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The question of steel and pertinent information regarding it is often a topic that comes up. While researching a price for a knife I recently received in trade I found this information from the Lakota Knife company which perhapes someone may find informative.
The Rockwell Test
From time to time you may be asked about knife "hardness" and how "hardness" relates on the Rockwell Scale. The Rockwell Test is a simple process of indenting a heat-treated blade with a tip known as the Brale diamond point under a load of 150 kilograms. The reading is taken off the "C" scale and used to determine if the blade was heat-treated properly. When a blade is heat-treated properly it will provide superior edge life and a relatively responsive attitude toward efforts at edge restoration.
Each different blade steel has a recommended Rockwell range by steel industry standards. All LAKOTA knives are rated on the range of between C56-C59 on the Rockwell scale. For both 8-A and 440 steel this is a perfect range for field use. From a practical standpoint, blade material that tests below Rockwell C52 is too soft to offer any protection against edge deterioration. Blade material that tests above C60 is approaching the edge of brittleness and is very difficult to attain an edge during sharpening. Heat-treating of knife blades is performed to reduce blade brittleness and increase hardness.
What about the Steel?
How do you define "quality" in a knife steel? Will it hold an edge? Is it easy to sharpen? Our definition of quality knife steel includes the following three parts:
Edge-holding ability: The length of time a knife retains the razor sharp edge during normal use.
Ease of sharpening: The steel easily accepts edge restoration
Corrosion resistance: The ability of the steel to resist either rust or corrosion
Blade steel varies greatly but generally can be broken down to three basic choices: carbon steel, stainless, and high carbon stainless. With carbon steel you can enjoy greater edge-holding ability versus standard stainless LAKOTA knives feature AUS 8-A High Carbon Stainless Steel, a specialty blend which offers our customers the best of both worlds...long lasting edge-holding ability and the corrosion resistant properties of stainless steel. High Carbon Stainless Steel is classified as such by the amount of Chromium present, (greater than 13%) and Carbon (greater than .60%) according to steel industry standards.
The term "stainless" is somewhat of a misnomer and it would be better if such steels were referred to as corrosion resistant or rust resistant. All steels will eventually corrode (stain), particularly if used in or around corrosion-inducing climates or come in contact with blood and other body fluids of animals which are acidic.
Below is a chart detailing the properties of LAKOTA blade steel:
--------------------------------------------------------------------------------
Steel C Si Mn Ni Cr Mo V
8-A 0.75 1.00 0.50 0.49 14.00 0.20 0.20
6-A/440 0.60 1.00 1.00 0.49 14.00 - 0.20
--------------------------------------------------------------------------------
SYMBOLS
C = Carbon is the main alloying element that creates edge-holding ability.
Si = Silicon increases toughness, strength, and hardness
Mn = Manganese is essential to decrease the critical quenching speed which increases blade hardness
Ni = Nickel adds to wear resistance and toughness
Cr = Chromium is the main element that determines stain resistance
Mo = Molybdenum imparts toughness and hardness
V = Vanadium helps steel withstand hi-heat
As can be seen from the above chart, 8-A steel includes an additional .15% of Carbon which accounts for the superior edge-holding ability in the Mastercraft knives. All Pardner knives will feature 8-A steel. However, considering the amount of water and fish fluids that are common when using a fillet knife, the 440 stainless steel that is used for the Kingfishers is aptly suited for that series.
General Characteristics
All LAKOTA knives feature a standard "V" grind on the blades. The proper grind rids the blade of unneeded steel which causes a drag, especially when dressing game.
All Mastercraft, Pardner, and Kingfisher knives implement our unique and patented "Stand-Up" design. The benefit of this feature is that the blade is kept clean and out of your work area, plus it makes picking up and handling the knife safer and easier.
