Benchmade or Cold Steel?

154CM is excellent, as are almost all the other high grade cutlery steels from 420HC on up. You need to be wary whenever something new comes to market with the whiz bang steel of the month because there are so many "makes all the old stuff obsolete" reviews out there common sense sometimes takes a back seat. The blade geometry, heat treat, and overall design of the knife for its intended function are usually larger factors in performance outside of specialized applications. These might include a large chopper, sword, or diving knife.
 
Ben Dover said:
Better yet, save up a few more dollars and get a Bark River.

U.S. made of A-2 tool steel, with a convex edge, razor sharp right from the factory. And about a million models to choose from. A true "Knife KNut's knife."
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Yeah...Bark Rivers' are top shelf; no disputing that. The only thing, the handles have a tendency to run a little small on some of their models.
 
Hmmm... this is all very good advice.

I don't know whether I'd get a 420HC blade though. Heard the edge dulls quickly.
 
That's the sort of thing I'm talking about. Buck's 420HC is excellent, not as wear resistant as s30v but will definately take a finer edge with none of the microchipping s30v is known for. It's also far more corrosion resistant. They really know how to get the most out of that steel.
 
I've generally preferred carbon steel over stainless, and fixed blades over folders, but if a decision must be made between the two (and there's no reason one can't have both), the big question is, what will the knife be used for? What sort of cutting will the knife be doing?

Fixed-blade knives do generally have courser edges and are intended for heavier use. Folders are essentially a comprmise. It's very similar to the handguns v. rifles debate. Each has its uses, but one has to know the purposes to which it will be put before one can make a meaningful recommedation as to which would be better suited.

Both Benchmade and Cold Steel make excellent products. Benchmade has the proverbial "edge" in folders as far as blade steel is concerned. Overall construction is great on both knives with CS being slightly sturdier.

For fixed blades, carbon steel is generally less expensive to crank out than premium stainless. Were I going to get a fixed blade, I'd lean towards the CS or, better, a Bear & Son Damascus. I love Damascus, and the Bear & Son makes handsome, decent and reasonably-priced fixed knives. I can't vouch for Marble's or Fox-N-Hound, however.
 
yoda4561 said:
154CM is excellent, as are almost all the other high grade cutlery steels from 420HC on up. You need to be wary whenever something new comes to market with the whiz bang steel of the month because there are so many "makes all the old stuff obsolete" reviews out there common sense sometimes takes a back seat. The blade geometry, heat treat, and overall design of the knife for its intended function are usually larger factors in performance outside of specialized applications. These might include a large chopper, sword, or diving knife.
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Kudos, yoda. That was very simply and consicely stated, and I agree with you completely. :thumbup:
 
If it had to be between those 2 then COLDSTEEL :thumbup: But for the money I would look into Ontario RAT, the size of the knives you are looking at , you might like the Ontario TAK ;) I have a RAT-7, RAT-3, & TAK. The TAK is about the size for everything you need :thumbup:
 
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