Steel like Steak: Best EDC Blade Steel
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- Опубликовано: 5 окт 2024
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I filmed this a week ago, I am still quite unwell with the flu or something so the next couple of vids will be like glimpses of my healthy past!
I hope you get well sooner than later... remember to rest and to drink plenty of fluids and eat plenty of proteins and carbohydrates DO NOT FORGET TO rest Pete❤️
We need more Vanax, still nobody really using it :(
@@BOOSTEDLASER I agree. Did a quick search and didn’t find much.
@@sweetdrahthaar7951 Vanax is AMAZING...yea mostly just Quietcarry
@@BOOSTEDLASER Was hoping to be able to locate a Creely Mako. Want a small fixed blade. When I shop bark river I can never make a decision on what model to buy. The one I want has not been produced in a while. It’s called the gunny Scandi. Some guys enjoy the hunt. I do not.
s30V has been treating me just right for years now. people who are steel snobs don’t even use their knives
100% agreed. I’m even fine with CPM154. I know how to sharpen my knives. It really isn’t that difficult or time consuming. I don’t buy a knife to brag about the latest greatest steel. I don’t buy them as works of art to look at. They are tools to cut with.
Both the steels you guys mentioned are great.
Call me Boomer but I still prefer my pocket knives in 1095!
I love all steels. Collect them all. But typically use s30 on a bench made. Cpm 154 on a hogue. 9cr18 on civivi. I like them all for all their characteristics. Honestly my fav would probably be cruwear
I love my s 30, just got a s45 cv on a Spyderco para3, love it a bit more.
A steak analog is a rare medium well done! Sorry, I’ll see myself out.
That was great. You ever hear about the little person who talked to ghosts that escaped prison? He was a small medium at large.
Eats shoots and leaves.
Outstanding
Starving comedians and...
Boom boom...,he's playing here all week......try the veal!
Man, that flu is bad. The last time someone explained something to me using beef cuts as an analogy, they were on acid.
I think he's proposing we season and eat our best knives?
flu is a thing of the past :)
@@jbbolts it's not a flu and he's on somethin'
The last acid explanation I gave was how if LSU were a super car, it would be a McLaren F1 lol
Dude, should do acid while looking at Elijah Isham knives.... or Walter Berrios, jajajajaja
I've watched every "KnifeTuber" with great consistency for years. However, I'm down to only watching you and Advanced Knife Bro. You have facts and test a very broad range of styles and steels. I enjoy your unique sense of humor even though I'm more of an "Uncle Randy" demographic. I like the life on the ranch videos as well because I'm interested in your life at this point. Two suggestions: 1) when you cut your twisted cecile rope, lower the table or raise your chair. Your ergonomics are killing me to watch. 2) could you do a video of the property? Keep up the good work! You have a fun channel and "have a great rest of your day" 😏
Of course uncle randy will suggest a better way to cut your rope! Lmao
@@jlogue751 😂🤣😂🤣😂🤣😂🤣💀
@@jlogue751 I mean, the uncle randy demo is also likely to have back problems and therefore know the ways to limit strain on your lumbar. I'm not even close to that demographic, but I have a bad back from collegiate rugby and I had the same response. Honestly I think an adjustable height kneeling chair/stool would be the ideal seating option for the cut testings.
Seriously, people need to stop watching people like bladeHQ or metal complex. It will only get you to one place. A storage container with hundreds of unused folding knives and massive hole in your bank account
dudes out here trying to remotely case your home lol
awesome video! For me I'm into well rounded Steels: Nitro V, 14C28N, LC200N, Vanax, Magnacut. Corrosion resistance and toughness matters for me in knives I actually use.
It all depends on how much use your pocket knife gets. I'm 60 years old, I live in the centre of a town and am classed as 'disabled' so I can go days without using one at all. Falling into the rut of fancy steels (which I have done) makes no sense if 8cr13MoV is all you need for the rare occasions you need it.
That’s hard truth man. 8cr13mov is very capable, and cheap, and you don’t mind beating on it if you have to. That’s why I usually carry two blades.
I think you have figured out the steel issue. Glad to see there are sane people out there.
