440C bush knives-follow up to MilliPop's post and debate

G

goatariba

Joined
Apr 18, 2008
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307
SHOW ME YOUR 440C and assorted stainless bushnives. i need pictures to back it up!
the debate over 440C and other stainless knives in the bush stuck in my head more than most i read so i wanted to do a follow up. Here is my 440C bush knife. Jack Walden is the maker listed as from Del City Oklahoma (it's written on the blade) i don't know a thing about this maker or the knife really for that matter (it says 440c on the blade.)
it has been an AMAZING knife to me. The blade is tapered as you can see in the spine shot picture. this thing has handled everything i've thrown at it (cleaning fish, food prep, general camp chores and bushcraft) the sheath is stellar. if i could compare it to something i would say it's a large fixed blade SAK farmer blade!!! now how can you go wrong with that? the scales are unbelievable too. it's the only knife i've used that i felt deserved better than being a user haha but what can ya do, i love using it. i'm not ashamed to say that some time ago i picked it up on evil-bay for just over 100$ canadian.
i wanted to SEE pictures of ppl using their 440C blades in the bush (along with other stainless steels too if you don't have a 440c) to follow up the other debate with some pictures.
regards.
Russell.
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G'day Russell

My hunting & bushcraft knife for the last 5 years has been the Fallkniven H1. I have used both the VG10 & 3G version. The 3G version suits me down to the ground (and yes I can sharpen it in the field :D )
FallknivenH1.jpg


In two days time I'm heading bush for a week and will be taking this one to finish off my evaluation of it. It's the Fallkniven TK2 in 3G steel (and yes I can sharpen it in the field :D )
Jacksspear1.jpg


I rather enjoy being a "different breed" :thumbup:



Kind regards
Mick
 
I am glad you posted this. I saw the other thread but it was buried pages back when I saw it. I prefer stainless steels in just about all my knives. I dont have any 440c outdoor kives currently but I have in the past. I still have a set of custom kitchen knives by the same maker. I find them to be very easy to sharpen on a ceramic crock stick. I had nice 4 inch utility/hunter that was made by a custom maker near Colima, Mexico. It was easy to get and keep razor sharp. I gave it to a friend thinking I could easily replace it but i havent been able to return for a while.

My main go to knife for the past year and a half or so is a BRKT Wet Enviro knife. I love it. Mainly for the handle which fits my fat hands superbly. I have been very impressed with its ability to hold an edge. It is made of scandinavian stainless, 12c27. I have used it for everthing. My only regret was I wish I had bought 2. I also was recently given a brkt mini skinner. It is made of the same steel. It has a much thinner edge and I have been equaly impressed with its ability to take and hold an edge.
http://barkriverknives.com/gallery/album254/WE_RECON_Blk_Grn_Linen

I have also used a few mora blades that are stainless. In fact the only side by side comparison betwen a stainless and a carbon steel mora, that I have read, came out with the stainless holding the better edge. I had one carbon one that I gave to someone who didnt have a knife. I prefer the stainless ones I have used though the blades were pretty different. Not really a fair comparison.
Here is a pig I skinned with one
IMG_0806.jpg

And a spoon I carved testing a stainless condor machette that someone brought me from el salvador. The wood was dry madrone which is by far the hardest wood around here.
IMG_1911.jpg


I dont really understand the carbon steel fascination. I can see it in some situations with some steels. 1095? I dont get. Its good but I dont think it is all that. I rather have 440c. I was really impressed with A2 but it could also be the maker and the heat treat and the grind, etc. I would love to see more woods/bushcraft designs in modern high end stainless. Those recent nessie's by SDS and defaultuser give me a special feeling.

Now the fact that I spend most of my time near, on, or under the ocean along with the fact that where I live has gotten close to 100" of rain might influence my desisions.

Sorry I dont have more knife shots

Matt
 
I hung out with a couple of makers at Blade that were talking about the ill earned bad rep that 440C has. I was glad to hear it because I bought some recently. They swore by it. I'm going to use it on kitchen knives, and do a few ladyfingers and bushies in it to check it out.
 
