Pack Rat
Gold Member
- Joined
- Jan 27, 2006
- Messages
- 4,843
Sorry; I'm not an English major...
I have no theme...
Maybe thats what the wife was trying to tell me....
Looks like we are in the same boat!
-
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Buck Steel Master 137
- Thread starter harlangspencer
- Start date
Maybe thats what the wife was trying to tell me....
Looks like we are in the same boat!
jb4570
Gold Member
- Joined
- Aug 26, 2005
- Messages
- 7,061
Maybe thats what the wife was trying to tell me....
Looks like we are in the same boat!
LOL....well I have a display full of 110's, a display almost full of 500's, one that is 3/4 full of Alphas.....But it appears that I'm themeless also...
Oh well...I accumulate what I like....and it looks good to me!!!!!
jb4570
- Joined
- Aug 5, 2005
- Messages
- 5,527
LOL....well I have a display full of 110's, a display almost full of 500's, one that is 3/4 full of Alphas.....But it appears that I'm themeless also...
If you're going to exhibit at a non-knife show (like a gun show), then you could label your display (for example), "Buck 110's Through Five Decades"...and make up more labels explaining the year/tang markings, blade steel, scale pin evolution, etc...and it would probably be accepted...
But if it was a real knife collector's show, then you would probably be booted/laughed out the door...
- Joined
- Jul 17, 2010
- Messages
- 1
Just was found your discussion about the steel. My grandfather was given Buck knives by friends & family and I was lucky enough to be around most times when he did. He didn't like Buck knives because he could never get an edge back on them, so he said. He wanted nothing to do with anything other than a Schrade, Uncle Henry or Case knife! He claimed, "I can sharpen them on a rock anywhere!" I;ve heard other people say the same, and that is fine, leave 'em all to me. I never had a problem restoring an edge to a Buck and I used my Buck 137 Steel from when he gave it to me, I was maybe 10 years old then around 1973. I have carried it on every hunting trip I have made since and also on my utility belt for 6 years while serving in the military. I have used it for many different uses it wasn't made for also, such as busting thru a brisket on a deer with the chisel end when I forgot my hunting knife as only had a small bladed pocket knife.
As for sharpening with the steel I keep all my Buck, Gerber, many other brands & custom knives 'Hair Shaving Sharp' by working the knife blades on the steel the same motions/procedures every time I strole the steel with a blade. The important thing to remember is that you must maintain the correct & same edge angle on the knife every time when resharpening any knife. The procedure I use is to make the same # of cutting like strokes on the steel exactly the same for each side of the blades edge. I do not wait or use the knive until it is dull, I use the knife and when the edge starts to dissappear I use the steel to quickly restore the edge right back. Keeping the knife sharp is just usually a matter of 5 strokes on one side 5 strokes the other, 4 strokes one side then 4 strokes the other, 3 strokes one side than again 3, 2, down to 1 and 1. At that point I check the edge and if it isn't quite where I want it I do it again 5, 4, 3, 2, 1 each side. If I have a knife that has really become dull I will start at 10 strokes each side then 9 each side.....8, 7, 6, to 5 and check it. If the edge angle has not been changed by improper/uneven sharpening, usually I can do this 10, 9 down to 5 once, check it & then let the stone & blade rest for a minute. It should show major improvement at that time, whereafter I do a 5, 4, stroking count down to 1, and the knife is usually shaving sharp. The trick is again keeping the angle the same each stroke, there is a holder that will guide/hold the knife blade to maintain the angle, I have never used one though. Also very important, IMHO, is letting the blade and sharpening steel 'rest' or 'cool down' after the strokes on the steel. It is like the blade or the steel gets hot from the friction. This friction seems to 'heat up the steel' and causes the edge to dull, or in other words 'Over sharpening' the blade. Taking ones time and learning the movement strokes while concentrating to maintain the same angle, will give the blade the edge you desire and once you learn the procedure it is easy to repeat and keeping the knife sharp doesn't take alot of time.
Just something to mention, I found a sharpening system a few years ago that I now use & swear by at home in the kitchen and at my work that is called the, Warthog V-SHARP. I have not found a system better, and "NO" I do not have a connection to Warthog or get anything to mention their system, "IT JUST WORKS". The cost is more than most sharpening systems and it isn't portable but it does the best job IMO, of any sharpener I own or have used in the past. It takes the quess work out of keeping the edge angle the same and will restore or put an edge on a knife with its' diamond rods in a short amount of time. I then have my Buck steel when out in the field just to maintain the edge.
NOTE... I have been going crazy trying to find my Buck steel recently. After moving back to Louisiana from Florida I have not located it. I'm looking for another now and if anyone has one they can part with I will take it off their hands right now! Phone #318-730-7538. They are the only way I can keep my Buck knives the sharpest.