All fixed blade LAKOTA knives feature full-tang construction. The term "full-tang" refers to the fact that the tang runs the entire length of the handle. All LAKOTA folding knives feature brass liners and pins. Brass is a softer metal than steel and resists oxidation. An old adage of quality cutlery is the presence of brass as a lining material. The addition of brass liners is expensive, but its a very small price to pay for the quality workmanship and feel that is evident in every single LAKOTA folder.
The handle material on all wood handle Mastercraft knives is red sandalwood. Red sandalwood is a natural wood, thus all the close-grained colors of the wood stand out in each and every knife.
Blade Shapes
Knife blades are available in a variety of designs and lengths. The three most popular blade shapes are the clip, drop point, and skinner. Each blade design is made with a special purpose or purposes in mind.
The clip is characterized by a "clipped-away" point that produces a concave tip arc on the back of the blade. This shape combines a fine point with a broad sweeping blade belly. The clip is the most common and versitile blade design. Models #270, 271, 271-
A, all feature clip blade designs.
The drop point earns its designation because the blade tip "drops away" to meet the point in a convex arc. The forte of this blade design is that the blade point is not in direct line with the back of the blade. Thus, with a slight manipulation of the blade hand, the user is able to shift the point out of the way when its cutting action is not needed. The Drop point design is very useful for gutting situations. Models #274, 275, 290 and 1272 implement the drop point design.
The skinner may be a variant if either the clip, the drop point or the trailing point. No matter what the design, the skinner usually features a broad blade belly with little or no point. This type of blade has been created to separate hide from flesh with a minimum of damage. the model #1273 is the skinning blade shape by design in the Pardner line. However all Mastercraft knives do a terrific job at skinning applications.
LAKOTA also offers both boning and fillet blade shapes. The boning knife is very successful for working in tight areas when control is of utmost concern. a boning knife also works well as a utility knife and for kitchen chores. Models # 273 and 1286 both utilize this blade shape.
Fillet knives are a necessity for any fisherman. LAKOTA offers the finest fillet knives money can buy. The model #280 is not only very functional but also is a work of art, evidenced by the fact that it is on permanent display in the Museum of Modern Art. LAKOTA fillet knives feature a flexible upswept blade design that gives you incredible control and response when you are filleting that trophy catch.
Serrated knife blades began with a trickle in the early 80's but now seem to be on the verge of flooding the market. A serrated edge offers the benefit of longer edge-holding life than a conventional edge. Anyone who needs a knife that will cut most anything and do it quickly will appreciate the advantages of the serrated blade. LAKOTA now offers a partial serration (40%) on models #1272, 1273. We offer only a partial serration because it is like getting two knives in one. With the serrations you now have an opportunity to breeze through those tough cutting chores while saving your edge.
Fixed vs. Folding
All knives can be divided into two basic configurations: fixed blade and folding. In the marketplace and in LAKOTA sales, the folder holds the lead in retail sales by a wide margin. The advent of positive blade-locking mechanisms and the convenience that a folding knife offers has led to its overall popularity. However, LAKOTA has seen a resurgence in fixed blade sales over the past year. LAKOTA knives are without peer when it comes to structural integrity and ease of function. The terminology associated with each part is listed in greater detail in the Cutlery Glossary.
Cutlery Glossary
BACK: The edge portion of a single-edge blade opposite from the sharpened edge.
BLADE: The business end of any knife that performs the cutting function.
BLADE LOCK: A mechanism that, engages or disengages the spring blade retention system on a folding lockblade knife.
BOLSTERS: Situated between the knife handle and the blade on a knife which can also serve as a Guard. Usually manufactured of either stainless steel, nickel silver, or brass.
CHOIL: That unsharpened portion of the blade edge just forward of the bolster. A choil is one of the old badges of quality.
CLIP: The blade back edge that has been "clipped" away or forms a concave curve to meet the blade point. See diagram on blade shape for more details.
DROP POINT: The pattern features a blade back edge that forms a convex to meet the blade point.
DUCTILITY: Relates to the blade's ability to be deformed or distorted without breaking.
