Grohmann knives

H

HFinn

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Sep 6, 2012
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Jack Black suggested a Grohmann knives spesific thread so here goes. I bought me nr. 3 Boat Knife and my first impressions conserning the ergonomics were very positive. This is the stainless model. If anyone has any knowledge how this stainless knife retains it's edge I would be happy to know.

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So show us your Grohmann knives, fixed blades or folders and tell us about them. Stories, user experiences and criticism is all wellcome.
 
"Grohmann's most popular stainless steel in the outdoor fixed blade knives are fashioned from european high carbon stainless, such as 4110, which is somewhat comparable to the USA 440 series, and we maintain a 56-58 degree rockwell hardness on all outdoor knives. This steel has withstood the test of time due to its ease of resharpening and long lasting edge holding ability."

http://www.grohmannknives.com/pages/handles.html

So this is comparable to 440C? Of course the heat treatment makes a huge difference.
 
Canadian Belt knives (in carbon)
D.H. Russell #4 Survival and a Grohmann #1 flat ground in micarta.
Russell%20Grohmann_zpsz3x3knn8.jpg


I've cut a bunch of feathersticks with these and they held their edge quite well but these are carbon. They cut leather well too. Love how they feel in the hand!! :thumbup: I bought the heavy flap sheath for the #4. :cool:

Really like your #3, I have one on my list!
 
I've always liked the CBK pattern. My dad had one that I remember as a kid, I guess that must be why I like them.

Here's a couple I own, along with a JK Knives CBK


 
I stopped at the Grohmann booth at the NRA national show about 10-15 years ago. I asked the salesperson, which is better, stainless or carbon for a Grohmann? He told me that carbon was better. Better edge and longer retention of the edge with carbon. Grohmann offers stainless because of customer demand and the demand for stainless exceeds the demand for carbon steel. We didn't talk about the type of steel, but usually a cutlery steel called 440 (they leave off the letter designation on purpose) and with a rockwell of 56-58 is 440A. They'd probably tell you if it was 440C.
 
Thanks for the thread Mr Finn :thumbup: Personally, I think these are very interesting knives, which I'd very much enjoy learning more about. I hope that this thread runs for a while, and look forward to seeing your pics and experiences :thumbup:
 
brownshoe said:
I stopped at the Grohmann booth at the NRA national show about 10-15 years ago. I asked the salesperson, which is better, stainless or carbon for a Grohmann? He told me that carbon was better. Better edge and longer retention of the edge with carbon. Grohmann offers stainless because of customer demand and the demand for stainless exceeds the demand for carbon steel. We didn't talk about the type of steel, but usually a cutlery steel called 440 (they leave off the letter designation on purpose) and with a rockwell of 56-58 is 440A. They'd probably tell you if it was 440C.
Click to expand...
The stainless is supposedly 4110, a common European steel (Krupp?) resembling 440C.
 
Grohmann takes pride in their products and that means using high quality materials. Grohmann's most popular stainless steel in the outdoor fixed blade knives are fashioned from european high carbon stainless, such as 4110, which is somewhat comparable to the USA 440 series, and we maintain a 56-58 degree rockwell hardness on all outdoor knives. This steel has withstood the test of time due to its ease of resharpening and long lasting edge holding ability.
Click to expand...
http://www.grohmannknives.com/pages/handles.html

I've never found a data sheet on "Krupp 4110 steel alloy". I've looked for one several times, and my Google-fu is strong. Searches on "4110 steel alloy" end up with European alloy 1.4110.

European alloy 1.4110 is commonly used for kitchen cutlery in Europe. The carbon content is similar to that of 440A and is dissimilar to 440C
 
Bummer about the steel. Anyway one thing I noticed while stropping and searching the stropping angle: the edge angle seems to be good, not too stubby. This means that the knife slices well, which I noticed also while cutting the foodstuff. Time will tell how much maintenance the edge needs. Sharpness out of box was excellent and I habitually strop my knives after some use, so I hope to be able to avoid thorough sharpening.
 
Best fillet knife I have ever used and all fishing guides around here will tell you the same. I have wanted to buy some of their other knives for years but just haven't committed. I'm thinking it's about time....their fillet knives are the best! I wish I had pics...I'll try an make it a point but mine has cleaned 1000's of fish and is a joy to use
 
HFinn said:
Bummer about the steel. Anyway one thing I noticed while stropping and searching the stropping angle: the edge angle seems to be good, not too stubby. This means that the knife slices well, which I noticed also while cutting the foodstuff. Time will tell how much maintenance the edge needs. Sharpness out of box was excellent and I habitually strop my knives after some use, so I hope to be able to avoid thorough sharpening.
Click to expand...

Don't be bummed out yet. Own several 80's J Russell Green River Knives in 440A which are excellently heat treated...so much so when I first got them, I thought it was a carbon steel. Edge retention was excellent after a couple of hours of stripping and cutting knots off 4-5 walking sticks...it would still almost shave. Blew my mind and completely changed my view about "lowly" 440 steels.

