Who likes inexpensive Cold Steel knives in Krupp steel?

L

lonestar1979

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Mar 2, 2014
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These knives perform well, beyond its price point! Easy to sharpen and hold edge for decent period of time and do not rust.Edge geometry plays huge part in performance of these knives.I wish CS comes up with a lot of more designs, that do not cost much but perform almost as well;)! I put some of these knives through hell in kitchen and around the house, and will buy more ! Cold steel,make a Larger thinner Bowie knife in Krupp steel , am sure it would be sold out fast!
 
Ps.I use eland in kitchen ,around the house and at work almost every day, used and abused it,excellent knife,thin blade with decent steel.Self defense wise too,this knife would be devastating.....mine cuts like straight razor,whittles hair when fresh sharpened.
 
They are very well-made and very good. I like Cold Steel knives alot, and Lynn Thompson is an excellent person and wondrous, legendary knife-designer.

I have the Cold Steel Canadian Belt knife which has the Krupp stainless steel and polypropylene handle. I use it as a food prep knife, steak/meat knife at the supper table, and as an all-around utility knife. Very good and I highly recommend them. The elliptical/leaf shape like blade is geometrically beautiful and super-functional.
 
From my limited experience with Krupp 4116 on a Finn Bear, I think it's a horrible steel. Of all the Cold Steels I have
owned and still do in Carbon V, Sanmai III, Aus8a, the 4116 is the only one that I found very diffcult to sharpen, poor
edge retention and repeated edge chipping. Admittedly it's experiemce based only on one model, but it's the only CS
product in 35 years that's dissappointed me. But then CS only uses it on their lowest cost series.
 
That is strange. Perhaps you got a bad one.

I've not had my Eland chip, and both it and my Kudu take a razor edge easily. A few strokes on a fine stone is all it needs.
 
I own a Kudu, Roach belly, Canadian belt, outdoorsman lite, survival edge and the discontinued Western Hunter. I find that they do dull relatively fast but they take stropping well and take a wicked sharp edge. I processed a 100lb piglet with the Roach belly, the edge was suffering near the end but did the whole thing without a touch up.
 
Freman Bloodglaive said:
That is strange. Perhaps you got a bad one.

I've not had my Eland chip, and both it and my Kudu take a razor edge easily. A few strokes on a fine stone is all it needs.
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Yes that's possible as its ony one sample. But with all the other more attractive CS offerings (especially now) I donlt see myself being drawn to another 4116 product.
 
I like the few I have(Kudu, Eland, Canadian Belt Knife) well enough, though they're not exactly heavily used.
 
KenHash said:
From my limited experience with Krupp 4116 on a Finn Bear, I think it's a horrible steel. Of all the Cold Steels I have
owned and still do in Carbon V, Sanmai III, Aus8a, the 4116 is the only one that I found very diffcult to sharpen, poor
edge retention and repeated edge chipping. Admittedly it's experiemce based only on one model, but it's the only CS
product in 35 years that's dissappointed me. But then CS only uses it on their lowest cost series.
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Hi Ken. Send me an email a PM with your shipping address and I'll send you another Finn Bear. You can try it out and see if it works any better for you
Thanks
 
Cold Steel Knives said:
Hi Ken. Send me an email a PM with your shipping address and I'll send you another Finn Bear. You can try it out and see if it works any better for you
Thanks
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Wow, very generous of Cold Steel! Nice to see things like this.
 
From my experience with the Roach belly, I have had a pretty good experience with krupp steel. I used mine as a main woods blade a few years ago it has been used to baton, featherstick, clean frog legs, and a few other tasks. It seemed easier than most to sharpen on my fixed angle sharpener and the edge performed decently well. The only thing that stuck out to me was that it seems to show alot more scratches than many knives iv used about the same amount.
 
I like the Kudu and Eland I have, plan on getting their Canadian Belt Knife, since the Canadian brand is way out of my proce range.
 
KenHash said:
From my limited experience with Krupp 4116 on a Finn Bear, I think it's a horrible steel. Of all the Cold Steels I have
owned and still do in Carbon V, Sanmai III, Aus8a, the 4116 is the only one that I found very diffcult to sharpen, poor
edge retention and repeated edge chipping. Admittedly it's experiemce based only on one model, but it's the only CS
product in 35 years that's dissappointed me. But then CS only uses it on their lowest cost series.
Click to expand...

I have examples of all other CS steel choices, from Carbon V, Sanmai III thru Aus8a. etc. and all have served me well ( have yet to try any of the new stuff....too expensive). I too have only one 4116 CS knife (eland) and based on it's performance will not be putting any more money into 4116 steel
 
I've had several 4116 knives. Nothing bad to say about it. Obviously it doesn't hold an edge as well but i've never experienced chipping and hard to sharpen. It's very easy to sharpen and the edge rather rolls than chips. I hope they continue making them, especially with the introduction of the tanto and outdoorsman. I'd like to see some new folding knives as well. I even reprofiled my kudu to 14 degrees and it held up just fine.
 
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I have a Kudu I carried to work for a while. I have no issues with the steel. I actually prefer it to higher wear steels, as the way I use work knives and the way I sharpen doesn't give them any advantage for me. I will gripe just a little about the Kudu edge grind being all over the place and making rebeveling an act of endurance, but its a $6 knife, so I can only complain so much.

Yepimonfire, you have peaked my interest. Is that per side or inclusive? What do you use it to do?
 
I reprofiled my Kudu to 15° a side and the edge holds well enough. Occasionally I brush up the edge on a flat stone until it's shaving sharp again.
 
Forgot to mention it but the 4116 has excellent corrosion resistance too. They really shine in wet or even salt water conditions
 
I'm really happy with my 4116 knives, I've got a kudu, an outdoorsman lite and a pendleton lite hunter. They won't hold an edge forever but it's really easy to bring them back to good sharpness. And you get really good knives for your money
 
me2 said:
I have a Kudu I carried to work for a while. I have no issues with the steel. I actually prefer it to higher wear steels, as the way I use work knives and the way I sharpen doesn't give them any advantage for me. I will gripe just a little about the Kudu edge grind being all over the place and making rebeveling an act of endurance, but its a $6 knife, so I can only complain so much.

Yepimonfire, you have peaked my interest. Is that per side or inclusive? What do you use it to do?
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Per side, and pretty much everything you'd normally do with an EDC knife.
 
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