12C27 or 420HC

D

Dr. Pepper

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Sep 26, 2006
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If this is common knowledge or easily found on the search function please forgive me as the search is disabled to me.

I have experience with Buck's 420HC. I am wanting to try out a Bark River knife that has 12C27 in it. I am hoping that someone who has both could be kind enough to share their opinion on how the two steels stack up with each other. I don't know how to level the playing field, but this needs to either convex the 420HC or hollowgrind the 12C27 to get the apples to apples thing right.

Could someone please comment on these two steels?
 
I don't think there is a comparison between them.

Bark River's 12C27 seems to hold an edge more like 440C than 420 to me.

Jim
 
In the upper classes of properly heat treated steels, I don;t know that there's so much a difference in "edge holding". I have 2 Barkies in 12C27. THe edge hold just fine. I've been struggling for more than a year to understand this quest for "edge holding" *ability*. I can;t grasp it....call me dumb, I can take it. I prefer "realist" though.

Now, comparing an upper-class steel with some improperly heat treated junk from God knows where? THat's different.
 
From the composition they look similar, but my experiences with 420HC have been poor, but my experiences with 12C27 have been very good.
 
Thanks,

I have always gotten by just fine with Buck's 420HC but am pleased to learn that 12C27 is indeed an upgrade.
 
12C27 is similar to the steel used in SAK, if not the steel that they actually use. It is also used in Stainless Mora knives, and Stainless Opinels. I put it in the same class as 420HC - a good all around steel that has good corrosion resistance, and one I would trust my life too.
 
The late Butch Winters addressed 12C27 some time ago... I don't have the article available to me right now but he praised 12C27. It was developed by Sandvik for cutlery, and the Swedes tend to know their steel. It is a relatively simple 'stainless' grade in composition, very fine grained and tough, and has been used by quite a number of firms including (I believe) Benchmade. Steven Dick once noted that 12C27 held an edge better than 1095 when he was using it on a salt water fishing boat. If Mike Stewart of Bark River is using 12C27 you can bet that the heat treat will be great.
 
12C27 and good 420HC are pretty similar. 12C27 only comes from one source and so the composition is consistent and the quality is high. On low end knives it is often pretty soft (I would estimate in the 54-56 RC range). On higher quality knives it is generally in the 56-58 RC range. I think that it would satisfy most users in that higher range. 420HC is a generic alloy descriptor and may come from various steel companies with a wide range of carbon content and impurities. When you get it from a company like Buck it will have higher purity, higher carbon, better heat treatment and consequently higher hardness (up to 58RC). The performance in that case is similar to 12C27. From second or third rate manufacturers 420HC performance can be almost anywhere from very good to lousy. It can be real soft or sort of crummy in edge quality.

The formulations of both these alloys support high quality edges. Since 12C27 all comes from Sandvick you will always be able to put a razor edge on a 12C27 blade. On the cheap knives it will be a little soft and wear a bit fast.

PS. It is not very similar to the alloy used in Swiss Army Knives, except in hardness range. The SAK steel has more alloying elements to resist wear. The SAK steel will not take as fine an edge as 12C27, but tends to hold the edge longer at typical SAK hardness of around 56RC.
 
I agree with Jeff, the quality and consistency is higher with 12C27, though they are similar steels. 12C27 has a little higher carbon and is a little more balanced, IMO.
 
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