Tell me about Case's "Tru Sharp" Steel

Very true Frank, ease of sharpening or 'stropability' is an asset for many of us but Buck's stuff does certainly retain longer.:thumbup:

The Swayback Gent pictured below is in CASE Trusharp stainless, the minor blade has the stamp USA. TB 62117 on it. TB stands for Tony Bose, I rather doubt he would allow his name to be associated with steel that is a waste of his or our time.....

Thanks, Will

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The other reason is that so many folks prefer ease of sharpening over edge retention, as we've read in posts above. And for most folks, 54-56 is hard enough to function well enough for daily tasks.

Personally, I'm closer to the sentiment voiced by Pomsbnz than to many of the others, although I don't find Tru-Sharp to be "a waste of time", I'd be happier if the blades were harder. Buck 420HC works so much better for me at it's 58-59 hardness.

That being said, I own and often carry Case knives in Tru-Sharp; so while higher hardness would be appreciated, it's not a complete deal breaker.

How does the famous Buck 420HC compare to the TruSharp in terms of sharpening?
 
How does the famous Buck 420HC compare to the TruSharp in terms of sharpening?

Not all that much harder unless you have a really dull knife and have to remove a lot of metal to get it sharp again. For touch-ups, they are extremely similar. The alloy composition is the same. The only difference is hardness.
 
I find Case's steel to wear about the same. What's interesting is the super thin grind. For regular daily edc stuff like opening a package, once dull the edge is so thin that sharpening takes no time to accomplish.

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How does the famous Buck 420HC compare to the TruSharp in terms of sharpening?

Essentially identical in grinding/honing ease, in my experience. The almost complete absense of hard carbides in 420HC (ANY of it, regardless of brand) means grinding it is easy, especially on much harder man-made stones, like AlOx, SiC and diamond hones. The lack of hard carbides has the bigger impact on sharpening 420HC, and the differences in RC hardness (HRC 55-57 for Case, HRC 58+/- for Buck) are almost insignificant when grinding on such stones, which are HRC 70s and higher. On an alternate hardness scale like Knoop, the hardness difference between steel & stone is more obvious, with either of the 420HC blades being < 700 Knoop, whereas the stones' abrasives will be at least 3X+ that hard, at 2100 Knoop (AlOx), 2600 Knoop (SiC) and 7000 Knoop (diamond). If anything at all, you might notice a difference in grinding speed on Arkansas stones ('novaculite' natural abrasive at Knoop ~825) when removing a lot of metal; but, for upkeep & light honing, even Arkansas stones handle 420HC very easily.

The most noticeable difference will be in burr removal; the slightly harder Buck blades will shed their burrs more easily (they'll break away with less effort, because they're a little more brittle), whereas the slightly softer Case's burrs tend to hang on a little longer, because they're more ductile. The more ductile Case edges, I've found, are a little easier to take and hold really fine shaving edges (when specifically used as such), because steel that ductile at the edge is less prone to breaking off, per an equally thin & ductile burr. When I've sharpened Buck blades to similar shaving sharpness, at least some of that very fine edge is usually quicker to break away, like the Buck's burrs will do, due to higher brittleness at the slightly harder RC. I often notice, even when stropping the Buck's edge on plain leather, it is very quick to strip fine burrs away, and with it some of that super-fine shaving sharpness as well, if I overdo it on the strop. Alternately, if doing the same with a Case Tru-Sharp edge of similar shaving sharpness, the bare-leather stropping acts more to straighten and realign a very fine, folded burr, which then can then help it retain that shaving sharpness. Taking that point a bit further, this means I can rely more on stropping to maintain a fine edge on the Case blades, but I avoid stropping the Buck edges too much, and instead take them back to a stone if the edge sharpness degrades a little bit.


David
 
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Great post as usual, David. Thanks!

I've been using a Case Medium Jack in TruSharp and enjoying it just fine. It's my only TruSharp and I have no complaints.
 
As I wrote recently on a similar thread, I find the steel to be a waste of time, sharpens easily but dulls incredibly fast and easily when used for anything but food. I have a chinese knife in 440A which is just as bad. My knives in 1095, 440C, D2 & 154cm are a universe away. I do not have the patience for having to strop or sharpen my knives back to sharp on a daily basis if used for anything but food.

