Author Topic: New Knife on the way. (Read 954 times)

texaseyes · « **on:** December 06, 2003, 05:46:29 PM »

It is the Cold Steel Master Hunter. They said in the ad that is comes in either 'Carbon V Steel' or 'AUS 8A' steel.
When I ordered it, as a 'factory second', it was a really good price and did not give the option of which steel to choose. Retail on this knife is like $90.00 and I got it for $25.00 so didn't want to make any waves, right?
What is the difference in the two?
Thanks,

TimWieneke · « **Reply #1 on:** December 06, 2003, 07:21:16 PM »

Basically comes down to personal preference - but what must be remembered is that how the specific company manufacturers and heat treats a certain steel is much more important than the steel used. The carbon V is a fantastic performer - best commercially made steel I've run across. However, I have to be honest. I love every cold steel carbon V knife I've owned and have hated every cold steel stainless steel knife I've owned (however I have not owned the master hunter AUS-8 - it could be good). I don't know what they're manufacturing practices are, but it seems like Cold Steel is a completely different company when it comes to their stainless knives.

Tim

Joel · « **Reply #2 on:** December 07, 2003, 06:11:21 AM »

AUS -8 steel is a slightly improved Japanese version of 440B stainless. They add a bit of Vanadium to the basic 440B matrix. This makes for a slighty tougher blade with better edge holding. It's still below AtS-34/154Cm performance, or any of the other newer stainless steels. I have one knife made of it, and its performance is what I would term serviceable, but mediocore. Carbon V is supposed to be a better steel from the performance aspects of edge holding and toughness.

Naphtali · « **Reply #3 on:** December 09, 2003, 07:49:27 AM »

texaseyes:

Unless Cold Steel has changed its policy, factory seconds are American made blades of Carbon V steel. All Aus-8 blades are made in Japan, hence the reason stainless seconds were/are not available. I searched my records and here is the chemical analysis of Carbon V steel.

Carbon: .96%; Chromium: .48%; Vanadium: .20%; Nickel: .05%; Molybdenum: .04%; Manganese: .46%; Silicon: .16%.

I have it classified -- Joel forgive me -- as similar to O-1, 50100-B, O-2, and 5200. I'm not saying the chemistry is the same. I'm saying the end result is similar.
***
I own three factory second Master Hunters. As has been discussed in other threads, the steel is more corrosion resistant than it should be -- on paper. Blades discolor fairly easily. But the discoloration just seems to give the blades personality. I do not treat blades with any rust preventive, or wax, or PAM, or anything. I keep them clean, and when I think about it, I strop them against my pant leg.
***
I think you will be happy with the knife when you use it.

Joel · « **Reply #4 on:** December 09, 2003, 11:52:35 AM »

Heh, not to worry, Naphtali. The information I have on Carbon V(from Joe Talmedge's website) is that according to "industry insiders" carbon V is 50100-B with an excellent heat treat. Same steel is also known as 0170-6(AISI classification). It's considered an 0-1 class steel, that is cheaper to manufacture. That doesn't mean it is inferior to 0-1. Have never even held a Cold Steel knife in my hand, let alone used one, so What I'm passing on is what I've read from, hopefully, reputable sources.

Naphtali · « **Reply #5 on:** December 10, 2003, 05:12:42 AM »

Joel:

In my own database of knife steels, Carbon V, 0170-6, and 50100-B are in the same category. Chemical analyses are different -- a progression of my earlier reply. What I do not know is the significance of differences. I strongly suspect there ain't much.

Chemical analysis of 0170-6 (Sharon): C .96% (.95%); Cr .45%; V .20%; Mn .40%; Si .25%.

Chemical analysis of 50100-B is: Carbon 1.10%; Cr .45%; V .20%; Mn .45%.

For me the worst thing about Cold Steel is hyperbolic advertising. The best thing for Master Hunter and SRK is the Kraton molded grip. The steel is neither better nor worse than many other production knives.

Most likely, once a sport hunter passes a threshold of steel quality with a decently maintained edge -- say 440-B in stainless, and 1095 or O-1 in carbon -- the knife will do the job. If the user buys into Cold Steel's hype, all bets are off.

Beyond the threshold is the world of: I want it; I can afford it; get off my back!