440C resurgence?!?!

J

J.Davey

Joined
Feb 10, 2004
Messages
1,620
Okay, this was way more in-depth, but I hit a wrong f*cki'n button. I notice the 'original' super stainless, 440C, making a huge resurgence. Is this just me? Or, maybe, it really does have the best 'all-around' stainless properties (Entrek knives is a great example, and it seems many production, mid-tech, and even custom makers are going back to it) . Oh yeah, and thanks to TK for being all over the 'new super steel: S30V' in the new issue; sad. I've always shown them respect, but whoever wrote that article is a hack (and you all know it). I expect more from the mag I've been buying since I was 16 (32, now). Anywho, enough ranting; I want to see a maker create 3 knives. One of S30V, one of VG10, and one of 440C. I want them to be heat treated to the proper specs. Same grinds, same length, same handle....everything. I know this is tough (and I certainly can't afford it). But, Goddamit', I want to know. I just can't help but see the popularity of 440C right now, even in the face of the new "Super-Steels".
 
440C... Nothing wrong with it. When it's properly heat treated (as with any decent steel), it will perform as well as anyone will need it to. I would even go so far as to say this:
If someone executed your plan, the identical knife scenario, and kept the steel's identities under wraps, I don't think that anyone could tell the difference. The (knife) Pepsi challenge!!! It's ON!!!!

:D

Peace.
 
Puukoman...It's on (if anyone will oblige)! The "Super Steel Stainless Challenge"!!!!! BTW, I totally agree with you.
 
I dunno, but I for one am glad to see more knives in 440C. This is actually my preferred steel. Its pretty easy to heat treat, and it performs VERY well. I have a lot of knives with 440C, and most of my customs are in this steel at my request, and its a GREAT cutlery steel.

-Anthony
 
That's kind of my point; it seems that 'they' all keep trying the new "super Stainless", but end up usinf 440C. Ray Ennis has never stopped (I own none of his blades, but I have had a great respect for years), and I know there are several other makers that stick by it. To be honest, I'd love to hear Jerry Hossum's (or Ray Ennis', for that matter) opinion on this. Just my opinion. I loved this steel as a youth but became a 'steel snob'; I'm starting to realize the error of my ways. Why? I've owned several high-end folders in my time, but the one that is in my pocket every day is a BM TSEK in 440C. It holds it's edge, it's tough, and when I have to sharpen it, it only takes a couple minutes with my Hewlitt & Sharpmaker (the best 1-2 sharpening punch around, IMHO).
 
Interesting thread--I recently had a pig hunt in South Texas and was expecting alot of cleaning and dressing of pigs. Ever heard be careful what you wish for? Well....I had 5 pigs to dress out. It was a long afternoon but to make a long story short my Ken Onion in S-30V assisted opener saved the day and my wrists over my custom 440-C blade. Not that the 440C was bad--point being I was impressed with the S-30V. My 2c.
 
fed, I think we hunt in the same territory in SoTex. I have a BM Grip with 440 C and am pretty dissapointed in it's edge holding abilities. Every time I put it against anything hard, the blade chips a bit. My favorite skinning knife is my Spyderco Moran with VG-10. I gutted 7 deer with it one day this season and it held an incredible edge. Just a few strokes on the sharpmaker yesterday has it primed for this weekend's hog hunt.
 
I love 440C. I've never used s30v but 440C properly treated I've found comparable to vg-10 in both edge retention and stain resistance.
 
I like the way this thread is going! The reason I used S30V and VG10 as comparisons is because I own knives made of both and love them (I still think VH10 get's sharper and toothier than 440C and S30V). I do, however, like the durability of 440C compared to the others. I find 440C easier to sharpen, more duarble, and comparable to VG10 in stain-resistance (although, Fallkniven's VG10...solid from 2000 and not the laminated...is very hard to beat in corroision and toughness; never had a spot of rust). I hope this goes on the way it has and doesn't turn into FLAME WARS. Opinions are awesome, though!:thumbup:
 
This is great! Hey Slatts--in and around Pleasanton; am inbound this Friday in fact from El Paso with some armament to help friends who are literally overrun with Hogs. Hogs, not pigs, as in 300+ pounds. The Tilden type. I have a feeling you know.....So you really like the Moran? I tell you a site like this is great when you're paralyzed the day after cleaning pigs. Not like cleaning a rabbit. Knife that helped me was a Kershaw Ken Onion w/ slight recurve; after the pig "cleansing" in December I touched it up with a Sharpmaker and ready to go again. Sharper than a barber's razor.
 
P.S...dont let my registration date fool you; been on this forum since at least
the last 3 years; just changed my name on the forums because of new job; new city; new fun.........
 
For my day to day cutting needs my knives in Buck 420HC, 1095 carbon steel, 440C, Victorinox Stainless Steel, AUS8, all work perfectly fine for me. I do have knives in D2, BG-42 and 154CM, they are nice, but I could live without them. Now, I'm not punching through car doors, digging trenches or skinning out 5 pigs either. I'm just cutting boxes, fruit, rope, sharpening pencils type of stuff. The "lesser" steels work fine for 99.9% of what I do. I am also not saying the newer steels are not better, just that my needs don't justify the additional cost.
 
I guess compared to 420J (whichCRKT switched over to), 440C is a super-steel.

I personally favor the 440's and AUS's, but that's just me.
 
fed, I was southwest of Pleasonton two weeks ago and will be about due east of there this weekend. Give me a shout if your friend needs more help in the future. Kershaw Onion is okay and I've used it too, but you can do better in my opinion. Give the Moran a whirl. Trust me on this one! I know of what I speak.
 
440C is crap!







just kidding.

The toughes medium I've cut with any knife is called polysteel- it is a brand name of a type of floating rope used in the commercial fishing industry for lobster trawls and gillnets. It is usually light green, and softer and more flexible than polypropylene rope (also floating line). One cut with a buck 110 (420 HC) dulled the blade, and scratched the sht out of it. VG-10 didn't scratch, but the PE Impala was dulled with two cuts. 440-C (PE Pika)scratched, and lasted one cut, but was sharper after cutting than the rope than the 420HC. These cuts were edge up pulling cuts, and after resharpening them, I used an edge down cut with the rope looped over the blade. I got the same results.
What I am getting at is that 440C is no steel to poo poo. It is a less expensive super steel in my opinion, and I'd buy a knife with it over say, aus-6 or even aus-8. I am no metallurgist, or steel snob by any means, but I do know what works for me. :)

Pete
 
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