I've been carrying 8cr13mov for the past 5 years, almost every single day. There isn't anything that a more premium steel would have made differently with my light use. It's equally as good in the kitchen. Very easy to sharpen too, it takes 6 strokes per side on my fallkniven DC4 to bring it back to shaving sharp. No risk of any chipping. Edge retention is average at best, but I don't care.
I have to say sh!t like "no more s30v", "d2 is trash" and, "m390 is over done" to keep from spending all my money lol.
Although D2 will take a razor edge.
😂
I love my Quiet Carry Waypoint, hollow ground, Vanax, thumb stud deployment, deep carry wire clip…checks so many boxes.
Agreed
So if Nick Shabazz is vegetarian, is that why he likes tungsten carbide?
I’m so glad to hear someone with as much experience as yourself say what you just did. I see people all the time saying they wouldn’t buy a knife in certain steels. They will probably never use them for anything other than cutting tape or cardboard. I can remember when the Buck 110 was the most popular and common knife anywhere. We were more than happy with its performance. Buck knows how to cook a steak! I have knifes in all ranges of quality, the steel I like the best, is the one in my pocket at the time. A good folder is the sum of all its parts.
Buck also understands good cutting geometry. Combo of good heat treat + good geometry = seriously awesome knives. Its weird, I used to be all about the latest super steels, and then I got a couple of Buck 110s (S30v and 420hc). Now Ive sold off all of my supersteel knives and just use the 110s for just about everything and stopped buying knives. Feel like Ive come full circle.
Steel +heat treat +edge geometry & overall design = good knife.
I have no problem with Buck 420 or a nice piece of 1095.
@@cal1776 as I said….Buck knows how to cook a steak. Its also the point of the video isn’t it? The folks that say they won’t buy something just because of the type of steel being used, are kinda missing the point. Their loss I reckon.
@Robert Schmidt, I do shy away from some alphabet steels. Mostly because I don't trust they were treated correctly.
Cold Steel can cook a steak aswell.
For most people, there's just not that much that needs cutting on a daily basis. A razor blade box cutter excells in the warehouse, chef knives in the kitchen. People only carried small traditional folders for almost 100 years for a reason; for example if it's too heavy or bulky you probably won't wind up carrying it. 440c, VG10, 154CM are all great to me. Just no surgical inox please.
Variety is the spice of life . I like everything from AUS 8 to S35vn . My all time favorite blade steels would be S30v and Case’s 1084 cv . The worst blade steel I’ve encountered is 420J2 I swear it goes dull just looking at it .
What are the odds of me currently soaking a carbon steel Mora in white vinegar as I watch this video? lol
What what's the odd of me soaking my D2 folder in vinegar as I read your comment and watching this video?
@@alearon81 does soaking d2 in white vinegar increases its stainlessness?
You can tell Pete's mouth was watering talking about steak
Controversial opinion, nobody needs more than 440c, and the people that MUST have 20CV or M4, have never used their knife for anything other than opening the package for their next knife that they won't use.
For the vast majority of people, this is definitely true. I have $500+ knives that I’ve owned for years that still haven’t been sharpened. Why? Because I baby them. Why would I use an $800 custom to break down cardboard when I have a utility knife that costs $2 in my left side pocket? The custom is just there because I love it. Pocket jewelry.
With that being said, I’ve been sharpening knives for a couple years now on my Wicked Edge Gen 3 Pro, mostly for family and friends, and some Instagram pals. I’ve been surprised to see how much abuse some of them are putting their expensive knives through. There are definitely a lot of people who use the hell out of their knives out there.
@@EldenLord84 oh yeah, for sure. I'm the only one in my family that actually sharpens their kitchen knives. So my family get me to sharpen theirs too, they're always in a shocking state, broken tips, chipped edges etc.
I've got an S90v knife that I'm scared to use properly, and I mostly use a 12c27 knife for most things. The S90v would definitely handle everything no problem, but I'm too scared to use it! I find 14c28n to be perfect for almost everything. It usually comes in at a good price, it's easy to sharpen, strops wonderfully, doesn't chip and I'm never scared to use it.
