View Full Version : Good Stainless Steel Knife
Hawthorn
22-08-2005, 14:45
My bushcraft knife is the Puma IP Catamount Olive. I think its a really good knife. I was slightly unsure at first as the blade is long but after sharpening it it has proved to be a trusty friend.
I recently returned from a trip in the Ardennes - Luxembourg where my knife was out of its sheath and in action more than ever before. Batoning, carving, cutting, etc. It stood up to the test with ease. I bought the Puma to be a work-horse and its proved it can do that with ease.
The specs:
Blade length: 3.5"
Thickness: 3.5mm
Weight: 130g
Handle: Olive Wood
Total Length: 8"
Steel: 57-60 HRC
I've been very impressed with the blade and would recommend it to anyone (Its also fairly cheap - about 60 Euros) looking for a stainless steel knife.
The sheath holds the knife firmly and its nice leather as well! :D
Squidders
22-08-2005, 15:00
Hi Hawthorn, any chance of a pic?
Joe
Hawthorn
22-08-2005, 15:23
Unfortunatley I don't have the software on my PC to get a piccy on but here is a piccy from the Puma website:
http://www.pumaknives.de/puma_new/dispitem_en.php?item_nr=824000
The puma website is:
http://www.pumaknives.de/
You just click on the American flag to get it in English.
Yes, It's hollow ground.
mojofilter
22-08-2005, 15:34
Nice looking knife :) Is it hollow ground?
mojo
bloodline
22-08-2005, 15:56
I like it those olive wood scales look nice and i like the grind what type of sheath did youget with it and does it get a good spark off a fire steel
Squidders
22-08-2005, 17:13
That's a fine looking knife... I like the line of it.
weekend_warrior
22-08-2005, 17:20
I just found it for sale here:
http://www.toolshop.de/e/shop/knives_detail.jsp?productID=44 26
for 44 Euro with free P&P within the EU - I make that about 30 quid... :eek: :eek: :cool:
That just proves that there actually is GOOD stainless steel out there. That is, if a blade company is willing to take the time to temper them, and add vanadium, and molybendium and whatnot to the blades, it usually ends up quite well. Stainless steel today is a far cry from the '60's steel. Technology changes.
My general experience with steels has been this:
Carbon steels are incredibly easy to sharpen to a razors edge. Just a couple passes over my arkansas stone set, produces unbelievable results. And it will hold that edge for quite some time, provided I oil the blade, and not cut anything acidic.
High carbon stainless takes a bit more time to produce a razor's edge. I think everyone out there can agree with me on that one. But after a bit of work, a good high carbon stainless blade will take a very sharp edge, and it will hold it for quite some time.
Plain stainless, like found on dive knives are damn easy to sharpen, owing to the soft steel. The tradeoff is edge retention, which is sacrificed in a dive knive in favour of stain resistance. (Duh!)
One thing I've found, and for me, it's definately true is this: When a person purchases a knife, the steel comes down to these ratios:
Edge retention
Ease of sharpening
Rust resistance.
All blade steels attempt to balance these. The perfect steel would be easy to sharpen, stay sharp forever, and never rust. Sadly, this does not exist, as much as we'd like it to!
Anyway, don't anyone take this as gospel truth, what I've written is just what my experience has been. :)
A.
Tantalus
22-08-2005, 21:34
I like puma knives
the Germans have some great steel and good models too
I dont quite know why they are not heard about more in this country
carried a puma folder every day for about 8 years, only stopped when i found out locking knives are not legal for everyday carry after i moved back th the UK
toolshop.de is a great place to get them too
Tant
Squidders
22-08-2005, 21:36
Addyb, I think there are a fair few good stainless blades out there that will take and hold a good edge... The normal sacrifice is a point you missed in your ratio: cost.
Most good stainless blades will happily lighten your pocket and I think one or two companies have done well to bring the costs down, this knife looks like an example of this as (off the top of my head) do Helle.
Stainless throws, in most cases, poor sparks from a firesteel and some people think that is important, I don't personally but I do see where they're coming from.
I have a knife in D2 carbon steel and I have used it a fair bit, I give it what I would call moderate care in that I clean it but I don't oil it or really go to town on it. I have seen no signs of corrosion as of yet.
I don't mind either way, stainless or carbon, if it's a good tool and it's not going to kill my wallet, i'm in favour.
Joe
Squidders,
You're absolutely right, I did forget to mention cost. I especially like your quote "lighten your pocket." Me being a college student, I know the feeling of being short on funds!
Are you serious that stainless doesn't spark very well? I had no idea!
Thanks, though!
Are you serious that stainless doesn't spark very well? I had no idea!
Thanks, though!
the more common stainless steels that aren't the really high end stuff tend to take a very good miror finish. The way companies do this seems to result in spines that are a bit more rounded.
I'm not keen on the puma knives, I just didn't get on with them.
That is a good looking knife. Good price too.
Hawthorn
23-08-2005, 10:59
The Puma doesn't spark well (if at all) which is unfortunate :( , but I use the small steel striker that comes with the spark rod for that job. A downside, but being that the striker hardly weighs a lot (next to nothing!) I can accept it :) .
Squidders
23-08-2005, 12:12
I wouldn't sweat it hawthorn, I have a good edge on my carbon steel blade and it goes off like a firework but I still use the little striker that comes with the firesteel.
TheViking
23-08-2005, 15:17
easy to sharpen, stay sharp forever, and never rust.
Why should it be easy to sharpen when it stays sharp forever? :p ;)
Kidding aside, Brusletto's blades are really nice. They use 12c27 mostly which holds a good edge. :)
hahah Viking, well said, sir!
Allow me to rephrase and say "stay sharp for a long time, and easy to sharpen"
LOL
In all seriousness though, I think I made a fairly good point talking about a steel's compromise. It's really too bad that there is no such thing as the perfect blade steel. It would be nice though, wouldn't it?