New, Quality, Slipjoints

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slipjoint01

Joined
Aug 23, 2010
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Hello, guys. I'm looking for a traditional Stockmen knife. I'm trying to learn about different steels and so far I've came across these in slipjoints; 5160, 1045 to 1095, 440, and D2. Brand I've came across are; Case, Queen, Buck, Great Eastern Cutlery, and Moore Maker.

I'm looking for a knife to use, ranch work, trout fishing, edc, a second knife backpacking, etc. I don't want a collection knife, I need a tough and quality knife that I can use and abuse in any weather and that will last more than a lifetime to pass on to my children someday. Money isn't an issue. What would you guys reccomend in terms of brands and blades? Feel free to reccomend a brand or blade type that isn't on there or a specific model. I'm also a begginer when it comes to sharpening and maintenance, but I feel like I could learn just about anything within reason. Preffered handle type is bone.
 
I am just a newb here myself, but you can't go wrong with a case large amber bone stockman in cv. Carbon steel easy to sharpen takes a wicked edge, the f&f is pretty good, the price is right ( around 50 ). It was the first traditional I bought and still one of my favorites.

The guy's here in this subforum are great and will definitely steer you in the right direction.
 
There really are several excellent choices in this area. (Like many of my brethren here I probably have more stock knives than any other.)

Why don't you pick out a few that appeal to you and let us know. We might then whittle 'em down for you by talking about the various attributes.

For the most part you won't go wrong with any of the fine names you mentioned.

And welcome to our little corner of the knife world... :thumbup:
 
Thank you, SV.

Blues said:
There really are several excellent choices in this area. (Like many of my brethren here I probably have more stock knives than any other.)

Why don't you pick out a few that appeal to you and let us know. We might then whittle 'em down for you by talking about the various attributes.

For the most part you won't go wrong with any of the fine names you mentioned.

And welcome to our little corner of the knife world... :thumbup:
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Blues, I think that's a great idea. I'll go ahead and pick out some in different steels and I'm sure I'll get some great advice. Thank you.
 
Really, all the makers you mention make some really nice stockman knives. The Queens in D2 are very good. Great Eastern makes a good stockman but it's BIG for a stockman pattern. Maybe a good working knife but not really pocketable for everyone. Also, one I had and returned had a lot of play in the master blade. I have a GEC knife in my pocket right now and am a fan of the brand, but occasionally a wobbly one gets through. Unfortunately the Case/Tony Bose partnership hasn't gotten around to the stockman pattern--that would be a nice one. Moore Makers are really made by a variety of manufacturers.

If I were you I'd look at the Queens and the Canal Streets for a quality, American-made stockman. If as you say money isn't an issue, you should also have a look at the AG Russell medium stag stockman--I'm not sure who manufactured it but I have one and it's a dandy. I'd buy another in a heartbeat.
 
Blues said:
Why don't you pick out a few that appeal to you and let us know. We might then whittle 'em down for you by talking about the various attributes.

For the most part you won't go wrong with any of the fine names you mentioned.
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+1 to what Elliott said.
 
Maintainece on a carbon blade can be a factor in your choice. Do you want maintainence free or if you don't mind caring for it, a good carbon blade may suffice.
 
For an all-weather knife I would certainly consider a premium stainless steel like the ATS-34 found in Schatt & Morgan's "File & Wire" series (made by Queen Cutlery) or the 440 C used in Great Eastern Cutlery's own GEC branded knives. Collectable, maybe, but definitely great users, too.
 
Case Amber Bone Stockman SS or CV
Buck 301 Stockman
Queen 9CSB - Large Stockman
Queen 49CSB - Cattle King
Great Eastern Cutlery: Northfield #54 Moose - Long Pulls - Burnt Stag - Serialized #46
Moore Maker Stockman Knife Genuine Stag 6301 Carbon



I apologize if that seems like a big selection. If you need to see links, just let me know.


