Buck fillet knife

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Oct 20, 2000
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107
I inhereted a Buck fillet knife. The handles is a brown, rubberized material. I'm curious about the blades steel. What is its composition and were is it on the Rockwell scale? How is it to sharpen and how well is it likely to hold an edge? Thanks.
 
Jack,
It sounds like you have one of the older fillets. I believe the steel is 425mod. We brought the hardness down on the fillets a few points due to its usage. about 56 if memory serves. The worse thing you can do is use a carbide tipped sharpener on that blade. They tend to chip out. Just use a good diamond stone and keep it sharp.
Hope this helps.
 
Thanks Joe. My late father in law had put the thing on a bench mounted grinding wheel with grit fit for sharpening a plow blade. He was an Oklahoma rancher and didn't screw around with subtlties. One side if the blade looked as if it had been dragged behind a car for about 20 miles.

I got some sand paper starting at about 150 grit and worked down through 1000 grit. Then used Mothers metal polish and put everything to a mirror finish. It's a very short blade which has some applications a longer blade can't provide. I've got a Phi Wilson in 420V but the blade is 8" but that's a bit much for pan fish. I used Spyderco ceramic sharpeners on the Buck and so long as the angle is kept very low it takes a great edge. For doing yellow perch and fish of that size it's great. Thanks again.
 
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