Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Range
Gear Talk
Cheap BOB Knife/ Under $30?
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="ez bake" data-source="post: 1722691" data-attributes="member: 229"><p>According to Knife Center:</p><p></p><p>7Cr17MoWV stainless blade (57 HRC). That's pretty soft, which is what you would expect for a "Survival Knife" that you want to bend and not break (or in the case of the edge - roll, but not chip).</p><p></p><p>It's a Chinese steel. 8CR13MOV is what Spyderco uses on their Chinese-made value lines - it's not terrible (Stainless, reasonably easy to sharpen, holds a decent edge through medium-duty work), but I don't know how it compares to 7Cr17MoWV. </p><p></p><p>There are no "hard use" tests out there on it, which is the first thing I look for in something that I may have to depend on, but at the same time, there are a crapload of knives out there today and not every one of them has a review. I will say this though - when looking at cheaper knives, I generally go with a carbon-steel over a stainless (especially some of the newer stainless steels that I know very little about).</p><p></p><p>Here's what I look for in a fixed-blade that I would use for a bug-out or survival knife:</p><p></p><p>- Full-tang construction</p><p>- Good quality steel that is properly tempered/heat-treated</p><p>- Good quality handle material (in the case of full-tang construction, good quality scales - I prefer G10/Linen-Micarta/Carbon-Fiber)</p><p>- Ergonomics - this is actually quite a bit more complicated than "does it feel good in the hand" after 30 seconds of holding it. Are there any hot-spots (use it for a good solid 10 mins and see if you've got any sore spots or blisters)? Does it have good weight distribution (heavy where it needs to be and not where it doesn't - this will affect chopping, stabbing, drilling, and dexterity in smaller cuts)? Does the Handle-shape go with the blade-shape?</p><p>- Good blade-shape/size/cutting-geometry - Is it thick enough to handle the big tasks that you might need it to, yet still has a good enough slicing capability? Does it have a "pokey" tip? </p><p></p><p>I personally like a drop-point or leaf-shaped blade with a flat-ground big round belly on the cutting edge and a flat or barely curved spine (and a pokey tip). But this is all up to the person using it. Some prefer a Tanto point for strength, some prefer a Sabre-Grind for strength. </p><p></p><p>I generally stick to the brands I know, but there are lots of great-value deals out there in unknown knives (folks do torture tests and hard-use reviews on unknown knives all the time and are pleasantly surprised).</p><p></p><p>Be careful though as there is also a lot of junk out there as well.</p></blockquote><p></p>
[QUOTE="ez bake, post: 1722691, member: 229"] According to Knife Center: 7Cr17MoWV stainless blade (57 HRC). That's pretty soft, which is what you would expect for a "Survival Knife" that you want to bend and not break (or in the case of the edge - roll, but not chip). It's a Chinese steel. 8CR13MOV is what Spyderco uses on their Chinese-made value lines - it's not terrible (Stainless, reasonably easy to sharpen, holds a decent edge through medium-duty work), but I don't know how it compares to 7Cr17MoWV. There are no "hard use" tests out there on it, which is the first thing I look for in something that I may have to depend on, but at the same time, there are a crapload of knives out there today and not every one of them has a review. I will say this though - when looking at cheaper knives, I generally go with a carbon-steel over a stainless (especially some of the newer stainless steels that I know very little about). Here's what I look for in a fixed-blade that I would use for a bug-out or survival knife: - Full-tang construction - Good quality steel that is properly tempered/heat-treated - Good quality handle material (in the case of full-tang construction, good quality scales - I prefer G10/Linen-Micarta/Carbon-Fiber) - Ergonomics - this is actually quite a bit more complicated than "does it feel good in the hand" after 30 seconds of holding it. Are there any hot-spots (use it for a good solid 10 mins and see if you've got any sore spots or blisters)? Does it have good weight distribution (heavy where it needs to be and not where it doesn't - this will affect chopping, stabbing, drilling, and dexterity in smaller cuts)? Does the Handle-shape go with the blade-shape? - Good blade-shape/size/cutting-geometry - Is it thick enough to handle the big tasks that you might need it to, yet still has a good enough slicing capability? Does it have a "pokey" tip? I personally like a drop-point or leaf-shaped blade with a flat-ground big round belly on the cutting edge and a flat or barely curved spine (and a pokey tip). But this is all up to the person using it. Some prefer a Tanto point for strength, some prefer a Sabre-Grind for strength. I generally stick to the brands I know, but there are lots of great-value deals out there in unknown knives (folks do torture tests and hard-use reviews on unknown knives all the time and are pleasantly surprised). Be careful though as there is also a lot of junk out there as well. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Range
Gear Talk
Cheap BOB Knife/ Under $30?
Search titles only
By:
Top
Bottom