EDGE: The sharpened portion of the blade.
FRONT: The opposite side from the back of a knife handle. On a pocket knife the front is the side into which the blade folds.
GUARD: The projection at the juncture of the blade and handle that prevents the hand from slipping forward and engaging the blade edge.
HAFTING: The act of shaping and polishing the handle of a fixed or folding blade knife.
LINING: To prevent damage to the folding knife blade edge, the interior of the knife frame is lined with brass or other suitable soft metal that resists oxidation.
NAIL NICK: A small semi-curved slot cut into the back of the folding knife blade which allows the user to open the blade with a fingernail.
PINS: Attach the handle material to the blade tang (fixed blade) or the handle scales (folding) to the folding knife liners.
POMMEL: Also known as a butt cap. The knob that fits on the terminal (butt) end of the fixed blade knife handle.
RICASSO: The flat section of the blade near the juncture with the guard or bolster that is not sharpened.
SCALES: The material (wood, micarta, stag, etc.) that covers the knife tang to form the handle.
SHEEPFOOT: Named for its resemblance to the hoof of a sheep, this blade pattern features a straight cutting edge and a curved blade back. Often found in multi-blade folders for making square cuts. Popular for emergency personal for cutting seat belts, pant legs, etc.
SPEY: Originally designed to castrate animals, the blunt point and sweeping blade belly makes this blade pattern handy for skinning assignments.
TANG: The section of the blade that extends rearward and is contained within the knife handle. The folding knife tang is quite short and forms the hinging point. A fixed blade knife tang may take a wide range of shapes from full width to extremely slender.
TRAILING POINT: The point of the blade rises above, or trails behind, the back of the blade. Quite a useful design for skinning, since the exaggerated blade belly separates hide from flesh.
WALK AND TALK: An old-time expression describing the action of a pocket knife blade. The tang end of the blade moving along the spring is the "walk," and the snap of the knife at the end of the opening or closing cycle is the "talk."
LT PS Again I am not promoting these knives simply offering the information regarding the the composition and propertys of steel.
The Rockwell Test
From time to time you may be asked about knife "hardness" and how "hardness" relates on the Rockwell Scale. The Rockwell Test is a simple process of indenting a heat-treated blade with a tip known as the Brale diamond point under a load of 150 kilograms. The reading is taken off the "C" scale and used to determine if the blade was heat-treated properly. When a blade is heat-treated properly it will provide superior edge life and a relatively responsive attitude toward efforts at edge restoration.
Each different blade steel has a recommended Rockwell range by steel industry standards. All LAKOTA knives are rated on the range of between C56-C59 on the Rockwell scale. For both 8-A and 440 steel this is a perfect range for field use. From a practical standpoint, blade material that tests below Rockwell C52 is too soft to offer any protection against edge deterioration. Blade material that tests above C60 is approaching the edge of brittleness and is very difficult to attain an edge during sharpening. Heat-treating of knife blades is performed to reduce blade brittleness and increase hardness.
What about the Steel?
How do you define "quality" in a knife steel? Will it hold an edge? Is it easy to sharpen? Our definition of quality knife steel includes the following three parts:
Edge-holding ability: The length of time a knife retains the razor sharp edge during normal use.
Ease of sharpening: The steel easily accepts edge restoration
Corrosion resistance: The ability of the steel to resist either rust or corrosion
Blade steel varies greatly but generally can be broken down to three basic choices: carbon steel, stainless, and high carbon stainless. With carbon steel you can enjoy greater edge-holding ability versus standard stainless LAKOTA knives feature AUS 8-A High Carbon Stainless Steel, a specialty blend which offers our customers the best of both worlds...long lasting edge-holding ability and the corrosion resistant properties of stainless steel. High Carbon Stainless Steel is classified as such by the amount of Chromium present, (greater than 13%) and Carbon (greater than .60%) according to steel industry standards.
