Bucks knives in 5160

JM2

JM2

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I’m going to ask a question in attempt to clarify, without beating a dead horse.

Particularly for those that use buck knives with 5160 steel. I am not looking for technical definitions as to how this steel in general performs, rather real life experience as to how buck knives perform with it.

I recently learned about bucks use of 5160 steel. So I am interested in acquiring a knife, particularly a 192, with this steel. I have no experience with this steel, buck or otherwise. But I have researched it and the differences between it and other steels and didn’t really find the answers I am looking for.

The reason I am interested is because I don’t particularly care for stainless steel. But the 192 is my favorite knife. And other bucks appeal to me, but I generally don’t bite because of the stainless.

Now my research on the steel shows it’s not as good at edge keenness or retention as 1095, of which I’m familiar with. But that it beats 420. So basically my question is, will I notice an appreciable difference between the 5160 and the 420hc as far as edge holding and the keenness I can bring it to?

Let’s say I’m dressing a deer, sharpening tent pegs, or whittling a little, will the 5160 perform similar to 1095? In other words, much better than 420HC?

Will I be able to keep the 5160 keen with a strop like I can with 1095?

I know that 5160 is a chopper or sword steel, but that doesn’t play any factor. I’m not looking for knives in 5160 because I like the steels toughness attributes, I’m looking at it because it’s the only carbon steel alternative of the buck knives I like.

My next question is, can I sharpen bucks 5160 on an Arkansas stone?

On an India stone for sure right? As my understanding is that India stones sharpen steels that are harder than arks will. Though I’m not very familiar with India stones and have only one.

Thanks for reading.
 
JM2 said:
will I notice an appreciable difference between the 5160 and the 420hc as far as edge holding and the keenness I can bring it to?
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That entirely depends on how good you are with sharpening a knife and using a knife and your choice when building the edge. I have cleaned many a deer with all the standard (lowly) steels, I do my own sharpening - all will do the job dependent on the edge you put on them. To my way of thinking this is a preference question, not a performance thing (really a patina vs. no patina question) no practical user difference in cleaning a deer between the two.
JM2 said:
can I sharpen bucks 5160 on an Arkansas stone?
Click to expand...
Yes.
 
5160 is a pretty basic level steel. I love it, but nothing super “crazy”. They make truck leaf springs out of it, and those get repurposed into cutting tools in much of the world. I like carbon steel but I also don’t think buck’s 420 is any slouch, they have (in my opinion) the best 420 out there. Pick based on your preference, carbon vs stainless not any appreciable performance in cutting.
 
All Buck USA knives are heat treated with/by the BOS method. It has been said to be among the best of heat treats, making the treated steel take and hold an edge better. I can't speak of or to comparisons because I've only used Buck's BOS heat treated steel. I have never felt the need to wander.
 
I have a 5160 bladed 110 as well as some 420HC versions. My experience has been that the 420HC blades hold an edge a little longer than the 5160.
After using both my thoughts are that 5160 is an odd choice for a blade of this size and that 1095 would have been a better choice.
 
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