Wish GEC and Case Used Modern Steel

J

jswr450

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Jun 29, 2014
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Am I the only one that wishes GEC, Case and the other slip joint makers used more modern steels for their knives? I like Queen's D2 quite a bit, but what about something even more premium?

Maybe I'm wrong and there are already slip joints made from super premium steels from the production knife makers.
 
I personally prefer good old 01 and 1095. I wish those tactical knifemakers would use it more. I wouldn't mind if they made it, as long as they don't convert the whole line over.
 
I agree, on the stainless side at least. owning a stockman from case in their "true sharp" and then selling them (I worked at a outdoor retailer) I was never impressed. I have no experience with GEC 1095 but the Jr. sodbuster in cv from case is one of my favorite knives ever. I know your looking for production but I know there are makers that make custom slip joints in modern steel.
 
I actually wish the opposite. I wish more manufacturers would switch back to the simpler steels. GEC's 1095 is more than good enough for my needs, and it puts their price point in a range that I'm comfortable with. Case's steels seem OK to me. Not as nice as GEC's, but again appropriate for their price point and it fits with their overall quality.
 
My reading of the situation is that a large majority of traditional knife buyers/users/collectors prefer traditional steel. I have owned a bunch of super steels, and some are OK, but I can put an edge on well-tempered 1095 and use it for a month with the occasional stropping.
And I like te see a patina develop. What's not to like??
 
Some of the charm of traditional patterns are the traditional steels used in them all along. 420HC, 440C, and 12C27 are available. Current supersteels are expensive and can be more demanding to work. Do traditional factories want to convert at that expense?
 
Case did a run back in 2007 or so they called "exotic steels" which were typically 154CM and maybe a few BG42. Their annual Case/Bose collabs are usually ATS-34.

The 154CM knives pushed the prices up into the $150 to $200 range. The Bose collabs are typically in the $300 to $450 range.

I don't think I'd be a buyer of Case knives in that price range just to get a newer steel. Turns out that the CV and 420HC cuts everything I need to cut just fine.

I would like to see GEC offer a wider range of patterns and handle options in 440C, but they seem to be doing well with their focus on 1095.
 
You can order some Buck knives from their custom shop in S30V, but honestly, I prefer 1095 and 440C to many of the newer steels. I don't know if it is an affinity from many years of familiarity, or what - but I feel like I can get more predictable performance from them.

Many of the custom makers will use 154CM and ATS-34, as well as some of the exotic carbons - but they're not trying to compete with Case or GEC on price (or quantity). For the price point it's at, it is awfully hard to beat GEC's 1095.
 
I'm more than happy with the steels they use currently.
 
Only things I'd like to see Case do is offer more knives in CV, and upgrade their stainless to something like 440C or 12C27.
 
jswr450 said:
Am I the only one that wishes GEC, Case and the other slip joint makers used more modern steels for their knives? I like Queen's D2 quite a bit, but what about something even more premium?

Maybe I'm wrong and there are already slip joints made from super premium steels from the production knife makers.
Click to expand...

The steels GEC, Case, et al use are proven performers. Changing them would seem to me as being one of the odd "solutions in search of a problem".
 
As "bad" or "obsolete" or "old-school" as the steels are in current Case and Buck production knives, I'll be dogged if I can wear one out using them to do the jobs they are designed for - cutting stuff. Sharpening Case CV and SS or Buck 425M and 420HC is pretty simple, sharpening the older Buck 440C isn't too bad either once you know how. OH
 
Halfneck said:
Only things I'd like to see Case do is offer more knives in CV, and upgrade their stainless to something like 440C or 12C27.
Click to expand...

There's a good answer. 12C27 instead of some of the stainless steels used now.

I sharpen my 1095 once and hit it for a few swipes on fine, worn, emery cloth double side taped to a plate probably daily. Takes a few seconds and I usually only resharpen after some hard use.

I would really love to see Rough Rider go to something like 12C27 or even 8cr13mov.
 
That's funny, I was just reading about "super steels" The 1096 blade cut over 1000 cuts,
the 154 cut 300. The numbers were all over the place and the final comment was pretty much who knows. It's a combination
of edge grind, handle angle, heat treat, steel batch etc etc etc. BUT, the 1095 seriously kicked butt. I wouldn't buy most of the knives I have if they were stainless.

regards

Robin
 
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I think the only steel want that I've had in regards to traditionals is I wish certain Case knives were available in CV instead of just stainless. I can't find any fault in the performance of any of my CV, Case stainless, 420HC, or Vic blades. But I love the look of CV with patina.
 
I would prefer that the Case collabs, and Tony Bose knives would use 1095 so as to bring down the prices of these high priced offerings.
 
For my needs the 1095 and 420hc do just fine. I use a strop once in awhile and I don't have to sharpen them very often.
 
I like carbon on Trad knives for non food use and stainless for food.

On a pocket-knife, I really cannot understand the hoo-har about 'super' or 'better' steels. Better for what exactly?? I wonder what kind of day in day out tasks people who want the 'super' or newer steels are planning on subjecting their knives to?? A working pocket-knife should be easy enough to resharpen without complex or elaborate devices, otherwise the whole point of having a pocket knife for carry, is lost. Newer harder steels will be more complex to manufacture, much more problematic to resharpen and a lot more expensive. Knives cost enough already, thanks.

D2 is really nice on a pocket-knife ( I'm a major fan) but it certainly needs to arrive sharp and well presented otherwise fixing the edges is going to be a lot of time consuming, frustrating work for most people. Again, a bit self defeating. Contrary to what a lot of people say, it is not really so stainless, food work will soon turn it greyish or give spots to the blade an this can be a draw, it also imparts no flavour on foods.
 
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