Buck tested and proven--true story

O

OklahomaBryan

Joined
Oct 14, 2014
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In an earlier post I made about older Bucks holding an edge better than newer Bucks, I noted that there was lots of opinions. I thought I would run a real world test of modern 420HC steel. I used a 2004 442 Buck for the test. I sharpened the primary edge to about 30 degrees and a micro bevel at about 22 degrees. The edge was beyond the hair shaving stage--it would go through phone book paper like butter.

I carve wooden flowers and their bases which I generally give away to church ladies. This is fairly hard wood and I normally carve them with Mora laminated and also Mora high carbon blades which RW about 60. I tried the Buck (it did not have the typical thin wood carving edge) and was astounded that the Buck did the job and did it just as good as the Mora knives AND it held its edge. It is still razor sharp. So I believe the new Bucks do very well in the edge holding department.

I can remember being at the SHOT show (I think it called something else now) when Buck showed the equipment testing the EDGE 2000 blades. I was a believer then and still am.

I see several comments about different steels and how much better they are than the standard Buck 420HC with BOS. I really don't know how true this is. I have seen rope cutting and other types of tests for edge holding and they always surprise the tester that the ordinary Buck low end knife keeps right up with some of the very top and expensive knives. AND they also sharpen up many times faster than the new expensive steels. So you can spend $150-$500 for a big name super steel knife or spend under $50 and get a knife that will keep up with the big boys and sharpen a lot faster. When I say "keep up" I mean in real life tests, the Buck equals or comes within 10 per cent of the higher end knives. This is not just my testing but other people as well.

Someone earlier mentioned the David Boye knives and his Boye Dendritic Steel. I worked for David at one time and I can tell you that they will hold an edge, but it is a very rough edge. If you want to cut rope and tomatoes, it is great. But for everyday use, I prefer Buck knives.

Anyway, I wanted you to know that in several different tests, the modern Buck steel is tested and true.

Thanks for listening to my story, Bryan
 
Thanks Bryan!

I was a true believer in the value of high-end super steels until I finally got around to adding a 110 to the collection... and it all changed. For all-around every-day use Buck's 420HC is a great choice, and an excellent value.

Sure, there are niches where some of the more exotic steels are a better fit. H1 in saltwater is a good example. For every-day use though, I'm perfectly content with a 420HC Buck.
 
b yond said:
Thanks Bryan!

I was a true believer in the value of high-end super steels until I finally got around to adding a 110 to the collection... and it all changed. For all-around every-day use Buck's 420HC is a great choice, and an excellent value.

Sure, there are niches where some of the more exotic steels are a better fit. H1 in saltwater is a good example. For every-day use though, I'm perfectly content with a 420HC Buck.
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Agreed
 
OklahomaBryan said:
So you can spend $150-$500 for a big name super steel knife or spend under $50 and get a knife that will keep up with the big boys and sharpen a lot faster. When I say "keep up" I mean in real life tests, the Buck equals or comes within 10 per cent of the higher end knives. This is not just my testing but other people as well.
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your argument is flawed.

here is a demonstration. http://www.bladeforums.com/forums/s...based-on-Edge-Retention-cutting-5-8-quot-rope

here's a different test where he compares just the two 420HC and bos 420HC


If you look at the rest of the list, this steel is no where near the Super steel range in these tests.


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so while the Bos HT is one of the best 420HC for mass produced knives, its not anywhere near some of the $150 range of knives which you didnt even test at all, yet you are comparing them. sure 420HC is going to be easy to sharpen, but the super steel is double that of 420HC in edge retention. thats a lot less sharpening. plus i wont need to sharpen if i touch up the blades or strop after use. plus most of the super steel with SiC or diamonds are not that hard to sharpen (some will take forever tho).
 
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All will have to agree that the BOS treated 420HC is the best value in currently sold knives.

You can spend a lot more, of course, but for most it's wasted money.
 
The above video edge retention tests shows Buck wins.

I have made and also watched others tests where Buck knives came very close or beat other expensive knives.

Bryan
 
OklahomaBryan said:
The above video edge retention tests shows Buck wins.

I have made and also watched others tests where Buck knives came very close or beat other expensive knives.

Bryan
Click to expand...

the video above only shows 420hc vs bucks BOS heat treated 420hc. the buck version winning. not one test have I ever seen even bos 420hc beating ANY powdered metal super steel. please show me this. I have a feeling it might be due to blade geometry rather than heat treatment or the steel... but until you provide this video, who knows.
 
Mo2, look under the topic--Older Bucks Holder Better Edge on page 5 and you will see one of the top sharpeners testing the Buck 420HC. He has tested many high dollar knives with his edge retention test. He states something at the end of test that may interest you.
 
Nothing at all wrong with Buck's 420HC; it's a tough, highly stain-resistant steel that takes an excellent, very fine edge. I field dressed a moose one time with my 119, touched it up half way through and was impressed how well it stood up to that abrasive, greasy hide. I love Buck's S30V (Custom Shop 112) and believe it will hold an edge significantly longer than 420HC, but it does take longer to sharpen. For most folks, 420HC is all they really need.
 
I'm sure Buck is satisfied with 420HC, after all they are putting a 100 YO reputation on it.
 
I did not think that was what he was meaning. I took him to mean,--- a 30* primary with a micro bevel on it. Bringing part of that bevel down to 22*. Makes sense to me. We might be over thinking this. DM
 
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It's almost bard to believe that buck knives can do what they can for the price they cost, but knowing buck it makes perfect sense because they are awesome.
 
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