Would you want a different grind on a Becker??

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Aug 2, 2010
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Does anyone ever want a different grind on their Beckers? Or maybe a choice of grinds? From the factory is what I mean.

The high saber grind is probably the best overall grind for how we use them, IMO.

I'm not usually a fan of hollow grinds, but the very shallow hollow grind on my Kabar Potbelly has yet to disappoint me. Putting one on the BK-2 might make it a better slicer.

I'd like to see scandi grind on the tweeners or make a scandi grind choice on the Necker or Eskabar.
 
I think they are great as they are. If they started getting tweaked they'd lose the original concept of the knife as well as become similar to other knifemaker's knives. I like them they way they are as well.

You can always get a BK11 or BK14 and convert it to a Scandi-Grind edge by sharpening it.
 
The scandi bevel wouldn't work out right, since they are flat ground. It would be WAY too thin.
 
knifegrinds.jpg


each one serves its own.. to be perfectly honest I really like the scandi, but prefer a convex for most of my hard use applications. but if its just whittling I prefer using my Mora.. I'd like to see a FFG offered on a model..

I'd like to see Becker offer a version kinda like GR way back in the day, more of the 'kitchen' bushcraft knife with scandi

but I like em just the way they are.. :thumbup:
 
I think I would like to see a 3/4 high flat grind, with a V edge.

Moose
 
i'd like to see convexing like on some of the older ones, and certain models where appropriate, they should have other edges.
 
I now convex mine, I would love to see that from the factory ala BRKT or Fallkniven...

Also on my wishlist is one in stainless 440C or 154CM either would rock! I can't complain the high carbon does have a life all its own, if character is color my BK2 is Rodney Dangerfield.
 
The 440 ABC series of steel may not get a lot hoo-rah's nowadays, but for a good tough working blade, they are still a good choice. Especially if corrosion may be an issue.

Exactly, I am not talking out of the side of my mouth when I say that 440C as done by Entrek, Boker or a myriad of others that get it right is a true warrior in terms of toughness. It doesn't get the press it used to, but is a cost effective beast...like a stainless 1095

Here is an excerpt from Joe Talmadge's piece on Knife Steels:

http://zknives.com/knives/articles/knifesteelfaq.shtml

"440C is fairly ubiquitous, and is generally considered a very good general-use stainless, tougher and more stain resistant than ATS-34 but with less edge-holding and weaker. If your knife is marked with just "440", it is probably the less expensive 440A; if a manufacturer had used the more expensive 440C, he'd want to advertise that. The general feeling is that 440A (and similar steels, see below) is just good enough for everyday use, especially with a good heat treat (we've heard good reports on the heat treat of SOG's 440A blades, don't know who does the work for them). 440-B is a very solid performer and 440-C is excellent."

http://zknives.com/knives/steels/steelgraph.php?nm=440A,440B,440C

for a quick comp...

440C would be my choice A because the price back to the consumer doesn't have to go bananas and offers a very tough steel with the added benefit of corrosion resistance.

My own personal grail...BG42. But NO ONE messes with that one anymore.
 
I have no issue with 440C at all. Call it CPM 154CM and people are all over it...

I also second the BK2 FFG - I love me some FFG blades - and with the 1/4 thickness, it would still be plenty stout. Much lighter, faster and better slicer. Make mine uncoated.

But if we're talking big time - I want an O1/L6 damascus BK14. Boom.
 
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