Decision/Confusion on Boker Copperheads

prisoner6

prisoner6

Joined
Aug 7, 2003
Messages
470
Mainly I have Case and SAK slippies. I really like the look of the Boker Copperheads, and want to pick one up. However, there is a ton of confusion involved with this. Some sites list either Carbon or Stainless blades for the same models. One site has a listing of Carbon Steel, but the picture clearly shows a tang marked Stainless. Almost all of my current knives are Stainless of some sort, and I like the ease of maintenance. How do I know what I'm getting? How difficult is the care for a Carbon steel blade? Any help, or nudges in the right direction would be appreciated.
 
Carbon steel is very, very easy to care for. Just wipe it off when you're done cutting something. Even if you don't wipe it off, it's not going to rust away on you before you get home that night. At the most, it will stain a bit, but thats a good thing. A patina will help keep theblade from rusting a bit like gun blue on a firearm.

Too many people brought up in a shiney stainless world think a carbon blade is going to rust away on them almost overnight. Actualy you have to really neglect a carbon blade to get rust. It will want to stain first. Stainless steel is a pretty new development in steel. When the Roman leagons marched they all had carbon steel gladiuses, as well as the Vikings and conquistidors with thier carbon steel swords. They just took care of them.

When you first buy your carbon steel knife, clean the blade off really good, make sure there is no greese or oil on it. Then just use the heck out of it. Let the blade stain to a good grey patinia and enjoy it. It's supposed to look like that. To try to keep it looking like a new stainless blade is an exersise in futility. Some folks say to stick in a potato over night, and that works pretty good. Others have had good luck with a vinigar induced patina. Thats okay too. Or the best way is to just slice up an apple twice a day and let it stain that way. Onions are good too.

Go get a carbon steel Boker and enter a new reality. Grey blades are good.
 
It's not entirely fear that drives me. Though you should see what rust did to an old case I found once. I just don't know the relative advantages or disadvantages of one over the other except for corrosion resistance. The Stainless knives I have serve me well.

The other issue is making sure what I order is what I get. I'd hate to mke up my mind one way and then get the other.
 
There's a Boker forum here:

http://www.bladeforums.com/forums/forumdisplay.php?f=792

I'm sure they would help you find what you want.

As for Stainless or Carbon blades I've a foot in both camps.
I've stainless that outcuts some carbon blades, and vice versa.
I like both.
Boker make a good knife but I prefer Case to be honest.
You shouldn't go far wrong with either brand.
 
I have three Boker copperheads, tang stamped Solingen, Germany.

All have stainless blades even though they are not marked stainless.

Excellent knives.
 
I have a Boker Copperhead with carbon blades in smooth red bone. It's a nice knife for the price. I deliberately put a patina on it by sticking it in a cup of vinegar for awhile because I like the look.
 
I own the Boker Copperheads pictured below and all of them have Carbon steel blades. The Boker Magnum series of slipjoint knives have Stainless blades and are made in China. The Boker Tree Brand slipjoint knives mostly come in carbon steel and are made in Germany.
Copperheads2.jpg
 
Augustus88, very nice set of Bokers. I have one with the green jigged bone. These are a lot of knife.
 
The Böker Copperhead I have is in Grand Canyon bone which is a particularly nice set of scales. It certainly has carbon blades (stamped Sölingen Germany) that carry a tasteful edge-etch too. Well made, not THAT sharp at first and the snap is weaker than CASE knives but still a grand choice. You HAVE to get one you won't regret it!

Generally I prefer stainless as it doesn't impart flavours when preparing food, but there's room for all steels in my view.
 
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