Author Topic: What kind of steel? (Read 1111 times)

Krag2 · « **on:** April 02, 2004, 08:31:43 AM »

I suppose this has been around before but....... I'm curious as to what type of steel is used in Victorinox knives. Whatever it is I like it! The other knives I'd like to know the steel types of are the Chicago Cutlery stamped and forged blades. I'm guessing the stamped blades are 420 but what about the older hard steel knives that were forged?

Thanx, Krag

Joel · « **Reply #1 on:** April 03, 2004, 05:02:49 AM »

Can't really say what the Victorinox blades are.....they are usually seen advertised as having "INOX" steel blades....but that is just the European term for Stainless steel. In the case of the Chicago cutlery blades, wasn't aware they make stainless ones, so can't comment on that, although I suspect you are right in that they are 420 junk steel. The carbon blades are 1095, which is a pretty good steel; it's been used in this country for over 100 years to make knives. Almost all military knives/bayonets were 1095 until recently, as were many fine old factory/custom knives.

Krag2 · « **Reply #2 on:** April 04, 2004, 08:33:35 AM »

I guess I wasn't aware that Chicago made any carbon steel blades! Must have been years ago. I bought a 10" chefs knife that was forged steel rather than the stamped stuff in the late '60's-early 70' but it was stainless too and it seems very hard to the point of the edge being brittle.
The stamped knifes sharpen up easy but don't hold an edge long. The Victorinox steel looks, feels and sharpens totally different than the Chicago stuff but no where have I ever found what type of steel it was supposed to be other than "stainless".

Thanx for the input, Krag2

ALWAYSSHOOTINSOMETHING · « **Reply #3 on:** April 21, 2004, 03:35:15 PM »

I have heard a few times that victorinox knives were made of 440c and the only other manufactured knife useing 440c was queen.

TNrifleman · « **Reply #4 on:** August 15, 2004, 04:03:26 PM »

I'm also a big fan of Victorinox knives. I don't know the type of stainless steel they use in the blades, but it takes and holds an edge well. I have carried one or another of their knives for nearly 20 years, Wouldn't want to ever be without one in my pocket or hand.

ironglow · « **Reply #5 on:** October 18, 2004, 03:31:44 PM »

Gonna throw something up into the wind guys..
Seems in my dim, distant memory I recall reading that the steel used in Victorinox blades is mined in small quantities in the mountains in Sweden and is closely related to the "Bofors" steel used in some European rifles.

In their website <www.victorinoxswissarmy.com> they give their history. Victoria comes from Karl Elsner's mother's name and inox from the French "inozydable" meaning stainless.

Although I am avoiding French products as of late...have any of you ever tried the carbon steel used in Opinel knives?

Now that is some keen steel...

Joel · « **Reply #6 on:** October 19, 2004, 06:54:58 AM »

I owned a couple of Opinel knives years ago, and yeah the steel takes a nice edge. Nice thin flat ground blade. Used one once to field dress a doe in the middle of a blizzard, and that big warm wood handle was nice to have. Like a lot of other folks I've been boycotting French Products as much as I can. Given the complex ways of corpororate ownership these days.....you never really know who owns what really unless you do a lot of research, and even then they can trick ya. Pity, 'cause I"ve really been eying those laguoile(sp) knives lately.