I've always loved good knives but am woefully ignorant of the different metals. S30V, 440HC or 8Cr13MoV, etc. What do they mean, which is hardest?
83629
S30V has the highest wear resistance of the three so it should stay sharp the longest. It is the hardest to re-sharpen as well.
83630
I bought the S30V steel because it is the hardest and densest metal particles available. The others are close but no cigar. The average user will never notice the difference. If you are a blade nut, each blade steel has its advantages and disadvantages. I have some experience with blade steel and put my trust more in the powder steels as best. Remember, when it comes to blade steel, you get what you pay for.
83631
Check out this midway page for descriptions:http://www.midwayusa.com/TechnicalNotes/application_pages/knife_steel_and_handle_material_chart.htmAlso check out Spyderco on Wikipedia. 8Cr13MoV appears to be the softest, a chinese stainless steel. 440 is next hardest and S30v is the hardest. S30V is also apparently the hardest to sharpen - haven't needed to sharpen it yet, but have no problem spending the needed time with a wet stone. Seems to retain an edge very well. Good Luck.
83632
Of the ones you mentioned S30V is the highest quality. There is also a S60V and S90V which have a higher carbon content. These are all stainless steels. I also like tool steels such as D2, A2 and O1. These are not stainless have a high carbon content and are a lot easier to sharpen.
1964616
I believe it is 8cr13mov. That is a Chinese steel but still get the job done!
2226702
Buck makes two stock models of their excellent 192. One is a laminate birchwood handle and the other is a high grip type rubber material. I think the 192 is one of the best, all around fixed blade knives on the planet. I build custom knives as a hobby. I can't duplicate their excellent hollow grind, nor the great 420HC steel:)
2080132
My knife has the Randall adventure training triangle on it. It also says on the blade near the handle Model 1 AUS-8 The US -8 means stainless steel. It is Taiwan but a nice knife for the money. All I can tell you. I don't know what BRK means
1017210
AUS4 has a compisition of: C - 0.4 to .45 % Mn - 1 % Cr - 13 to 14 % Ni - .49 % V - .10 to .26 % Mo - .10 to .30 % Bottom line is it's a decent, non-high carbon steel. It's marginally better than 440C, which is what most knives in this class are made of. I've been using this knife for a while now, and it's kept a very nice edge. Not perfect, but nice.
2234627
If you're like me and wonder why the steel matters but have no idea what the numbers mean, you can go here: http://agrussell.com/chart. This steel is comparable to 440HC which is in a lot of Buck knives.
1017208
According to CRKT, 8Cr15MoV is "AUS 4 high-carbon stainless steel." It's their "brand" I suppose. The knife won't come incredibly sharp but it's quick to get it to your liking and holds an edge moderately well. The M16-10's are SMALL. If you have big hands or plan on using it often I suggest something in the M##-14 range. I've owned many variations of these, and given many as gifts. A good balance of value and quality. I can't justify spending top dollar for a knife which is, in my opinion, a tool that in its nature wears out and needs to be replaced.
116217
It is a stainless steel, not sure of the composition. I got it for food prep, as I did not want to use a 1095 blade because of keeping a 1090 blade oiled/conditioned to prevent rust. This stainless has yet to discolor from acidic food like onions or tomatoes and such. Very happy with the blade, worth the money IMO.
343788
Its 8cr13mov. Comes ridiculously sharp. I actually bought it for my sister and the fit and finish of it is on par with my benchmades. And sharper than my 940. I couldnt believe how this 40$ knife outpreformed my 200$ knives.
425532
I apologize, but I haven't had the packaging for a while. As I recall, the knife material is 8cr13.
1924792
Since, I think, August of 2013, Kershaw started getting away from Crucible, aside from S30V, for their steels. I just bought one recently and it is not CPM D2, just regular D2. Will you notice a difference? probably not. Is there a difference? yes. It is a shame because I thought I was buying CPM D2. Amazon needs to update the description.