I have mostly used 440C and it is a great steel. Heat treat is key for sure. I am on vacation but I do have pics of a number of ones I have made and some that George Tichbourne has made in 440C that have been used with nary a problem.

I'll get some pics up early next week.
 
The Buck Vanguard is a favorite all around knife of mine in stainless. I have about a dozen knives in 440 ss.
 
Oakietree said:
I am glad you posted this. I saw the other thread but it was buried pages back when I saw it. I prefer stainless steels in just about all my knives. I dont have any 440c outdoor kives currently but I have in the past. I still have a set of custom kitchen knives by the same maker. I find them to be very easy to sharpen on a ceramic crock stick. I had nice 4 inch utility/hunter that was made by a custom maker near Colima, Mexico. It was easy to get and keep razor sharp. I gave it to a friend thinking I could easily replace it but i havent been able to return for a while.

My main go to knife for the past year and a half or so is a BRKT Wet Enviro knife. I love it. Mainly for the handle which fits my fat hands superbly. I have been very impressed with its ability to hold an edge. It is made of scandinavian stainless, 12c27. I have used it for everthing. My only regret was I wish I had bought 2. I also was recently given a brkt mini skinner. It is made of the same steel. It has a much thinner edge and I have been equaly impressed with its ability to take and hold an edge.
http://barkriverknives.com/gallery/album254/WE_RECON_Blk_Grn_Linen

I have also used a few mora blades that are stainless. In fact the only side by side comparison betwen a stainless and a carbon steel mora, that I have read, came out with the stainless holding the better edge. I had one carbon one that I gave to someone who didnt have a knife. I prefer the stainless ones I have used though the blades were pretty different. Not really a fair comparison.
Here is a pig I skinned with one
IMG_0806.jpg

And a spoon I carved testing a stainless condor machette that someone brought me from el salvador. The wood was dry madrone which is by far the hardest wood around here.
IMG_1911.jpg


I dont really understand the carbon steel fascination. I can see it in some situations with some steels. 1095? I dont get. Its good but I dont think it is all that. I rather have 440c. I was really impressed with A2 but it could also be the maker and the heat treat and the grind, etc. I would love to see more woods/bushcraft designs in modern high end stainless. Those recent nessie's by SDS and defaultuser give me a special feeling.

Now the fact that I spend most of my time near, on, or under the ocean along with the fact that where I live has gotten close to 100" of rain might influence my desisions.

Sorry I dont have more knife shots

Matt
Click to expand...

Dude, send me some more of those pigs pics!!! LOL
 
Okay, here are mine!

...Hey wait...I don't have any.

THAT MUST BE RECTAL-FRIED IMMEDIATELY!

So who makes a good 440 wuhdznyf?

And remember, I'm a cheap bastard.

No Moras, already have one or two of them.
 
440 c is great for people who really do not want tarnish, some people just dont know. I have a bowie i made form 1095 and its gets better every year. Kitchen knives really have to be stainless unless the person knows knives. I am not really sure about the hard to sharpen part, I dont have alot of trouble but I do have alot of stones and stuff to sharpen.

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Dive Knife

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Typically with stag I will use 440c or ATS 34

stagdroppoint010.jpg
 
thanks for sharing guys! love to see that 440C is alive and well!
surprised i didn't see any talk of buck 110 in these threads (i know i know it's not 440c)
 
Early Stainless Steel Knives had turned me off; their lack of edge retention was the main concern.

Simple high carbon steel and their higher alloyed tool steel counterparts gave me the performance I was looking for.

440C was the Stainless Steel that started to change my mind.

I have since tried a wide variety Stainless Steel blades, many have performed very well.

Here are some of my Stainless Steel woods knives:




BRK&T Big-Sky Camp Knife (12C27).




BRK&T Clax (forged Bohler N-685).





My most used field knife, Jim Stewart Custom (S30V).




Big Mike

”Scaring the tree huggers.”

Forest & Stream
 
Before they upgraded it to CPM154 and then D2, Benchmade's model 180 Outbounder was made out of 440C. I've carried mine for several years now. Holds a great edge, easy to sharpen, survived a month of daily showers living in the backcountry in the Smokeys with nary a spot. Great steel.
 
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