It's the one on the far left in this photo....
attachment4_zps00f832c7.jpg
 
Just ordered a flat-grind Trout&Bird from a seller in Germany. Getting the carbon versions here in Europe is tricky, it seems it's factory order stuff in flat-grind and there can be a waiting time of 2-3 months. Then there is the extra 20-25% cost, and the cost is high enough as it is...

So, I opted for stainless and if I like the knife I might go for one in carbon later on. The way I look at it is that Grohmann have been making these knives for close on 60 years, it's the Canadian Traditional coming from a relatively small company, the stainless they've been using must have stood the test of time otherwise serious users would've abandoned the knife long ago. European stainless on the knives I have from France, Finland, Sweden, Russia is excellent stuff although I don't know if the Grohmann steel corresponds to this.

Outokumpu have this to say about 4100

http://steelfinder.outokumpu.com/Properties/GradeDetail.aspx?OKGrade=4110&Category=Dura

There's a whole lot more metallurgy stuff on their site which I can't fathom as I'm not a chemist. But it seems to me that Grohmann stainless is likely to be good, very good for the user.

Regards, Will
 
SAK Guy and Will Power, good to know about the steel. Time will tell how this works.

How I solved the problem of too small belt loop. Cord used courtesy of Grohmann knives. And I don't like wrist straps usually, but this knob helps pulling the knife that sits low in the sheath (I moistened it and formed it for a snug fit). Maybe I will make a better loop soon.

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Will Power said:
Just ordered a flat-grind Trout&Bird from a seller in Germany. Getting the carbon versions here in Europe is tricky, it seems it's factory order stuff in flat-grind and there can be a waiting time of 2-3 months. Then there is the extra 20-25% cost, and the cost is high enough as it is...

So, I opted for stainless and if I like the knife I might go for one in carbon later on. The way I look at it is that Grohmann have been making these knives for close on 60 years, it's the Canadian Traditional coming from a relatively small company, the stainless they've been using must have stood the test of time otherwise serious users would've abandoned the knife long ago. European stainless on the knives I have from France, Finland, Sweden, Russia is excellent stuff although I don't know if the Grohmann steel corresponds to this.

Outokumpu have this to say about 4100

http://steelfinder.outokumpu.com/Properties/GradeDetail.aspx?OKGrade=4110&Category=Dura

There's a whole lot more metallurgy stuff on their site which I can't fathom as I'm not a chemist. But it seems to me that Grohmann stainless is likely to be good, very good for the user.

Regards, Will
Click to expand...

this is what kept me from buying one here in germany so far as well. :(
 
I was commenting on 4116, which isn't quite on topic.
I still have to get a real Grohman. Where is the balance point on the real thing? On the CS, it's just at the forward edge of the handle.
YfucjmMK
 
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leghog said:
The stainless is supposedly 4110, a common European steel (Krupp?) resembling 440C.
Click to expand...

Their website says: "Grohmann takes pride in their products and that means using high quality materials. Grohmann's most popular stainless steel in the outdoor fixed blade knives are fashioned from european high carbon stainless, such as 4110, which is somewhat comparable to the USA 440 series, and we maintain a 56-58 degree rockwell hardness on all outdoor knives."

"European high carbon steel" means it could be sourced from Great Britain to Russia, Sweden to Italy. "Such as 4110" means it could be anything. "Somewhat comparable to the USA 440 series" means 440A to me not 440C. It's a good steel, just not a "premium" steel which would be 440C (to me that is). I don't see much 440B, if ever. I just got a 1992 Remington made by Camillus in 440A and it performs well. It's easy to sharpen and as long as you don't abuse the edge, holds it as long as needed. Stropping on sandpaper can easily give you either a toothy or polished edge depending on grit.

I don't own a Grohman but old school Canadians love 'em and their design has been copied by many, including, most recently, Cold Steel.
 
scrteened porch said:
I was commenting on 4116, which isn't quite on topic.
I still have to get a real Grohman. Where is the balance point on the real thing? On the CS, it's just at the forward edge of the handle.
YfucjmMK
Click to expand...


My flat ground #1 balances between the first two rivets (back from the fingerguard)....it more neutral than my CS which decidedly blade heavy......the Grohmann almost floats in your hand...perfect IMO.
 
I think Grohmann has used a few different steels for their knives. This knife came to me butter knife dull, it had been used without sharpening for hard camp chores like splitting fire wood etc. I have sharpened lots of hard steel but this knife was NUTSY hard to sharpen. I ended up using diamond files to finally get and edge on it, This blade was NOTHING like 440 a, more like 440c on steriods.
This came out of their custom shop.

Best regards

Robin

 
Sorry for not been able to contribute anything of substance, but I really am enjoying this thread :)
 
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