Who likes inexpensive Cold Steel knives in Krupp steel?

I snapped up 3 as they were ridiculously priced at about $13 each. I procured a Roach Belly, a Canadian Belt, and a Pendleton Lite Hunter.

I was persuaded to get these for a couple of reasons.

1) there is an amazing review of the PLH on amazon that is spot on. That knife is perfectly balanced and really fits the hand. The blade thickness is just right and I can see this being my perfect backyard knife. Not to big, not too small, can't close on me. I won't mind if I butcher the edge, because it will resharpen easily. I doubt i can break the handle, but if lost, i can get another for less than $15 shipped free second day with APrime.

2) I wanted to experiment with classic blade shapes of the Canadian Belt and the Roach Belly. I immediately took to the rounded handle butt of the RB handle and the pointed blade has a very usable shape you don't see much in modern fixed blades.

The Canadian Belt Knife initially turned me off. Something about the squared off handle shape compared to those of the PLH and the RB. However, I sent the RB and CB to the kitchen for service. I have to say that the CB knife is fantastic for cutting chopping slicing chores. It just feels perfect in the kitchen, better balanced than the RB or PLH for food prep chores. Then handle doesn't bother me anymore. Its my favorite kitchen knife.

I just got a Ken Onion edition Work Sharp and plan on convexing the bevels on these knives.
 
I just can tell about my RB. It outperforms almost every dedicated kitchen knives I have. Definitlly easy to sharpen, and wickedly curved to slice and dice!
Recommend it all the way.

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Very rust resistant, as well. And perfect when we go camping because it is extremely lightweight. It weighs next to nothing.
 
Very rust resistant, as well. And perfect when we go camping because it is extremely lightweight. It weighs next to nothing.[/QUOTE]

I saw a Nutnfancy video last week. He claims that Krup is nearly as rust resistant as Spyderco's H1 steel. :eek: Nobody has really discussed this unusual characteristic that I know of. Does anybody have any more input on this supposed super rust resistance?
I have a bunch of Krup knives, but I really haven't put them to the test yet.

Would you mind telling me how you altered the handle. Has traction been improved significantly?
 
ichor said:
Nutnfancy claims a lot of things. LOL
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It's probably close. It's 15% chromium and h1 is 16%. Krupp probably holds an edge better and has a finer grain structure, having significantly more carbon and a bit of vanadium. It's used in Henckels and Wusthoff kitchen knives, which obviously are corrosion resistant, seeing as they see things like acidic tomatoes or fruits often. It was designed for hygienic applications like kitchen knives, haircutting scissors, edged grooming tools, scalpels etc. It's definitely not going to rust like 8cr13moV, Aus 8, or any other higher carbon just barely stainless steels. Both of the two have just enough chromium to be considered stainless. It'd probably stand up to saltwater too.
 
mwhich50 said:
Very rust resistant, as well. And perfect when we go camping because it is extremely lightweight. It weighs next to nothing.
Click to expand...

I saw a Nutnfancy video last week. He claims that Krup is nearly as rust resistant as Spyderco's H1 steel. :eek: Nobody has really discussed this unusual characteristic that I know of. Does anybody have any more input on this supposed super rust resistance?
I have a bunch of Krup knives, but I really haven't put them to the test yet.

Would you mind telling me how you altered the handle. Has traction been improved significantly?[/QUOTE]

Well, I just took my dremel and started burning the plastic trying not to heat it too much (running water over the handle every few seconds). I used the green and white soft heads, and then took off the plastic burrs with the softest of the polishing (the "broom-like") heads I had. Now it has a much better grip.

I remember leaving the Knife wet and completely soaked when I left the house. I forgot about it and after the weekend I came back home and the blade still had water all over it, but I saw absolutely no rust or spotting.

It wasn't salt water, but any of my carbon steel moras would be a real mess after that.
I have the Pacific Salt as well, but that's a different story... I've found edge reretention to be quite similar in both knives, FYI.
 
Frankly I would Suggest upping your spending to the 20$ range Unless you plan on getting a throw away knife to abuse.

