Just remember that that tiny little blade survived getting pounded into a cinder block with a hammer! <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" /> The abuse afterwards did break it though. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

I was hoping he was tired of it and wanted the slow-and-deliberate JYD II! I realize that almost any fixed blade is tougher than a folder.

sandvik rocks. they make my favorite stainless steels. many of the steels we like in our knives (tool, spring, shock) were ported from plows, drills, hammers, pretty much anything heavy duty in construction or farming. however these, like infi, were designed specifically for knives. 13c26 was designed for razorblades. 12c27mod for kitchen knives. i believe spyderco makes a point of using 'knife only' steels as well, but i could be mistaken.

I actually posed this question over on BF. I have seen them (and my Blur) advertised as both 440A and 13C26. I stated that mine were stamped JAN07 and asked someone to tell me what they actually were.

That is strange. Mine are stamped Jan 07, but no grade of steel is stamped on it. I think both the JYD II and the SB are advertised as Sanvik. My early Ka-Bar Next Generation Combat knife was supposed to be Sandvik 12C something or other, but now they are 440C, I think. I don't know what Sanvik is. Is it Swiss or Swedish steel?

i'd say anything after 06 is a safe bet for sanvik.

What is Sanvik steel Magnum? Is it better than 440C or what?

I think the newer Kabar NGs are 440A

That figures. 440C would be better.

swedish. far as i'm concerned, they can't get it wrong over there. consider the following: saab 9-3, volvo, mora, victoria silvstedt, yngwie malmsteen, and of course any wicked nordic metal bands. swedish guitar players are just too [censored] good.

the swiss are also awesome. sig and victorinox, all i have to say about that.

i hate to say sandvik is a better steel than any other. with respect to x, yeah, with respect to y, no. i like it because it preforms it's cheap. i've never done a 100 cut side by side with two knives of identical geometry in 12c27 and 440c on cardboard, hemp, carpet, and oak. i hate to admit but steel is steel and unless it really sucks, it hardly makes a difference in a small knife after 440a. even that isn't bad in the right configuration.

after that disclaimer, i'd say 12c27 and 13c26 hold a better edge than 440c.

Thank you very much, Magnum. They do seem to be quite sharp. Time will tell. I have used AUS-8, so I am familiar with it. I have no worries about the Camillus.
As far as the unusual shape of the Speed Bump, I have determined that it is designed for spearing pickles or olives.

The JYD II is obviously a cheese knife. By the time I get it open, the cheese is at proper room temperature.

They are great knives for serving your friends in elegance.

We already knew that the Heat was for rapid pepperoni slicing.