Advantages of MBS-26 steel?

[buckthorn]

Sal, Glad you're proceeding with more models. I've got almost all the originals including a couple of the bread knives and, except for the (known) handle problem on one they're all still usable and used regularly. I also have the new KO4 and would likely purchase the other models as they are released.

[tja]

Thanx Cliff.

We have a good relationship with the maker now and will be remaking the old models and then creating the new ("2") versions from MBS-26. I think one of the "reasons" for their performance is they heat treat in lead.

sal

Hi Sal,

Really sorry for the thread necro, but I was interested in buying one of these kitchen knives as well. So there's lead in MBS-26? Is this a possible concern for lead poisoning at all? Sorry, I'm a total newbie when it comes to steel, so I apologize in advance if this question comes across as extremely foolish!

Thanks in advance for your time.

-tja

[Ray Allen]

I have now found out the hard way that if your blade is not cleaned fairly quickly after cutting red cabbage that you will get the dreaded brown spots. Pesky to remove.
FYI.

[Mjc1973]

No lead in the steel. The steel is heat treated in a bath of lead.

Hi Sal,

Really sorry for the thread necro, but I was interested in buying one of these kitchen knives as well. So there's lead in MBS-26? Is this a possible concern for lead poisoning at all? Sorry, I'm a total newbie when it comes to steel, so I apologize in advance if this question comes across as extremely foolish!

Thanks in advance for your time.

-tja

[Blerv]

Hi Sal,

Really sorry for the thread necro, but I was interested in buying one of these kitchen knives as well. So there's lead in MBS-26? Is this a possible concern for lead poisoning at all? Sorry, I'm a total newbie when it comes to steel, so I apologize in advance if this question comes across as extremely foolish!

Thanks in advance for your time.

-tja

Not foolish at all. It's not possible and the kitchen knife philosophy further cements the fact. It's likely a higher chance than getting radiation poisoning and a lower chance of seeing Bigfoot.

[tja]

No lead in the steel. The steel is heat treated in a bath of lead.

Not foolish at all. It's not possible and the kitchen knife philosophy further cements the fact. It's likely a higher chance than getting radiation poisoning and a lower chance of seeing Bigfoot.

Thanks! That's good to know =) I am probably off to buy one for my kitchen now =)

I have now found out the hard way that if your blade is not cleaned fairly quickly after cutting red cabbage that you will get the dreaded brown spots. Pesky to remove.

Interesting! I wonder why...

[tja]

@Blerv: Ah, sorry quick follow up question: What do you mean when you say "kitchen knife philosophy?"

[Ray Allen]

Thanks! That's good to know =) I am probably off to buy one for my kitchen now =)


Interesting! I wonder why...

Best guess I have, and that is all it is, is that it is the acid in the cabbage juices. It has happened twice now. I had to get pretty aggressive with a scratch pad to remove them, which of course scratched the finish. But hey, it's a working blade....

[Blerv]

@Blerv: Ah, sorry quick follow up question: What do you mean when you say "kitchen knife philosophy?"

Oh just that MBS-26 has only been made for Spyderco kitchen knives and these are a re-release (and update) of a 10 year old design. It would be easier to argue a steel against food prep if it was a high speed tool or bearing steel, for example. Really though, you don't want to consume/inhale the steel in large amounts (grinding) as it has some toxic elements, all do. Not near the trace amounts of similar things you would get from tap water though.

[The Deacon]

Oh just that MBS-26 has only been made for Spyderco kitchen knives and these are a re-release (and update) of a 10 year old design. It would be easier to argue a steel against food prep if it was a high speed tool or bearing steel, for example. Really though, you don't want to consume/inhale the steel in large amounts (grinding) as it has some toxic elements, all do. Not near the trace amounts of similar things you would get from tap water though.

Just for clarity, Spyderco's kitchen knife maker uses it in their own kitchen knives as well and Spyderco also used it for a few years in the Catcherman folder.

[Blerv]

Just for clarity, Spyderco's kitchen knife maker uses it in their own kitchen knives as well and Spyderco also used it for a few years in the Catcherman folder.

Sorry Paul. Intended for that to read "Spyderco has only used it for kitchen type..etc". All their knives has encouraged food processing with MBS-26. Great notes on the rest.

[Ro$$]

I'm sad I was so excited I finally had a spyderco kitchen knife after owning so many high end spydie folders. And I got it for a gift to my my parents! I hear every day I need to find a way to take it back and that their random knives cut better.. It actually hurt my feelings, I love spyderco! I thought I can sharpen it and make it super sharp.... But so can I with the other knives they have that perform better that haven't had a sharpening in twenty years :/ they even made me try using the brand new spydie with a knife I grew up with that for sure has ever even thought about being sharpened

[bearfacedkiller]

Which model did you buy and what specifically are the knives you are comparing it to? I love my K04 SE for what it is which is an affordable kitchen knife that performs very well. An expensive chefs knife it is not and for less than $30 I don't expect it to behave like one. If you are comparing it to some very thin kitchen knives it may not perform as well. Thickness behind the edge can seem to trump sharpness for cutting some things and if those kitchen knives are still cutting after 20 years without sharpening then I am inclined to think they are thin knives. However, I am surprised with the perception that it is so bad that it should be returned. What material in particular do you see a big difference in or is it just inferior across the board? My K04 isn't a very good veggie chopper but I am not sure if there is a better knife at splitting bagels. Can we get some more info?