Yep, i think 14c28n or 9cr is perfect price/performance balanced EDC steel for most people(not working knife you use 3h a day on a farm or something). Wouldn't n mind to have some of those super steel knives in Sandvik for little price drop ... Would make decision making easier and collections bigger :)
I made knives out of D2 in the 90s and still do. Holds an edge better than CM 154, but look how much that is selling for. I do not know why D2 suddenly became a budget steel, but it will cut all day and isn't super hard to sharpen, but I use diamond hones anyway.
It's funny how older steels were "good", and people happily used them with no complaints, until something a little "better" came along, and then suddenly those "good" steels are "bad". And then a little later, something new comes along, and suddenly the "better" steel that displaced that "bad" steel, is a "bad" steel itself. Remember when VG-10 was considered a super-steel? Now it's considered a "bad" steel by many, and often, the people that think it's bad, have never actually USED it!
It is important to stop and appreciate how far we've come but it's also important to acknowledge that the bar has been raised. Talking about how VG-10 used to be a super steel is like talking about how cars used to have badging to brag about being fuel injected or how it was amazing that your flip phone had a 1.5 MP camera. It was amazing for the time but the bar has been raised far beyond throttle body injection or 1.5 MP at this point. By today's standards, those things (which used to be "super" features) are not even considered "good" anymore. At least VG-10 has still remained in the "good" category up to this point.
@@jonathanwatson268 you missed my point about VG10. I wasn't saying it should (or shouldn't ) still be considered a super steel. I was commenting on how many (most?) Of the people who consider it bad, haven't even ever used it.
@@Pharto_Stinkus But that isn't much of a point to make. It would be extremely expensive for every person to try every steel on their own. Thus they rely on the experience of others and comparative testing to come to conclusions based on the experience they have with other steels. If it compares poorly to a steel they own in testing then why would they spend the money to test it for themselves? They are able to get a fairly good idea that they wouldn't like it without buying it thanks to people like Pete.
Kind of like all the "experts" out there on society issues plaguing us these days.
@@jonathanwatson268 the difference in this discussion is that the average use of an edc pocketknife hasn't changed throughout the years for the most part. Getting at 90mph knowing you can stop reliably absolutely changes the the game of transportation and had changed with our "fast paced" needs. But our everyday cutting needs haven't changed from cutting open boxes, whittling some wood, and cutting a sandwich for the last 30 years. So though all things are accepted "as is" in the moment, many things as they are upgraded open up whole new worlds of use, or safety. I don't think the amount of difference between knife steels makes huge differences in their use. It's not "game changing" in the whole scheme of things. I'm not necessarily disagreeing with you because in general your premise is correct. I just think there are nuances in the comparison.
Lc200n, s35vn, S45vn, Spy27 for premium, BD1N, 14c28N, Nitro V, Vg10, Aus10a for budget are my favourites. Can't really go wrong with any of them. Can't wait for magnacut. It might best them all.
I like highly stainless, high toughness, easily maintainable razor edges over more brittle long lasting working edges though, so that's why I go for the steels I've listed.
As an American hearing "scotch filet" I picture something you might find under a kilt.
Texas here. You said it, partner. 🤠
This is the best knife steel explaining video of all time. My wife was sitting next to me as I watched this. She never had any idea what I was talking about when I talked steel. After this she was like "hmm that makes sense now". You succeeded with your video.
Ive been edcing a para 3 lw in spy27 and Its been a dream . Extremely easy to sharpen with just ceramic . I have a big collection with multiple steel types I buy crazy expensive knives and I use them and love them . I reach for this plastic knife every day.
I will never actually use m4 steel to its fullest potential, but I like buying the bladehq exclusives because I like the value. For only $8 more than the standard Smock, I got an upgraded steel and really cool jade g10.
That’s a good investment if you can sharpen it. For me M4 is a non starter. Humidity here is insane and I’m coastal so corrosion is always a concern. Big fan of 20CV though.
Great video Pete, even though our steak cuts have different names i know what you meant and agree 👊
Great stuff as always, you’re a bloody legend Pete. Another perspective…for those just getting in to knives, by all means grab a cheap knife or two in 8Cr13Mov or any entry level steel. They are a dream to sharpen. Then as you move up into 14c18n, D2 and beyond, you get to experience what it’s like working with different steels, how they are to sharpen. It’s fascinating and very worthwhile. Don’t short change your learning experience by starting on super steels or your experience might well wind up being”I hate sharpening, it’s too difficult!”
