Linder Mark 2

[JHansenAK47]

I was looking through my Mathews Cutlery(AKA BUDK) Magazine when I noticed this Linder knife.
http://budk.com/linder-6/p/17 LG107715/c/6169/
I have never seen a Linder in person and couldn't find much info about this specific knife. I have read that most of the Linder line has good finish even if they are 440A. In my opinion the only reason to use 440A over 440 C is to save money or have your knife be a little more stain resistant. However this one uses 440c and what I was wondering is if anyone here had an opinion on Linder in general and the Mark 2s specifically. I'm particularly interested in the heat treat edge holding and fit finish aspect of their knives.
http://home-and-garden.webshots.com/photo/2862612590103408798KbZuDP
Also if anyone has a Mark 2 I would love to see a picture of how thick the blade is.

 

[Jason_G]

The one in the top link has a blade that looks an awful lot like a Randall.

Jason

 

[CWL]

Linder is a German company, probably best known in the USA for their heavy bladed machetes. Decent company, probably has to downgrade steels in order to survive against import competition. You hear occasional complaints on the knife boards about how they don't hold an edge, but it may be from people expecting machetes to perform like true knives.

 

[JHansenAK47]

You hear occasional complaints on the knife boards about how they don't hold an edge, but it may be from people expecting machetes to perform like true knives.

Could be most of their knives use 440A and are around 56 RC. However on their kentucky bowie that uses 440 C they state 58RC. I'm just wondering if the Mark 2 is as hard. If so it might make a pretty good knife.

 

[carsten1911]

Linder 440C

Hi,

a buddy has a different Linder knife with 440C steel...but I do think the same kind of steel is treated (heattreatment and hardening) the same way inside the same company.

He is a hunter an reports the knife will stay sharp for skinning and gutting 2 medium sized animals (roe or medium boar) without cutting on bones.

Well, if this is a good performance for a knife or mediocre is beyond my knowledge, since I cant pour in a bucket full of hunting/ game skinning experience...maybe a hunter could chime in?

Carsten

 

[Skofnung]

I had a Linder machete. I paid more for it than any other machete I've ever owned and it was by far the worst performer.

It would not hold an edge for beans.

I ended up giving it away.

 

[JHansenAK47]

[I had a Linder machete. I paid more for it than any other machete I've ever owned and it was by far the worst performer.

It would not hold an edge for beans.

I ended up giving it away./QUOTE]
The Linder machete is stainless steel. I don't know this for a fact, but I wouldn't be surprise if they left the steel soft so the blade wouldn't break from lateral stress. In swords if the blade is hard enough to hold an edge and it's stainless there is a good chance it could break. As I understand it the stainless isn't springy enough unlike carbon steels at the same hardness. I've even broke a couple cheap stainless ones that were pretty soft. It's not force against the cutting edge that breaks them is is against the side where the thickness is thinner. The only machetes I really like are the Ontario ones in 1095.

 

[Skofnung]

You are correct. They are stainless under a painted black surface. For $35 I expected more. $4 Tramontinas perform much better, though they do rust if not properly cared for.