My beaver tail mini tac spends more time in my pocket then my BK-11
 
yepimonfire said:
It's probably close. It's 15% chromium and h1 is 16%. Krupp probably holds an edge better and has a finer grain structure, having significantly more carbon and a bit of vanadium. It's used in Henckels and Wusthoff kitchen knives, which obviously are corrosion resistant, seeing as they see things like acidic tomatoes or fruits often. It was designed for hygienic applications like kitchen knives, haircutting scissors, edged grooming tools, scalpels etc. It's definitely not going to rust like 8cr13moV, Aus 8, or any other higher carbon just barely stainless steels. Both of the two have just enough chromium to be considered stainless. It'd probably stand up to saltwater too.
Click to expand...

I feel inspired now. I'm gonna start a little 24 hour experiment with the Roach Belly. I'll upload pics this evening (Spanish time, now it's very early in the morning)
 
[/QUOTE] Well, I just took my dremel and started burning the plastic trying not to heat it too much (running water over the handle every few seconds). I used the green and white soft heads, and then took off the plastic burrs with the softest of the polishing (the "broom-like") heads I had. Now it has a much better grip.

I remember leaving the Knife wet and completely soaked when I left the house. I forgot about it and after the weekend I came back home and the blade still had water all over it, but I saw absolutely no rust or spotting.

It wasn't salt water, but any of my carbon steel moras would be a real mess after that.
I have the Pacific Salt as well, but that's a different story... I've found edge reretention to be quite similar in both knives, FYI.[/QUOTE]



Thanks for the detailed response:thumbup:.
 
Nutn submerged his Krup in salt water, and left it there until the water completely evaporated.:confused:
 
Left the RB on salt water (ten grams of salt and about 100ml of water) at 6 PM. Let's see what happens.

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Will update tomoorrow ASAP.
 
I currently own a peacemaker III and it's an outstanding knife for its price. Way better than a Mora, just considering its a full tang design. It chips a bit yes, but it also takes a razor edge fast. One sweet deal for the money. Sheath is a bit odd to say the least, not entirely bad tho.
 
;)
AntonioAhumada said:
I currently own a peacemaker III and it's an outstanding knife for its price. Way better than a Mora, just considering its a full tang design. It chips a bit yes, but it also takes a razor edge fast. One sweet deal for the money. Sheath is a bit odd to say the least, not entirely bad tho.
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"Way better than a Mora, just considering its a full tang design."

In my 15 years on knife forums, I'm not sure I've ever seen this assertion. "Way better than a Mora" A Mora does best what its meant to do, and does it better than nearly every other knife.... and none of it requires a full tang design. So...what's your point? ;)
 
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I have a TANTO LITE knife ok . I like a sheath that I could tuck IWB as this a perfect SD knife. Except the sheath sucks . I am not paying more for a sheath than did for entire knife .
 
My roach belly sheath has loosened over time. I wrap a rubber band around the sheath to add just enough tension to hold it in. Maybe if you soaked in water, and then let it air dry, or even put in the dryer, it might shrink some.
 
Update: 25 hours on a 10% saline water solution. I took the blade out, no signs of rust. Slight decoloration, patina-like tone, but no pitting or rust spots.

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Similar results with my other Krupp 4116 blades. My favorite one, the Spike (Bowie), has been one of my go-to beach knives for two years now. It got cratched a lot with the sand and was submerged many times in the sea, leaving it wet for 3-6 hours many days during the Summer.

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The most I got was light pitting and discoloration, nothing a bit of WD40 and cleaning couldn't solve. I really like this inexpensive steel and I don't mind its low edge holding ability since I like to sharpen my knives. This soft Krupp gets razor sharp very easily!

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That's great news for me. I live on the Gulf. I have been using my Pacific Salt for a long time. Sand and pivot joints don't mix well.
 
I recommend you check the new Spyderco ARK (did a first impressions on the Spyderco Subforum) if you are looking for a low-profile, rustproof fixed blade!

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I wouldn't call my last Krupp steel CS knife I acquired inexpensive. Shelled out 130 for a discontinued Peacekeeper I. I am a sucker for that which can no longer be obtained.
 
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