Buck "factory edge"

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bludog2

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Sep 4, 2018
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What has your experience been with new Buck knives you've purchased, as far as edge sharpness goes? They tout their Edge 2X Tech (which I believe entails grinding to smaller angles), but are they usually fairly sharp out of the box? Are their cheaper knives ground differently than their more expensive offerings? Thanks in advance.
bludog2
 
I can't answer your last question with any accuracy but I absolutely love Buck's factory edges. Not only are they very sharp but the angle leaves a lot of room for micro bevel touch ups before a re-profile is necessary.
 
It should shave your arm hairs right out of the box. If it doesn’t, go exchange it for one that does :thumbsup:
 
I've found the factory edges to be sharp enough to shave arm hair on the domestic and offshore made 300 series, as well as the 100 series I've bought over the years.
I've never gotten a new Buck knife that was dull out of the box, or hang pack. :)

Three of the things Buck is known for is being sharp out of the box, holding an edge, and their Forever Warranty.
Every Buck knife, be it a traditional folder, a fixed blade, or a modern one hand opening folder, regardless of where it was manufactured and/or price point, are sharp out of the box (or the beloved blister pack, if applicable), and have the same forever warranty. :)
 
how sharp is a very relative thing. I haven't received a Buck knife yet that couldn't cut paper, cardboard, etc right out of the box. some have come much sharper than others, but all came with better than working edges at the minimum. even the Chinese made stuff.

although ive found better consistency on bevel angles and balanced thickness on the usa made stuff myself, but a one person example aint science or fact.
 
It will be sharp, the choil area will be a little wonky and it may have a recurve, but it will be sharp. These are my pet peeves on any knife, so I may be a little critical of those areas. Buck knives have been the best out of the box edges I’ve found.

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eveled said:
It will be sharp, the choil area will be a little wonky and it may have a recurve, but it will be sharp. These are my pet peeves on any knife, so I may be a little critical of those areas. Buck knives have been the best out of the box edges I’ve found.

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isn't the 104 built to have that slight recurve....sure thought they were. the 4 I got all have it. I like it for pull cutting myself, I find it useful in that regard.
 
jbmonkey said:
isn't the 104 built to have that slight recurve....sure thought they were. the 4 I got all have it. I like it for pull cutting myself, I find it useful in that regard.
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could be. But I’ve seen it across the models. I’d rather it be straight.

jbmonkey jbmonkey I didn’t remove any from the belly, just from the choil area, so it’s straight. It still is good at pull cutting, but it’s easier to sharpen.
 
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eveled said:
could be. But I’ve seen it across the models. I’d rather it be straight.
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never noticed it on the other 100 series...gonna have to go and look tonight.

I dont mind it on the 104, it works well for that knife.
 
Maybe I got lucky or it may be a small part of the property of the steel but I received a S35VN 112 that was the sharpest knife of any kind I have ever owned. It's usually recommended here if you send in a working knife for Bucks famous 'Spa' service to have the Edge 2000 blade profile used because it's much easier to resharpen yourself. That process was a major change by Buck and was not done lightly..One of the main reasons Buck has been so successful for so many years is you can trust Buck to sell you a high quality product no matter the price point and it will be sharp out of the box. It's been a matter of pride for generations of the Buck family..
 
jbmonkey said:
never noticed it on the other 100 series...gonna have to go and look tonight.

I dont mind it on the 104, it works well for that knife.
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None of them were as bad as the 104, but they were all slightly recurved. Hold them on a flat surface and look for light shining through. No big deal easy to fix, just an observation. Like I said they were all very sharp, and maybe most important of all the tips weren’t rounded off. I’ve had that from other manufacturers.

Buck does a great job at a competitive price.
 
My first 110 was very sharp out of the box. When I got my 110 LT i chose between 2. I got the good one, the other one's blade was short and had a rounded tip. My 112 Slim Pro was chosen between 2. The other one had a decent edge but the one I got was superior. My 110 custom was very well done (as you'd expect!) My 110 Slim Select's tip was slightly rounded, now fixed.

So like most other companies, hit and miss for me. Not that it's a big deal, I can sharpen them!
 
eveled said:
None of them were as bad as the 104, but they were all slightly recurved. Hold them on a flat surface and look for light shining through. No big deal easy to fix, just an observation. Like I said they were all very sharp, and maybe most important of all the tips weren’t rounded off. I’ve had that from other manufacturers.

Buck does a great job at a competitive price.
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I only have two 110s, a 50th anniversary and a blue "The Shield"; both have a slight recurve to them. My 119 doesn't seem to have any recurve. I've never seen this is a detriment and never bothered changing it.
 
You are not alone. Most people are ok with it.
See post 9 in this thread for photos and more info.

If you pay close attention. That little curve at the Ricasso lifts the blade off the stone until you drop off the edge of the stone. As you sharpen the blade down the little curve becomes bigger and bigger.

Also that little curve will wear the corners of your stones then when you sharpen other knives you will transfer the curve to them.

For me it’s about maintaining the integrity of the blade for it entire life. Not just the first couple sharpenings.

As I said you are not alone, it’s just my pet peeve.

I cut that little choil only as deep as the edge bevel. It looks drastic in the pictures, but after a couple of sharpenings it disappears and the blade is straight right to the corner of the ricasso.
 
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Eventually you end up with this. I guess it’s a Kukri?
 
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eveled said:
I guess it’s a Kukri?
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Lol, I know it happens, I've had more than a few boning and filet knives end up like that. I just figured I'd treat my bucks the same way I do my kitchen knives, once you can't sharpen rear most part of the edge you take down the bolster; I just don't particularly like sharpening choils. I leave my 110s almost entirely as hunting knives and don't have to sharpen them that much, I don't think it'll ever be much of a problem. I'm apt to EDC something smaller, or something more flipperish (an 830 Marksman today).

Come to think of it, my 830 marksman has a bit of recurve to it as well, and it already has a reduced bolster or sharpening choil, whatever we want to call it. I give the marksman a pass on the choil because the rest of it is so dang good!
 
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