- Joined
- Oct 3, 1998
- Messages
- 811
I just ordered and received three new knives lately. A Klotzli, Boker/Nealy Specialist, and a VBM Mini-UDT.
ALL were sought out and researched for 440C blades.
I've grown tired of the care needed to keep ATS-34/154CM rust free and stain free.
True, you can get a better edge on some of the higher carbon content knives. But, I can also get a very servicable edge on 440C.
Reeves BG-42 seems to have even better edge holding qualities and appears to be very resistive to rust and stains too.
I recently went camping. I used a Wegner Jr for almost everything around camp, including slicing steak cubes to cook over the campfire. My buddy used a 440C S&W Police Issue.
Anyway, we would slice a piece of raw meat, skew it on a sharpened stick and drink a beer while cooking it. This went on all evening and well into the night.
So, I find myself around midnight tipsy on beer and having to clean and maintain the Wegner's then nasty blade. Not a really safe practice when under the influence.
My buddy just left his knife on the table top all night and cleaned it the next morning. It layed there all night nasty with blood and steak juice, and was covered with dew that morning. He just wiped it down with a paper towel and went on his way. NO RUST-NO STAIN. Think of what would have happened had I left the Wegner out all night in that condition ?
I'm a 440C convert, but I still hate clips.
Bill
ALL were sought out and researched for 440C blades.
I've grown tired of the care needed to keep ATS-34/154CM rust free and stain free.
True, you can get a better edge on some of the higher carbon content knives. But, I can also get a very servicable edge on 440C.
Reeves BG-42 seems to have even better edge holding qualities and appears to be very resistive to rust and stains too.
I recently went camping. I used a Wegner Jr for almost everything around camp, including slicing steak cubes to cook over the campfire. My buddy used a 440C S&W Police Issue.
Anyway, we would slice a piece of raw meat, skew it on a sharpened stick and drink a beer while cooking it. This went on all evening and well into the night.
So, I find myself around midnight tipsy on beer and having to clean and maintain the Wegner's then nasty blade. Not a really safe practice when under the influence.
My buddy just left his knife on the table top all night and cleaned it the next morning. It layed there all night nasty with blood and steak juice, and was covered with dew that morning. He just wiped it down with a paper towel and went on his way. NO RUST-NO STAIN. Think of what would have happened had I left the Wegner out all night in that condition ?
I'm a 440C convert, but I still hate clips.
Bill