80CRV2

opaul

opaul

Well-Known Member
Just ordered some of this steel. I've done a little search and it's had good reviews here with a few of the Knife Dogs. I'll be using Parks for the quench oil.
 
I have used it on a chopper and a few hawks , it is a tough steel they say and it seems to be true . I use a quench oil I buy locally that is similar to Parks.
 
Gliden07 said:
How's the HT oven working out?? Mist be going pretty good if your using all these new steels??
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hey 07! I haven't got it wired in yet. I've purchased all the electrical components I need but I I've been lazy. It seems that if I watch my forge temps close enough I should be fine for the first few blades until I get the forge up.
@OPBKnives
 
I've replaced 5160 in my shop with 80CRV2...... I'm really liking it. After about a dozen "experimental" blades to tweak out the heat treat and geometry, I've found that I can apply a thinner blade/edge geometry than I could to 5160 without any chipping at Rc 58-59...... that's pretty impressive. It also forges very nicely. Probably the only significant difference I've found from a maker's perspective is that it's a bit more difficult to grind when heat treated compared to 5160.....but not enough to even call that a "con".

I've had the best success using the salt tanks to heat treat, and although I've never been a fan of "soaking"..... so far it's shown me it reacts very favorably to a 5-6 min soak at temp before quenching. I've read a couple of posts on other forums where people have recommended a 10 min soak....... I don't know where they're coming from.....when soaked for 10 mins at austinizing temp, the grain looks like a gravel road! :)
 
I'm going to start with this steel, too, for the same reason I think, b/c of the reviews on this site.

Correct me if I'm wrong, anybody, but this steel seems like its good for both small and big knives. Am I right that it should have better edge retention than 5160 or 9260? I also decided to go with the advice to begin with a known steel. I wonder if the old schoolers on here would even recommend it as a beginner steel?
 
soundmind said:
I'm going to start with this steel, too, for the same reason I think, b/c of the reviews on this site.

Correct me if I'm wrong, anybody, but this steel seems like its good for both small and big knives. Am I right that it should have better edge retention than 5160 or 9260? I also decided to go with the advice to begin with a known steel. I wonder if the old schoolers on here would even recommend it as a beginner steel?
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1084 is hard to beat. You can quench in Camila oil, it grinds nicely after heat treating and tempering.
 
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