How Browning made it into my traditional knife collection...

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There they were, Browning knives. Mostly made overseas, but some of their higher end made in the USA... none ever really grabbed my attention.
Then came Browning with their 'Black Label' tactical series. Still mostly made abroad, and mostly did nothing for me... BUT WAIT..... what's this classic looking blade???... Hmm, something made in China for them using 440A stainless steel. This thing, named'Point Blank', in their Black Label series. Oh well, whatever, I thought to myself.
Then, I saw one at my local sporting goods... the Black Label Point Blank in black oxide finish and G10 handle material. There it was, next to some KaBar knife models that I already owned. Wow, I thought to myself, as I got a chance to handle it and inspect it in person. Okay, I was not liking the finger grooves much, but overall, I was impressed with it's looks and overall fit & finish... especially for the knife's price tag. In fact, I was so impressed with it, that I purchased it! It was my first made in China knife that I had purchased for my knife collection.

Well, I then sought out the same Point Blank knife, but in stacked leather handle and bead blasted stainless steel finish. When I handled one, I bought one... then two... then a third (yes, I own three of the same leather handled Browning Black Label Point Blank knives). They are pretty nice knives, imo, for the price they can be had for. They both, g10 and leather handle versions, have very classic lines, but the leather version fits my traditional collection to a Tee! I have totally been underwhelmed by the look of most of the Black Label series knives... although they did come out with a double edged dagger that is also very Point Blank in style... but being double edged, I can't order it to NYS. Oh sure, I am licensed to own and carry a 9mm Glock pistol, but gawd forbid I own a double edged dagger, lol! ;)
Anyhow, these knives somehow fit extremely nicely into my collection :)
Though not a knife, to keep my collection interesting, I did buy Browning's Black Label Shock n Awe tomahawk. She's a little thing, but a really nicely made one piece forged 1055 steel beast... this they have made in Taiwan. It seems like another good bang for the buck item, imo.
It not only seems extremely well made, it has downright graceful lines to it. I've handled and inspected some of the SOG tomahawks, and the quality of the Browning tomahawk is so much more apparent. Yes, it also does cost a little more, but you get what almost feels like an heirloom quality piece of steel in return :)

ws4mm9.jpg


154zh3o.jpg


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By the way... these knives, just like the KaBar knives, have tangs that are nowhere near full grip girth. They may go all the way through the handle to meet with the butt end of the grip, but again, are nowhere as thick as a full profile full length tang.
That said, these, just like the "KaBar" type knives, are not likely going to have the strength that those full profile tangs have where the blade meets with the guard. It would be a poor choice, imo, for batoning wood and such. It is more of a light duty utility/fighting knife (and it's being marketed and sold as such). A kabar becker bk 9 would most definitely eat this knife alive for medium to heavier duties. What I'm obviously saying, is that this is not a good do it all knife.
:)
 
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Cool!
I have a few Japanese made Browning slipjoints. They're very nicely made, though I'm not sure what steel is used other than it is stainless. AUS-6/8 maybe?

I think I'll put one in my pocket today!
 
Thanks, guys!

Hi, Griff... nice to run into ya! Hope all is well, and hope that made in Japan knife does well for you in your daily tasks :)
 
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I'll let the hawk slide, since a nice Buck and a Vic are in the same picture. Let's focus the other Browning models, though please.



Cool!
I have a few Japanese made Browning slipjoints. They're very nicely made, though I'm not sure what steel is used other than it is stainless. AUS-6/8 maybe?

I think I'll put one in my pocket today!

Yes. The Japanese-made Browning traditionals that I have seen have those blade alloys.
 
