The Down Range Forum
Member Section => Down Range Cafe => Topic started by: Badgersmilk on September 15, 2010, 06:56:55 PM
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I was recently asked what possible good a Stainless Steel knife is in the field. The same person proposed that hardened cold rolled steel also maintains an edge better than any S.S., and at the same time is easier to sharpen.
Thoughts?
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I really don't like SS for blades. They just can't hold a edge.
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As many have posted, including Michael Janich, SS is a fine edge, but dulls quickly in day to day use. With so many different grades of "steel", sometimes what is old is a best. Than there is the SD role vs. the everyday carry/use knife.
The old Ka-Bar "Grandpa" had, or the old Schrade, Buck, etc,.. has many variables, when compared to the new knives today.
Here's an interesting article specific to blades.
http://zknives.com/knives/articles/knifesteelfaq.shtml
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I damn near own them all, need to take pics someday, been collecting knives since I was 12. Carbon steel, properly hardened is superior but needs to cared for, I like the Cold Steel carbon v, I have a couple of those, and they do stay sharp longer, I also have some custom SS knives, some I don't know the mix, my latest is ats134, it works really well, but don't expect any blade to never need sharpening. I carry 2 knives every day, a spiderco emt model, blunt tip, fully serrated, and daily use it to cut rubber fuel lines, vacuum lines, and even up to 20 wire, wiring harnesses, I have owned this knife a very long time, and for what I do day to day is perfect, including cutting someone out of a seat belt. Knife 2 is a Cold steel voyager 5" no serration, kept razor sharp, it is kept for more personal work. I once worked as a white tail deer guide, and would clean 3-5 deer per afternoon, my Raymond Cover custom worked very well, and is SS, now I do keep a kershaw sharpener is always carried in the field, it is light weight and sometimes you need to tune up a knife on that many animals. For tough animals like swine, get the cheap, 1.99 break off knives from home depot, pig hair will dull any knife quick. SS has improved much over the yrs. On a hunting trip to the King ranch in TX, the guides there used carpet knives, the kind that use replaceable razors with the hook, tell you what, these guys clean a lot more game than I ever have on a daily basis, and I tried it, it really works, and cheap.
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Great info.!
I've been a fan of Cold Steel's blades for a few years since a friend told me about them. GOOD STUFF! I carry a little Voyager pretty often, and recently used one of their machete's to quickly chop down a 8" tree and couldn't find a spot on the blade that wasn't just as sharp after as it was before.
Gotta look into the carpet knives with a hook.
A guy I spoke to recently talked me into trying out a Mora #2. Impressive blade! The handle though. :-\
I'm still buying up AUS8 Camillus stuff anytime I can find it to. :) Their the one's that make me think S.S. is a pretty darn strong contender.
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Some SS blades hold an edge pretty good, but when they do get dull they're a lot harder to sharpen.
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Sharpening is a whole different subject, but it does need to be done, in the field I use the Kershaw diamond coated sharpening stick, at home, I use the belt sander with 1000 grit belt or the cardboard wheel on the grinder motor, with green chromate polish. Most custom Knife makers use the belt sander, and many commercial knife makers as well, and they usually use 320 to 400 grit. a 1000 grit belt and a little know how will put a razor edge in 2 minutes, on any blade, axe, knife, or lawn mower blade.
1000 grit belts are not easy to find, but worth it, keep them in the house, here in Tx, garage temps, let the glue let go, and the belts come apart, regardless of grit.
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SS is good for a pocket knife if you sweat.
The heat treat is more important than the grade/type of steel. There are really good blades made from 1095, which is about as old school as you can get and still be steel.
Now that I understand forced patinas and seasoning, I don't have a problem with carbon steel.