Tidioute in 1095 or 440c?

Kalsu

Kalsu

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I have been looking at a few knives from Tidioute Cutlery. One of them has 1095 and the other has 440c. I all ready have a Tidioute Trapper in 1095. I really like the way the 1095 sharpens up and holds and edge. Will the 440c perform the same? What would 440c bring to the table that 1095 wouldn't, except it being a stainless steel so it should be more corrosion resistant? Any opinions?
 
Weird that you found a Tidioute in 440C...usually their stainless knives are marked Great Eastern.
I have one GEC in 440C and I'm very pleased with the steel, although it's likely to be harder to sharpen, but probably holds an edge better.

Fausto
:cool:
 
It may have been a Great Eastern knife but I am pretty sure it was a Tidioute that had the 440c. So you think the 440c holds an edge better than the 1095 ?




quattromori said:
Weird that you found a Tidioute in 440C...usually their stainless knives are marked Great Eastern.
I have one GEC in 440C and I'm very pleased with the steel, although it's likely to be harder to sharpen, but probably holds an edge better.

Fausto
:cool:
Click to expand...
 
Can't speak of 440C vs 1095 in general...but GEC's 440C seems to hold an edge longer than GEC's 1095 :)
As for the Tidioute/Great Eastern, nowadays the Great Eastern line of knives is the one with 440C, but I think that in the past there were Tidioute marked knives in 440C as well.

Fausto
:cool:
 
Some Great Eastern Brand fixed blades are 1095 and some Great Eastern Brand SFO folders were 420HC, but it would be news to me if there were 440C Tidioute folders out there.
 
I was wrong it was a Great Eastern Cutlery that had the 440c. Sorry about that. I have been looking at a lot of knives lately and got them mixed up.

Regardless it sounds as if the 440c is a little better than the 1095.
 
If I remember properly, our mighty moderator Frank (knarfeng) posted a comparison thread of the two steels, along with Case's CV. Very interesting review.

Fausto
:cool:
 
I am leaning towards the Tidiout #53 Furtake Trapper with jigged wenge handle. Good price and I like the looks of the knife.
 
If anyone has a link to the comparison that would be great. I am looking for it but my search-fuu is substandard....


quattromori said:
If I remember properly, our mighty moderator Frank (knarfeng) posted a comparison thread of the two steels, along with Case's CV. Very interesting review.

Fausto
:cool:
Click to expand...
 
"GEC 440C holds an edge better than GEC 1095?"

Yes, it does.
 
Two of my favorite steels. In my experience 440C is almost indistinguishable from 1095 when it comes to sharpening and use. All the good qualities of a high carbon steel in a stainless version. No need for diamond hones or special high tech gear in order to get a great edge.

If you don't have a knife in 440C that alone is a good reason to buy one. I have a few Bokers and Queens with this steel and it is a great one to have.

Will
 
440C is very corrosion resistant, something like 17% Chromium when 11% is needed to be considered stainless (I could be off with the %s). It takes and holds a good edge. Great for those who want a GEC or traditional knife without worrying about rust, don't want a patina, or don't want any carbon aftertaste when using with food.
 
I own just about everything in just about every kind of steel imaginable. Know what? It all works for me.

I like 1095. Own a bunch in it. Lots and lots of 440C here too. I like it a lot.

My "big thing" right now is 3V, but I'm not nuts about the way it discolors. But you'll probably never see that on a slip joint anyway.
 
All very good points. Thanks for your input. I have my eye on a few knives now. I may go the 440c route because I don't have a knife in that steel.
 
1095 has always seemed to have more "bite" to it than stainless. I believe it to be a better cutter. But the 440c isn't too far behind, and more rust resistant. Either works for me. I have a few of the "super" steel knives too. I'm learning to hate them.
 
Brasso3 said:
1095 has always seemed to have more "bite" to it than stainless. I believe it to be a better cutter. But the 440c isn't too far behind, and more rust resistant. Either works for me. I have a few of the "super" steel knives too. I'm learning to hate them.
Click to expand...

I prefer stainless steel but I'm inclined to agree with the statement in bold.
 
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