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bushwacker
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1#
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Rank:none
Score:74
Posts:74
Registered:08/22/2002
Time spent: 0 hours
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(Date Posted:07/07/2006 1:24 AM)
Not true, there was a time not long ago that a knife made with stainless steel was of questionable quality. However those days are gone. Many knives that are currently being produced are made of exotic combinations of element and steels that did not exist in the past. Non stainless steel blades such as high carbon steel does have the ability to be sharpened to a razor edge esily. Although It is true that SOME stainless steels are harder to sharpen I believe the positive factors outweigth their negatives. I have and use several stainless steel knives and have never had any problems in any area.
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Eagle Creek
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2#
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Rank:none
Score:6
Posts:6
Registered:09/17/2006
Time spent: 0 hours
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(Date Posted:09/17/2006 5:46 PM)
I personally use High carbon steel Knives. I just don't care for stainless. I much perfer a steel such as D-2. It is as tough as it gets! IMHO....
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Eagle Creek
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bushwacker
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3#
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Rank:none
Score:74
Posts:74
Registered:08/22/2002
Time spent: 0 hours
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(Date Posted:09/19/2006 1:48 AM)
I agree with Eagle Creek on the durability of D2 tool steel for use in knife blades. D2 is a very high quality tool steel. This is the steel that is used to machine other steels. What most people do not realize is the fact that D2 is in fact a stainless steel. D2 is a high carbon, high chromium, molybdenum, vanadium tool steel which offers good wear resistance and high surface hardness. It contains 1.5 percent carbon and 18 percent chromium along with silicone and molybdenum. It is the 18 percent chromium that designates it as a stainless steel. The 1.5 percent carbon is where it gets it hardness while the chromium content also aids in hardness. The Molybdenum gives it flexibility under stress. Technically D2 is a stainless steel. I have a couple knives made with D2. And I do use them, although field sharpening is no better than 440 C. In the real world I will use what's available. Being a blacksmith I have hand forged many knives using various steels. As far as a good working knife goes, and using a poor mans steel, it is hard to beat a plain old leaf spring from a Chevy, Dodge or Ford truck.
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Eagle Creek
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4#
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Rank:none
Score:6
Posts:6
Registered:09/17/2006
Time spent: 0 hours
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(Date Posted:10/04/2006 6:44 PM)
Sir, I have hammered out a number of blades over the years myself. I have never found a D-2 steel with over a 12.00 chromium content. 13.00 chromium content is considered a stainless steel. The car springs that you refer to, are 5160 spring steel. It was the primary steel used in auto springs prior to the 1970's. Not so anymore. I have forged a ton of 5160 , and have found that it makes a really good blade. After you anneal the 5160, it is very easy to work with. It is easy to shape, heat treats easily, polishes well, and is very tough. For fixed blade, full tang knives, it is great ! Only problem is that it rusts easily . Which IMHO is no problem at all . There are alot of makers that advertise 440 stainless. As you know , there are alot of 440 stainless steels that are not 440-C . If I were to reccomend a stainless steel for a knife , it would be ATS-34 . If I ever ran out of carbon , or tool steels .
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Eagle Creek
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bushwacker
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5#
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Rank:none
Score:74
Posts:74
Registered:08/22/2002
Time spent: 0 hours
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(Date Posted:10/18/2006 2:00 PM)
Sorry about the delay with my reply.. I broke through a tree house floor and managed to beat myself up a bit........Anyway, I think it's great that you have hammered out many knives in your lifetime. Not many people are able to do that. I too have hammered out more than a few. Being a horseshoer and blacksmith since 1962 has given me ample time to try many different techniques and steels. I do admit that I was wrong on the D2 chromium content. Stainless is actually anything 13 % and above. But since D2 has a chromium content of 11 to 12 % (depending on who is the munufacture) it is a mute point in my view. I am in no way bad mouthing D2. It is a great steel. as are the 'W ' seies, 'L 'series, 'A' series and so forth.. We all like diffrent items in our lives. I am simply saying non stainless steel blades, and stainless steel generally carry about the same carbon content. I get a bit tired of hearing how stainless steel knives are no good, and how grandpas old butcher knife that is a 100 years old is the best thing going. Many mass produced knives are FAR superior than uncle Georges hand hammered and tempered blade. If I had a choice ,I would choose anything that cuts and will get the job done. Hope you have a geat day. I appreciate your comments very much.
Bushwacker
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Eagle Creek
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6#
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Rank:none
Score:6
Posts:6
Registered:09/17/2006
Time spent: 0 hours
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(Date Posted:10/23/2006 5:40 PM)
Bushwhacker, Sorry to hear of your accident, hope that everything alright . Please don't think that I hate stainless steel. As far as 440-C, and ATS-34 are probably the 2 best on the market for blades. There are alot of stainless out there that do not even come close to these two. Also, there are alot of companies making knives out of these other inferior steels. It is just a matter of buyer beware!! A bargain is not always a bargain. Have a great day!!!!
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Eagle Creek
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