Can anyone enlighten me as to the steel in Boker pocket knives from the 1930- 1950 era. Does anyone incl. Boker use the same or a similar steel today?I ask because I have just sharpened an old medium stockman, Boker Solingen and it is truly magnificent. Unused and gum covered it cleaned up without a spot and all blades polished to black (not for long, when I get my maulers all over it). The edge is incredible; it cleaned up to near shaving sharp and a few licks on and old "Norton Blue" has the edges beyond shaving sharp; dangerous to feel with a dry finger!
Anyone? Even an educated guess will do- I want to know! Could this be simply well tempered 1095 which I'm told Boker called "Hammer Forged Blue Steel"?
Thank you for your time & remember to eat something from the four basic food groups every day and to always say "Please" and "Thank you". John & Brenda (Beasbookz)
