Best steel for cutting fruit and other food?

[Jeff/1911]

I want to select a knife for use during the day; cutting up fruit, sandwiches, etc. and I wonder if any of the Spyderco steel types are better for this than any others. I guess the corrosion resistance aspect is what I'm most interested in here. Maybe all are plenty good. I'd like to just be able to wipe or rinse off the blade and put it away with no worries about rust. Is there one I can do this with? Is ATS-55 as good as any for this? Jeff/1911.

[tique]

I have had no trouble with VG-10 rusting when used to cut food. Both my Viele and my Calypso, Jr have been used many times in restrants and just wiped down with a napkin and put into my pocket.

Of course I always clean them up that night before I go to be with oil and the like, but most of my carry knives get that at least once a week or so anyway.

[Jeff/1911]

Tique - Thanks. I have been thinking of an Endura or Delica (in ATS-55) or perhaps a Native (in CPM440V) and thought that perhaps if there were a dramatic difference in terms of corrosion resistance of these two steels for example, that this might make up my mind. I am interested to hear about VG-10 and your experience as I'll surely be looking at a knife made with sooner or later...maybe sooner. Jeff/1911.

[tique]

Jeff,
I don't really have much experience with 440V or ATS-55 either one. You might want to look at the Calypso Jr in VG-10 though if you are looking at a Native. I prefer it because of the steel, the full flat grind, and the fact that it is tip up carry. I have a Native in Gin-1 to compare it to, and the Calypso is a bit smaller, but still plenty big to handle most daily chores and not give you any trouble. For that matter, Gin-1 has fairly good stain resistance in my experience as well, I had a BM Panther with Gin-1 that I carried all though high school and most of my first year at college, and it never got a spot of rust on it, even when I was mistreating it and using it really hard.

[Jeff/1911]

Tique - I like the looks of the Calypso Jr. a lot, perhaps I'd better one of those too!

What does "flat grind" mean? Is it referring to the fact that the blade is not hollow ground? If so, why is this an advantage? I thought hollow ground blades were easier to sharpen and cut better. Jeff/1911.

[tique]

Jeff,
Flat ground refers to the blade geometry. The Calypso Jr Lightweight, like the Military, is ground so that it tapers from the edge all the way up to the spine of the knife. It allows for a much nicer edge. Hollow grinds are good for slicing, but as you go up the blade it gets thick rather quickly and reaches it's max thickness well before it reaches the spine. The flat grind gets thick evenly, and doesn't reach full thickness until you reach the spine of the blade.

Sorry if that description is poor, I'm in a hurry to get to class. Hope that helps, if not I'll check back later.

[vampyrewolf]

I attempted a ASCII job, but didn't work...

Flat grind is just basically:
the space which is ground for hollow grind, isn't there. The blade is a flat surface, sloping from the spine to the edge.

Vs
Hollow grind:
about 1/2 the way down the blade(spine to edge), the blade have the bevel increased. This hollowed area has a more dratic slope than the blade itself, and creates a fancy edge.

Edited by - VampyreWolf on 4/10/2001 5:16:52 PM

[Jeff/1911]

tique / VampyreWolf - Thanks you two. It is perfectly clear to me now. I believe I see how a smooth surface taper would theoretically slide through whatever you're cutting more easily than one with a drastic "hump" as in a hollow ground blade. Jeff/1911.