Why 1095?

Steve-O:

Is your experience of AUS-8 being better than 1095 die to geometry?

I have a CRKT M-16 tanto folder in AUS-8 and I have used my granny's set of MAC kitchen knives as well (they are in AUS-8). They all take fantastic edges, though I think it has a lot to do with the geometry. My granny's knives are made of VERY thin stock, and the hollow grind on my folder is pretty high, making for a THIN edge. I suspect that if I had MAC brand kitchen knives in 1095, they would outcut the AUS-8 ones.

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"Come What May..."
 
Hi Fred
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<font face="Verdana, Arial" size="2">Originally posted by Knife Outlet:
I see people choosing hard steels like ATS-34 for kitchen cutlery or camp knives, as an example and it leaves me scratching my head in wonderment. One day someone will likely introduce an ATS-34 axe at RC 60 and my wonderment will be complete.</font>
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By no means I am ATS-34 fan, mostly ha dbad experience with it, however Strider knives are speced at 60-61 HRC if I am not mistaken, and the MH I have is one tough piece
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I mean impact toughness as well.
I've cut & chopped cable, aluminum tubes, differnt plastic and CF, etc... Not a single chip or roll.
& the day I got it, I've sharpened it at the lower angle, the original one was sortta thick to me. It's not only HRC that matters
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Crayola, AUS-8 takes a particularly fine edge and its performance in MAC knives is not just due to the geometry. AUS-8 is particularly formulated and processed to be a razor quality steel. The edge that it takes reminds me of straight carbon steel. It might not hold up to abrasion as well as 1095, but in kitchen applications (sorta wet and hence corrosive), it will typically keep its edge longer. Because it isn't as hard as some alloys it seems to respond well to steeling with a smooth steel like a carbon steel blade would.

I've got carbon steel kitchen knives. I particularly like to use them if I'm going to be cutting through bones. For most other work the stainless works as well.
 
Well, once again I was talking not about 1095 vs. everyday stainless steel in general but about their performance in stockman pattern knives and also the price range you can get these knives.
Paracelsus, of course you try to learn your lessons (that is why is so great we have our Forum). Before I have bought these knives I did search on the forums and I found a lot of enthusiastic reviews or opinions (hype?). Now I tried to raise my contradicting opinion based on my own very limited experience. I know, there is no learning process without mistakes. However I was not sure what was the mistake: my expectations, my experience or the fact that I have bought these knives.
I read that tomake a whittler is much more difficult than any other type of multiblades. So I agree that your $ 65 whittler is worth of every penny you have paid.
But I still doubt that a simple bone handled, average fit & finish stockman knife should cost the same ore more amount. However the gap beteween production and customs is so high that right now I had no other choice than to buy production. I was wrong but I still feel somehow cheated...
Agree, I was the dumb. I thought it was still worth to share my opinion.
Thanks.
 
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