And to some of the comments above, I will definietly look into those. I do not mind doing maintenance, I see a knife as a tool and the more you care for any tool, the longer it lasts. I work on a ranch, so that's what drove me to the stockman models. I'll be using the knife various ranch tasks, as well as trout fishing, some hunting, cutting rope, opening boxes or letters, or cutting a loose string, some food use. I need a knife I could use in the rain or shine, that could get dropped in the mud and cleaned up and keep going.
 
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My choice would be the MM 6301 made by Queen. I have the smaller 5300 and it is a workhorse for its size. 1095 steel.When my blades get stained up I clean them off with silver polish. A few of the guys have the bigger one. They can chime in on f/f.

P1010058.jpg
 
That's a good list of quality knives.

Here's my take:

The Case in CV would be an excellent choice if you don't mind carbon steel. The stainless is fine but might need a bit more sharpening during the course of a busy day or work week.

The Buck is a workhorse but the fit and finish of the current knives (in my limited experience) lags the others. That said, it's a great using knife.

The Queen #9 is a great knife and D2 (which is near stainless) will take and hold an edge for a long time. (If you are new to sharpening the D2 can be a bit daunting without diamond hones.)

The Queen 49 is a bigger knife. I have one on the same frame and I like it a lot but don't carry it as much as a 4" stockman.

I don't have any GEC stock knives but the carbon steel takes a great edge and I hear very good things about their 440C (which is excellent stainless).

I have a few Moore Maker knives including a couple of stock knives and like 'em a lot. Good carbon steel (1095).

I'd probably opt for something in D2, 440C or carbon steel for a real working knife. (D2 or 440C if I wanted less oxidation, pitting and general maintenance.)

You won't go wrong with any of 'em (truth be told).


slipjoint01 said:
Case Amber Bone Stockman SS or CV
Buck 301 Stockman
Queen 9CSB - Large Stockman
Queen 49CSB - Cattle King
Great Eastern Cutlery: Northfield #54 Moose - Long Pulls - Burnt Stag - Serialized #46
Moore Maker Stockman Knife Genuine Stag 6301 Carbon
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you're looking at some nice hardware there... all good.
i guess what it's going to finally come down to is your overall personal preference. others will dissagree but at least for me a 4" + stockman is on the large side. you did mention EDC. my choice would be a medium case 63032 CV stockman.

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but your milage may vary. it's 3 5/8" and very solid with an emphasis on medium. a good all around compromise if there is such a thing with a good stockman.
w/o a dought.... the moore maker at 3 7/8" closed length makes a well heiled gentleman.
these should make sharpening an easy learning curve also.

happy hunting.

keith
 
I've had knives made by queen, moore maker, buck and Case. Out of those 4 the one that sticks out in my mind as a hard working tool are the knives made by Queen in D2. Just solid in all aspects.

Thing about Queen D2 though is that you NEED a diamond stone (or maybe one of those cheap 5$ coarse stones from a hardware store) for course work. Cause they don't come sharp and it'll take some time sharpening it down to a nice edge. Of course though once you get it sharp it'll stay that way for a while!
 
for ranchwork--the gec stock whittler
for backpacking the queen mt. man
for trout the slim trapper by queen or case
dennis
 
Blues said:
That's a good list of quality knives.

Here's my take:

The Case in CV would be an excellent choice if you don't mind carbon steel. The stainless is fine but might need a bit more sharpening during the course of a busy day or work week.

The Buck is a workhorse but the fit and finish of the current knives (in my limited experience) lags the others. That said, it's a great using knife.

The Queen #9 is a great knife and D2 (which is near stainless) will take and hold an edge for a long time. (If you are new to sharpening the D2 can be a bit daunting without diamond hones.)

The Queen 49 is a bigger knife. I have one on the same frame and I like it a lot but don't carry it as much as a 4" stockman.

I don't have any GEC stock knives but the carbon steel takes a great edge and I hear very good things about their 440C (which is excellent stainless).

I have a few Moore Maker knives including a couple of stock knives and like 'em a lot. Good carbon steel (1095).

I'd probably opt for something in D2, 440C or carbon steel for a real working knife. (D2 or 440C if I wanted less oxidation, pitting and general maintenance.)

