I've got a custome shoppe 110 with the bg-42 blade. I've used it for 2 years to clean deer and rabbits and I noticed after the last deer that I did that the blade has small chips in it. I have never sharpened the blade (it hasn't needed it) and was wondering if this is normal for BG-42. It seems awfully brittle. Also, if I need to sharpen it, will a Lansky do the job? Use diamond stones or conventional?
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BG-42 Questions
- Thread starter kodmag1
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- Jan 28, 2002
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Welcome to Bladeforums, kodmag1 
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I think that if you cleaned deer and rabbit for two years and only noticed chips after the last deer, it may be that the last job was tougher on the knife than normal (more accidental bone hits, etc.). Another possibility is that the edge angle was too acute and therefore more prone to chipping. BG-42 heat treated by Buck should not be brittle compared to other stainless cutlery steels. If you're not sure you can send your 110 to Buck for inspection and free sharpening. Contact Joe Houser or Josh Rummerfield and they'll take care of you.
BG-42 has good abrasive wear resistance which is why it hasn't needed sharpening until now. Use diamond stones to sharpen it; conventional stones will take much longer.
.I think that if you cleaned deer and rabbit for two years and only noticed chips after the last deer, it may be that the last job was tougher on the knife than normal (more accidental bone hits, etc.). Another possibility is that the edge angle was too acute and therefore more prone to chipping. BG-42 heat treated by Buck should not be brittle compared to other stainless cutlery steels. If you're not sure you can send your 110 to Buck for inspection and free sharpening. Contact Joe Houser or Josh Rummerfield and they'll take care of you.
BG-42 has good abrasive wear resistance which is why it hasn't needed sharpening until now. Use diamond stones to sharpen it; conventional stones will take much longer.
A lot of the premium steels will "microchip" at the edge when they hit hard objects, as they are ground very thin and are very hard. However, as you have noted, they are very small and can be sharpened out without much trouble.
It is one of the trade offs you get when you buy a knife with a steel that will sharpen mutlitple large mammals and still stay sharp.
In all the knife steels there is a balance between toughness and hardness, some do one better than the other, the best ones do both well, but we live in a fallen world......................nothing is perfect.
It is one of the trade offs you get when you buy a knife with a steel that will sharpen mutlitple large mammals and still stay sharp.
In all the knife steels there is a balance between toughness and hardness, some do one better than the other, the best ones do both well, but we live in a fallen world......................nothing is perfect.
- Joined
- May 7, 2004
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tom mayo said:
That's a nice phrase.