S90V for foodprep?

[VashHash]

The only time I had a problem with S90V was the coarse satin finish on the southfork holding droplets of water. It made a few specks of rust this way but they were easily scratched off with my fingernail. My S90V millie, para 2, and manix 2 and xl never had that problem. I used to cut a lot of raw meat with my southfork when I got it and it performed very well. Just be watchful of keeping it clean and dry.

[npad69]

A better question would be "which steel is not suitable for foodprep?"

[Doc Dan]

I like very stain resistant steels that can be made into thin blades that will stand up to kitchen chores without chipping. I like VG-10, BD1N, and MBS-26. I have 420HC and 1.4110 (I think...Forschner). The Forschner is okay. It will get really sharp and does not rust, but I still prefer VG-10 and BD1N to that steel. Some steels just do not do well when ground thin.

[Ruudr]

I was wondering if S90V good for foodprep?
I am carrying my Drunken today and realized that the blade shape would be perfect for cutting food. Ergonomics and bladeshape are great for cutting on a cutting board.

Would S90V be ok? :confused:

The better question is whether or not the drunken is ok. There are way better options. A miyabi chef knife in vg-10 will run circles around the s90v drunken in the kitchen because the chef knife is optimized specifically for a cutting board.

Absolutely true. But cutting with a Spyderco is a lot of fun :D I have a Miyabi 6000mct in SG2 which is my main tool in the Kitchen.

[Bloke]

I like very stain resistant steels

[Doc Dan]

I like very stain resistant steels

Here's another one.