Performance of 440C vs. 1095

[AJF]

I've searched a bit here on this but haven't found a whole lot (maybe due to my poor searching skills ). For those who have used GECs in both steels, how would you compare 1095 and 440C as to edge taking and holding, ease of sharpening, toughness, etc.?

Thanks,

Andrew

[augustus88]

I have 3 Great Eastern knives in 440C and a whole bunch of Northfields in 1095. The 440C holds an edge longer, but it's a bit harder to sharpen. Keep in mind that neither are vary hard to get or keep sharp.

[AJF]

Thanks, augustus88. I appreciate the info.

Andrew

[biglmbass]

I'd have to agree with augustus88, in that the stainless tends to hold an edge longer. Up until recently I'd would have said stainless GECs come sharper out of the tube, but the last couple of examples I've received in 1095 have been spooky sharp enough to call it a draw. In fairness I've only sharpend one of my GECs, a #12 t'pick, and didn't find it difficult to get a good edge on it with a Lansky system.

[AJF]

Thanks biglmbass. I'd like to try a GEC in 440C, and am inclined towards a #25 Easy Open Jack, probably with a spearpoint, although the sheepsfoot also looks good.

Right now, I'm hoping to scare up a good deal on one.

Andrew

[HiPower]

we tested the gec 440 &1095 along with queens d2 16 months back. the gec was slightly less in edge endurance than queen with the 440 slightly shading the gec 1095. tests were done in austin on measured identical cardboard & san diego on 3/8 ths sisal. one thing far sure was the d2 was much harder to sharpen & would never take quite as fine an edge as the gec 1095. the d2 lost its sharpest bite more rapidly but at a certain plateau the d2 bwould take a working edge & seem to hold it forever. personally i'll take the gec 1095 because i love the bite it takes when cutting. however the 440c will endure a little longer.--HiPower

[AJF]

Thanks, HiPower. Very interesting and helpful.

I assume that most GEC fans leave a beveled edge rather than convexing it? If so, do you aim for a 20/40 edge, 15/30, or....?

Thanks.

Andrew

[Gunstock Jack]

Andrew, I think HiPower is spot on! I sharpen on a Lansky to a 20 degree bevel on all my carry knives (just makes it easier to remember) and it is great for most cutting chores, and the 1095 will shave at that angle provided you strop it to remove that pesky wire edge. After establishing a bevel, they will stay sharp a long time if you strop it occasionally. I just started using a stainless 72 and find it to be fine as well, so if you like shiney knives, buy a stainless! I'm still a carbon steel fan, although stainless has it's place. You really can't go to far wrong either way!

[AJF]

Thanks, Barry. And great pics of some purty knives!

Andrew