Kershaws 420hc

C

Chuck289

Joined
Mar 23, 2006
Messages
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I'm thinking of getting a scallion. something small to edc around the house. I wouldn't be using it for any heavy cutting, just opening mail, cutting open packages and stuff. How does the 420hc hold up? comparable to Bucks 420hc?
 
Yeah, for what you want it for just about anything is fine. The 420HC dulls easily but is easily sharpened. Many knife stores also carry some cheap Chinese knives. I wouldn't pay a lot -- certainly not fifty bucks -- for that kind of steel. And I'm not big on Gerber knives, either, because they just don't cut anymore. I'd shoot for a 440 blade of some sort and leave the 420s alone. I also think Cold Steel Voyagers and Vaqueros are a great deal in today's knife market. With a 3- or 4-inch blade, they're hard to beat.

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The Vaquero is a nice, tough, lightweight pocket knife.
 
The Kershaw 420HC acts the same as the Buck 420HC. 420HC is fine steel for everyday use. Sharpened properly it will hold a good edge for longer than most people give it credit. If you don't mind touching it up with with a ceramic rod after a days hard use it will stay razor sharp. For light use the edge will hold for much longer IMHO.
 
The steel of my (basic) Leek dulled far too quickly for my tastes, which is why I don't edc it anymore. I don't like having to retouch it as often as the lower-end steel required. For occasional use, it's fine though. It is really easy to sharpen too, though I don't like having to do this constantly.
 
I love the Scallions. They are great little knives. It's one of my favorites for EDC.

I have an all black TiNi coated one.

Give one a go :)
 
I have had a Scalion for about a year. A few strokes on white Sharpmaker rods is all it takes.
 
I admit everything you say about 420HC is right on. But when you compute cost you can certainly get a better knife for the $$$. A Scallion goes for about $45, which is too much for what you get.
 
I have a Scallion aswell, red handled one.

Love it as far as it goes, the downside that keeps it from being EDC'd is the steel, like everyone else has said so far.

Yeah it makes me sad too, as if it have a better blade material, even slightly better, with the recurve it would be a terror on some things with out fear your losing the edge really quick.Needs a small dash of Vanadium with a teenie weenie bit more carbon.

YMMV, As a very small use indoor knife,it will be ok, if not, your close to your stones.


WR
 
Steel aside, the Scallion is an excellent EDC. When dull, I sharpen mine! Since I like sharpening and love my Scallion, the fact that it dulls a bit faster than my other blades is of no consquence to me. YMMV, however (of course).

Oooh, made it over 50 posts. Do I get a cookie?
 
For the light weight tasks you will use this folder for the steel should be fine.With a 2" blade there is'nt much heavy duty work you will be able to do anyway.My Chive which is similar to the Scallion came very sharp.
 
eojk said:
The steel of my (basic) Leek dulled far too quickly for my tastes, which is why I don't edc it anymore. I don't like having to retouch it as often as the lower-end steel required. For occasional use, it's fine though. It is really easy to sharpen too, though I don't like having to do this constantly.
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I may be wrong but I thought the Leek was 440A which usually dulls quicker for me than 420HC. My Leek is 440A, but they may have changed the steel since I got it.
 
For the intended use, I'd favor the Leek with its slim shape (e.g. for letter-opening), which comes with 440 steel even in the old cheap version.
For casual EDCing, I favor the Chive and have never felt the 420HC to be insufficient in such a little light-duty folder.
That Kershaw sharpness even on the basic steels is something you can easily keep up, and it's unlikely to be necessary too often with light indoor tasks.
Enjoy,
t.
 
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