440C or ATS-34

TLA

TLA

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Recently while at a local Saturday market I found a couple of Benchmade knives that I like. One knife has a blade made from 440C and the other is made with ATS-34. My question is which one is trulely the better steel. I have done a litte research and found out that 440C usually has a carbon content of 0.95-1.2 and ATS-34 has 1.05. Both also seem to have a Rockwell hardness around 58-61. So this brings me to my question: which is the better of the two steels? My use of either one these knives would range from cutting 550 cord, gutting and cleaning salmon, and just average everyday cutting uses. Both knives are pocket knives and I cannot remember what models they are being that it does really matter to me. I just wish I could buy both, then I would have the best of both worlds.

Tony
 
I think for the average knife user 440c would be better, it doesn't hold an edge as well, but it is easier to sharpen, and is more corrosion resistant and less brittle.
Kyle Fuglesten
 
Both steels are excellent but they have different characteristics. 440C is more rust resistant than ATS-34, but ATS-34 holds an edge longer. 440C also sharpens more easily than ATS-34.
 
Thankyou both for the quick response. i guess I will look at both knives again this Saturday at the market agian to see which one fits my hands the best and which dealer will give me the best price.

Tony
 
I like both steels but I prefer ATS-34 because its edge-holding capability is significantly better than that of 440C.
 
TLA,

Though there are differences between the steels (others pointed them out already), for EDC the differences won't matter as much as the differences in handle shapes and blade profiles of the two models. I have made something like 20 knives now, almost all from 440-C, and 440-C isn't junk steel! Pick the knife that fits the best and enjoy!
 
It really comes down to knowing the make. For EDC there is not much between the steels if both heat treated equally. But I would take the knife which is better known and has the best reputation - have a look thru the forums. Note that not all steels are heat treated equally - often 440c is not as hard as ATS34.
 
TLA,

I'm a big fan of Benchmade knives, I also have 2 440C models (a mini grip 555 and a TSEK 805). Benchmade does 440C very well IMHO, and I find it easier to put a good edge on their 440C than some of my other steels such as D2, VG10, etc).

I have found extra corrosion resistance to be a very practical advantage, in my experiences (but I enjoy sharpening ;))

Hope that helps.

Shaun.
 
Not on your topic totally, but get yourself a fillet knife if you don't have one yet. Using your folder to cut up salmon should be a back up only. I've done it, but it is very messy and hard to clean up.:barf:

I have both steels and I prefer the ats34, but 440c is still fine for most everything I do.

Bruce
 
My friend - the answers you've already accumulated sound logical to me... and I agree about the Fillet knife - I had to fillet and skin a flounder once with a Gerber L.S.T. - I know - mystery metal - but I like it ... except for filleting! Pick what you like and be happy with it - and I do agree 440-C is not just stamped out of used beer cans... it's pretty good stuff - Yeah I know that there is "better" stuff out there - but price-use-and design of the knife figure into the mix too! I'd say pick what you like and enjoy it!
 
I used to have 440C knives. They were tough, and very stain resistant.

Never did hold an edge very long. I got tired of having to sharpen the knife repeatedly and moved on to ATS-34.

Now I have a S30V knife and ATS-34 seems like it doesn't hold an edge long.

The way I see it, you want to accomplish the task not constantly servicing the knife. So whatever will cause maintenance to decrease and performance to increase should be the choice.
 
If the Benchmade is clearly of ATS-34, I'd give it the nod... I'm not sure what they did when they switched to 154CM, which is a nearly identical steel, but some of the 154CM blades were much harder to sharpen, and harder to get a good clean razor edge onto.

HOWEVER, you can base your decision primarily on whether you want to bias this knife towards:
1. corrosion resistance (440C)
2. modest advantage in edge holding, and abrasive wear resistance (ATS-34)

E.g., if you plan to clean many salt water fish, and aren't dutiful about cleaning the knife very well afterwards, might as well do 440C. But even there, salt water eats about every blade steel (operative word is steel) there is, given much time.
 
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