When it comes to 440 stainless which is better 440A or 440C??

[brewcitymike]

The title says it, I'm just wondering which is better and why. I see that Entrek uses 440c one their blades, but I think Boker uses 440A sometimes but that I'm not entirely sure of, and I know Gerber uses 440A. And how come the goofy guys on that late night Cutlery Corner show always refer to 440 as high carbon stainless steel? Does that just mean high carbon amount for a stainless steel cuz the 440 HC SS still don't throw sparks worth a damn in comparison to my 1095 HC or even 1075 HC. And while were talking 400 series steel what the deal with the 420Hc that Gerber uses?

 

[Big Mike]

440C is the superior steel, and it does indeed have more carbon the 440A.

Generally the progression runs from 420 series to the 440 series (440A, 440B and 440C).

If it just says "440 Stainless" it's probably only 440A (or a lower grade, many offshore 420 equivalents are marketed as "440 Stainless").

440C, and the slightly more alloyed ATS-34 and 154-CM, are all fine knife blade steels.

The fact is that even the better 420 steels, like 420 HC, can make very good knives given the right edge geometry and HT.





Big Mike

 

[james terrio]

And how come the goofy guys on that late night Cutlery Corner show always refer to 440 as high carbon stainless steel?

Because they know that most of their customers understand very little about steel, and "high carbon" is a selling point. I wouldn't worry too much about what they endorse or push.

440C has significantly more carbon than 440A or 420HC. 440C is generally regarded as more desirable - it holds an edge better - unless your biggest concern is a blade that's very easy to sharpen, or must stay under a certain price point.

Moderate-carbon-level stainless steels like 440A and 420HC (the HC part isn't really true; it does have more carbon than regular 420, but still only about .45%) are used so often because they're inexpensive, easy to heat-treat, easy to stamp/machine/grind, and resist corrosion.

Trying to throw sparks with a flint isn't going to work very well with any stainless steel. The reason is because of all the chromium - it resists heat much better than plain steels. You have to lean into it pretty hard to get sparks off a stainless blade, even on a grinder.

 

[me2]

The title says it, I'm just wondering which is better and why. I see that Entrek uses 440c one their blades, but I think Boker uses 440A sometimes but that I'm not entirely sure of, and I know Gerber uses 440A. And how come the goofy guys on that late night Cutlery Corner show always refer to 440 as high carbon stainless steel? Does that just mean high carbon amount for a stainless steel cuz the 440 HC SS still don't throw sparks worth a damn in comparison to my 1095 HC or even 1075 HC. And while were talking 400 series steel what the deal with the 420Hc that Gerber uses?

It kinda depends on what you're doing. Dive knives are generally 440A or similar. I've had 440C that would chip during light use, but no such issues with 440A. 440A is used in cheaper knives and may get questionable heat treatments. Overall, 440C is generally seen as better, unless there is a reason to go with 440A.

The guy on the late knife show probably doesn't know the difference, so doesn't say. 440A is indeed considered "high carbon." The cutoff is around 0.6% carbon or greater, which 440A has. Stainless generally won't throw a spark like carbon steel. Sparks are fine bits of metal oxidizing very rapidly (burning). Stainless is specifically made to not oxidize. If you're throwing sparks with stainless in an edge, feel confident it's being overheated at the cutting edge at least. In comparison, A2 and 1095 will throw bright enough sparks to grind by after it gets dark in my shop. Not recommended, but it happened a couple of times.

420HC is a higher carbon version of 420 stainless, which is a general purpose hardenable grade of stainless steel, though it has a pretty wide range of carbon % allowed. Heat treated properly, it is a fine stainless for knives that are inexpensive. It will take a very sharp edge, but can be a bit finicky about technique if not heat treated just so.