Old 440-C vs. New 420HC

[TAH]

What would you rather have? A Buck knife with 440-C from the 1970's or a Buck knife with 420HC, Edge 2x Technology, and today's heat treating methods?

 

[JD Mandrell]

Even though I am a fan of 440C, I would take todays 420HC.

 

[tidefan]

Honestly, I think if you are skilled at free-hand sharpening the performance between the two will not be an issue. I have a 110 from 1974 that will take and hold a wicked edge. I also have a new 110 that will do the same, as well as a 110 with CPM154 that will do the same. I got into the habit of touching up the edge of my knife at days end years ago so I start every day with a sharp knife. For sentimental reasons I prefer my 440C 1974 110 as it was a gift from my dad. I've carried it for 32 years and it still locks up tight and snaps closed. It has field dressed 249 whitetail deer and hundreds of squirrels, rabbits, quail, and dove...and it has been abused on occasion. It has never let me down...and will never leave my side.

Most knife users, if blindfolded, could'nt tell the difference in performance between 420HC, 440C, S30V, BG42, CPM154, or any other designer steel. I have all of the above mentioned steels, and love them all. Sorry for rambling...hope that helps...Jim

 

[DarrylS]

...as much as I like the newer 420HC and how it responds to sharpening and edge maintenance...I'd have to say I also have no problem sharpening 440C and I would love it if it was to make a comeback. One of my sharpest 112's is 440C...:thumbup:

 

[Pack Rat]

. For sentimental reasons I prefer my 440C 1974 110 as it was a gift from my dad. I've carried it for 32 years and it still locks up tight and snaps closed. It has field dressed 249 whitetail deer and hundreds of squirrels, rabbits, quail, and dove...and it has been abused on occasion. It has never let me down...and will never leave my side.

Whew,,,,thats almost 8 deer per year.... Now you are talking about WORK

I don't have any trouble sharpening them either, least after I get my edge on them. Just like the edge on the S30V lasting longer than 440,420 without having to touch them up so often. bottom line, I could live with any of the steels on the 110.

 

[Hawkeye5]

That was a very good question .TAH , I wanted to ask the same thing but was afread to ask. I only have the 420hc knives becouse some you know
what stole my 1975 model 110 back when I was in school.
Thanks for asking.
Jeff:thumbup:

 

[RAZORBLADES]

440C Rocks ..I love it and use my old 70's buck regularly for a long time,420hc is ok but 440c is a ream to sharpen and it touches up so easily i kinda wish it would be an option at buck for a custom knife.

 

[omaha-beenglockin]

While the 440c is considered the better steel----the HANDLE of today's knives are much better made and comfortable to use than the ones of the older knives.

 

[TAH]

While the 440c is considered the better steel----the HANDLE of today's knives are much better made and comfortable to use than the ones of the older knives.

I agree here. My early '70s 112 Ranger handle is just not comfortable. It has square edges, it's short for my hand, and the front bolsters angle down and back restricting my grip. My new 110 is possibly the most comfortable knife I own. It has fantastic feel and balance, which is the one of the reasons I came back to Buck. :thumbup:

 

[Mike Kerins]

I agree here. My early '70s 112 Ranger handle is just not comfortable. It has square edges, it's short for my hand, and the front bolsters angle down and back restricting my grip. My new 110 is possibly the most comfortable knife I own. It has fantastic feel and balance, which is the one of the reasons I came back to Buck. :thumbup:

To add an alternate point of view, I find the original 112 from 1972 very appealing and in act I used it daily for more than eight years at work. I have smaller hands and found the handle size very comfortable as well as appropriate for my work. The configuration of the front bolster was also preferable since it acted sort of like a blade guard. The blade, while shorter than the 110, was just as stout and great for the kind of work I was asking it to do on a daily basis. Here's a photo of it after 34 years.

 

[wh4f]

What would you rather have? A Buck knife with 440-C from the 1970's or a Buck knife with 420HC, Edge 2x Technology, and today's heat treating methods?

BOTH

I would rather use the newer 420HC though.
My older 119 specials were harder to get an edge on with the older blade grind.
New ones sharpen right up.

 

[Deep6Osama]

While the 440c is considered the better steel----the HANDLE of today's knives are much better made and comfortable to use than the ones of the older knives.

