Home Forums Gear Knives and Blades Cold Steel Quetion?

Anybody any idea what a USA made Cold Steel SRK in Carbon V is worth?

I have one that's in pretty good condition with the original edge.. Its seen light work but was only ever touched up on a strop...

This has been gathering dust for years and I have no real use for it..

Regards,

Peter

I would think it'd go for a premium on your side of the pond, considering all the Bushcrafters scurrying about.

I'd suggest cruising Ebay for realistic price guidelines. I went through a Carbon V hoarding phase a few years ago and found a lot of it on Ebay.

I've got an SRK in Carbon V that's getting dusty as well, but I'm glad I've got it anyway. It's a nicely designed production knife for the money, and covers lots of bases, even if it's not really perfect at any of them.

If you're itching for something American, I'll swap you a pair of Wranglers or the like.

What I would really like is to swap it for an older Master Hunter in the same steel...

Some Cold Steel



All San Mai, with the exception of the Master Hunter in Carbon V.

Best,


GWB

Damn GW, what kinda knives don't you have?

I want to be adopted by GW! He has ALL the best toys!

Sorry, I'm keeping mine.

I'd really like to have a Laredo Bowie someday. After reading Bill Bagwell's book, I've had the itch to own a real Bowie (as defined by Bill), and the Laredo looks about as close as I could get w/o going custom.

GWB,

How does the modern San Mai steel compare to the Carbon V?

I believe the Cold Steel Carbon V knives were actually produced by Camillus and Carbon V was in fact a fairly common carbon steel that was given a slight "tweak" to make it propriety for Cold Steel?

It Camillus produced it, then it would be 1095 or REALLY damned close to it.

That would make a lot of sense as for the edge retention, sharpness, and ease of sharpening goes as well as for how and how quickly it discolors/stains/rusts.

None of this is a bad thing; 1095 is pretty good steel for carbon steel.

Different steels have different properties.



Heat treatment and tempering also has a lot to do with the way a knife functions.

I like and use both Carbon, Stainless and Damascus blades.

After use I always wipe the knives down, then dry. The carbon steel I give a coat of Kroil, Rusteprufe, or at the very least, cooking oil.

I like carbon for the ease of sharpening and the edge.

Google is your friend.......

Carbon V vs 1095.......

this link came up and if you read STR's posts in regards to Mike Stewart (BlackJack Knives, Marbles, Bark River) ..........

http://www.bladeforums.com/forums/showthread.php/396839-Carbon-V-Steel-vs-1095-Steel

My memory is not what it once was, however, IIRC I purchased the Master Hunter between 1995 and 2000..........

Evidently Cold Steel Carbon V was produced by Sharon Steel who had the patent and then went bankrupt.

http://www.zknives.com/knives/steels/steelgraph.php?nm=0170-6c


http://www.zknives.com/knives/steels/0170-6.shtml.

I chose the MH gut hook model. Made it easy to zip open critters. One could get a good grip on the Kraton handle and give a good two handed tug. I skinned a goodly number of critters with it. However, I've not carried it in my kit in the last several years.


My favorite/most used Cold Steel knife is the "Outdoorsman". Had to be around 2000 to 2003 that I purchased my first Outdoorman in San Mai. I'm not a Bushcraft/Campknife/Survival knife kind of guy. I use the Outdoorsman for splitting the brisket of deer and hogs that I hang from a gambrel while skinning. Somehow, I lost my original two years ago. I was literally sick, as it was/is the one knife that ALWAYS is in my kit.



Luckily I was able to replace it. As can be seen by the pix above (after a couple weeks of healing) the VG-1 San Mai is scary-sharp. I had on a glove on my right hand and got just a little careless, (not a lot, thank goodness). Didn't even feel it until the salt from the blood on the glove started stinging. Barely touched a glancing cut.
Yowsir!!!!

Best,


GWB

GWB

Good information. I did not know that history of the steel and the makers.

I picked this one up many years ago. A very good knife. Certainly a sharp one. Despite being used on more than several deer a good wipe down (oil) has kept it in fine shape.

While on the subject of Carbon V steel. An often carried Cold Steel Stockman (discontinued). Used but not abused.