http://www.fieldandstream.com/articles/gear/huntin

qjs

http://www.fieldandstream.com/articles/gear/hunting/2010/08/cold-steel-pendleton-lite-hunter

this will bring you straight to the article.
qjs

Anybody here own one?

Looks like a nice knife. But I prefer my "Best Knife of 1916" Marbles Woodcraft sheath knife, so I think I'll apply my $22 to the PLB I just bought. ;-)

I just ordered two of them based on the above article. If you go to the Cold Steel "Special Projects" website (no affiliation, just a long time customer) at ltspecpro.com, they are on sale now for $17.99. My order arrived in about three days. So far I have used them in the kitchen for various cooking/cutting chores and am very pleased. The knife is very lightweight (haven't weighed it yet so don't know the specific ounce count). The grip fits very well for me, with average size hands. It is amazingly sharp, and the blade shape goes through most meat an vegetables very easily. It is upswept from about two inches of straight edge, with somewhat of a clip on top that will be good for cleaning game and skinning (as it was designed for). The blade is a little short for use as a dedicated chef's knife, and a little wide as a paring knife, but gets the job done. I also own a CS Finn Bear that is in the same cheap/light category of knife that I also tested in the kitchen. So far I like the Light Hunter better. Complaint: the sheath is cheap crap if you're going to carry this on you on a regular basis, despite what the author of the article said. It's a piece of nylon folded over and stapled with cheap rivets. If this will sit in a bag or glove box, the sheath is just adequate. I will probably make my own sheaths out of kydex for these. I find the grip is slippery. It is simply just plastic molded around the tang of the knife. It has some texture molded in, but not enough. I will break out the woodburner and add some grip, at least to the top where my thumb rests. I have found the steel on the Finn Bear to be easy to clean and sharpen, but it does dull easily, especially if run through the dishwasher with other utensils. I expect the Light Hunter to do the same. Easy to touch up with a ceramic rod sharpener though. Overall: this knife and CS's other 416 Krupp steel inexpensive knives work well and are more knife than the price indicates, much like a Mora. Good buy.

Okay, I guess I'm the dissenting voice here.

Krupp 4116 is indeed a kitchen knife steel. I have the Canadian Belt Knife in 4116, and the kitchen is the only place I use it. It takes a nice edge, and loses it just as fast. I have an old Henckels steel and I can sharpen (not just realign) 4116 with that; it removes metal. That's how soft this steel is. 4116 in a bush knife? You've got to be kidding.

As for the author's claim that Krupp 4116 is vastly superior to plain old 440 stainless: in my opinion he's on crack.

Do yourself a favour and spend your money on a Mora Clipper or Allround. Vastly superior steel. You won't regret it.

YMMV.

Thanks very much for this.

How does the Mora stainless sharpen? Does a Mora come
in that blade pattern for skinning?

Krupp 4116 seems to be a similar composition to Victorinox stainless steel.

Victorinox steel is said to be similar in properties to 12C27. According to Victorinox (2008 Salesman's Brochure), their composition is:
C 0.48-0.60
Cr 13-15
Mo 0.50-0.80
V 0.15

Which is very similar, in fact almost identical. I guess that depends on the heat treatment that the knife blade is given and quality controls of the heat treatment.

It is possible to get laminated VG10/Damask knife with HRC of 60 for around $35. i.e. a much higher steel specification for kitchen/utilty knifes.

http://www.nisbets.co.uk/products/Produc...GroupCode=11707

I don't think much of the cold steels advertising strategy though;

http://www.youtube.com/watch?v=8lV9_5M1F9E

Seems like they could sell a few of these knifes to previous San Quentin vacationers or Spetsnaz wannabes.

I think you nailed it. It is called the Pendleton,
Oregon's east side state pen.