What happened to Buck Chrome vanadium knives?

N

Nathan Foster

Joined
Dec 8, 2010
Messages
3
Hi Guys, I have a question. I was sure that the traditional Buck knives utilized chrome vanadium. Now I see that the Buck knives are 425 stainless. Could someone please tell me if I was wrong on the first count or whether there has been a change. If so, who now makes chrome vanadium knives.

By the way, should explain my situation. I own a ballistics research business and a guided hunting operation in New Zealand. I guess I would field dress around 6 animals per week on average, year in year out (no seasons here). My knife must be tough enough for all chores, skinning, gutting, briskets, breaking through tails and small joints. Stabbing is also important (pigs) so a clip point / Bowie is the only way to go and the blade must be long enough to sever the entire lung system in one movement. The knife can be brittle as I don't go silly with a knife. Although I like custom knives, I do like a production knife that utilizes a set grade of QA assured steel so that if my knife gets worn out, damaged or lost, I can (hopefully) rely on obtaining a similar grade from the manufacturer. Its also important that I don't put my clients wrong when they ask about brands.

I am currently using a 20 year old Buck 119 with the shoulder ground off. Its a very good knife for my work.
 
Case's non-stainless steel is called chrome vanadium or CV. There could be other companies using it, but that is the only one I can think of at the moment.
 
you can get a 110 made out of s30v and other high end steels now, through cabela's and other vendors. your best bet is the secondary market, though.
 
Nathan Foster said:
Hi Guys, I have a question. I was sure that the traditional Buck knives utilized chrome vanadium. Now I see that the Buck knives are 425 stainless. Could someone please tell me if I was wrong on the first count
Click to expand...

On both counts, Buck has never used CV steel, and their standard steel is 420HC now, not 425, has been since the early 1990's.


Nathan Foster said:
If so, who now makes chrome vanadium knives.
Click to expand...

Case knives still offers many models in CV.
 
The 119 is hard to beat. They have been making them forever for a reason. I have two just in case a friend borrows one and forgets to return it. :D

I like the 420HC they use now over the old 425 alloy. I have a vantage that keeps an edge with minimal work on my part. Back in the 425 era I and my grandfather could not keep them sharp it seemed. Some of it had to do with blade geometry I am sure.
 
Nathan Foster said:
Hi Guys, I have a question. I was sure that the traditional Buck knives utilized chrome vanadium. Now I see that the Buck knives are 425 stainless. Could someone please tell me if I was wrong on the first count or whether there has been a change. If so, who now makes chrome vanadium knives. . . .
Click to expand...

That depends solely on what you mean by "traditional." At one time virtually every large-scale maker used chrome vanadium steel. The "Special" I purchased in 1965 surely was not stainless steel of any kind. It was said to be "rust resistant," which turned out to mean it didn't rust as fast as 1095.
 
Thanks guys, I very much appreciate you all taking the time to help answer my questions.

My 20 year old 119 is, as I said, very good. I can butcher a few animals, give it a lick on the diamond, then shave with it which always makes me feel like I have something of great value. I have clients carrying new model Buck traditional clip point knives and these are just as good. As other guys have mentioned edge geometry is key, we have these discussions here all the time, neighboring farmers, hunters, the saying is always- the only difficulty with a Buck is getting (or keeping) the edge to/at the right angle.

This is all a learning curve for me. I have used a lot of stainless knives over the years, especially commercial butchers knives and I can't stand them, get sick of having to re-sharpen every few cuts, no good when its dark, I still have to carry the animal out, cook clients dinner at the hut, do the dishes- the list goes on. I get a lot of guys turn up with Gerber stainless knives, probably the most popular brand I see, maybe due to good marketing in New Zealand.

I can't comment on Gerber steel- primarily because, the knives are always little folders, hopeless for sticking wounded pigs, slow for making large sweeping cuts, lack fulcrum for opening up briskets. The clients usually give up on the little knives part way through the hunt and the knife gets put away and lost amongst their kit. To this end, I have never seen how a Gerber blade fairs over the course of a few days in the field / several animals. I have a feeling a long bladed Gerber would be every bit as good as my 119- more so now that I am aware that the Buck is a stainless knife, not chrome vanadium.

One brand we don't see much of here is Ka-Bar. Would be nice to have a play with their 1095 cro-van recipe knife one day.

Thanks again guys, I appreciate the time you have taken to answer my questions.
 
Last edited:
Nathan Foster said:
I have used a lot of stainless knives over the years, especially commercial butchers knives and I can't stand them, get sick of having to re-sharpen every few cuts, no good when its dark, I still have to carry the animal out, cook clients dinner at the hut, do the dishes- the list goes on.
Click to expand...

Edge holding is not a function of whether the knife has a given amount of chromium (i.e. "stainless) or not. Most stainless "kitchen" knives I have experienced are relatively soft - sharpen and dull easily. The stainless "hunting" and "outdoor" knives I have from better makers are harder to sharpen and dull.

Then there's "semi-stainless" D2. I have a commercial butcher knife in D2 (marked on handle with the "K") that is a bear to sharpen and holds an edge forever.
 
My background trade is stainless steel sheet metal so I hear what you are saying about chromium content, like you say, doesn't matter how much chromium is added, makes no difference.

What I have wondered about, regarding a lot of the stainless knives I have used in the past, is whether the makers have sometimes put rust resistance ahead of edge properties.

I think the main thing I have learned from this thread is to not generalize. Bit of a contradiction for me to say that I don't like stainless blades when I have a Buck on my hip that I absolutely adore.
 
You must log in or register to reply here.
Back
Top