Question about Super Bowie

Sharp Knives 86

Sharp Knives 86

Joined
Oct 27, 2009
Messages
783
So I'm really interested in a SOG Super Bowie and I have a question. I'm not as familiar with AUS-8 steel and admittadly for knives that I plan to use alot, I tend to prefer high carbon steels so I guess my main question how would an AUS-8 Super Bowie fair against a 1095 Cro Van Ka-Bar in terms of toughness? From severall reviews I read, it sounds like AUS-8 can be pretty tough stuff when heat treated properly and can withstand some moderate cutting tasks and takes and holds an edge great.
 
How is it in terms of toughness when compared to higher carbon steel knives of similar size and design like Ka-Bars and such? In your excellent review Carney, it seems like you put yours through quite a bit and it still looks almost brand new.
 
In the past I havn't been a big friend of AUS8. However, I use a Bowie 2.0 and a Seal Team Elite and I agree totally with Carney. The heat treatment SOG's AUS8 seems to be done very well. Excellent edge holding, no problems with thoughness. I used the Seal Team as step loading it with my full weight of about 180 lbs.
 
Another question, I was looking a various pics of SOG bowies and noticed some have a 20 stamped on them. Do all the current SOG boweis have 20 stamped on them or just certain ones?
 
I am also concerned about the steel... I was looking at a Creed and a Super Bowie for hunting and field use. If anyone has skinned a Deer , Bear or other big game - then you know that skinning takes and edge off of a knife. So - has anyone done any skinning with knives of this steel?
 
Skinned a dear, the edge grind on this baby makes it slice through the meat like butter. I skinned & cut the meat up with mine to try it out, worked great (a little big for most peoples skinning tastes), & still sharp!
This steel holds not only an edge but it retains shaving sharpness through heavy use.
 
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