Ultra High Carbon Steel

R

Ridley75

Joined
Dec 2, 2011
Messages
96
For Christmas I received a Roselli knife. It's the carpenter model with a Scandi grind. The paperwork that came with the knife says that the blade is made of ultra high carbon steel that has a hardness value of 65-67. I have never used a scandi ground blade before, but I really like it. While I have only used it for food prep, I will say that it has held its slicing edge beyond belief...it removes free standing hair without problem. At any rate I am curious about this steel and was wondering if anyone knew anything about it? Any info is appreciated.
 
Looks like about as simple as it gets- 1.5-2% carbon, nothing else. Should get hard as hell, sharp as hell, but brittle for any lateral stresses.
 
I've heard it's really good! Careful with batoning or anything stressful though, I've heard they can be somewhat brittle due to the high hardness. But it should be great for all cutting/carving. Just carry an axe with you when you go into the woods and it should last you a life time easy!
 
I don't plan on any hard use, I have other options for that. I have been thinking about using it for elk. After just a few uses its developed a nice patina. I would upload a pic, but for some reason cannot. It a simple knife and I really like it.
 
I have a couple Roselli knives in UHC. They're knives I would never sell. Ridiculously sharp. Sharper than an Opinel. Edge retention is incredible. Cuts like a razor blade. But it will rust/pit by the end of the day if you don't wipe it down right after using it. I live in the tropics and have to be obsessively attentive outside.
 
I have the Carpenter in their regular steel and the Hunter in UHC. Most impressive knives. :)

Pictures: only paid members can upload directly from their computers. But anyone can open a photo hosting account. I use www.photobucket.com . Download your pictures to the account and they give you a URL for each picture. Copy & Paste that in your post here. Use the fourth URL choice, with the
 
I have a number of non-stainless steel blades, I'm well aware of what happens when you neglect them. I really like the patina its developing. As far as edge retention is concerned what should I expect. What other steel would be comparable, A2, D2, M4?
 
I'm not sure if there are many steels that can really compare. M4 or M2, maybe?
 
A friend of mine quite older than myself, was always telling me about these knives that were Finnish and were notorious for ridiculously long edge retention. The brand eluded him, however. I never could quite figure what he was talking about and assumed these knives were most likely Martiniis, but I suppose that isn't the case. I hadn't heard of Rosellis, but know I know what knives this guy was always raving about. I'm always up to try higher carbon steels at higher Rockwell numbers.
 
You must log in or register to reply here.
Back
Top