New CPM Stainless Steel??

[ChrisinHove]

What I find genuinely remarkable and impressive is when someone has enough knowledge and insight to take well known ingredients and processes and make something better out of them.

Brilliant.

[Larrin]

Hi Larrin,

Conrats on the new blend. You know us, we've already ordered a batch for a Mule Team. Great time for Steel Junky's.

sal

Can't wait!

[Cambertree]

I think this steel is made by Niagara Specialty Metals, so it’s technically a PM steel, not CPM, which would indicate Crucible manufacture.

If anyone wants more info, I recommend supporting Larrin’s work on Patreon - there’s more information available there.

Fireman - this steel is more of a ‘balanced stainless’, intended for knives, rather than a tool steel like 15V, which has a very high vanadium (~14.5%) and carbon (~3.4%) content.

[bearfacedkiller]

I’m in!

[TkoK83Spy]

Count me in for the Mule Team too! I've got extra scales and sheath waiting for a knife :) (thanks again Larry!)

[steelcity16]

Hi Larrin,
Conrats on the new blend. You know us, we've already ordered a batch for a Mule Team. Great time for Steel Junky's.
sal

When you think of applications for this steel in a folding knife, what is the first current Spyderco folder that comes to your mind?

Hopefully all of them.

I am hoping this is similar to SRS-15 that Shawn has discussed in the past. A stainless cruwear "like" steel. Obviously his custom work will maximize the performance.

I'd say this new steel is even better. Dr Larrin is a real mastermind and the chemistry is very purpose built for high performance.

Exciting times! Maybe the next run of Seki sprints should be in this steel instead of the previously discussed SRS-13/SRS-15??? Although if this steel really lives up to the hype as a stainless 4V, I would much rather see it be full production so everyone can get in on the action! As long is it makes it into all of my favorite Seki models I'll be happy!

I am glad to see focus being put towards more balanced tougher knife steels rather than all of the recent emphasis on insane wear resistance.

[p_atrick]

Perhaps this has been discussed elsewhere, but how does the steel sharpen?

[JRinFL]

... this steel is more of a ‘balanced stainless’, intended for knives, rather than a tool steel like 15V, which has a very high vanadium (~14.5%) and carbon (~3.4%) content.

You had me at "balanced"!

[Deadboxhero]

I think this steel is made by Niagara Specialty Metals, so it’s technically a PM steel, not CPM, which would indicate Crucible manufacture.

If anyone wants more info, I recommend supporting Larrin’s work on Patreon - there’s more information available there.

Fireman - this steel is more of a ‘balanced stainless’, intended for knives, rather than a tool steel like 15V, which has a very high vanadium (~14.5%) and carbon (~3.4%) content.

It is made by Crucible. They make steel.

Niagara Specialty Metal does not make steel, they are a rolling mill and distributor.

[Doc Dan]

I find this highly interesting. I'll be looking forward to seeing future tests.

[kobold]

What I find genuinely remarkable and impressive is when someone has enough knowledge and insight to take well known ingredients and processes and make something better out of them.

Brilliant.

The real Iron Chefs.

[Fireman]

Iron Chef! Good one! :D

[Explorador]

Mamma mia, what a steel!!! And this is also stainless? Makes me immediately phantasize about a folder kitchen series, thin enough to be super slicy, similar geography like P4 but different formats, like from "Police recrute" in mini size up to "Police Chief" beeing a tad longer than the current P4.

Just my dreams.

[Lucabrasi]

The interest in kitchen knives is interesting to me here. Is toughness a particularly important trait there? Are you guys thinking like a butcher/breaking knife?

To me the ideal seems to be hard use outdoors blades, whether folding or fixed.

Has it shown to have excellent edge stability at very thin angles? That would be a big plus in kitchen knives, but toughness for chopping nails doesn’t always seem to equate to that. Super hard aebl is awesome in the kitchen but likely less awesome in a 9 inch chopper.

I’m very intrigued by this steel, especially if it has edge retention beyond S30v.

[Woodpuppy]

Toughness in a kitchen knife seems like a good idea; I beat my santoku into a maple board more than I ever do my pocket knives. And for anything that involves bones...

[Cambertree]

It is made by Crucible. They make steel.

Niagara Specialty Metal does not make steel, they are a rolling mill and distributor.

Ah, thanks for the clarification, Shawn - I stand corrected.

I wrote that post while I was having a bite to eat on the way home from work, so I was relying on my (often faulty :D :rolleyes:) memory of reading Larrin’s Patreon article back in early Feb. I hadn’t watched your vid yet either.

I see now that there’s specific mention of Crucible in both those sources. :)

Your tests look very promising.

Are you able to share more details on your test blade?

Did you run it at a similar edge angle and BTE thickness to a stock ESEE? Or were both knives sharpened to a lower angle? It looked and sounded like you’d given the ESEE 6 a good sharpening before the test?

The good toughness bodes well for knives run with thin edges like chef knives, and skinners and fllet knives, as Phil said. :)

[Bill1170]

This is great news. I love a tough steel, but it has to be stainless if I’m going to use it in my pocket or the kitchen. Just my strong preference. Toughness equals forgiveness of human imperfection while using the knife.

[Deadboxhero]

It is made by Crucible. They make steel.

Niagara Specialty Metal does not make steel, they are a rolling mill and distributor.

Ah, thanks for the clarification, Shawn - I stand corrected.

I wrote that post while I was having a bite to eat on the way home from work, so I was relying on my (often faulty :D :rolleyes:) memory of reading Larrin’s Patreon article back in early Feb. I hadn’t watched your vid yet either.

I see now that there’s specific mention of Crucible in both those sources. :)

Your tests look very promising.

Are you able to share more details on your test blade?

Did you run it at a similar edge angle and BTE thickness to a stock ESEE? Or were both knives sharpened to a lower angle? It looked and sounded like you’d given the ESEE 6 a good sharpening before the test?

The good toughness bodes well for knives run with thin edges like chef knives, and skinners and fllet knives, as Phil said. :)

No worries, sometimes it's hard to keep track of all the names and who makes what etc.

I have more tests and videos I'm working on so I'll discuss more when I'm done.

[JD Spydo]

I'm not at all knocking any of the other well respected producers of blade steel>> but like all the rest of you I do have my personal favorites. My two favorite exotic blade steel companies are Crucible and Bohler-Uddeholm. About the only blade steel that Crucible ever produced that I had issues with is oddly enough their S30V. I've had micro-chipping problems with that steel in cold weather. But maybe that's a "heat treatment" issue and I would welcome Brother Larrin's comments on that.

I am also impressed with German producer Bohler-Uddeholm because my M390 Military has been one of my all time favorite EDC folders I've ever used. It turned out to be one of my greatest trades I ever made when I acquired it.

Again I'm not knocking Carpenter, Sandvik or any other respectable steel producer but I've had my best results with those two aforementioned companies. However if any other company comes out with superior products then I'm completely open to a total review. And I can't say enough about how great Brother Larrin's contributions have been and how much I've learned from his great posts.

[archangel]

Böhler-Uddeholm is Austrian...

https://en.wikipedia.org/wiki/B%C3%B6hler-Uddeholm

Needless to say that I'm in for the race at a CPM LMS1 (Larrin's Master Steel One) Mule. :)