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  • SrsTwist

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    Aug 10, 2022
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    OP inspired the Moonpie to order a knife from these folks.
    Ordered a “surgeon”.
    Now the wait begins. No delivery time given.
    I haven't ordered from them in quite a while, but when I did my order arrived in less than six weeks.
     

    Texasjack

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    Jan 3, 2010
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    5160 is often referred to by old knifemakers as "OCS" for Old Chevy Spring. They used to use it for car springs, but these days they use some fancy alloys that let them use less metal and lighten the car. It doesn't have enough chromium to be a stainless steel, but it's really solid stuff. There are better metals for edge retention, and certainly stainless metals that you don't have to worry about rusting, but 5160 is tough.
     

    Wudidiz

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    Jul 8, 2022
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    Tomball
    I made my own car knife. DC1487FF-DD22-45FD-A3CD-E918B97BE6A7.jpeg
     

    General Zod

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    5160 is often referred to by old knifemakers as "OCS" for Old Chevy Spring. They used to use it for car springs, but these days they use some fancy alloys that let them use less metal and lighten the car. It doesn't have enough chromium to be a stainless steel, but it's really solid stuff. There are better metals for edge retention, and certainly stainless metals that you don't have to worry about rusting, but 5160 is tough.

    5160 is a good steel for a durable blade that'll resist damage, but not be brittle like stainless. It's one of the "go to" steels for custom knife makers because it resists damage but is easy to sharpen and keep sharp, and it's durable.

    Stainless is not a good steel for making "working" blades. It's pretty and low-maintenance, but a bitch to sharpen and the blades don't like to stay sharp with use. Also, it's not as flexible as it should be. It's ok for a cheap "need a knife now" blade, but for something you're going to depend on you'll want a good high carbon steel.
     

    Texasjack

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    5160 is a good steel for a durable blade that'll resist damage, but not be brittle like stainless. It's one of the "go to" steels for custom knife makers because it resists damage but is easy to sharpen and keep sharp, and it's durable.

    Stainless is not a good steel for making "working" blades. It's pretty and low-maintenance, but a bitch to sharpen and the blades don't like to stay sharp with use. Also, it's not as flexible as it should be. It's ok for a cheap "need a knife now" blade, but for something you're going to depend on you'll want a good high carbon steel.
    I have to totally disagree with you about stainless. What you say was true years ago, but there are some great alloys used now that provide the serious toughness that a "working" blade needs to have. When you're talking commercially made blades, you have to look pretty hard to find those good alloys. Far too many use "surgical steel" or some other such nonsense, and while they look pretty, the blades are absolute crap. Simple steels, 5160, D2, O1, 1085, etc. do make great knife blades with proper construction and heat treating, but don't count out the newer stainless steels.
     

    SrsTwist

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    Aug 10, 2022
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    I have to totally disagree with you about stainless. What you say was true years ago, but there are some great alloys used now that provide the serious toughness that a "working" blade needs to have. When you're talking commercially made blades, you have to look pretty hard to find those good alloys. Far too many use "surgical steel" or some other such nonsense, and while they look pretty, the blades are absolute crap. Simple steels, 5160, D2, O1, 1085, etc. do make great knife blades with proper construction and heat treating, but don't count out the newer stainless steels.
    The standard stainless for inexpensive knives has been 4140. I have a bunch of Cold Steel knives I bought early in my knife accumulating days made of that. Doesn't hold an edge well. Not exactly the strongest stuff, either. As Tj said, metallurgy has progressed significantly since then.
     

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