I work in a kitchen, and for about 3 or 4 months I used a wharny s30v delica as my utility knife. I cut up hundreds of boxes and opened hundreds of bags of raw meat. S30v is in fact reasonably tough, as that video shows. But it’s not *ductile*. It chips. Any sort of a blow to the tip or edge meant I needed to re-profile when I got home. It’s why I’m so in love with lc200n and 3v, it takes a hell of a lot to chip them out, making maintenance easier. Plus even on days I didn’t get a chance to use that delica, it still rusted just from being in my pocket for a full shift. I just don’t think it’s a working steel, I think it belongs with the 1095’s, 154cm’s, and rwl-34’s of the traditional and custom world. Although I’d take any of those steels over s30v that’s for **** sure.vivi wrote: ↑Tue Aug 04, 2020 9:36 pmThis was an interesting post to read. I agreed with you on basically everything, including preferring VG10 to S30V, but I'm curious how you formed your opinions on S30V?Abyss_Fish wrote: ↑Tue Aug 04, 2020 2:13 pm
--- s30v is bad and you should feel bad. well okay, for *very light* everyday use it's probably fine. For a knife that's particularly fancy or something like that, yeah it's fine. But going back to my previous point, if you plan to use your knife, it's useless. It's one of the least stainless stainlesses and the edge chips at the first sight of danger. It's just plain worse than other options. I'd rather have a knife in vg10 (which sharpens and maintains easily, takes a keen edge, is cheap, and is fairly stainless.) over s30v any day.
If you have the time I'd be curious to hear your interpretation of how that video was possible
Also, woodcuting does very little to damage a knife’s fine edge. It’s why most carving knives are simple carbon steels.