The term "stainless" is somewhat of a misnomer and it would be better if such steels were referred to as corrosion resistant or rust resistant. All steels will eventually corrode (stain), particularly if used in or around corrosion-inducing climates or come in contact with blood and other body fluids of animals which are acidic.
Below is a chart detailing the properties of LAKOTA blade steel:
--------------------------------------------------------------------------------
Steel C Si Mn Ni Cr Mo V
8-A 0.75 1.00 0.50 0.49 14.00 0.20 0.20
6-A/440 0.60 1.00 1.00 0.49 14.00 - 0.20
--------------------------------------------------------------------------------
SYMBOLS
C = Carbon is the main alloying element that creates edge-holding ability.
Si = Silicon increases toughness, strength, and hardness
Mn = Manganese is essential to decrease the critical quenching speed which increases blade hardness
Ni = Nickel adds to wear resistance and toughness
Cr = Chromium is the main element that determines stain resistance
Mo = Molybdenum imparts toughness and hardness
V = Vanadium helps steel withstand hi-heat
As can be seen from the above chart, 8-A steel includes an additional .15% of Carbon which accounts for the superior edge-holding ability in the Mastercraft knives. All Pardner knives will feature 8-A steel. However, considering the amount of water and fish fluids that are common when using a fillet knife, the 440 stainless steel that is used for the Kingfishers is aptly suited for that series.
General Characteristics
All LAKOTA knives feature a standard "V" grind on the blades. The proper grind rids the blade of unneeded steel which causes a drag, especially when dressing game.
All Mastercraft, Pardner, and Kingfisher knives implement our unique and patented "Stand-Up" design. The benefit of this feature is that the blade is kept clean and out of your work area, plus it makes picking up and handling the knife safer and easier.
All fixed blade LAKOTA knives feature full-tang construction. The term "full-tang" refers to the fact that the tang runs the entire length of the handle. All LAKOTA folding knives feature brass liners and pins. Brass is a softer metal than steel and resists oxidation. An old adage of quality cutlery is the presence of brass as a lining material. The addition of brass liners is expensive, but its a very small price to pay for the quality workmanship and feel that is evident in every single LAKOTA folder.
The handle material on all wood handle Mastercraft knives is red sandalwood. Red sandalwood is a natural wood, thus all the close-grained colors of the wood stand out in each and every knife.
Blade Shapes
Knife blades are available in a variety of designs and lengths. The three most popular blade shapes are the clip, drop point, and skinner. Each blade design is made with a special purpose or purposes in mind.
The clip is characterized by a "clipped-away" point that produces a concave tip arc on the back of the blade. This shape combines a fine point with a broad sweeping blade belly. The clip is the most common and versitile blade design. Models #270, 271, 271-
A, all feature clip blade designs.
The drop point earns its designation because the blade tip "drops away" to meet the point in a convex arc. The forte of this blade design is that the blade point is not in direct line with the back of the blade. Thus, with a slight manipulation of the blade hand, the user is able to shift the point out of the way when its cutting action is not needed. The Drop point design is very useful for gutting situations. Models #274, 275, 290 and 1272 implement the drop point design.
The skinner may be a variant if either the clip, the drop point or the trailing point. No matter what the design, the skinner usually features a broad blade belly with little or no point. This type of blade has been created to separate hide from flesh with a minimum of damage. the model #1273 is the skinning blade shape by design in the Pardner line. However all Mastercraft knives do a terrific job at skinning applications.
LAKOTA also offers both boning and fillet blade shapes. The boning knife is very successful for working in tight areas when control is of utmost concern. a boning knife also works well as a utility knife and for kitchen chores. Models # 273 and 1286 both utilize this blade shape.
Fillet knives are a necessity for any fisherman. LAKOTA offers the finest fillet knives money can buy. The model #280 is not only very functional but also is a work of art, evidenced by the fact that it is on permanent display in the Museum of Modern Art. LAKOTA fillet knives feature a flexible upswept blade design that gives you incredible control and response when you are filleting that trophy catch.
