Why the hate for 4116?

Status
Not open for further replies.
I just bought a lower cost CS knife that I see has 4116 steel so I did a search to check it out. A couple of thoughts after rolling through four pages of back and forth. The small Engage has a clearly belt sharpened edge and it's what I consider to be a good enough but not impressive sharpness fresh out the box. In its one day so far of use it's cut through a few zip ties, opened a box and then cut up the box to fit in the trash can, popped out some staples from a stack of paperwork to be shredded, and nearing the end of the day (early in, early out) it still slices through paper with only the slightest ragged edge. I doubt it came scalpel edge sharp but it still seems good enough.

Not the same thing but in the same thinking, I've been told for years that a great US made set of kitchen knives is Cutco. A quick search and supposedly they are a 440A type steel. So just like all that commonly recommended German made steel out there that's supposed to be actually middling quality at best it seems to perform better than you would think until you start mishandling it. Fully confessing sometimes it's fun to watch a video of someone intentionally mishandle a knife to see just how nuts you can possibly go before it destructs. But that's more for fun than for what I would think is proper normal use. I'm betting my cheap Kitchenaid will keep functioning even though looking it up it's whatever 1.4028 steel is.

If anyone is curious, the CS smaller Engage is so far a decent fun little knife.
 
Status
Not open for further replies.
Back
Top