Buck Sharpening Methods

Hoping folks still monitor this thread. Does anyone sharpen their Bucks to 20 degrees? I tried rolling with the 15 degree, but it wasn't convenient for field sharpening for me as most easy sharpening apparatuses are 20 degree.

I started using 20 degrees on all of my Buck folders. I've liked it so far, but wondered if I'm breaking some cardinal rule of buck edge retention by going 20.

Anyone else use 20 degrees?
 
SoDak81 said:
Hoping folks still monitor this thread. Does anyone sharpen their Bucks to 20 degrees? I tried rolling with the 15 degree, but it wasn't convenient for field sharpening for me as most easy sharpening apparatuses are 20 degree.

I started using 20 degrees on all of my Buck folders. I've liked it so far, but wondered if I'm breaking some cardinal rule of buck edge retention by going 20.

Anyone else use 20 degrees?
Click to expand...
I try to match the factory edge, which is usually close to 15 degrees per side. But if 20 degrees per side is working for you, there is no reason not to use it.

O.B.
 
David Martin said:
Sure thing Mak. The factory edges are coarse 250-320 grit. A good utility edge. A flavor many prefer. A stropped edge will be finer. Most paid meat cutters I have visited with sharpen to 180 grit. Then steel their blade during their shift. This gets them thru their shift. Which is the manner I do mine. Except I do edge trailing strokes(burr straightening) on the same stone. It's a coarse, utility edge but it's all I need for opening sacks of feed, cutting hay bale twine or my lunch apple.
Most meat cutters knives become a convex edge during use. DM
Click to expand...

Wow. I didn't realize that they were that coarse. I like 600 grit edge.
 
You must log in or register to reply here.
Back
Top