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.

 

[arizonaranchman]

(Repost)
This chart was in the 2025 catalog. Never really pay much attention to steels because I am primarily a collector and they all cut air perfectly fine. I am more interested in visibly attractive features. It blows me away how well 420HC performs with the best in all categories except edge retention. Makes me wonder why Buck messes around with all the different steels...

I'm thinking 420HC IS the supersteel.

I agree. Look at how it's sky-high on all factors except edge retention. For my purposes that's not a huge deal. I can sharpen my knife easily with 420HC compared to some of the other steels that require special methods to sharpen compared to an Arkansas stone. The 420HC spanks all the other listed steels on the chart in every other category. In my book that makes it the WINNER.

 

[Generalist]

Something Buck does very well is offering their popular knife models in multiple steel types. In Buck's stainless steels, if you need toughness, and can sacrifice edge retention, you have 420HC. If you want edge retention and can sacrifice toughness, S35VN, S30V, or S45VN. if you want a killer balance of edge retention and toughness and dont mind paying a premium, Magnacut. And of course many, many others, plus some excellent non stainless options.

 

[hunterjrg]

I know this will be an unpopular opinion here but the 420 I feel does not hold an edge like S30v,S35vn and S45vn as well as that chart says. While I’ve used Bucks magnacut I’ve not used it enough to give it a fair shake yet to really see if it’s that much better than S30,35,45 steels. Being in the trades and using knives day in and day out I can see the difference.

 

[DavidABQ]

The property that I like about Buck’s 420HC is the ease of sharpening! I little time on the Sharpmaker or some stones and you are back in business.

 

[Obsessed with Edges]

Buck's heat treat AND their excellent edge geometry make a great combination, both for the sake of sustainable edge retention and for ease of resharpening. The last two Bucks I've purchased were both fixed blades - a 119 Special and, in the last week or so, a 117 Brahma - both of them the standard line examples in 420HC. And both with beautifully executed edge grinds that effortlessly zipped through phone book pages and smoothly shaved hair from my forearm, straight out of the box. They're two of the very few knives I've ever purchased that I didn't feel immediately compelled to regrind to my own edge preference. That's rare for me, and I'm impressed that these two purchases have actually left me completely satisfied and happy for the money I spent.

Buck has really nailed down something special, in how they're making knives these days. I wish all makers were that good.

 

[revnewk]

Just want to say how fascinating and helpful this discussion thread is re: Buck steels, especially 420HC. Charts, personal experiences, and all the rest. Thanks, guys!

 

[Robert Ptacek]

Buck's heat treat AND their excellent edge geometry make a great combination, both for the sake of sustainable edge retention and for ease of resharpening. The last two Bucks I've purchased were both fixed blades - a 119 Special and, in the last week or so, a 117 Brahma - both of them the standard line examples in 420HC. And both with beautifully executed edge grinds that effortlessly zipped through phone book pages and smoothly shaved hair from my forearm, straight out of the box. They're two of the very few knives I've ever purchased that I didn't feel immediately compelled to regrind to my own edge preference. That's rare for me, and I'm impressed that these two purchases have actually left me completely satisfied and happy for the money I spent.

Buck has really nailed down something special, in how they're making knives these days. I wish all makers were that good.

The only knives I didn't have to grind out of the box were newer Buck 110s

 

[jbmonkey]

I know this will be an unpopular opinion here but the 420 I feel does not hold an edge like S30v,S35vn and S45vn as well as that chart says. While I’ve used Bucks magnacut I’ve not used it enough to give it a fair shake yet to really see if it’s that much better than S30,35,45 steels. Being in the trades and using knives day in and day out I can see the difference.

^popular or not.....its an accurate statement and true.

 

[Mick Boardman]

I agree with your line of thinking.
If I'm buying a Custom Shop knife knowing I don't plan to use it, the 420hc will do just fine.(even if you do use it, it still performs....)

I think a 420hc Froe is a great idea! Or even a 104.

Buck prefers 5160 for the froe. It stays razor sharp too. Light touchup with a Big John ceramic rod is all I use. Still missing a fastener as Buck customer service has not answered any emails. I always have avoided 420 and still do. I like 5160,the edge retention has been just fine on my Siegle. I use it often for fruit and chicken breast, have yet to touch up the edge. It still feels quite sharp. I called BUCK CS after this post. They sending me fasteners for this froe.

 

[GPyro]

Buck prefers 5160 for the froe. It stays razor sharp too. Light touchup with a Big John ceramic rod is all I use. View attachment 2983111Still missing a fastener as Buck customer service has not answered any emails. I always have avoided 420 and still do. I like 5160,the edge retention has been just fine on my Siegle. I use it often for fruit and chicken breast, have yet to touch up the edge. It still feels quite sharp.

I'm very familiar with Buck's 5160.


A rust resistant option would be nice tho....
And if 420hc is so tuff, why not?

 

[ferider]

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.

I like my Bucks and their 420 HC implementation. I like their geometries even more - not many tough folders or fixed blades with hollow grinds out there.

That being said, other companies do good 420 HC and other stainless steels as well, I'm thinking about older Queens knives, Peter's AEB-L, etc. Also very important what the maker does after heat treatment, IMHO, like wet grinding, etc.

Conversely, Buck's 3V and Magnacut aren't bad either.

 

[Slice-and-dice]

Buck’s (and Case’s, as I believe their true sharp is 420) basic steel offerings are truly amazing! Don’t get me wrong, I choose s30v or s35vn on custom orders, but I haven’t yet worn out the 420 hc. I likewise used a bantam to literally scrape oil based paint off of a wrought iron fence for hours in order to repaint it. Blade got some scratches and needed sharpening, but it held up fantastically! Agree, Buck excels at heat treat,

 

[Christopher_2]

I’m going to be honest. Years ago I got a little caught up with the latest greatest steels. But I came to the realization a few years back that several of the basic steels that some major manufacturers use is more than enough for my use.

I might get shunned for this but I’m fine with Bucks 420, Case CV or SS and whatever Victorinox uses. I’ve honestly never had an issue with any of them. I honestly have no need for the high end steels.

For my infrequent use I think 420 is great, I’m not hard on my good knives. I usually only get better steel when that is the only option. I dulled my high end for me, range knife cutting tin foil tape for duct work.