How it's sharpened is the most significant factor. Experiment with angles and finishes, make sure you're properly apexing and not coming up short or leaving a burr behind.Mrj wrote: ↑Thu Mar 25, 2021 10:23 amIn construction I use many tools. Many companies make all kind of knife tools. Like insulation knives, razor knives, even putty knives lol. I always have a spyderco in my pocket and it seems to get used more than any other tool. The problem is I am constantly sharpening my s30v para 3 (beater knife). I’m looking for a steel that will hold the sharp edge longer. Sometimes I cut things on metal, block, and other hard surfaces. Any suggestions that will take more of a beating and sharp longer. Thanks.
sal wrote:Knife afi's are pretty far out, steel junky's more so, but "edge junky's" are just nuts.
SpyderEdgeForever wrote: Also, do you think a kangaroo would eat a bowl of spagetti with sauce if someone offered it to them?
I was thinking of the blurple para 3Donut wrote: ↑Thu Mar 25, 2021 11:15 amWhat type of cutting do you do?
I imagine you could get a lot more cutting out of the Para 3 if you also carried a small utility blade for the tougher cutting stuff. That would save your Para 3 edge.
You might want to try CPM S110V. CPM S110V has higher wear resistance and is easily available if you have trouble finding something in K390.
Just because you can doesn't mean you should.
vivi wrote: ↑Thu Mar 25, 2021 11:44 amJust because you can doesn't mean you should.
I could cut steaks with my Rex45 Chief on ceramic plates and need to sharpen the knife within a day or two. Or I could cut steaks on a cutting board and go a month without sharpening.
I could throw my chef knife in the dishwasher at work like the other cooks do with our house knives, and I'd be unable to slice a tomato after a single shift. Or I can hand wash it like I do and slice ripe tomato for multiple weeks on the same edge.
If you can avoid cutting on surfaces that damage a knife, that is your best route. S30V will hold an edge well under those conditions, especially with a coarser finish.
How you use a knife and how you sharpen it will play a bigger role in edge holding than the steel used in most cases, assuming you're comparing two quality steels with competent heat treats
That’s kinda got me thinking.