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Hen and Rooster stainless steel
- Thread starter Giuliano
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black mamba
Gold Member
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Unless they have changed recently, what I researched about five years ago showed it to be very similar to 440C.
Experience of edge holding and feel on the stones tends to confirm this, at least for me.
Experience of edge holding and feel on the stones tends to confirm this, at least for me.
- Joined
- Apr 12, 2009
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The terms 'Solingen Stainless' or 'Solingen Steel' are very generic/broad/vague, but I'd bet most of them fall into a range similar to the 420HC/440A/440C steels. In searching on the string 'Solingen stainless', this BF thread turned up (from the Boker forum). No idea as to the accuracy of info posted there, but it's likely in the ballpark:
http://www.bladeforums.com/forums/showthread.php/820025-what-is-Solingen-stainless-steel
Most of the German-produced knives I have with 'Solingen Stainless' blades (including three or four Hen & Rooster models) seem to behave/sharpen much like 420HC/440A, or sometimes very similar to the steel used in Victorinox SAKs, which is called 'X50CrMoV15' (or sometimes as 'X50CrMo'). Most of these steels are relatively low carbon content, to around ~0.45-0.60%, with chromium in the 12.5-14% range. Basically, that brings decent edge-holding (assuming decent heat treat), easy sharpening on simple tools, and good corrosion-resistance. 440C has higher carbon, up to ~1% or so, and very high chromium in the 16-18% range. That combination adds better edge-holding (again, assuming good heat treat), and higher wear-resistance, due to greater chromium carbide content. Depending on heat-treat and hardness, 440C is sometimes a little more challenging to sharpen up on 'traditional' tools, like Arkansas stones. This is due to the wear-resistance of the carbides in the steel.
David
http://www.bladeforums.com/forums/showthread.php/820025-what-is-Solingen-stainless-steel
Most of the German-produced knives I have with 'Solingen Stainless' blades (including three or four Hen & Rooster models) seem to behave/sharpen much like 420HC/440A, or sometimes very similar to the steel used in Victorinox SAKs, which is called 'X50CrMoV15' (or sometimes as 'X50CrMo'). Most of these steels are relatively low carbon content, to around ~0.45-0.60%, with chromium in the 12.5-14% range. Basically, that brings decent edge-holding (assuming decent heat treat), easy sharpening on simple tools, and good corrosion-resistance. 440C has higher carbon, up to ~1% or so, and very high chromium in the 16-18% range. That combination adds better edge-holding (again, assuming good heat treat), and higher wear-resistance, due to greater chromium carbide content. Depending on heat-treat and hardness, 440C is sometimes a little more challenging to sharpen up on 'traditional' tools, like Arkansas stones. This is due to the wear-resistance of the carbides in the steel.
David
Last edited:
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You are correct, "solingen stainless" is a generic term.
The posts I've read over the years discussing European knife alloys agree with David (obsessed with edges). Most traditional European blades are said to be of steel with a similar composition to 420HC or 440A. Not enough carbon in them to form carbides, but take a very fine edge without undue effort.
BTW, here is a nice company history:
http://www.henandrooster.com/aboutus.aspx
I have just had a look on the german homepage of the "Robert Klaas GmbH & Co. KG", that produces the Hen & Rooster knives. For their "Original KLAAS" knives, they use 440C and 1.4034 steel.
I´m sorry, but I didn´t find out, what steel they use for the Hen & Rooster knives.
I´m sorry, but I didn´t find out, what steel they use for the Hen & Rooster knives.
Thanks to all for the replies .I asked the question as I have to buy a knife as a gift for a friend who craves green bone scales .Now H&R make a nice stockman in green but with "solingen stainless " steel .In view of the indeterminate nature of that steel I'm now leaning towards an Utica big pine stockman ,green with 1095 steel which seems very well priced .