Boker Plus 440C steel

C

Captain O

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I know it is made in China, but can I get some objective opinions on the Boker Plus 440C steel on the their Congress pattern knives. These aren't expensive pieces, but it seems intuitive Boker's 440C steel should be better than Rough Rider's 440A. Does anyone own any of the "smaller" pocket Boker Plus knives that are comprised of this steel? If so, what do you make of it's edge-holding capabilities, toughness, etc.?

Please elucidate.
 
I don't know about use, but their 440C is very easy to sharpen and get very sharp. Far easier than say 440C from Benchmade. I'd guess it's rather soft, felt about right for a slipjoint. I was very impressed with how sharp I could get it.
 
I have heard that their steel isnt always what they say it is, and I believe it. Some people have good luck with it, but I bought a ridgeback and I can guarantee it wasnt 440c. It would not take an edge, even after sharpening it on an edgepro. Just be careful
 
In my experience it's really important these days which Böker plant your knife is from. The Böker USA and German plants deliver great knives. They also really got the hang of doing 440C.

The other factories, not so much. I've had nothing but issues (Quality Control Issues mostly) with the Böker knives from China and Argentina the past few years.
 
Most people can't tell the difference between steel. The power of suggestion is powerful indeed, and I tend to think people will see qualities they think they are supposed to see, kind of like astrology. Hardness might be roughly easier to detect for a keen observer.

I can say, however that the steel used on my Boker Plus traditionals, a small stockman and a medium barehead lockback, both with plastic scales, is quite decent. At least as good as what Rough Rider uses. I'm tempted to say it feels a tiny bit harder. The knives themselves are very good, better by a little bit than Rough Rider IMO, very nice fit and finish, snap. The only bad thing is that Boker only offers a few patterns in that line.
 
As I said in another thread, I have a Boker Plus Barlow that I have sharpened but not "put to the test". I will probably wind up carrying the Case Amber Small Texas Jack (CV). I know that knife will take, and hold, an edge that is hair-popping sharp.

That knife should be here either tomorrow or Saturday.

Good stuff!
 
I have found the Taiwanese Bokers to be good cutlery, but I don't think they make traditional knives in Taiwan. Their Chinese-made products are hit/miss.
 
I have a Boker Plus Copperhead and I love it.
The fit and finish is excellent.
It sharpens up very easily, and edge retention is decent.
It's one of my fav traditional knives for working.
It can handle tons of hard work, I even cut a small tree down with it.
 
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