The steel is honestly like the third or fourth thing I worry about when buying a knife. Blade style, ergonomics, and looks are what I focus on more.
I thought I was alone in that. I have a bunch of good looking budget knives.
For me I got started with cheap knifes and when I got something that got sharper and stayed sharper that I could feel the difference between it and other steels it made me want to explore and experience new better different steels. Not sure if there ever really was a time it was a search for the best for me. Sure I suppose looking for better, but I think it was always more about variety
There's no 'free lunch', and yes, harder steels may give longer edge retention... if you don't mind requiring several hours of extra effort just for 're-sharpening'.
Hours?! I’ve never understood why it takes people so long, honestly! Perhaps a complete reprofiling, can take up to an hour, but that’s it. And I’m just an average sharpener. No expert, compared to some others
That just isn’t true! You can put a decent edge back on something like m390 in a few minutes..
I totally agree concerning Vanax. I also am looking forward to CPM MagnaCut. My favorite stainless is AEB-L. My favorite tool steel is K-390. Gosh…I feel so giddy admitting this publicly. Time to sharpen something and calm my excitement.
Liked the wind growling in the back ... setting the mood.
Said it before, saying it again: S35vn is my favorite pocket knife steel so far. Easy to sharpen, good toughness, good stainless, good edge retention, relatively cheap.
I typically don’t find it having great edge retention. But has everything else
@@theknifeconnection9571 compare to 20CV or K390, or S110V, your are correct. Compared to basic and even some slightly less basic carbons steels and other really basic stainless steels it is better.
It’s never gonna win any one specific race, but as good all rounder at a good price, favorite.
Yeah, it doesn’t great, though.
It's always a tradeoff. S35 is a feat balance and price to performance.
Your next review should be knife handle materials compared to types of fish.
Don't be absurd. Handle materials are clearly pasta.
I got burned out on D2, but realized one day how good it is. I wish Civivi would lay off the hallow grinds.
The steak analogy is a great way to look at blade steels. A great example is Buck using 420hc, they took a meh steel and made it decent with a solid heat treatment
This is an underrated video. I feel the meat metaphor could have been stretched across the entire ramble.
I have to agree with you, and the snobs are spoiled!! I can remember when D2 was great and VG10 was a super steel! Yes I'm old! I just bought 3 new pocket knives (users) after 15 years. I've carried the same 2 all that time, they served me well! The new ones are all D2! I guess I like old relieable steel! Keep up the great work!
Vanax is my favorite too but there are a couple of drawbacks: 60hrc is it’s limit from what I understand, beyond that it loses a lot of toughness. The second is that it can be rust proof but it depends on what materials you pair it up with. There’s something called galvanic corrosion. You can tape a piece of titanium to your Vanax blade and then have it rust in salt water. Thanks for the video.
Why would you ever do such a thing?
@@nachoisme It’s something I found out while I was trying to make a fixed blade that would be completely rust proof.
It can’t be capable of 62. But that’s custom level
@@theknifeconnection9571 I haven’t heard of anyone getting Vanax higher than 61hrc~62hrc. But even if you do, I’ve heard that 60hrc is ideal. If you go higher you lose toughness and run the risk of losing some of the Nitrogen Vanax has due to heat. Check out what Larrin (he designed MagnaCut) says about Vanax on his Knifesteelnerds website if you get a chance.
It was supposed to say can
Steak/meat analogy was very good Pete. Applies well to people that don't get the chemistry and heat treat of metals.
That stake analogy man … I mean, I like steaks medium, but I want my steel to be well done.
Love the chuck steak analogy. Would 14c28n be London Broil?
Your comments regarding being spoiled for choice are spot on. The number of options we have for pocket knives is absolutely astounding. I wish there was a way to transport certain people back in time to show them how limited the options were before our current age and maybe they'd better appreciate what we have today.
