What is the allure of BG-42?

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JTR357

JTR357

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I don't have any knives with this steel.I am tempted to find one with it though,because of all the pos.feedback about it.I've heard people say it's better than 154CM,ATS-34,S30V,as well as others.

So what is it about this steel that keeps people coming back for more?:confused:
corrosion resistance,hardness,flexibility,ease of sharpening?

I also noticed it's primarily found in folders,not fixed blades.Why do you think that is?
 
To me, it is simply because it seems a finer grained steel, generally takes an edge easier (at least when heat treated correctly), and holds the edge well.
 
Custom makers say it's easier to work [grind, polish] and it should be because of it's lower V content.I don't think the carbide distribution would be as good though. The limit seemed to be that Latrobe wasn't interested in the knife market so the sizes available were not the best for knives....In any case we now have some very fine blade steels , 154CM, CPM154,S30V,Fallknivens 3G and a few others.
 
scarborne, I agree with your brother about our Sebenzas in BG42. I wouldn't trade mine for "any" folder (including a newer Sebenza) in S30V. I like the fact that BG42 can be hardened to Rc62 with no edge chipping.

I had Matt Harildstadt in Canada make me a hunting knife out of BG42. I've had it about ten years and never had to sharpen it yet!
 
Takes a really great sharp edge and holds it for a really long time.
Also it's very tough, especially for a stainless.
 
:thumbup:Thanks for the clarification guys.Especially scarborne for the very detailed information.

Now I gotta find me one:D
 
BG-42 is one of those "best of the classics" things. For a while it was one of the only ways to one up 154CM.
I like it because of the higher than average hardness and fine grain structure, which means it will get a slightly sharper edge than most of your other steel types. Apparently Latrobe set pretty high standards for heat treat, one point specifically being that it is not supposed to touch any air during hardening. I'm not sure how may people actually do that, but it is nice to know that heat treat is paid extra special attention with this steel type.
BG-42 has lost some appeal with the onset of ZDP-189 and the like, but it still has the rarity factor going for it, and it still is better than most steel types out there.
 
That's because it's a bearing steel !Bearing quality means it has a very low amount of non-metallic inclusions , a very 'clean' steel.
 
All I remember is that it has the edge-holding and feel of S30V without the nasty gumminess in sharpening and steeling.

-j
 
I like it because I once read a quote from Bob Loveless (in I have no idea what issue of Blade) wherein he called it 'the Cadillac of stainless steels'. Also for the reasons previously mentioned, and the fact that it's made in the USA.:thumbup:
 
Ive got three knives in BG 42, an AG Russell Stockman, a Case Slimlock and a Buck 110 all hold scary-sharp edges for a long, long time.
 
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