Schrade knives

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Photo of the tang (weight at about six ounces)

isn't 65Mn a kind of spring steel? at least thats what i get from my german database and online like http://www.totalmateria.com/subgroup.aspx?LN=EN&id1=30337&db=S

anyways it should be fine with non abuse use.

i myself tend to avoid stainless or most rustproof alloys as rust is basically a non issue besides looks. unless you do a lot of watersport your only lose a few microns a year. and you get better properties for the same cost.

>>1041428
Yeah its said to be something of the like of spring steel, also thas why its coated so it doesnt show imperfections n shit. Also for 30$ I wont lose much.

>>1041386
Most of the ones I've seen have been absurdly thick (at or over a quarter inch) and paired with the low, crude saber grind they have from the factory I expect them to be very durable and very shit at actually cutting anything. They're also ridiculously heavy as a result. But I expect if anything will stand up to batonny chopchop they would.

>>1041433
Yeah I usually carry a spare pen sharpener with me in case I need any skinning or filetting done although mostly I bring a thermos jar with delicious stew. So its mostly batoning, cutting, maybe self-defense in some alternate universe.

>>1041428
>>1041433
Also, a noteworthy yet completely out of line question; considering the quality of the steel and the strength, if by any chance I would need to pry something open, would I be able to do it without breaking the knife? Cause Ive heard that carbon steel knives break and dont bend like stainless.

Current Schrade line was designed by an literal idiot to appeal to the tactical bushcraft, battening, and destruction test crowd.

>>1041449
Fine by me. I like the design and theyre cheap.

>>1041433
you are the biggest faggot on this board
>i pretend that everything that isn't my spyderco cant cut anything ever except
>shitty forced memes
go fuck yourself anon you're a fucking sperglord faggot and you know it

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I have this one, and I dont consider it an outdoors knife.
The steel is kind of hard and it will chip or broke easily.
So i carry it as a concealed defensive blade, it has slim handles so it is easy to carry and conceal.

>>1041462
Funnily enough every youtuber that reviews these things swears the tips can withstand hard use

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>>1041386
For what purpose?

Have it on the wall, or have it in the forest? Or in the kitchen? Do you hunt? Do you kill people on the battlefield?

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>>1041446
different steel will have different performance curves like pic related. there you can check how your knife is going to fail.

both are going to fail. you will see a difference if you get into the area where one fails and the other has not. but after repeated stress it might fail anyways. or in a different way.

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>>1041592
some steels are overall stronger. some are specialised and have different strength and weaknesses .

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>>1041594
if you want more bending before fracture you want a steel with a long line between E and C but there you are in the permanent damage area. i this its called ductile in english.

>>1041575
For all sorts of purposes. Well not for a long time tho, just until I finish college in a year and can afford a real blade and some blade acessories.
>>1041592
>>1041594
>>1041597
Interesting, thank you

OP it sounds like you want a 30-40 dollar folding knife, you just don't know it yet. Get the Kershaw leek and call it a good day.

You aren't going to be able to "pry" very well with anything but I'd recommend the bk2... That's more than double the price of the other one I mentioned though, so take your pick.

>>1041446
I don't trust Schrade to get their tempers right so while the steel itself may be up to it if it were from a reputable company I wouldn't trust them to. But who knows, you might get a good one.

>>1041386
almost every shrade model is hollow grind. why would you get a poorly designed knife when you can buy a flat grind knife for a similar price? all hollow grind knives are fucking cancer, sabre grinds, scandi, or flat grinds out preform in every way.

>>1042489
Well name me some for consideration.

>>1041452

Oh hey, it's summer!

>>1041928
Schrade doesn't manufacture shit anymore.
They went out of business because Walmart are niggers.

Later, another company bought the name and rights.
Now they are contracted out to China.

>>1041386

They're fine.

>>1041446

It's the opposite

Carbon bends, stainless breaks

You notice it more on the edge with chipping when dealing with a knife, or if you so happen to pry with the tip

>>1044382
Okay, that doesn't change anything. I don't trust [unlisted Chinese company that Schrade contracts] to get their tempers right.
>>1044427
Good carbon bends and good stainless chips. Bad either will break.

>>1041386
If you buy a knife for the purpose of batoning you're a shit bushcrafter. A knife is a cutting tool. If you're not buying a second rate cutter because it'll be good at batoning you really need to a: throw that knife away, and b: learn how to actually bushcraft.