From what I've seen Vanax can't go up to 64hrc. I have a reblade on a bugout in Vanax at 62hrc(and getting there took a special heat treat and temper cycle) and that's as high as it goes since its a nitrogen steel(plus high chromium)and those have a lower potential hardness.
Hilarious I just had a Beef commercial in the middle of this Vid. LOVED It Pete 👍
N690 is dope but it is pretty weird how highly valued it is in Europe.
Reate only used S35VN, RWL34 and M390, besides Damascus, on their knives. A comparison of them would be very interesting. I reckon the difference, especially between Reate´s- M390 and RWL34, isn´t as big as most people think. PLEASE DO THE M390 AND RWL34 COMPARISION PETE. I will like you even more, if that is even possible, if you do. You are the greatest.
I have the worksharp field sharpener.
I just replace the compound on the strop with diamond paste
You gave me the balls to just dive in with the sharping thank you
So the message I got from this video is to get rid of my pocket knives and start carrying a nice cut of steak…!!! Thanks for the advice…rock on dude…!!!
Once I became vaguely competent at sharpening I dramatically stopped caring about the steel type. Having knives in rotation and being able to just touch something up real quick means it just doesn't matter so much anymore and I can finally just enjoy designs. Carrying a classy hollow ground Kwaiken in VG-10 today and love it
A few years back several knifemakers myself included made a series of mules to test different steels and one of my favorites which is in my kitchen knife block is a CKC knife in 304 stainless, that's right it can't even be tempered but cutting veggies and the like it excels and rust is a non issue. When people used to come into our knife store and ask what the best pocket knife was we always asked the same question what are you going to use it for? For some people who value super sharpness and ease of sharpening Japanese White steel is their preferred steel and for others I have used Rex 121 as edge holding was their be all end all. Define the purpose and I can recommend the best steel for you.
I've got that same sharpener and works great and only thing I use on it is the ceramic and leather lol.
Either I know nothing about steaks or Australians have different names for the cuts lol
Scotch Fillet Steak is Ribeye. I Googled it.
@@JohnC29
Ribeye is a scotch fillet with the bone.
@@JohnC29 what about, a sizzle steak? I think he said? Maybe, sirloin?
@@powersww1reset thin round steak.
Hope you feel better. Now, what about terravantium? Can cobalt do everything else steel can do? Especially in the woods?
I remember when the 440 steels were pretty much the only folder choice. Now we have a really wide range of steels from 420 to Rex etc. (and steel snobs). In reality, almost all steels today will meet your needs. If the super steels float your boat then by all means go for it (and pay for it)!! I use my AUS-8 RAT1 extensively in the garden and it holds up very well with the occasional strop or sharpen - I love it. Might be boring and low-end for some but it just keeps working. Another good vid Pete and get well.
This is why so many of us follow your channel & endeavours. I thought this was a great analogy & I for one, appreciate the depth of your knife & steel nerdiness even more after this video. This one made me hungry. Well, I'm off to fire up my BBQ grill & sharpen some steaks so I can cut into a nice juicy knife.
CPM-154/154cm for folders and 1095 for fixed blades all day
agree with Vanax being the best balance. for my application that is. i live in a very humid area and just the moisture in the air is enough to rust stuff like S30V, M390 and even VG10 stainless
Buck steel is a shoulder cut smoked over dry hickory for 11-12 hours.
Now if I'm in Australian at a restaurant, I'll be mentally referencing this video when trying to decide between scotch fillet and sizzle steak and the other unfamiliar cuts there.
D2 is the best EDC steel for me. I have a big collection of EDC blades, s30v, s35vn, m390, s90v and others. And I do use my blades a lot, because I run a flower shop with my wife. And by now my favourite EDC blade is one of my cheapest, the Petrified Fish pf818 in D2 (a very effective design)... Why D2 ? Because it's cheap, holds an edge really well and it's easy to fix. And I'm not afraid to lose it or brake it.
To me the EDC knife culture went in two different groups. First group are knives that are meant to be actually used every day. And the second group is the expensive jewellery fancy steel knives that people are afraid to use, and have them just as quality machined mechanism, more like a toy.
I never saw hard working men (construction or other job) using a 200$+ knife... And if you look at knives under 70$ (a working knife should not cost more) D2 is king in that range.