I would choose 440c over 420hc any day of the week! I prefer the older style handle the 3 dot or older variety of the 110.

 

[tidefan]

Whew,,,,thats almost 8 deer per year.... Now you are talking about WORK

Yea...I grew up with 5 brothers and we hunted almost every day during bow, black powder, and gun season. Our freezers were full all year long.

 

[rhino]

I used to believe I would prefer the 440C. Now I know I would prefer the current 420HC (especially with its heat treatment), or even the interim 425M.

Here is why:

I recently acquired a couple of older 112 with 440C blades on eBay. The first thing I noticed was that the primary edge was a lot thicker than current knives (which I should have expected), and a lot thicker than I find acceptable. So, both of them saw a lot of time on my diamond stones reprofiling the edge as thin as I could get them given the thickness of the hollow grind. I actually took them down enough to be comparable to the current edge profiles.

After that, I was disappointed in both how sharp I could get either of them as well as how they sliced compared to a recent 110 with 420HC. I just couldn't get them quite to where I wanted them, and I could not understand why.

Then I read a topic (a model for cutting ability) by Cliff Stamp (naturally!) wherein he discussed the nature of 440C compared to some other steels including the often maligned 420HC. Cliff maintained (and I'm paraphrasing and perhaps misinterpreting) that because the carbides formed by 440C are very large compared to the other steels in question that it was impossible to get a really sharp edge when it's too thin (i.e. as thin as I prefer it). That explained why even though the 440C may hold its edge long, the 420HC would take an inherently sharper edge to start. It made good sense to me, and it supported what I'd observed recently.

So while I may have to sharpen it frequently, I'd rather have the 420HC because I can get a better edge on it to start.

 

[pjsjr]

So while I may have to sharpen it frequently, I'd rather have the 420HC because I can get a better edge on it to start.

I sharpened up some of my Bucks to tke on my elk huntgrumpy: lots of snow and no elk:grumpy. My goal was to have 440C, 420HC, S30V and BG 42 and test them on all the elk we were going to get. I'll touch'em up for next year.

The 420HC did sharpen up easily and seemed to have a finer edge... the newer steels were on new knives so I didn't sharpen those.

Just have to believe what Pack Rat said about the newer steels he used on all those deer he gets in Texas...when did he say that we were all invited down to his place ????? . Preston

 

[TAH]

Actually, I'm looking forward to a knife that isn't so hard to sharpen. I have knives with 440-C, ATS-34, 154-CM, and S30V blades and they can be pain to sharpen. Maybe I'm just getting lazier in my old age.

 

[rhino]

Actually, I'm looking forward to a knife that isn't so hard to sharpen. I have knives with 440-C, ATS-34, 154-CM, and S30V blades and they can be pain to sharpen. Maybe I'm just getting lazier in my old age.

Which is why it would be awesome if Buck some day made a 110 with a high carbon steel (non-stainless). Something like 1095 with a proper heat treatment makes a wickedly sharp and efficient cutting tool, and could really take advantage of the thin edge on a modern 110 blade grind. The steel that Camillus uses for their Beckers and for manufacturing Cold Steel's "Carbon V" would be great too, especially with Paul Bos doing the heat treatment recipe.

 

[jb4570]

Actually, I'm looking forward to a knife that isn't so hard to sharpen. I have knives with 440-C, ATS-34, 154-CM, and S30V blades and they can be pain to sharpen. Maybe I'm just getting lazier in my old age.

TAH,

What are you useing to sharpen your blades? When my AG S30V got dull this hunting season; my Lansky got it hair popping sharp again in less than 15 minutes. I would recommend you get one :thumbup: $30 bucks or less .

jb4570

 

[STR]

I like both fine but would prefer the 440C with the new edge2 technology edge. Even still the new knives I have in the 420HC are fine cutters and seem to hold up just as well. Its actually hard to tell one steel from the other in practical everyday uses. I guess technically the 440C is considered the superior of the two.

STR

 

[Hawkeye5]

Hey Jb 4570, which Lansky system do you have? I see that there is about 3
different one's. One has diamonds, and one has more rocks than the other.
Thanks
Jeff