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Buck Knive sharpening
- Thread starter dcarrigan
- Start date
- Joined
- Apr 27, 1999
- Messages
- 6,117
Buckcote blades are sharpened on only one side so that the hard coating will not be removed from the edge (where it does the most good). The Buckcote is not there for decoration, it is there to provide a super hard edge for the knife. The Buckcote provides a very effective cutting edge that is extremely abrasion resistant.
I've got a Buckcote Vanguard. The way that I sharpen it is to press the sharpened bevel down to the hone surface using my finger tips. Then I gently tip the blade up and down and feel for the bevel to lie flat. I gently stroke the bevel on my stone. You may not be able to hone edge-first the way you normally would since the buckcote tries to cut into the hone. Subsequently I use extra fine ceramic rods to smooth the edge. Do not remove any significant material from the buckcote side of the blade. I just do a tiny bit of burr removal, steeling, and stropping to finish the edge.
Do not try and chop through hard material like bone with the blade. You can dent the edge and it is not simple to fix if you do. Small edge dings respond to steeling.
I've got a Buckcote Vanguard. The way that I sharpen it is to press the sharpened bevel down to the hone surface using my finger tips. Then I gently tip the blade up and down and feel for the bevel to lie flat. I gently stroke the bevel on my stone. You may not be able to hone edge-first the way you normally would since the buckcote tries to cut into the hone. Subsequently I use extra fine ceramic rods to smooth the edge. Do not remove any significant material from the buckcote side of the blade. I just do a tiny bit of burr removal, steeling, and stropping to finish the edge.
Do not try and chop through hard material like bone with the blade. You can dent the edge and it is not simple to fix if you do. Small edge dings respond to steeling.
- Joined
- Jan 19, 1999
- Messages
- 842
You shouldn't have to sharpen that blade very much with normal use. Buckote blades hold their edge much longer than "normal" knives will. I believe Buck will sharpen it for free if you want them to do it for you.
The actual angle is around fifteen degrees.
You don't need to sharpen it out of the box. I know a lot of people like to do that because they don't think the factory edge is good enough but, in this case, I don't think the factory edge can be improved on.
------------------
Dennis Wright
Wright Knife & Sporting Goods
(Buy a knife...confuse a liberal)
La Mesa, CA
1-800-400-1980
wrightknife@ixpres.com
The actual angle is around fifteen degrees.
You don't need to sharpen it out of the box. I know a lot of people like to do that because they don't think the factory edge is good enough but, in this case, I don't think the factory edge can be improved on.
------------------
Dennis Wright
Wright Knife & Sporting Goods
(Buy a knife...confuse a liberal)
La Mesa, CA
1-800-400-1980
wrightknife@ixpres.com