Russell Green River High Carbon Steel Blades Any Good?

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JesterGrin_1

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Russel Green River Blades any good?

I am looking at the 5" Buffalo Skinner and the Canadian Belt knife blades made by J Russel & Co Green River Works. They say that they are made of a High Carbon Steel of which I believe is 1095 but do not give the information as to what they are hardened to.

I am asking as I plan to use them and also plan to put handles on them myself and since at least for myself to install handles is mostly a hand made proposition of which means time and work I would like to make sure that I at least start with a decent blade?

Thank You.
 
To be sure you need to know the type and hardness of the blades, otherwise you're just guessing. If they won't tellyou pass it up.
 
They're good quality, if that's your concern. Just soft enough to respond well to steeling or sharpening on natural stones. You can always try writing Dexter Russell themselves if you want to know the actual Rockwell and steel designation.
 
I have one of their congress folders that I really like as one of my regular rotational edc's... Gets really sharp, and holds it respectably. Definitely would by another if/when this one kicks the bucket...
 
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Love em. In fact the sheep skinner blade I handled a while back is one of my absolute favorite belt knives. They make fun, easy, and cheap projects. Plus the blanks are ground thin so they are real good cutters. Not sure on the steel or hrc, but in comparison to the old hicks I have they seem to hold an edge longer/better. Their just supposed to be simple carbon steel cutters, and no frills kind of thrown back type blades.
 
I asked about the Rockwell Hardness of the Sheep Skinner and the 5" Buffalo Skinner and this is there response.

The Rockwell hardness of the blades would be anywhere from 54-56.
 
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I have a newer one that I keep as a utility knife. Unless you are used to the super high end/super hard steels, I doubt you'd notice a difference between them and your average good regular brand, I grade them about a step above Old Hickory or so.
 
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Green River blades have a rich history and have been (somewhat erroneously) associated strongly with the mountain men.

I love them. They are decent (albeit a little soft) carbon steel with a thin profile making them good slicers. They make a very good kitchen knife (or skinner). I'm using two in my kitchen now.

Great for projects.



The patch knife makes a great paring knife.

 
Thank You all for the response. But now I have to ask another question.

Who does and or will make these designs in a better steel?
 
Bark River currently has some designs that might interest you. And of course, you could always go custom...ML Knives comes to mind.
 
Kels73 said:
Bark River currently has some designs that might interest you. And of course, you could always go custom...ML Knives comes to mind.
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Thank You for the reply. I did send ML Knives some questions and will await a response.

As for Bark River they do have a couple I like but I have as of yet to find the best place to purchase one as the ones I have seen have been priced a bit out of my range.
 
scotchleaf said:
green river has nice knives, especially if you put on your own handle.
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I have done so using 3/16 brass pins and Osage Orange for the scales. But due to the hand work that is needed to do so I was thinking of using a similar blade but of superior steel for edge holding ability for skinning and quartering Deer and Hog. Or will these Green River Blades hold a good edge?



 
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They are a decent carbon steel which will take a fine edge easily. They won't hold that edge like a super steel but they will get it back easily. Using them in the kitchen, once sharpened I just steel them after each use and always have a very sharp knife.

So my gut feeling is that you would have to do touch ups while you were skinning but that they would go quickly. I've handled a few for deer hunters and they are still using them. They say they get very sharp.
 
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Get a high quality one. A Friedrich Dick packing house steel would probably be the best value if looking to minimize cost.
 
Hi There

With first hand knowledge just wanted to add a bit to what someone mentioned on another thread about the Buffalo Skinner. Green River Works skinners were used by many in the beef meat slaughtering plants because of their lower price point and edge holding capabilities. Also used the Green River sheep knife for general slaughtering work. What I don't like about the skinner was the lack of any sort of stopping point for your index finger on the front of the handle. Makes for a nasty cut when your finger slides up the blade when it gets to slippery or your blade point hits a stop.

I did see years back they made the skinner with some sort of light metal guard at the front of the blade. I should maybe check that out or if anyone knows more maybe they could post something up.

Also I think the carbon steel blades have more or less been regulated out of Federally inspected meat plants because of the rusting problems. I do know that we used to give them a wipe with mineral oil after cleaning at the end of a work shift.
 
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