I don't think 420hc is a "waste of time" as do most people on this thread. You can cut a lot more than food with 420hc. Like with any steel, as long as you don't cut anything harder than the blade, you don't need to sharpen it. That includes wood, paper, string, rope, vegetation, and food, which is most of what people cut with a traditional pocket knife such as Case's models.

I don't have to sharpen any 420hc blade every day. I do sharpen it when I know I've cut some things that may be tough or when I have abused it (e.g. thrown it into the dirt.)
 
I wouldn't even look at a Case knife that wasn't CV until last summer when I was gifted an SS stockman. I used it in the garden all last summer cutting fertilizer bags and whatever comes up gardening, camping, cleaning trout and general edc. Only touched it up once or twice on the bottom of a coffee cup but I did use all 3 blades for different things. My opinion was that it might be just a touch less than a Buck (and that might just be that I'm prejudiced toward a Buck) and about equal to Victorinox (certainly nothing wrong with that). It just really reminds me of Victorinox steel and that might partly be due to the mirror polish. I might be more nostalgic towards CV, but I no longer turn up my nose toward the SS either.
 
Nothing wrong with Case SS. I just wish they offered more models with the "as ground" blades. It is a little less slick to get a hold on and does not show the fingerprints like the polished version.

Here, here! :thumbup: Love the look of their "as-ground" blades.

-- Mark
 
Yes, more as-ground. the polishing process for Tru Sharp likes to round off the blade points. There's nothing more disappointing than opening the box to a new Swayback or Copperhead and finding a blunt-nose wharncliffe.
 
My cutting needs are such that I don't really need a specific type of steel. Opening packages and mail, breaking down household cardboard and plastic, food prep and the occasional gardening chores are the majority of what I do with a knife. However I do buy a lot of older (and some new) knives that not only need sharpening but also need reprofiled. I have not found a lot of difference in the sharpening of either CV or Case SS or edge retention this may be because of my light use of a knife. I do wish that Case would step up and offer both better steels and more consistent F&F. I am a fan of Case knives they offer a lot of great patterns and they are USA made but I know myself and a lot of other folks would be more than happy to pay more for their knives if they would do so. The first picture shows two #18 pattern Stockmen an Old yellow CV and a Jigged bone SS I like both of them. The second picture shows two S&M knives with my favorite carbon an stainless steels for traditional knives 1095 and CPM 154. I sure wish Case would offer these two steels.

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Yes, more as-ground. the polishing process for Tru Sharp likes to round off the blade points. There's nothing more disappointing than opening the box to a new Swayback or Copperhead and finding a blunt-nose wharncliffe.

Yes dull points, rounded edges on the swedge of the blade, also rounds off the shoulders on the nail nicks making some almost impossible
to open safely.
 
I have not found a lot of difference in the sharpening of either CV or Case SS or edge retention this may be because of my light use of a knife. I do wish that Case would step up and offer both better steels and more consistent F&F.

I prefer CV but also have some Case SS because I like the particular pattern which is unavailable in CV and don't notice much difference in sharpening. I have a Bose/Case two-blade teardrop which has impeccable fit and finish which I wish they would exhibit on all their knives.
 
....The second picture shows two S&M knives with my favorite carbon an stainless steels for traditional knives 1095 and CPM 154. I sure wish Case would offer these two steels....

Aside from the collaboration knives, Case makes a trapper and a "desk knife" with 154CM. For the trapper search "Item #9645 - (6254 154 CM)". A few years ago they did some "Cattaraugus" branded knives with either ATS-34 or 154CM as well.

6254 154 CM
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Cases stainless performs on par with most of the steels commonly used in traditional knives with the Rockwell hardness in the mid 50s. In the past people praised Cases edgeholding with blade hardness in the upper 40s, so present manufacture should be improved.
 
I've used both and liked both. In truth, I think very few people in most of the real world of 21st century suburbia will notice any real difference in day to day use. Both will tale a very sharp edge with little effort and hold it for a good amount of time. As has been said, the one big difference is the stubbornness of the burr on the stainless. I think some of the complaints are from people who do not do a good job taking off the burr on the stainless. This will result in a blade that feels like it is going dull before it's time.

I don't have any hesitation about using the case stainless.
 
I'm likewise a fan of Case Tru-Sharp as I'm partial to the very fine edges it affords.

Carl, David, and everyone who mentioned the sometimes stubborn burrs with Tru-Sharp---what are your favorite methods for removing them?

Thanks,

Andrew
 
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