View Full Version : 'Björnen'...
TheViking
28-07-2004, 20:50
Hi...
Let me have your opinion on this knife: http://www.knive.dk/images/3514.jpg
It's a Karesuando, 15 cm. blade, 12c27 sandvik steel.
I think it's beautiful and has a wonderful blade shape. :wink: :biggthump
But what's your opinion. :o):
Cheers :uu:
Looks good. I've only handled a few knives like that and I have to say that they are usually well made and very functional indeed ... and normally the price is also excellent too, making them a great deal!
Am I correct in believing Sandvik is high carbon? If so excellent - the belly on the blade just before the curve to the tip will allow good carving control although the steep curve up will not. But that doesnt matter cos that cirve is a butchering thing aimed at skinning game and meat.
Nice knife.
ChrisKavanaugh
28-07-2004, 23:32
Karesuandos are wonderfull products.The fit and finish are excellent and the handle finish wonderfull to hold. I haven't seen this model on my US dealer's website. It looks like a classic Lueko. I love the handle shape. I use mine in snow where mittens make handling a matter of pulling with drawstrokes or pushing into materials with that wide flairing pommel. So, did you buy it?
bushblade
29-07-2004, 00:36
Am I correct in believing Sandvik is high carbon? If so excellent - the belly on the blade just before the curve to the tip will allow good carving control although the steep curve up will not. But that doesnt matter cos that cirve is a butchering thing aimed at skinning game and meat.
Nice knife.
Sandvik make many steels, but they are mostly known for their stainless in knives. 12c27 is stainless, good stuff, easy to sharpen and holds a good edge.
One thing that would worry me about that knife though is there is no blind orientation to the edge, the handle looks symmetrical.
Possibly a bit on the large side too.
TheViking
29-07-2004, 07:35
Hi...
I don't have this knife myself, but thinking of buying it somewhere. The only thing that's bothering me, is that the steel is stainless. But if it holds a good edge and is easy to sharpen, well...? :biggthump
Keith_Beef
29-07-2004, 15:19
Am I correct in believing Sandvik is high carbon? If so excellent - the belly on the blade just before the curve to the tip will allow good carving control although the steep curve up will not. But that doesnt matter cos that cirve is a butchering thing aimed at skinning game and meat.
Nice knife.
If I remember rightly, Sandvik 12C27 is 0.6% carbon and 15.5% chromium.
To understand the carbon adn chromium content of Sandvik steels in this series, the first value (here 12) is 20 × the percentage of carbon, and the second value (here 27) is 2 × the percentage of chromium.
So presumably, if Sandvik were to make a 1% carbon 13.5% chromium steel, it would be called 20C27.
Keith.
If I remember rightly, Sandvik 12C27 is 0.6% carbon and 15.5% chromium.
To understand the carbon adn chromium content of Sandvik steels in this series, the first value (here 12) is 20 × the percentage of carbon, and the second value (here 27) is 2 × the percentage of chromium.
So presumably, if Sandvik were to make a 1% carbon 13.5% chromium steel, it would be called 20C27.
Keith.
Thanks for that Keith ... that clarifies things a lot! :biggthump
TheViking
29-07-2004, 15:35
Hi...
Searched a little and came up with this from Sandvik's website: (www.smt.sandvik.com)
"Sandvik 12C27 is a martensitic stainless chromium steel with an optimised analysis for high quality professional knives application. After heat treatment the composition of carbon and chromium gives a unique combination of properties including:
- Very high hardness
- Good corrosion resistance
- Very good wear resistance
This grade is also suitable for
- hunting and fishing knives
- pocket knives
- skate blades and ice drills"
:biggthump :wink:
Cheers
ChrisKavanaugh
29-07-2004, 17:52
Whats your worry with stainless? I'm half asleep here, but lets put all these numbers aside for a moment. Carbon steels make good knives. They can rust. Stainless is resistant to rusting ( not rustproof.) Some carbon steels are easily sharpened, some are not. Heat treatment and rockwell hardness will affect this. Repeat the last two sentences for stainless.A high carbon knife with high ( 58-60) rockwell can be used with a natural flint to produce ( relatively weak) sparks in a survival situation. A stainless steel knife cannot. Both knives with sufficient rockwell and a sharp spine will throw a lovely shower of sparks from a man made flint, aka metal match. You can give a production run of the finest, currently popular wonder steel to a mediocre outfit and they will produce some monstrosity for EBAY thats called The Ironmaiden with genuine paracord wrapped handle ( add 5 units of your national currency for this feature) and allegedly carried by the Vatican Guard special forces unit. You can give the leaf spring from a rusting Vauxhall in Abergavenny to a master bladesmith and receive back a blade your grandchildren will use. O.K. I just swallowed my first gulp of coffee ( chemicals! I need Chemicals!) I can't get my breakfast rolls opened with this thick plastic. What to use? S30V, 1065, Sandvik, VG10 laminate? :?: I know :oT: My Wetterling :wink: Metallurgy is a fascinating subject and worthy of consideration in our cutley. But in the end it's like the endless ballistic debates and handringing over here. The poor moose can't tell ( or much care) if that sharp pain is .357 or .366 caliber. Niether will paracord or feather sticks from a properly maintained knife. I wonder if these discussions have changed much since the first copper knives entered the flint markets :wave:
bushwacker bob
01-08-2004, 23:53
I wonder if these discussions have changed much since the first copper knives entered the flint markets :wave:
nope :roll:
but there again I thought Bjornen was the bloke with a beard in ABBA