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I'd say that's worthy of a column or two in the BCCI newsletter!!!
Yeah, it was too brief of a post
Sirusly, thanks Joe...
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- Thread starter DaveinNY
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Yeah, it was too brief of a post
Sirusly, thanks Joe...
I always figured that if you collected a random sample of 440C 110's back then and compared the sharpness to a random sample from the 420HC period, the latter group would be sharper on average. I know my new 110's are always way sharper than the one I had in 1969 ever was.
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Joe: That's the best summary I've read on 440 vs 425 vs 420. Thanks.
It's too bad that 420HC gets a bad rap outside the realm of Buck users. If you read posts out in the main forum you get the impression it's not fit for a butter knife. When you use it you realize it's as good as 440C or AUS8 (in my opinion).
It's all in the heat treat I guess.
It's too bad that 420HC gets a bad rap outside the realm of Buck users. If you read posts out in the main forum you get the impression it's not fit for a butter knife. When you use it you realize it's as good as 440C or AUS8 (in my opinion).
It's all in the heat treat I guess.
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Joe,
I don't keep up on all the scientific issues related to knife steel. All I can say is if I wasn't satisfied with the steel and edge that Buck uses on their current generation of knives, my desk drawer wouldn't be bursting at the seams with so many of them.
Mike
I don't keep up on all the scientific issues related to knife steel. All I can say is if I wasn't satisfied with the steel and edge that Buck uses on their current generation of knives, my desk drawer wouldn't be bursting at the seams with so many of them.
Mike