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Why did Ethan choose 1095 Cro Van

gmoneyluv

gmoneyluv

Joined
Jan 4, 2012
Messages
3,818
Hey folks,

Want to start by saying how impressed I am with the Becker community - so much great information.

I have a BK 2 (love it) and will soon get a BK 11, but I was curious as to why you folks think Mr. Becker chose 1095 Cro Van for the Becker knives. In particular, what performance qualities does this material deliver over other popular knife steels.

Not questioning the material choice, just curious as to why it may have been chosen.
 
Check out the becker blade database on the forum. All of your questions will be answered there...it is our bible of Becker knife and tool knowledge.
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Welcome aboard. Show us some pics of that 2 getting down and dirty. Wouldn't surprise me a bit if the man himself didn't jump in and answer this one.
 
Until he does, I'll take a run at it.

Two reasons, Kabar makes the knives, Kabar has the science alchemy of 1095CV down cold.

BKT has been made of several materials over the years, from 440A to 52-100 to S30V. As E says about steels, he has a short list of appropriate steels, and an even shorter list of approved heat treats.

1095CV offers some advantages, easy to field sharpen, more corrosion resistance, and overall toughness under pressure.

And its cheap too, so the cost savings are passed along to us.

Moose
 
it's also similar to the last steel used at Camillus. just ... better? now. not a lot of shock and awe there. it works. it's price point is good. why change?

as well, is there a better choice? 5160 might be awesome of super choppers. 51200 i've also liked.

the modern magic steels. D2s, CPMs, S30Vs, and so on... are necessarily terribly wonderful on big knives. especially choppers. harder to near impossible to sharpen in the field too. c'est la vie.
 
I love carbon steel, especially 1095. Anyone can learn to maintain it and sharpen it. The steel in my old U.S. Schrade Old Timers is my all-time favorite, with the old Camillus Carbon V (and now Kabar's steel) being right up there too.

~Chris
 
Basic 1095 is essentially a spring steel that makes a decent knife.

1095CV extends that to add some corrosion and wear resistance while retaining the good properties of a spring steel at the higher rockwell numbers. Pretty much turns it into a basic tool steel. You can go more exotic, but it's all trade-offs.

In this case the trade-offs are usually:
* abrasion resistance (holds an edge longer)
* toughness (refuses to crack)
* hardness (cuts instead of squishing)
* cost (cuts less into your wallet)

(I left out corrosion resistance on purpose)

Hard to optimize for all of those at once.
1095CV is a solid all-arounder, which is one of the great things about the steel and the Becker line generally.
 
The more I read about this steel, the more I'm impressed. Definitely seems to offer a nice balance of performance qualities. Especially for real world use.
 
1095 is already a good, cost effective steel. Most of my own blades are made out of 1095 or 5160, because they're just so much cheaper than most of the other types of steel. The CV just adds a little bit extra on top. Many custom makers do pass the savings on though. And if I were actually making blades to sell, I'd be charging more than Ka-bar can for Becker knives, because I can't produce them in nearly the kinds of quantities that Ka-bar can. It's good stuff though. Maybe not a super steel, but plenty good for the cost.
 
Not to mention that we have had a few of our members here bend their Beckers pretty good while batonning and they just popped back to true and asked for more.
1095 is my favorite steel, and Ka-Bar has my favorite heat treat, for good reason.
 
I love the 1095. I would like to see the BK11 used as a testing grounds for other steels. Like the Spyderco mule is.
I would love to see...
L6
52100
O1
D2
Hell any of the good old carbon steel standbys
 
The short and sweet answer (i am tuckered and am headed for bed) is that you gotta spend a whole great big BUNCH more money to get a better all around cutlery steel.....It is an aggressive cutter, it holds that aggressive cutting edge for a long time, it sharpens easily, it has good mechanical strength and flexes a lot before either plastic deformation or catastrophic failure, it is inexpensive......

As a Cognac snob I always loved Delamain Pale & Dry.....Some old Hines and Martells and a few boutique houses could be said to be better(and not MUCH better) but were four to ten times the price....Never felt under served with the big D and I NEVER feel under steeled with straight 1095 and if it is 1095CV with Tooj's heat treat, I am always a happy boy.....

Thanks for this question .....

All Best....

ethan
 
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