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    Username Post: aus8 steel: crappy?        (Topic#811466)
    killmesoftly
    Member
    *
    01-04-08 16:33.36 - Post#1412018    



    i was looking at another forum and some guy said aus8 steel is some of the cheapest steel. suitable for butter-knives but not hard-use knives. if it is crappy that sucks, because i really like a couple knives that are made from it.

    Edited by killmesoftly on 01-04-08 16:36.02. Reason for edit: No reason given.
     


    Joe-Bob
    Master Member KnifeNut!
    *
    01-04-08 17:12.14 - Post#1412045    


        In response to killmesoftly

    It compares to the 440 range of steels. There isn't anything wrong with it if it is properly heat treated.

    Some people are very snobbish about steel, because they spent a bunch of money, and not necessarily because they are experts.


     
    killmesoftly
    Member
    *
    01-04-08 17:21.10 - Post#1412057    


        In response to Joe-Bob

    http://sogknives.com/store/D26B.htm...

    i love the look of that knife, but was wary of the steel. looks-wise, i haven't found a knife that price that i liked more. is there a much better knife in that price-range i should be looking for?
     
    popedandy
    Journeyman KnifeNut!
    *
    01-04-08 17:21.33 - Post#1412058    


        In response to Joe-Bob

    It's fine. Make a mental note of who it was that made that comment and ignore anything he has to say in the future. He's an idiot.
     
    killmesoftly
    Member
    *
    01-04-08 17:51.29 - Post#1412078    


        In response to popedandy

    Is the edge-retention decent?
     
    Larrin
    Master Member KnifeNut!
    *
    01-05-08 03:56.53 - Post#1412300    


        In response to killmesoftly

    There isn't anything wrong with the steel, it's just used on a lot of crappy knives with poor heat treatment.
     
    MikeStewart
    Master Member KnifeNut!
    *
    01-05-08 07:16.07 - Post#1412429    


        In response to killmesoftly

    Don't fall for Steel Snob Crap.

    AUS-8 is a great Steel.

    It is kind of like 440C.

    It has less Carbon but more modifiers--like moly so it's edge Retention is about the same as 440C.

    It is a fantastic user steel--it takes a wicked Edge--Rather Easily-- and holds it for a more then reasonable amount of time.

    In Fact--I really don't know of anyone that uses it--Mostly japanese makers--that heat treat it improperly.

    I think you got fed a load of bull.

    SOG knives are some of the best production knives out there and you will be very satisfied with one if you buy a model that was designed to do what you want.

    Mike
    BRKCA MIKE #01
    NJKCA #041

    "I Am America"

    Bark River Facebook Group - Join Today

    RIP Chris + 1


     
    Chico Buller
    Master Member KnifeNut!
    *
    01-05-08 17:30.05 - Post#1412906    


        In response to MikeStewart

    Mike, you bring up a good point mentioning heat treatment. And I'm not one of those who believes "the harder the better."

    Some knives are meant to be soft. Within the parameters that they work, bending is better than breaking.

    Personally, if given a singular choice, I'd pick a knife with a lower RC.

    I can sharpen a worn knife, but a knife that is glass-hard and chips is of limited value.

    As I have stated, my wife owns a Boa. It came new, chipped in the box.


     
    MikeStewart
    Master Member KnifeNut!
    *
    01-06-08 02:28.36 - Post#1413075    


        In response to Chico Buller

    Chico,

    Proper Heat Treat and Temper does not mean as hard as possible.

    It means the proper final hardness for the Steel and the intended use of the knife.

    Harder is not better for most knife applications.

    In fact on a lot of steels-- harder--means chipping issues.

    As you increase hardness you increase Strength--Lack of Flex--Brittleness.

    You decrease Toughness at the same time.

    Proper heat Treat and Temper is that balance of those properties.

    Most of the Stels we use in making knives have an optimum range of hardness for use..

    It does vary with each steel and can be adjusted for tasks but most steels are in the 56 to 60 range of hardness.

    That is a Huge range.

    56 is actually considered kind of Soft and 60 is considered very hard but there are a lot of steels that can be used in that entire Range.

    As You know--hardness is only one issue in edge holding and ease of sharpening.

    Crossectional Geometry and Abrasion Resistance of the individual steel will be big factors on the performance and the ease of maintaining the edge too.

    Mike....................
    BRKCA MIKE #01
    NJKCA #041

    "I Am America"

    Bark River Facebook Group - Join Today

    RIP Chris + 1


     
    Fast Bob
    Master Member KnifeNut!
    *
    01-07-08 10:51.39 - Post#1414446    


        In response to MikeStewart

    you seem very knowledgeable. i will bet you are in the biz.
     


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