Help with a Camillus

[laturkeyhunter]

Can anyone give me any info on this camillus stockman it doesn't have have any tang stamps and I'm just wondering if it is American made or if these knives were ever made overseas all the other camillus knives I own have a tang stamp that says camillus New York USA Also what kind of steel did camillus use. Thanks for any information

 

[knarfeng]

The etch on the blade tells the story.

That's a Camillus "Rough Cut" stockman. It was made just before Camillus closed its doors in 2007. I am told they were "Rough cut" because they were pretty much parts knives. They used whatever they had in stock so they could get out one more shipment without buying more raw materials.

Camillus primarily used 440A for their stainless. They also used a non-stainless alloy which they called 0170-6C. It was similar to the alloy KaBar calls 1095 Cro Van. When Camillus made Cold Steel's carbon steel knives, they called the alloy "Carbon V".

I'm told that some of the Camillus Rough Cut knives had 0170-6C blade steel, while others were stainless.

I have a stainless Rough Cut knife. Decently made, 4" stockman.

 

[laturkeyhunter]

Thank you mine is also a 4" stockman and is decently made the main blade spring is a little proud when open but not enough to be a problem.

 

[Mr. Chips]

I sold a lot of those "Rough Cut" Camillus Stock man knives. Mostly I modified the blades for whittlin' before sale. They were good knives but without the bells and whistles. I still have one. Steel instead of brass liners, and often the blades would vary as to whether they were stainless or carbon. Delrin scales. Often the blades in a given knife were mixed - two stainless, one carbon, or the other way around. I found that there was very little, if any difference between the two as far as ease of sharpening, edge keeping or how keen the edge would get. If I had to choose, I would say the stainless was better, but really the difference was very small.