Why the hate for 4116?

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herisson said:
It's a very good steel, for kitchen use. I wouldn't choose it for an outdoor knife. However, Cold Steel had an entry level bushcrafting / outdoor range of knives in this steel. Go figure... I was very enthused by these knives and I ended up buying them all.
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In the mean time I bought better suited outdoor tools but to this day I still use those knives in the kitchen or at the table (for people who like to saw consistently into their plate, for example, easy to fix the edge...). To sum up, I wouldn't shy away from a well done knife because of this steel.
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I have a bunch of knives in 4116, including the top 2 CS knives in the above poster's pic. Here in dry Colorado, they are the only 2 knives I have stored in their sheaths that rusted. Go figure. Of course the finish on the flat is beyond coarse, you can see the semi circular marks from the grinding wheel/stone, so that might have something to do with it.
 
sodak said:
I have a bunch of knives in 4116, including the top 2 CS knives in the above poster's pic. Here in dry Colorado, they are the only 2 knives I have stored in their sheaths that rusted. Go figure. Of course the finish on the flat is beyond coarse, you can see the semi circular marks from the grinding wheel/stone, so that might have something to do with it.
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Old cold steel is a marvel
Not sure why the intentional tanking
Off topic though
 
Composition wise, it is extremely close to the forgotten SAE 425M, might as well be analog. Most of the 1.4116 blade are quite soft, usually at 54-56 HRC, therefore the wear resistance is not superb. The best I see is 58 from some Fox models, then 57 HRC from Joker of Spain and allegedly Cold Steel. I'm not sure why no one push it a little further. Buck 420HC is at 57-58 and is proven to work very well. So yeah...
 
4116 is a good(great) steel for a kitchen knife. Generally not considered a very good steel for larger outdoor knives. Seems to be a popular opinion. It works, but there is better available for not much more.
Personally, I prefer to spend a little more for my cheap crap. $35 for 14C28N with a good heat treatment seems more palatable, to me, than 4116, or even 1.4116, for $20.
 
I had the Cold Steel Finn something or other in 4116. I cleaned one deer with it and it came out chipped. That was last the knife I bought in that steel.
 
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NapalmCheese said:
I had the Cold Steel Finn something or other in 4116. I cleaned one deer with it and it came out chipped. That was last the knife I bought in that steel.
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People say CS is dead, it isn't, just stick to their Taiwan models in AUS8/10, 3V, S35VN, 52100, VG10 ("San Mai"), and disco'd, on secondhand market, XHP and Carbon V.

The Finnwolf in any other steel is amazing, like really good, almost indestructible blade, just stick to those steels only and you're gucci
ShaiHulud said:
Old cold steel is a marvel
Not sure why the intentional tanking
Off topic though
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I have the Cold Steel Canadian Belt Knife and the Finn Hawk. They're both perfectly good shed and garden knives, especially the Finn Hawk.
 
I don't hate 4116, I hate the way companies market them

If someone were to tell me that a knife is make from 4116, it's a budget knife, a beater knife, and the price is low. Then sure, I have no problem.

But when someone were to tell me that a knife is made from the best steel ever, can cut through anything, stay sharp forever, but they dont specify the steel, and later I find out that it's 4116, then it's a big problem.
 
I was watching Gideons tactical and he abused a fixed blade Cold Steel knife and it held up .He was impressed and even mentioned they must have a really good heat treat.His channel actually puts knives through their paces and is good evaluation of performing and he's honedt
 
DeadboxHero said:
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I'm no expert, but I would be surprised if that was common in all examples of 4116. Just looking at the make-up of the steel there isn't any reason that I can see that that would be the norm. To me, there doesn't seem to be a huge amount of carbon or chromium to make that an expected result. I'd be super curious to see the results if someone did some testing of multiple batches from different foundries. I would predict that Larrin's low toughness rating would improve somewhat from a larger data point.

I know this isn't going to be a real popular opinion and of course I might be completely wrong.
 
DocJD said:
Don't see any big huge carbide chunks, on either top or bottom knives in pic here :


Does OK for cheap knives ,IMO . If I pay more , I'd expect better.
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You would have to take a closer picture like the one in the micrograph.

Yes, 4116 is not going to instantly turn to vapor when you cut something but the OP was asking why 4116 steel itself isn't widely praised.

So, just pointing out the elephant (carbide) in the room.
 
Cs knives with this steel are pretty good for price,kudu,and others,I have few and they arent bad at all,especially in kitchen o any edc task
 
I like 4116 for what it is... Cheap. Ran across a Canadian belt knife in 4116 for $10 so I bought it. Do I use it much... Nope, I have a real one but it's nice to have a same knife to teach my daughter with.
 
Would anybody actually go out looking for a knife made with 4116 steel? Like, "oh, I really want a low quality stainless teel for my next knife! What steel is the absolute cheapest so I can get my hands on the worst material for a knife?"
I mean, you could always look for a lead knife, or maybe copper?

My great great great great great grampa used a rock to chop firewood, and if it was good enough for him, I should honor his legacy and live like a dirty caveman. "They aren't bad at all" isn't a good recommendation for a knife!
 
It has it’s place in the universe. Sometimes I just love that get it sharp with two passes on stone (or coffee mug) steel.
 
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