Knives with stainless steel blades????
I just found my folding hunter knife made by BUCK, It was lost for 30 some years, I didn't care. If you cut a kitchen match in too you had to sharpen it, if you could or had about an Hr to waist. what a piece of junk. I even sent it back to the factory when they were in Kommiefornia they sent it back saying their was nothing wrong with it.
Are stainless steel blades any better now????.
Are stainless steel blades any better now????.
0
-
Depends upon the stainless steel the blade is made from. Probably none hold an edge like carbon steel, but they don't rust from looking at them either. I have a custom skinning knife from 330 SS that holds an edge very well, like skin an elk without sharpening. 0 -
...Spryor could give you the best answer probably. I think there are different types of SS...I know there are different hardness's (is that a word[:D]) of SS. I have some older ones that will never take an edge no matter how/what you try, and some do.
I have a really fine Arkansas stone,a 100 year old straight razor leather strop, and a pair of 8" ceramic sticks...and between all that, I can usually get an edge on anything..except some of the SS blades.
I have a Schrade 4" partially serrated folder (w/pocket clip) I found that I carry every day, sharpens really well, quickly, and holds an edge really well...and I put it thru hell too.
Carbon steel takes an edge very good, just doesn't seem to hold it long, but it does get sharp!...[;)]
0 -
I also went to Schrade knives, never looked back. 0 -
I just remembered I'm missing my boker ceramic pocket knife. I carried it everywhere for a couple years, never had it sharpened. extremely sharp though. there are a couple dings in the blade (really tiny). It's probably in a box somewhere from my most recent move. I like the ceramic, but must be very careful with it, so as not to break. What's the next wonder-material they will make blades out of? 0 -
[8D]-This SS "seal" style knife of mine (I carry it on every off-road trip)--
--it maintains it's razor edge and I only have to strop it on a leather belt-stays SHARP--oh and doesn't rust
--
--I've also got a "CERAMIC"HONEING ROD that I use when I'm cutting fish and meat and it cuts limbs and wood great--
--[^][^]---JIMBO0 -
Ive got an old Buck 110 with a Stainless blade that gets very sharp but I have a Spyderco Knife with a stainless blade made in Seki City,Japan and its blade is excellent and gets as sharp as you could ver want a blade to get. Stainless blades over time start do get harder to sharpen and eventually just wont get sharp at all.I had a Smith & Wesson knife that was like that,sharp when I got it but a year later you could only cut butter with it but the Buck I have has Anvil on the bottom of the blade and its steel is good. I have no complaints what so ever with Spyderco Knives though and I can also speak well of Cold Steel blades. Look at Spyderco though the Police model or the model I have which is the Wayne Goddard. 0 -
quote:Originally posted by eboydell
Two words..."MISSION KNIVES". They are available in both stainless steel and titanium.They have been adopted by the Marine Corps.
Titanium is only good for UTD teams since its non-magnetic and it dont corrode easily. The other type of steel they use A2 that is a high speed tool steel a number of companys use.
The only diffrence between stainless steel and carbon steel is its choromium content, and thats 13.5%. so if it has the bare mininum 13.5% chormium its classified a stainless steel. What you should look for in a knife steel is not if its stainless or corbon. Its if it is a hard or soft steel. Hard steel like S30V,D2,A2 will hold its edge for a long time. But the trade off is that its a pain in the butt to sharpen. Softer steel like 440C,154CM will lose its edge faster but its alot easyer to sharpen. If you are having issues with sharpening your knife and you are using hard arkans stone. Get a good DMT or Gatco Diamond stone. They are more abresive and it can handle pretty much anything you through at it, even lawn mower blades.
Not too burst anyone's bubble, but all steel rusts. Even stainless steel, if its main ingredient is iron (all steel) it will rust. The issue with titanium for blade material is you can not temper it so its hard to sharpen.0 -
quote:Originally posted by COLT
...Spryor could give you the best answer probably. I think there are different types of SS...I know there are different hardness's (is that a word[:D]) of SS. I have some older ones that will never take an edge no matter how/what you try, and some do.
The 's indicates possession. i.e. Joe's book. I would say different degrees of hardness instead.0 -
Bill DeShivs is a custom knife maker, and I expect he could give you the full skinny.
Colt, pluralize with hardnesses.0 -
Your problem w/the BucK could be that were getting it TOO SHARP.
Getting a "He man" razor's edge that you can shave with looks cool in the movies. But just like firing handguns held sideways isn't usually practical in the real world.
A razor edge on nearly any knife is so thin that the edge will curl & roll when met w/even moderate resistence.0 -
Keep knives sharp by touching up edges as needed.
Most knives can be sharpened using an Arkansas stone
or commonly available sharpening system.
Most knives can easily be touched up using a coarse or hard stone.
When bringing back a very dull edge a coarse or hard stone should
be used first, followed by a finer, softer stone.
Knives made with D2 steel require diamond or ceramic sharpeners.
Knives should at no time be sharpened on a belt sander or bench
grinder. These machines ruin a factory-sharpened edge.0 -
Gerber. 0 -
quote:Originally posted by 11b6r
Gerber.
[:)] Gerber Blackie Collins0 -
KaBar. 0 -
ATS-34 is considered a stainless, but takes, and keeps an edge very well. I guess it's a high carbon stainless.
I believe the Japanese equiv. is AUS-8
Buck, for years put what I call a dubbed edge on their knives. You wouldn't believe how many I've had brought to me to be reworked. They were supposed to correct that a few yrs. ago..dunno if they have though.0 -
Ditto on the Kabar!!! But then Im prejudice!!![:D] 0 -
I have Buck knives that will hold a razor edge,but have had Bucks that I could never get a good edge on.The best knife I have for getting and staying sharp is a Mora made in Finland.It is carbon steel so after I get it wet I touch it up on ceramic crock sticks and coat it with vegatable oil so it wont rust. 0
Please sign in to leave a comment.
Comments
17 comments