Best Steel in a Slipjoint?

Lenny

Lenny

Gold Member
Joined
Oct 15, 1998
Messages
2,487
OK all, I'm pretty happy with the edge holding of my GEC knives.
Just wondering, which other brands (not counting customs) use high
quality, long edge holding steel.
I don't care if it's SS or High Carbon.
Thanks.
 
I've decided to buy my 2 sons Yellow Case Medium Stockman's for Christmas.

One of them lives on the Gulf coast and is an avid fisherman. He's getting stainless.

The other one is a lumberjack out west. He'll probably get carbon. But he neglects stuff, so he might get stainless as well.

Horses and Courses...
 
Their site currently only lists one knife with S35VN and it's out of stock, bummer.
 
Buck has some models in s30v. Theres also Trestle Pine Knives that are in CPM154, I don't think they're being made anymore but you can still find them around. I'm sure you'll get plenty of other good suggestions. Good luck with your search!
 
Lenny said:
Their site currently only lists one knife with S35VN and it's out of stock, bummer.
Click to expand...
One of the mega online retailers still has a few models available in Jigged Buffalo Horn... Hint: It is Wonder Woman's favorite river.
 
The traditional 440A; 425HC stanless and 10xx?
Most makers do the heat treat right, so the blades will hold an edge for a reasonable amount of work.
The heat treat matters more than the steel used.

Pretty much any name brand knife (I had a Gerber lockback about 20 years ago that I think they skipped the heat treat on, so I've been leery of Gerber since.) will hold an edge for a reasonabe amount of work, and depending on how you sharpen it (ALL knives will eventually need sarpening) will last a long time. (don't use a grinder, be very, very careful - very careful with any powered sharpening system, and avoid draw through "sharpeners" ) Stropping (no polishing compunds or diamond pastes) will usually restore a working edge, prolonging the life of the blade(s).
There are 140+ year old knives with 1095 blades still going strong.
As for simple alloy "stainless" ... there are 100+ year old knives still going strong. (that new fangled "Stain Less" wasn't used on production knives until the late 19-teens or early/mid 1920's.)
 
Last edited:
I concur with the M390 from Fox/Lionsteel/Viper. Another good one is Buck's 420hc. Stainless, holds an edge at least as well as good quality 1095, durable. Currently the only traditionals Buck uses it in are the 301 and 303, so choice is limited to a small or large stockman. Good knives.
 
afishhunter afishhunter and mbkr mbkr bring up good points. Quality of the heat treat matters more than steel choice. Buck does a fantastic job on their "basic" SS. They take and hold a great edge. I have a few Bucks and have never really had a need for a higher end steel. Not saying high end steels are bad just not necessarily needed for most tasks. Just my opinion.
There's plenty of quality options to choose from, the hard part is deciding which you like best (as you already know), just pick one out that catches your eye 😉
 
mbkr said:
Currently the only traditionals Buck uses it in are the 301 and 303, so choice is limited to a small or large stockman.
Click to expand...
Onshore. Offshore they have other models including a canoe and trapper (also a 371 and 373 stockman; the same size as the 301 and 303, but with different handle materials). 420J2 blade steel not 425HC on all the offshore produced though.
The offshore have a descent heat treat and are covered by the same Forever warranty as the onshore produced knives.

Since Buck has the 371 and 373 (at roughy half the price) concurrent with the 301 and 303, I'm wondering how much longer the 301 and 303 will remain in production. I fear they will go the way of all the other 30x knives long before the end of the decade. ☹️
 
afishhunter said:
Onshore. Offshore they have other models including a canoe and trapper (also a 371 and 373 stockman; the same size as the 301 and 303, but with different handle materials). 420J2 blade steel not 425HC on all the offshore produced though.
The offshore have a descent heat treat and are covered by the same Forever warranty as the onshore produced knives.

Since Buck has the 371 and 373 (at roughy half the price) concurrent with the 301 and 303, I'm wondering how much longer the 301 and 303 will remain in production. I fear they will go the way of all the other 30x knives long before the end of the decade. ☹️
Click to expand...
I left out the off shore knives, because I have no experience with the steel used in them. Always heard good things about them. Just a fan of Buck's 420hc steel.
I also, expect the 301/303 to disappear. Fortunately, I'm well stocked :)
 
im surprised no one has said D2 yet. I remember having a queen single blade trapper that i loved, bought used and so well sharpened. bit me once and i shouldve kept it. but i did not have the stuff to maintain the edge on D2. Lansky crocksticks arent terribly good for a ton of sharpening
 
mbkr said:
Currently the only traditionals Buck uses it in are the 301 and 303, so choice is limited to a small or large stockman. Good knives.
Click to expand...
Are you confusing " traditionals " with Slipjoints ?
The 055,112, 110 , and all their 500 series lockbacks are traditional as are all the 100 series belt knives.
 
Hickory n steel said:
Are you confusing " traditionals " with Slipjoints ?
The 055,112, 110 , and all their 500 series lockbacks are traditional as are all the 100 series belt knives.
Click to expand...
The OP asked about slipjoints so I wasn't thinking of anything else. Technically you are correct.
 
You must log in or register to reply here.
Back
Top