Thoughts on Buck’s 420HC

[Generalist]

I prefer Knife Steel Nerds' "Knife Steels Rated by a Metallurgist" to Buck's chart. Larrin's write-ups and charts are more detailed and clearer. It can be found via Google if youre interested.

 

[Alberta Ed]

420HC as done by Buck is tough, highly corrosion resistant, sharpens easily and affordable. Great everyday steel.

 

[FLINT77]

I have several bucks and have had no problems with 420HC and I do appreciate how well they sharpen up and perform.
I also have a few Bantams and really like them as well. I think they are underrated. I'm not sure you can get a better knife for the price.

 

[Old Hunter]

For me, the main thing is less chipping - I started liking Cruwear, 3V, etc. after having to sharpen out chips of Spyderco's M390 multiple times - a PITA.

I like 420HC. Kind of an acquired taste though, since I started this knife journey in 2018 with super steels (after carrying mainly SAKs all my life).

These days I like other classic steels as well, AEB-L (similar to Bucks 420HC), ATS34/154CM, and classic tool steels with a bit of Chrome, even less than Cruwear and 3V. Like A2, M4, etc.

To build on from @ferider , toughness does also help with "edge retention" in that it helps prevent edge damage in use. An edge loses sharpness from abrasion, but it also loses sharpness from micro chips, cracks and edge deformation. A steel with higher toughness can avoid such damage better than a harder, more brittle steel that might technically rank higher for edge retention or abrasion resistance. Such a steel can be ground thinner to maximize cutting ability without risking unnecessary edge damage. This all means that steels with a good balance of toughness and edge retention can appear to hold and edge longer in real world use.

For example, AEB-L has a reputation as a great steel for working knives as it is easy to sharpen and appears to hold an edge for a long time. On paper, its edge retention capabilities are middling, but it's very tough. So, makers will often heat treat it at a higher RC to maximize hardness then grind it thin to maximize cutting ability. Since it's very tough, the edge likely won't chip and fracture when you accidentally ding the edge against a plate, staples, work surfaces, rocks and sand, etc. So the end user gets a knife that seems to keep cutting forever and ever despite not having supersteel edge retention.

I think Buck does it's best to ensure the cutting ability of its knives in 420HC by treating it to a sufficiently hard RC and grinding it to a thin geometry, knowing that its inherent toughness will help maintain a working edge for a good while under normal use.

I still prefer steels like AEB-L, 12C27N, and 14C28N, but Buck's 420HC does well enough for the price and intended use.

@oldmanwilly got it right. Technically, IIRC, toughness is measured using the charpy impact test to determine how much it chips with a side impact. Higher toughness means that the edge resists cracks/chips etc, and therefore a higher toughness means better edge stability. And it can be ground thinner for better cutting efficiency.

People usually equate CATRA results with overall edgeholding. But CATRA only shows how resistant the steel is to a very abrasive medium (silica embedded card stock). If you are cutting a lot of abrasive material, CATRA results can be a good guide. But if you are cutting less abrasive hard materials, like plastic or wood, other factors become more important, toughness being one of the biggest ones.

Thank you for the detailed explanations!

 

[Culprit99]

(Repost)
I'm thinking 420HC IS the supersteel.

Amen!!

 

[RevolverGuy]

Buck has perfected 420HC. I don't think anyone else using this steel in the industry can compete with their heat treatment. Yes there's a trend for harder steels, but if you're doing any kind of serious sharpening it's not fun working with the super steels of today.