Is that a custom made knife, Willie? Looks big enough to get nearly any job done...
A Knife Thread
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No, it is a standard production knife made by Chipaway Cutlery. It is Pakistani steel. When I first got it, I thought it was gigantic. But, in reality, the blade is only 8", and it is 13 1/4" overall. I think my BIL thought I was the same man I used to be, and might "make a believer" of his ex-son in law who has been a real pain to his daughter and her girls. But, I quit that stuff years ago, so he will have to depend upon the courts.
yes... true Solingen steel is pretty good stuff. There are so many good steels these days, that Solingen has sort of lost its "luster" with a lot of folks. New alloys that will do just about anything that is physically possible with a knife.
Some steels are so good that they are very difficult to sharpen, but hold an edge forever (almost). The "best" steels I have in knives right now are CPM154, and VG10.
Case Cutlery's "carbon" steel is pretty good, too. They are pretty easy to sharpen, and hold an edge pretty well. I think they call it CV, for chrome vanadium, which is usually what makes steel "stainless", but that's what their carbon steel is called.
There are some pocket knives that are made with D2 tool steel.... those are likely to be really good blades.
But, like everything else, you pretty much get what you pay for. I used to carry a Kershaw Leek, with Sandvik steel for the blade, and stainless side pieces. It was really nice, and cost about $45. I decided I like the Leek, so I found one that had a CPM 154 blade with carbon fiber scales... a nicer knife, but the price was closer to $80.
I've seen a Leeks that were made in very limited quantities with Elmax steel.... those go for just over a hundred dollars, when you can find one. Elmax is one of the best (at least the most expensive) knife steels you can get. It's considered an ultra premium steel, and there are only about 3 or 4 steels that would be considered in that same category.
Some steels are so good that they are very difficult to sharpen, but hold an edge forever (almost). The "best" steels I have in knives right now are CPM154, and VG10.
Case Cutlery's "carbon" steel is pretty good, too. They are pretty easy to sharpen, and hold an edge pretty well. I think they call it CV, for chrome vanadium, which is usually what makes steel "stainless", but that's what their carbon steel is called.
There are some pocket knives that are made with D2 tool steel.... those are likely to be really good blades.
But, like everything else, you pretty much get what you pay for. I used to carry a Kershaw Leek, with Sandvik steel for the blade, and stainless side pieces. It was really nice, and cost about $45. I decided I like the Leek, so I found one that had a CPM 154 blade with carbon fiber scales... a nicer knife, but the price was closer to $80.
I've seen a Leeks that were made in very limited quantities with Elmax steel.... those go for just over a hundred dollars, when you can find one. Elmax is one of the best (at least the most expensive) knife steels you can get. It's considered an ultra premium steel, and there are only about 3 or 4 steels that would be considered in that same category.
I was in Germany in 1989 and again in 1990. I bought a bunch of Solingen steel knives and brought them back with me—various brands. I gave quite a few away as gifts. I still have one that I particularly like. It's a Solingen steel boning knife for the kitchen. Black handle with a 5" blade. Since it's a boning knife the blade is nearly twice as thick as a normal blade. (The back, non-sharpened edge, that is.)