From: Natty Bumpo
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Date: 19-Dec-15 |
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Bought a Puma knife the other day on an impulse. I hadn't bought a knife in 30 yrs (that one was a Buck lock- blade...SCARY sharp after DAYS on an Arkansas Hard Oil Stone; & stayed that way thru field dressing 4 whitetails). The salesperson, a friend of mine, told me that this Puma ("SGB", with 440a stainless blade) would hold an edge like a Buck.
Now, I don't know different steels by name, nor did I know that Buck had changed the steel they used in their blades some yrs ago, but this Puma SGB blade said "German Steel" (which I had heard of), so I bought the knife. However, most things I'm now reading about 440a steel is not favorable.
Wondered if anyone here had one of these knives & could tell me thru PERSONAL EXPERIENCE if the steel is capable of field dressing a couple whitetails (including cutting thru "cartilage" part of ribcage, next to breastplate) before losing it's edge?
Thx! David
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From: Frisky
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Date: 19-Dec-15 |
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Puma still makes some knives in Germany and out of 440C steel. Your knife is made for them in China and uses 440A, as you note. Properly heat treated, I've never had a problem with my only knife in 440A (not a Puma). 440A is a low end stainless steel that tops out about where Puma heat treats it at HRC55-57. It's ok as a daily use steel. Buck uses 420HC at HRC58. Both companies know how to heat treat, so they should hold an edge about the same. 440A and 420HC are very rust resistant too.
Knife snobs are critical of both of these steels, but they get the job done and sharpen easily. You can field dress a deer and remove the hide with either, touch up for 1 minute on a steel and use the knife for butchering. I've done so with ease. I've also processed a deer with a Marttiini knife at around HRC55-56 without a problem. The super steels will hold their edges longer but are often harder to sharpen. This is especially true if you let them get pretty dull. Since the SGB series are not expensive knives, you did fine. The type of steel in a knife is not as important as the heat treat.
Joe
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From: Bowmania
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Date: 19-Dec-15 |
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I had both 30 years ago - a 105 and a P Skinner. I could always get the Buck sharper.
Bowmania
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From: Natty Bumpo
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Date: 19-Dec-15 |
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Thanks guys for the responses! The personal use experiences are exactly what I need to hear about. Keep 'em coming!
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From: Elkpacker1
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Date: 19-Dec-15 |
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i have the skinner and made in Germany and scarry sharp
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From: reddogge
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Date: 19-Dec-15 |
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Both of my Pumas were made in the 60s and they take and hold an edge. The skinner was especially suited for splitting the breast bone since it had tiny serrations down near the hilt for that purpose.
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From: Rocket Dog
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Date: 19-Dec-15 |
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I've used Puma knives since the '60's. I bought a new one several years ago, one of their not made in Germany knives. Don't remember the steel, but it sharpens to a great edge and seems to hold it well - haven't used it on deer yet.
Frisky had it right. When the heat treat is done right, most good steels will perform well. Puma is on top of their heat treat process, so I bet it is a good knife. I would keep a stone or steel handy until you have more experience with it.
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From: Natty Bumpo
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Date: 20-Dec-15 |
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Thank you everyone for the info! I really appreciate it. Sounds like I got the right knife (for me), as I would rather spend 5 minutes sharpening to dress a deer vs. a week sharpening to dress 4 deer! :^D Thanks again, David
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From: 69 super kodiak
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Date: 19-Aug-18 |
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Somthing nice about them vintage pumas. I had a few skiners, trail guides, and such. I like there look.
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From: George D. Stout
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Date: 19-Aug-18 |
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Fred Bear had a Puma knife in his personal bowhunter's kit. That information won't do you any good in a brick fight, but Fred did know quality. I've never owned one personally but have used knives with 440C stainless steel that hold an edge very well and will do just fine on deer. The blade on my Leatherman tool has gutted over half a dozen deer and will sharpen with just a steel.
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From: dr22shooter
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Date: 19-Aug-18 |
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love a good knife about as personal as a bow everyone at camp has a different kind-- that deer at the top of the brisket is the test some knifes and some people cannot cut through it some have to go around the side of the neck dr
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From: Styksnstryngs
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Date: 19-Aug-18 |
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I really don't like using knives under 58 Rockwell, and even a simple stainless like AEB-L preforms much better than 440a.
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From: 2 bears
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Date: 19-Aug-18 |
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440 C Is a good knife steel. One of the best stainless steels. 440 A as stated is a low end stainless. I won't use it. I have a very old Puma that says Puma Steel. It will stay sharp the whole season but you can wear out a rock sharpening it. It won't stay so shiney either. It checks 60 RC. 440 C is a good compromise for easier sharpening and edge holding. 440 A won't get as hard without getting brittle. The old Puma will stand up to any knife. If they went to 440 C I would not purchase another. Not that I buy knives anymore. I like my own. >>>----> Ken
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