112 flat ground

genewiseman

genewiseman

Joined
Dec 11, 2010
Messages
401
I bought this 2 dot on ebay recntly. It just needed cleaning up and there were some small nicks in the blade. By the time I had the nicks sharpened out. the blade seemed awful thick. I decided to flat grind it and thin it out. I was worried that I wouldn't get all of the hollow grind out but I did ( just barely ). It has a THIN edge now and cuts like a son of a gun. It might not take much throwing though.
Thanks for looking,
Gene

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Looks nice Gene. I think FFG blades are pretty nifty. The hollow grinds though are just so Buck. Still it stands out now, and should cut very efficiently.
 
Its the long distant relative of the Buck 110 family. I'm glad it stopped in for a visit. Good work Gene, looks great!
 
If your in to flat grinds--its good. Still, it is better than some modifications I've seen here. A mirror polish would help. DM
 
I think a hollow grind would be the way to go but I am set up for flat grinding. If the blade hadn't been sharpened back so far I don't think I could have ground all of the "hollow" out of it. It worked though and I really like how it cuts now. I have never been into mirror finishes on work knives. It is kind of like wearing your Church clothes to haul hay.
Gene
 
Well, try thinking differently about a mirror polish. It really helps to increase the steels stainless abilities. Plus, I notice how much smoother it cuts as it goes deep into meat. The material being cut doesn't grab the blade. DM
 
David Martin said:
Well, try thinking differently about a mirror polish. It really helps to increase the steels stainless abilities. Plus, I notice how much smoother it cuts as it goes deep into meat. The material being cut doesn't grab the blade. DM
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I see your point but the one knife I own that is my benchmark of scary sharp is a knife a got from Bob Dozier. It is not close to a mirror finish and it is D-2. In my opinion, actual cutting ability is far more dependent on how thin the blade is ground than on the finish of the grind. I really don't worry about staining unless it is a blade of 1095, 01, or something similar.
Gene
 
Mr. Dozier is a legend in the custom knife world for a reason. Sharp or cutting is not what I'm speaking of. Reducing drag is. A mirror finish on D2 is difficult. Yes, I agree w/ your points, thinness does help in how well a blade cuts and penetrates. My 01 steel turns black with about every use and imparts a foul odor to food so, I polish it a lot. Later, DM
 
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