>>1044524
Chips? Doing what, cutting something? Or batoning firewood?

If you're cutting shit, good stainless won't chip out. It's only when you start acting like a youtube university dipshit and abuse your cutting tool that's when you run into problems.

A hatched works infinitely better for firewood prep.

When a carpenter batons they're doing so with carefully selected wood. It's straight grained, knot free, and cut to a dimension. Also, the tool is a modified chisel.

When youtube trained car campers baton it's typically with zero regard for wood selection.

A good bushcrafter will never baton anything bigger than 2" around, just to make kindling. We're walking willow branches, not quarters from a foot wide tree.

Don't be dumb.

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>>1046227

>>1046229
You just reinforced all the points he made. God bless, Ohio man.

>>1046227
I've had good stainless (S30v, S90v, 154CM, all from reputable brands like spyderco and leatherman) chip while cutting things like sisal rope, non-cored zipties, and cardboard. I've had middle-of-the-road stainless (420, 8cr, etc) kitchen knives chip while doing food prep on wood and plastic cutting boards.

I've never once in my life batonned anything with a knife.

OP here,
I decided to order a mystery 5160 steel knife handforged by an indian guy. What can I expect? Hopefully he makes them out od springs from old english trucks. Either way schrade is obviously shit and i cant afford anything 'tacticooler'

>>1046308
I'm calling bullshit on that. All of that. Other people here own knives too bro and ours aren't falling apart when cutting rope and plastic and carrots.

>>1046413
I'm not saying they're falling apart, holy shit.

They get chips in the edge. My carbon steel knives don't, and I have carbon steel knives in all the same categories as well.

It's not a huge deal, the chips sharpen out (I'm not saying huge chunks of blade go missing, they're small chips) and are fairly rare, but I've never had a CS knife chip. I have had them bend though.

>>1046328

It depends on his experience and how he tests his knives. Some guys do differential HT or draw back the spine. Some guys do edge flex tests and general flex tests. Hell, I know of a couple guys that drop their knife tip first onto concrete after temper and before finishing just to see if it'll break.

Done right, a 5160 knife will be very tough and give you a long service life.

However, there are some risks to a forged knife.

-micro fractures. Used leaf springs can be full of them. Forging too cold can cause them too. It happens to experienced smiths far too often than they're usually willing to admit. That's why testing is important.

-grain size. Most smiths thermocycle to reduce the grain, some are lazy about it though. It affects brittleness.

-precise temp control. Most smiths do it by color. This isn't highly precise. Usually not a problem for an experienced smith though.

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>>1046416
Again, I'm calling bullshit. I have a lot of stainless knives and never once have I chipped one doing the things you're describing. Not once. And when I sharpen I use a jewelers loupe to look at my edges.

>>1046306
It's Edmonton, Alberta, but thanks.

>>1046215
>using a knife for bushcraft and not a cleaver
ishygddt

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>>1046428
This is an 8cr14 paring knife that's never left my kitchen or ever been used on a ceramic plate.
>tfw one side says surgical stainless, the other side has the 8cr stamp in it

I've sharpened several chips and nicks out of the blade already in the probably 9-10 years I've owned it. These are fresh.

In no way does this render a knife unusable, nor is it unexpected from a knife as cheap as this was, but it's decent steel with a who-the-fuck-knows temper.

My Chicago Cutlery knives all have similar small nicks and chips in them and they're 420HC. My much much cheaper Old Hickory knives, which are a mix of 1075 and 1095 carbon steel, do not. And they're older.

>>1046444
"Forever sharp" surgical stainless chineesium. Ya, great example, of the cheapest garbage on the market. That's an argument against buying garbage, not against buying stainless.

I don't know if you just have shitty knives or you're shit at using them, but good knives, good stainless knives, don't chip out doing the things you described.

You want to show me a video of a honed edge on a good knife getting chipped out by food prep on a plastic cutting board or any of the other bullshit you were talking, then I'll listen.

>>1046308
>>1046416

not this guy but I am a fan of mildly hard carbon steels because I find the stainless blades I've tried, 154cm, vg10, microchip regularly.

tb h I like A2 tool steel and other simple steels. It's all in the heat treat, but I like decent edge holding and EASE of sharpening. I had a cpm-3v knife and fucking hated it because it was a cunt to sharpen.

it also chipped.