Pete, you do what you do, mate. Love the steak analogy - it just works.
Yes, it's all about context. I'm more relaxed about steel nowadays than I used to be. I suppose it's quite common to go through certain stages as a knife wank.. I mean knife enthusiast, and once you've seen hypes and obsessions come and go and accumulated your own fair bit of experience you just know how you like your steak. One thing that complicates matters though is the fact that other factors, such as design and brand name, also affect the price. In other words, some expensive manufacturers who use N690 or VG10 or even simpler steels might simpy charge a lot for their designs and their brand name. They're not necessarily trying to sell their simple steel as some super premium steel, the question is rather: when is it justified to pay a relatively high price for a knife that's made of relatively simple steel? Extrema Ratio and Fällkniven leap to mind... Is their cooking really so amazing that they don't need the best ingredients to blow your mind? Or are they just inflated big names in the business with little substance behind them?
The only steel I've really noticed an edge retention difference in is the m390 on my Peña X series - have owned and used it for over a year and it's only needed to be sharpened once
So many variables and so subjective. One guy likes a ribeye and one guy likes filet. Which filet? Is the local grocery ok or do you need a local farm, grass fed, aged cut?
This is a good analogy. Also spot on with the ridiculous knife snobbery, it’s all about conspicuous ‘sophistication’ - I’m no plebe, I ONLY use Strokemaxus. There’s a big difference between steel NERD and steel SNOB. A nerd knows the differences and recognizes that each has its place. A snob needs to impress with his superior choice. We are certainly spoiled for choices today, but they all have something to offer. I’m old enough to remember when you didn’t really know what the hell you were getting, you just hoped for the best and sharpened on an Arkansas stone. Now I have guided sharpeners and my pick of steels! I’m not about to complain about a steel being “so last year, Brad”.
Best use of food as an analogy to describe steel that I've ever heard. One thing that's so ironic I have to share it: Cesar's Palace (Which isn't even a restaurant, but a casino, or at least its not a restaurant here in the states), the flagship Cesar's in Las Vegas actually has really amazing (though expensive) food. Like if I'm in Las Vegas and I decide to eat at their buffet, I'll skip breakfast and lunch and run 7 miles before dinner so I can eat as much as possible amazing.
get well pete. i need you in my life like i need more knives
I've been fine with most steels I've used so am not that fussed, but one thing I don't ever want to do is have to keep up with rust prevention. I don't care how well a steel otherwise performs if I have to bother with that issue. There are so many steels in pocket knives that are either just fine or totally great in terms of performance that it's easy to skip the ones that come with that particular annoyance. If they have to coat it, I don't want it. If I have to oil it or chase pitting around, I don't want it.
As a knife maker I do find it funny how wrapped around the axle we can get over knife steels. For the vast majority of actual USERS, 1095 or a similar high carbon steel will serve you extremely well. Some of the higher end kitchen knives are actually going back to 1095 like it is some kind of revolutionary new steel. You mentioned D2 in the video- and I too am old enough to remember when Benchmade was pushing D2 as some sort of super steel that everyone should own. I have a 20 year old Benchmade AFCK in D2 that I have carried daily at work. A great knife that has never failed me. If you are a collector- sure, spring for whatever makes you happy or completes your collection, but for a user any of the modern steels will treat you right- even the classics such at 1095, 1080, or O1/D2 can produce awesome knives.
tbh carbon steel’s absolutely WILL work for essentially anything, but those simple carbon steels like 1095, 01, 52100 etc they’re great for survival knives and fixed blades but honestly those simple carbon steels leave a bit to be desired in edge retention. edge retention isn’t everything, but those steels just need to be sharpened too often if you use them a lot. they’re also super rust prone, for daily use something like maybe cruwear or 14c28n or 12c27 are probably perfect everyday users.
Bravo 👏👏👏👏👏👏👏👏 wonderful video Pete 👌 thanks for the effort, specially since you are sick. Hope it's just a cold🤞 High quality info summerized in such a simple yet fantastic way. Thanks Pete, get well soon.😊👍👏👌
Excellent. I usually don't get to catch your videos right away being in the US.