Serrated knife blades began with a trickle in the early 80's but now seem to be on the verge of flooding the market. A serrated edge offers the benefit of longer edge-holding life than a conventional edge. Anyone who needs a knife that will cut most anything and do it quickly will appreciate the advantages of the serrated blade. LAKOTA now offers a partial serration (40%) on models #1272, 1273. We offer only a partial serration because it is like getting two knives in one. With the serrations you now have an opportunity to breeze through those tough cutting chores while saving your edge.
Fixed vs. Folding
All knives can be divided into two basic configurations: fixed blade and folding. In the marketplace and in LAKOTA sales, the folder holds the lead in retail sales by a wide margin. The advent of positive blade-locking mechanisms and the convenience that a folding knife offers has led to its overall popularity. However, LAKOTA has seen a resurgence in fixed blade sales over the past year. LAKOTA knives are without peer when it comes to structural integrity and ease of function. The terminology associated with each part is listed in greater detail in the Cutlery Glossary.
Cutlery Glossary
BACK: The edge portion of a single-edge blade opposite from the sharpened edge.
BLADE: The business end of any knife that performs the cutting function.
BLADE LOCK: A mechanism that, engages or disengages the spring blade retention system on a folding lockblade knife.
BOLSTERS: Situated between the knife handle and the blade on a knife which can also serve as a Guard. Usually manufactured of either stainless steel, nickel silver, or brass.
CHOIL: That unsharpened portion of the blade edge just forward of the bolster. A choil is one of the old badges of quality.
CLIP: The blade back edge that has been "clipped" away or forms a concave curve to meet the blade point. See diagram on blade shape for more details.
DROP POINT: The pattern features a blade back edge that forms a convex to meet the blade point.
DUCTILITY: Relates to the blade's ability to be deformed or distorted without breaking.
EDGE: The sharpened portion of the blade.
FRONT: The opposite side from the back of a knife handle. On a pocket knife the front is the side into which the blade folds.
GUARD: The projection at the juncture of the blade and handle that prevents the hand from slipping forward and engaging the blade edge.
HAFTING: The act of shaping and polishing the handle of a fixed or folding blade knife.
LINING: To prevent damage to the folding knife blade edge, the interior of the knife frame is lined with brass or other suitable soft metal that resists oxidation.
NAIL NICK: A small semi-curved slot cut into the back of the folding knife blade which allows the user to open the blade with a fingernail.
PINS: Attach the handle material to the blade tang (fixed blade) or the handle scales (folding) to the folding knife liners.
POMMEL: Also known as a butt cap. The knob that fits on the terminal (butt) end of the fixed blade knife handle.
RICASSO: The flat section of the blade near the juncture with the guard or bolster that is not sharpened.
SCALES: The material (wood, micarta, stag, etc.) that covers the knife tang to form the handle.
SHEEPFOOT: Named for its resemblance to the hoof of a sheep, this blade pattern features a straight cutting edge and a curved blade back. Often found in multi-blade folders for making square cuts. Popular for emergency personal for cutting seat belts, pant legs, etc.
SPEY: Originally designed to castrate animals, the blunt point and sweeping blade belly makes this blade pattern handy for skinning assignments.
TANG: The section of the blade that extends rearward and is contained within the knife handle. The folding knife tang is quite short and forms the hinging point. A fixed blade knife tang may take a wide range of shapes from full width to extremely slender.
TRAILING POINT: The point of the blade rises above, or trails behind, the back of the blade. Quite a useful design for skinning, since the exaggerated blade belly separates hide from flesh.
WALK AND TALK: An old-time expression describing the action of a pocket knife blade. The tang end of the blade moving along the spring is the "walk," and the snap of the knife at the end of the opening or closing cycle is the "talk."
LT PS Again I am not promoting these knives simply offering the information regarding the the composition and propertys of steel.