By the way... these knives, just like the KaBar knives, have tangs that are nowhere near full grip girth. They may go all the way through the handle to meet with the butt end of the grip, but again, are nowhere as thick as a full profile full length tang.
That said, these, just like the "KaBar" type knives, are not likely going to have the strength that those full profile tangs have where the blade meets with the guard. It would be a poor choice, imo, for batoning wood and such. It is more of a light duty utility/fighting knife (and it's being marketed and sold as such). A kabar becker bk 9 would most definitely eat this knife alive for medium to heavier duties. What I'm obviously saying, is that this is not a good do it all knife.
:)

I dunno... I have seen a lot of back and forth on the advantages and disadvantages of stick vs. full tang knives. Most quality makers don't feel like the stick tangs are too far behind in sturdiness if a knife is used within reason. Certainly it isn't fair to compare a stick tang to these 1/4" thick sharpened crow bars that the tactical guys now demand, but thickness to thickness of the blades I think a well made knife with a stick tang would do just fine 99% of the time for 99% of us.

An example would be your own knife. Styled after the venerated Kabar classic fighting knife issued in WWII, I have honestly never heard of a Kabar that failed by breaking at the handle/stick tang. Those knives were used to pry, dig, chop, hammer, wedge, smash and occasionally... cut things. Millions were made, and that knife continues to serve in it original style of construction. Good enough for me!

So we don't wander off into tactical/fighting world...

My first Browning was I think in about '77. With so many Buck 110s floating around, I didn't want mine to sprout legs, or be borrowed and not returned because I didn't recognize mine. And I wanted a knife with a bit better steel than the 110 that wasn't so blocky in my hand. After saving for a while and reading a bunch of positive reviews, I settled on this Browning:


not mine - borrowed from an ancient blog on the net

The blade is 440c, and at that time was claimed to be the only folding knife with a true 440c blade. The steel is so hard that while my personal knife is pretty dang beat up, the blade looks almost brand new. It didn't scratch, chip, or deform, and I remember to this day how hard it was to get a good edge on that knife.

I don't carry it anymore due to the weight, but it is still a great knife.

Robert
 
The blade is 440c, and at that time was claimed to be the only folding knife with a true 440c blade. The steel is so hard that while my personal knife is pretty dang beat up, the blade looks almost brand new. It didn't scratch, chip, or deform, and I remember to this day how hard it was to get a good edge on that knife.

I don't carry it anymore due to the weight, but it is still a great knife.

Robert

Good looking knife. I'm not certain about the "only folding knife with 440C in 1977". Buck used 440C till ~'80.
http://www.bladeforums.com/forums/showthread.php/612901-revised-110-112-data-sheet-as-of-gt-5-1-08
 
Good looking knife. I'm not certain about the "only folding knife with 440C in 1977". Buck used 440C till ~'80.
http://www.bladeforums.com/forums/showthread.php/612901-revised-110-112-data-sheet-as-of-gt-5-1-08

Beats me, Frank. I certainly wouldn't argue with Mr. Houser about his own product! I do remember Browning making those claims as it was a real attraction to me.

This was almost 40 years ago, so I am not clear on this. At that time, did Buck actually disclose the steel they were using? If I remember correctly (and I may not) I am thinking that it was still marketed as some kind of mystery steel, that although it didn't rust, wasn't claimed to be stainless. The mystery added to the lore of the knife being such a great tool.

As there is today, back then there were a lot of folks that didn't trust stainless, thought it was something new and fancy, something yet to be proven and certainly avoided. Having purchased CASE and Queen stainless around that time and using their offerings, I heartily agreed. If my memory is correct, maybe BUCK didn't want to get painted with that brush.

Robert
 
I actually have seen reviews on Kabars, which are nice knives, breaking at the tang during batoning. Even seen a video where a guy broke two consecutive kabars (both at the guard tang area). But, that could be a matter of a few here and there having slipped by with less than perfect heat treatment, maybe rare flukes in the blades, or mis-treatment of the knife in general. I do believe more steel, everything else being equal, is likely going to be able to handle more... but that is my opinion based on just my own life experiences with things.... but, it's just my opinion :)
 
A 60+ year love affair between GI's and KaBars suggests that KaBars are plenty tough enough for the real world.

Don't get me started on "batoning".
 
yeah batoning was not high on the list of knife duties for GIs, then or now. It's very hard on a knife. I really like that G10 handled model!
 
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