I think the concept of the “best” easily available quality EDC at a reasonable price is a great idea.
Feel better soon!
9:30 "You're not going to have anybody on your team, a tiny team of ants!" LMAO
Great video ! Could you talk about heat treat and what are the top ten companies . TYVM for your time .
Thank you. I have a slew of knives and as much as I love my old Endura in ATS-55 I have come to really dislike the plethora of half serrated blades I possess. I have good reason to believe my wife is getting me a Spyderco Endura 4 in K390 :-)
The options today are amazing. All comes down to heat treatment, blade shape, and grind. Have plenty of super steels and will never fully use them to tell. In the end though I am a steel nerd and like owning them. It's my money and will buy and use what I like.
I really like the 154cm that Emerson makes and heat treats does well
I recommend D2 and above. The only 400 series I recommend are Bucks and Gerbers.
The knife massager i mean butcher I mean knife whisper 😂
You hit the nail on the head. Steel choice is almost irrelevant if the heat treat isn’t stellar. Many companies using “the best” steels won’t even tell you how / where / who their heat treat is done by. That right there should be a red flag.
A lot of people hate on Benchmade, but in my experience their heat treat is far better than many other makers. I’ve owned and sharpened countless knives from higher end makers, yet I continue to be impressed by their S30V / 20CV.
Needed this today! Was glad to see you enjoying the zoo trip with the family.
I like your comparison of steel with meat)
The steel quality is everything to me.
I know any hardened steel wilI "do the Job"
I prefer S90v, M390, 20cv, and s35vn/s45vn
D2 if you abuse your blade(not meant in bad way)
Pete, you abandoned the steak analogy for 1 min. 43 seconds then picked it back up, ha ha. The look of the beanie fits your style so well. Appreciate your talking to us like pals about knife steels as I sometimes need to take a step back & realize the hype for what it is. I have a bunch of 14C28N & D2 that are working great for me. I have yet to buy a $300 knife. Hope you are feeling better soon.
Who would ever have known that Pete had such a sublime singing voice? Is there nothing you can't do? Some guys just have it all.
This remembers me when i got started getting into knifes. My first knife in my collection was a Real Steel H7 in 14c28n. I bought it because i wanted a nicer knife than a cheap 20€ knife. And i carryed it for 1.5 years straight before it got so dull that ineeded to sharpen it. And i like this steel still today but i stopped carrying the H7 because today i dont think its a good knife anymore by Design not by quality.
14c28n, 12c27, I wish we saw more of these. I’ve found them quite easy to get an incredibly sharp edge.
There’s a ton of 14c28n out there. But I think he meant to say “this reminds me when I first got into knives” lol
I've never had an issue with corrosion or ease of sharpening. Give me some paper thin Maxamet.
I think it’s all personal. What’s best for you might not be for me. My personal choice is a high alloy tool steel at 62 hrc or higher such as Rex-45 @ 66.
I’m finding the porterhouse ‘problematic’ in opening my Amazon packages. It seems to more bludgeon the box than slice into it - please advise…
Would you ever consider doing a review on an extrema ratio fulcrum?
Something that always bothers me with videos in this vein is, in my opinion, an overvaluing of edge retention. It's important but no where near as much as it's often made out to be. I respect that this video is a bit more reasonable with the evaluation of different aspects even if it does feed into it a bit.
What the best plumber for laying bricks? That's what knives are like, best depends on the job.
Great analogy. Rib eye though.. that's the best
Alex Steingraber is making some really dope Vanax sharks right now
And no matter what, there will always be a group out there trying to convince you that well done steak is the best.
Your comment made me think of the cowboy way steak scene. Woody Harrelson is right on👍🏻
And we ask those people firmly but politely to leave
The blues Brothers restaurant scene. How much for the little girl?
It just is
I've stuck with just pretty much buying Japanese or German knives and I've been happy with everyone so far
440A would handle most of my needs but I love maxamet and 20CV. I also really like my Sandrin Knives Torino in Tungsten Carbide.
Scotch fillet is a ribeye, got it
This video has revealed to me that I know more about steel than steak.
This video did nothing but make me hungry. I don't care about knives anymore.. 😏😁