Hope my information wasn't too boring and helps someone learn how to use their steel and appreciate it as much as I mine. Buck knives hold their edge and are known for their very hard steel. I love my American made Buck knives and the Buck Steel #137 is a must have in my book, for every trip I take into the outdoors.
Take care all,
LaRenegade
"FAST is Fine, though Accuracy is FINAL!!"
As for sharpening with the steel I keep all my Buck, Gerber, many other brands & custom knives 'Hair Shaving Sharp' by working the knife blades on the steel the same motions/procedures every time I strole the steel with a blade. The important thing to remember is that you must maintain the correct & same edge angle on the knife every time when resharpening any knife. The procedure I use is to make the same # of cutting like strokes on the steel exactly the same for each side of the blades edge. I do not wait or use the knive until it is dull, I use the knife and when the edge starts to dissappear I use the steel to quickly restore the edge right back. Keeping the knife sharp is just usually a matter of 5 strokes on one side 5 strokes the other, 4 strokes one side then 4 strokes the other, 3 strokes one side than again 3, 2, down to 1 and 1. At that point I check the edge and if it isn't quite where I want it I do it again 5, 4, 3, 2, 1 each side. If I have a knife that has really become dull I will start at 10 strokes each side then 9 each side.....8, 7, 6, to 5 and check it. If the edge angle has not been changed by improper/uneven sharpening, usually I can do this 10, 9 down to 5 once, check it & then let the stone & blade rest for a minute. It should show major improvement at that time, whereafter I do a 5, 4, stroking count down to 1, and the knife is usually shaving sharp. The trick is again keeping the angle the same each stroke, there is a holder that will guide/hold the knife blade to maintain the angle, I have never used one though. Also very important, IMHO, is letting the blade and sharpening steel 'rest' or 'cool down' after the strokes on the steel. It is like the blade or the steel gets hot from the friction. This friction seems to 'heat up the steel' and causes the edge to dull, or in other words 'Over sharpening' the blade. Taking ones time and learning the movement strokes while concentrating to maintain the same angle, will give the blade the edge you desire and once you learn the procedure it is easy to repeat and keeping the knife sharp doesn't take alot of time.
Just something to mention, I found a sharpening system a few years ago that I now use & swear by at home in the kitchen and at my work that is called the, Warthog V-SHARP. I have not found a system better, and "NO" I do not have a connection to Warthog or get anything to mention their system, "IT JUST WORKS". The cost is more than most sharpening systems and it isn't portable but it does the best job IMO, of any sharpener I own or have used in the past. It takes the quess work out of keeping the edge angle the same and will restore or put an edge on a knife with its' diamond rods in a short amount of time. I then have my Buck steel when out in the field just to maintain the edge.
NOTE... I have been going crazy trying to find my Buck steel recently. After moving back to Louisiana from Florida I have not located it. I'm looking for another now and if anyone has one they can part with I will take it off their hands right now! Phone #318-730-7538. They are the only way I can keep my Buck knives the sharpest.
Hope my information wasn't too boring and helps someone learn how to use their steel and appreciate it as much as I mine. Buck knives hold their edge and are known for their very hard steel. I love my American made Buck knives and the Buck Steel #137 is a must have in my book, for every trip I take into the outdoors.
Take care all,
LaRenegade
"FAST is Fine, though Accuracy is FINAL!!"
David Martin
Moderator
- Joined
- Apr 7, 2008
- Messages
- 19,520
La, I run into to a 137 every now and then at Knife shows. Next one I find I'll procure it and let you know in case you still have not found one. Good info.. DM
- Joined
- Oct 9, 2011
- Messages
- 2,189
To OP- Yeah, there are some of us that can't get on very often, then there are lifeless freaks like myself that post 24/7/365. If you need to blow off some steam, go over to Whine and Cheese, you can insult, cuss, rant, and joke all you want over there. Oh, and you can't insult me to the point I am offended. It's physically impossible.
Edit- Oops, didn't realize how old this thread is! Dang, nevermind.
Edit- Oops, didn't realize how old this thread is! Dang, nevermind.
David Martin
Moderator
- Joined
- Apr 7, 2008
- Messages
- 19,520
The model 137 came out about 1973 around the time of the 3 line 110 and was discontinued about 10yrs later. I found it in the 85 catalog but its missing in the 87. So, a little longer like 12yrs.. I like the
old English script stamp on them. I've seen them with and without the wedge on its end. Yes, I've heard of guys using them to mallet it thru a pelvis or breast plate. They work and sharpen well and a cool sleeve to use as a handle plus, a nice sheath. I have one or two of them. DM
old English script stamp on them. I've seen them with and without the wedge on its end. Yes, I've heard of guys using them to mallet it thru a pelvis or breast plate. They work and sharpen well and a cool sleeve to use as a handle plus, a nice sheath. I have one or two of them. DM
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