Buck sharpen angle.

GPyro

GPyro

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Awhile ago Jeff alluded to a new sharpening method.
I'm just wondering if the new method has narrowed down the angle the knives are sharpened from 26-32 degree inclusive to a more exact number.

Here's his post from a few months back.

J Hubbard said:
The actual Rockwell averaged 61-62. We choose the lower Rockwell on this project due to the toughness loss at the higher hardness. For our product customers, it makes more sense. The tip breaking on the 110s is one of our top returns and we know people pry with our blades (gasp! lol), so we wanted the toughness. Plus it is easier to re-sharpen etc.
We have just adopted a new sharpening method that has raised our CATRA scores significantly for initial sharpness/total life, so edge life should still be there at the lower Hardness.

Hope this helps.

Jeff
Click to expand...

Not that my methods are exact, but I have noticed some variation in angles, and if you're not paying attention to get it right, you then have to reprofile the blade edge.

I'm just wondering if due to the new process, maybe that angle is now more exact.

Just curious.
 
Last edited:
GPyro said:
Awhile ago Jeff alluded to a new sharpening method.
I'm just wondering if the new method has narrowed down the angle the knives are sharpened from 26-32 degree inclusive to a more exact number.

Here's his post from a few months back.



Not that my methods are exact, but I have noticed some variation in angles, and if you're not paying attention to get it right, you then have to reprofile the blade edge.

I'm just wondering if due to the new process, maybe that angle is now more exact.

Just curious.
Click to expand...
that comment from Jeff was on magnacut steel wasn't it? was he just talking about magnacut steel runs and 110s......or production changes across the board on factory sharpening on all knives?
 
I'd be interested in the finishing grit too, it seems pretty coarse. I just got a 422 (which is fantastic) and it's freaking sharp. I know Buck likes a bit of a toothier edge (as do I on field knives) so was just kind of curious.
 
GPyro said:
Awhile ago Jeff alluded to a new sharpening method.
I'm just wondering if the new method has narrowed down the angle the knives are sharpened from 26-32 degree inclusive to a more exact number.

Here's his post from a few months back.



Not that my methods are exact, but I have noticed some variation in angles, and if you're not paying attention to get it right, you then have to reprofile the blade edge.

I'm just wondering if due to the new process, maybe that angle is now more exact.

Just curious.
Click to expand...
As far as I can tell, from the knives I have bought since J. Hubbard posted that. the answer is no. My Larin is about 23° on one side and 21° on the other. My solid brass 110 is about 15° one side and 17° or 18° on the other. It's black coated blade makes getting a good reading difficult. My MagnaCut 110, copper 112, and Ironwood handled 055 are all 15° per side.

I don't have any idea what the changes were, but angle variation seems to be about the same as it was. At least in my small sample.

O.B.
 
My 110FG was 18 and 11 degrees when I bought it a few years ago. Paradigm Shift 18 degrees both sides. Compadre Froe Machete 26 degrees both sides.
 
Thanks guys.
I was sorta thinking that was the case with the few newer knives I've sharpened.

It makes sense to me that the Froe would be more obtuse given it's intended use.
My older 104's were way different as well.

The angle variations have prompted me to routinely use a handful of knives, as I can set my sharpener to a wanted angle and not have to reprofile every knife when I want, or need to sharpen it.

I once sharpened my 110 420hc at what I thought was 26 degrees inclusive and had issues with it chipping. I resharpened it to about 28-30 degrees and haven't had a problem since. Boy it was sharp tho.😁
 
Edging and sharpening are two different operations. Sharpening is to remove the burr, edge angles are set by the edging process which has not changed. We are putting in a new edging process, and we will see what the data says in regards to tighter angles.
 
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