1990504
the edges are all the same for sharpening. but different steels. the high q robust will rust on u if u dont oil it or keep it very dry and clean, but it holds an edge for the longest. the high q robust is the thickest so u can baton with it better than the others. bc they cost so little i would just get a stainless and the high q robust. never hurts to have two knives. check the prices on ebay before u buy here. info on sharpening is second hand. i havent had to sharpen one yet and bc i get these for 12$ a piece at the smokey mountain knife works in TN i would rather throw it in the back of the shop then bother to sharpen it. go here to learn to sharpen: http://ragweedforge.com/scanshrp.htmlgood luck the edges are all the same for sharpening. but different steels. the high q robust will rust on u if u dont oil it or keep it very dry and clean, but it holds an edge for the longest. the high q robust is the thickest so u can baton with it better than the others. bc they cost so little i would just get a stainless and the high q robust. never hurts to have two knives. check the prices on ebay before u buy here. info on sharpening is second hand. i havent had to sharpen one yet and bc i get these for 12$ a piece at the smokey mountain knife works in TN i would rather throw it in the back of... » Read More the edges are all the same for sharpening. but different steels. the high q robust will rust on u if u dont oil it or keep it very dry and clean, but it holds an edge for the longest. the high q robust is the thickest so u can baton with it better than the others. bc they cost so little i would just get a stainless and the high q robust. never hurts to have two knives. check the prices on ebay before u buy here. info on sharpening is second hand. i havent had to sharpen one yet and bc i get these for 12$ a piece at the smokey mountain knife works in TN i would rather throw it in the back of the shop then bother to sharpen it. go here to learn to sharpen: http://ragweedforge.com/scanshrp.htmlgood luck « Show Less
1025451
Seki City Japan. Using VG-10 steel, FRN handle scales. It's a good quality knife and I did a lot of research before buying it, but at the end I bought it mostly because I loved how it looked. If it were me, I would buy an Ontario Rat Model 2. It looks more simple, but the craftsmanship is way better, zero blade play and built like a rock. And it is half the price. Also look at the Benchmade Mini Griptilian.
1144528
It's a low-grade (440A) stainless steel with poor heat treat, which means it most likely will come dull and stay dull, and if you try to sharpen it, you most likely will fail. Most cheap knives come in 440A or 420 stainless steel blades. After using both, I prefer the lower grade 420 because it's easier to sharpen and at least you can get it sharp. The only decent knives that have had really good 440A stainless steel blades have been produced by Cold Steel, which has outstanding heat treatment in all its products. It no longer uses 440A, but I still have a few of those knives and I can tell almost no difference between Cold Steel's 440A and it's AUS8A. It's a low-grade (440A) stainless steel with poor heat treat, which means it most likely will come dull and stay dull, and if you try to sharpen it, you most likely will fail. Most cheap knives come in 440A or 420 stainless steel blades. After using both, I prefer the lower grade 420 because it's easier to sharpen and at least you can get it sharp. The only decent knives that have had really good 440A stainless steel blades have been produced by Cold Steel, which has outstanding heat treatment in all its products. It no longer uses 440A, but I still have a few of those knives and I can tell... » Read More It's a low-grade (440A) stainless steel with poor heat treat, which means it most likely will come dull and stay dull, and if you try to sharpen it, you most likely will fail. Most cheap knives come in 440A or 420 stainless steel blades. After using both, I prefer the lower grade 420 because it's easier to sharpen and at least you can get it sharp. The only decent knives that have had really good 440A stainless steel blades have been produced by Cold Steel, which has outstanding heat treatment in all its products. It no longer uses 440A, but I still have a few of those knives and I can tell almost no difference between Cold Steel's 440A and it's AUS8A. « Show Less
59921
It relates to the size of the knife, I have a #8 and it is a GREAT knife! Go with carbon steel as it will take and hold an edge much better than stainless.These knives are based on what was called penny knives and were a trade knife in the 1800's. Probably the first lock blade pocket knife made.
572590
The 340 is bimetal and titanium coated. I have used the 340 and found little to no wear after a couple of hours of non-continuous use. It is way better than regular steel blades.
2119435
The only trade-off that I've heard about with stainless, is that it won't take as sharp of an edge as the carbon steel. That may be true, but not that it has ever been an issue for me.