well im a knife man, and i would like to know if a stainless blade is ok. ive had them in the past, but this one i need to know if its ok for a defense/carry/outdoor/everything knife?
I have stainless, carbon and Damascus steel bladed knives. The stainless is OK, somewhat easy to sharpen (like the kitchen knives in the wooden holder) and some 'old school' carbon steel kitchenware that sharpens well and touches up nicely with a steel.
I carry a medium size lock-back folder made with Damascus steel and cocobolo wood covers. It meets the needs of the day.
Actually-good grades of stainless is superior to high carbon steels which has been proven by countless tests. Aus8 is a japanese steel from what I know, so I'm not sure what the letter and number designation means. From what I know, Aus8 has similar properties to 440B though with a carbon content of around ~.74%. This is lower content then most other blade steels meaning it has lower edge retention. The stainless steels I'd consider to be best are: Ats-34: Less corrosion resistant then 440c, but is tougher then 440c and still holds a edge quite well 440c: Probably the best all around steel on the market for its price. Highest corrosion resistance and very good edge retention. I wouldn't recommend it on choppers though, a tougher steel like the one mentioned above would probably be better for that. A/B/C indicates the carbon content going from least to greatest. 4xx indicates that its a chrome martensitic steel. 40 indicates that its a high carbon grade compared to (4)20 which has less then .5 percent. CpmS30v: Slightly lower corrosion resistance then 440c due to it not taking a mirror finish, but very high edge retention and improved toughness. Cpm indicates that it's made by compressed particle metallurgy while the v indicates that its a vanadium alloy. I'm not sure what the S30 indicates.
I personally do not like stainless for a knife blade, especially 440, which is the most common stainless type you will see in knives. It is not as strong and does not hold an edge as well as a carbon steel blade, but depending on the wear and tear you put the knife through, it will likely be fine.
Stainless is OK but there are a lot of crappy grades out there. Be sure to avoid 400, 420, 440, 440A and 440B. 440C is the best of those. Any brand of stainless made by a better known company your not going to be dissapointed. Although I would reccomend something like D2 or one of the VG grades.
don't do it mate..you won't be able to keep an edge on it. stainless is softer & you won't be able to keep a sharp edge on it. they look good but that's it. unless it has more iron it it, then it will have more maintenance but a sharper knife for longer.
Comments
I have stainless, carbon and Damascus steel bladed knives. The stainless is OK, somewhat easy to sharpen (like the kitchen knives in the wooden holder) and some 'old school' carbon steel kitchenware that sharpens well and touches up nicely with a steel.
I carry a medium size lock-back folder made with Damascus steel and cocobolo wood covers. It meets the needs of the day.
Actually-good grades of stainless is superior to high carbon steels which has been proven by countless tests. Aus8 is a japanese steel from what I know, so I'm not sure what the letter and number designation means. From what I know, Aus8 has similar properties to 440B though with a carbon content of around ~.74%. This is lower content then most other blade steels meaning it has lower edge retention. The stainless steels I'd consider to be best are: Ats-34: Less corrosion resistant then 440c, but is tougher then 440c and still holds a edge quite well 440c: Probably the best all around steel on the market for its price. Highest corrosion resistance and very good edge retention. I wouldn't recommend it on choppers though, a tougher steel like the one mentioned above would probably be better for that. A/B/C indicates the carbon content going from least to greatest. 4xx indicates that its a chrome martensitic steel. 40 indicates that its a high carbon grade compared to (4)20 which has less then .5 percent. CpmS30v: Slightly lower corrosion resistance then 440c due to it not taking a mirror finish, but very high edge retention and improved toughness. Cpm indicates that it's made by compressed particle metallurgy while the v indicates that its a vanadium alloy. I'm not sure what the S30 indicates.
I personally do not like stainless for a knife blade, especially 440, which is the most common stainless type you will see in knives. It is not as strong and does not hold an edge as well as a carbon steel blade, but depending on the wear and tear you put the knife through, it will likely be fine.
Stainless is OK but there are a lot of crappy grades out there. Be sure to avoid 400, 420, 440, 440A and 440B. 440C is the best of those. Any brand of stainless made by a better known company your not going to be dissapointed. Although I would reccomend something like D2 or one of the VG grades.
don't do it mate..you won't be able to keep an edge on it. stainless is softer & you won't be able to keep a sharp edge on it. they look good but that's it. unless it has more iron it it, then it will have more maintenance but a sharper knife for longer.
did your other knives break or get damaged if so don't get a stainless if not get a stainless