You won't go wrong with any of 'em (truth be told).
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Thank you very much, for all the great info. I've heard that D2 tends to be a weak steel, any truth to that? Or would you say D2 and 440C are about equal in strength?

Would the carbon steels still get pitting and possible rust, even with cleaning and oiling?

Would you consider all the knives great quality that will last a lifetime if properly maintained? I like to think of my grandfather when I think of slipjoints, a camping trip in the 1930s, or a cattle driver opening a can of fresh Copenhagen in the mid 1800s, and I'd like a knife with the same or greater quality and craftsmanship.
 
I think that you should really think about whether you need a corrosions resistant steel or can do with the carbon steels. It really will boil down to the type of environment you will be using the knife in. A wet, fishing-like environment would be reason to look toward the more corrosion resistant knife steels like 440C, ATS-34, and to a lesser extent D2 (not stainless, but not as predisposed to rust like 1095). There are some other steels too rather than the ones I've mentioned here.

The carbon steel blades are going to be easier to sharpen and maintain a good edge on, but they will require a lot more attention to prevent corrosion. Getting a good patina (a nicer sounding word than oxide formation) is one way of helping to prevent rust and pitting on those fine carbon steel cutlery blades.

I think that you will see a trend that for people that don't have a lot of time or inclination to maintain their knives properly, there are lots of makers of inexpensive stainless steel knives that cater to those individuals. Then there are the premier people in the business and I am counting Case, GEC, Canal Street, Queen in this group and they all offer carbon steel knives in their top lines. Case seems to straddle the fence a bit with their CV and Tru-Sharp in the same or similar models.

If Queen would get their act together on sending out a decent edge on their D2, that's what I would recommend. I've had two new Queens recently. One was made in 2003 and came usably sharp. The other, a Country Cousin, was butter knife dull. Just an FYI.

I may have rambled too much and not been of any help.

Ed
 
D2 is excellent steel. With a proper heat treat it will take a good edge and hold it for a long time (and won't be brittle). D2 can and will pit if stored wet, however.

As to the carbon steels, it all depends how often you can maintain 'em.

If your work keeps you far from the bunkhouse and you don't have the opportunity to clean and oil your knife (especially after wet or bloody work) you'll find that your knife won't be as pretty as it once was. But that doesn't mean it won't clean and sharpen up.

There's lots of knives around that have lasted a lot longer than we can expect to. I wouldn't lose a lot of sleep over my choice. (And frankly, if you stick around here you're gonna end up with a bunch anyway. ;))

Good luck. :thumbup::cool:

slipjoint01 said:
Thank you very much, for all the great info. I've heard that D2 tends to be a weak steel, any truth to that? Or would you say D2 and 440C are about equal in strength?

Would the carbon steels still get pitting and possible rust, even with cleaning and oiling?

Would you consider all the knives great quality that will last a lifetime if properly maintained? I like to think of my grandfather when I think of slipjoints, a camping trip in the 1930s, or a cattle driver opening a can of fresh Copenhagen in the mid 1800s, and I'd like a knife with the same or greater quality and craftsmanship.
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Northwoods medium Stockman

Queen medium Stockman in D-2

Buck 300 series Stocman

In that order, all three are great knives, if ya have the opportunity try some of the older Stockmans from the 30s-60s, ya can usually get a great knife for 5$-100$+.
 
slipjoint01 said:
Would the carbon steels still get pitting and possible rust, even with cleaning and oiling?

Would you consider all the knives great quality that will last a lifetime if properly maintained? I like to think of my grandfather when I think of slipjoints, a camping trip in the 1930s, or a cattle driver opening a can of fresh Copenhagen in the mid 1800s, and I'd like a knife with the same or greater quality and craftsmanship.
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look at it this way. in 30 years your kids may look at your knife and say 'gawd that knife looks like hell'..... the other might say 'yeah but so does dad'

carbon and Cv will likely show character with age and still do a great job.

you will be frustrated with case SS and D2 IMO if only b/c initial sharpening can be quite a choir.
 
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