.

Preferences and prices only go so far. If he's listing the Pacific, I'm assuming he can afford it. It's a simple question, not a silly one.

 

[AR fan]

Beckers a good choice but he didn't mention that one, nor INFI.
So I would say the RAT 6.

 

[jbombelli]

Out of the knives you listed, I would definitely go with the RAT.

That said, see my sigline.

 

[saiblade]

I mean, base on your experience with fixed blade knives you've had and your knowledge of steel/heat treat, what's been the best knife for you? The other side to the question is about the steel ... which steel, if heat treated well, is considered tops among all steel? And who uses it to make their knives?

I've heard good things about 1095 and about RAT Cutlery, but I'm open minded. If it's made in the US and you all recommend it, I'll go get one.

Much appreciated with the replies!!!

 

[The Mastiff]

5160 is the toughest of the listed steels, on paper anyways. If made well it should stand up to chopping better, then 1095, way behind the two carbon steels S30V should be next, then VG10 and 154cm pretty close after that in last place. Stainless steels aren't the best choice for chopping type knives.

That's if everything is made the way it should be.

Wear resistance to slicing, non impact type cutting should be about exactly opposite, except with S30V being top, then VG10, 154cm, 1095, and 5160 being the last place for wear resistance.

 

[Tony8179]

From your list I would say the RC-6 hands down. If you're taking suggestions I highly recommend the D2 Kershaw Outcast. It's a worker for sure.

 

[hardheart]

for chopping & prying, 5160, not much question there

 

[saiblade]

Thanks, everyone!

Mastiff, you seem to know what you're talking about. So stay away from stainless steel if you're going to do a lot of chopping, right? Well, carbon Steel it is! I just purchased the RAT RC4 a couple weeks ago ... I'll go get the RC6 as my field knife (or maybe the RC5 just because it's fatter). Thanks, everyone !!!

 

[knarfeng]

5160 is the toughest of the listed steels, on paper anyways. If made well it should stand up to chopping better, then 1095, way behind the two carbon steels S30V should be next, then VG10 and 154cm pretty close after that in last place. Stainless steels aren't the best choice for chopping type knives.

That's if everything is made the way it should be.

Wear resistance to slicing, non impact type cutting should be about exactly opposite, except with S30V being top, then VG10, 154cm, 1095, and 5160 being the last place for wear resistance.

for chopping & prying, 5160, not much question there

Thanks, everyone!

Mastiff, you seem to know what you're talking about. So stay away from stainless steel if you're going to do a lot of chopping, right? Well, carbon Steel it is! I just purchased the RAT RC4 a couple weeks ago ... I'll go get the RC6 as my field knife (or maybe the RC5 just because it's fatter). Thanks, everyone !!!

Good call.

 

[kurt6652]

I have a Brazilian made Mundial 10" chefs knife in 5610 steel. Toughest,sharpest knife I have, great steel and easy to sharpen took a nice convex edge.