I've had several knives made from it,and mostly have had good experience with it.Except for one knife which was'nt mine.A friend had a late 60s era Buck 102(Woodsman)that he wanted me to sharpen for him,what a nightmare!The previous sharpener had taken it to a grinder,of whom I could tell had no clue as to what he was doing.I used my diamond bench stones on that sucker and it still took me forever.On a lighter note,does anyone have a GEC slippy made from 440C,and if so,do they like it?
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440c?
- Thread starter kfgk14
- Start date
I have some kitchen knives and pocket knives made from 440C - all Gerbers from years ago. I have been using the kitchen knives for more than 30 years. It doesn't hold an edge as well as VG10 in my experience - not nearly as long. But it is decent steel.
I wouldn't use a stainless steel for a heavy chopper - A good quality high carbon steel is best for that, like 5160, 1070 or 1084.
I wouldn't use a stainless steel for a heavy chopper - A good quality high carbon steel is best for that, like 5160, 1070 or 1084.
- Joined
- Jul 30, 2009
- Messages
- 4,809
I have 4 of them, like them all, and I'm planning to get more. They tend to come sharper out of the tube than GEC's 1095 offerings but GEC has been making improvements here. I use them for food prep, cutting open boxes/envelopes, etc and they are sharp enough for that right from the beginning. All I have done is run them against a DMT extra fine stone.
GEC #53 Furtaker Trapper in Antique Amber jigged bone
GEC #61 Half Congress in American Cherry wood
GEC #25s. The top one is in 1095 but the bottom 2 are in 440C. They the Wharncliffe Jack with Antique Amber arrowhead jigged bone, EZ-Open Jack in Desert Sand jigged bone with sheepsfoot blade, and EZ-Open Jack in American Elk with spear blade.
