I agree about the steels. I have many Finnish, Swedish and Norwegian knives and none are in super steels. I also have knives that are super steels. I really don’t notice a big difference. I always have a strop with me and use it on every knife after use. Works for me with either type of steel. Thanks 🎸🔪
Exacly, and if you do hit a sand particle, or anything like that, no matter the steel its gonna chip or damage, in this case id rather have a non super steel, for ease of sharpening😁 thats the reason why im soon gonna make a knife out of AEB-L love the stuff!
When it comes to outdoor use knives, I consider AEB-L to be a top contender. It is a tough steel, it can be sharpened with basic tools, it is stain resistant, and it holds an edge long enough. My list of outdoor use steels is relatively short (3V AEB-L, Nitro V. 14c28n)
Thats why i wanted a knife out of it! And so far as iv used it, i like it! I have 2 knives in 3v, also some good stuff! I had a scandi in magnca-cut, absolutely hated it. How is Nitro-v compared to AEB-L in your experience?
@@AmberBushcraft Nitro-V is AEB-L with a little Nitrogen and a little Vanadium (the name Nitro-V). It looses a hair of its toughness but gains a similar amount of edge retention. In practice you probably won't notice the difference.
@@johnsmithfakename8422 perharps ill try it some time in the future. I recon that one is better for fishing and such because of the added edge retention.
@@AmberBushcraft When it comes to outside use knife steels my prerequisites are a bit interesting, but they make sense for me. Yes I spent too much time reading into it. Carbon - 0.6%-1.0% Chromium - 7.0%-13.5% The Carbon at that percentage because 0.8% carbon is what I consider the sweet spot for knife use. It results in a tough steel that can hold a good enough edge. The Chromium is because Chromium can make a steel brittle, while at the same time increasing the steel's rust resistance. At around 10% steel is functionally a stainless steel, between 7.5% and around 10% steel can rust but the rust should not penetrate deep. What makes a steel, a stainless steel is a bit complicated because it is "Free Chromium," this is why the rule of thumb is (if memory serves me correctly) 13% chromium makes a steel stainless. Magnacut is a stainless steel and it only has 10.5% chromium, it does this because of both the chemical composition and production method has all the chromium free.
@@johnsmithfakename8422 i like the science behind steels and such, although not the moat important aspect, it sure is interesting! You have done some reasearch. More than me!
I agree about the steels. I have many Finnish, Swedish and Norwegian knives and none are in super steels. I also have knives that are super steels. I really don’t notice a big difference. I always have a strop with me and use it on every knife after use. Works for me with either type of steel. Thanks 🎸🔪
Exacly, and if you do hit a sand particle, or anything like that, no matter the steel its gonna chip or damage, in this case id rather have a non super steel, for ease of sharpening😁 thats the reason why im soon gonna make a knife out of AEB-L love the stuff!
When it comes to outdoor use knives, I consider AEB-L to be a top contender. It is a tough steel, it can be sharpened with basic tools, it is stain resistant, and it holds an edge long enough.
My list of outdoor use steels is relatively short (3V AEB-L, Nitro V. 14c28n)
Thats why i wanted a knife out of it! And so far as iv used it, i like it! I have 2 knives in 3v, also some good stuff! I had a scandi in magnca-cut, absolutely hated it. How is Nitro-v compared to AEB-L in your experience?
@@AmberBushcraft
Nitro-V is AEB-L with a little Nitrogen and a little Vanadium (the name Nitro-V). It looses a hair of its toughness but gains a similar amount of edge retention. In practice you probably won't notice the difference.
@@johnsmithfakename8422 perharps ill try it some time in the future. I recon that one is better for fishing and such because of the added edge retention.
@@AmberBushcraft
When it comes to outside use knife steels my prerequisites are a bit interesting, but they make sense for me. Yes I spent too much time reading into it.
Carbon - 0.6%-1.0%
Chromium - 7.0%-13.5%
The Carbon at that percentage because 0.8% carbon is what I consider the sweet spot for knife use. It results in a tough steel that can hold a good enough edge.
The Chromium is because Chromium can make a steel brittle, while at the same time increasing the steel's rust resistance. At around 10% steel is functionally a stainless steel, between 7.5% and around 10% steel can rust but the rust should not penetrate deep. What makes a steel, a stainless steel is a bit complicated because it is "Free Chromium," this is why the rule of thumb is (if memory serves me correctly) 13% chromium makes a steel stainless.
Magnacut is a stainless steel and it only has 10.5% chromium, it does this because of both the chemical composition and production method has all the chromium free.
@@johnsmithfakename8422 i like the science behind steels and such, although not the moat important aspect, it sure is interesting! You have done some reasearch. More than me!