Building a Buck - Which Steel?

Mr. Keys, Thank you for your post.We very much apperciate someone of your caliber on the inside giving us good information. Espically information pertaining to actual CARTA test. As not many have access to that machine and there are only 6 of them in the US.
So, we are indeed sincerely grateful for your dissertation. I noticed your post dealt mostly with steels and heat treat. A third important element needing consideration in this equation would be blade grind or configuration as this relates to performance. Which probably would require a seperate discourse. Thanks DM
 
I love S30V... especially Buck's Bos heat treatment of same - it really keeps a good edge. It takes some time to re-edge on my basic Spyderco Sharpmaker, however. You really must know when to stop, or so it seems for me. I can re-edge 1 basic 420HC 110 in less time - and have it sharper, too. Hitting bone a time or two with either steel will dull it. You'll be slicing again more quickly with 420HC.

I no longer hunt - haven't in many years. My meat slicing starts when I get home from Publix - and employs one of my two favorite meat slicer blades - mainly a basic $34 WallyWorld 119 or, for Turkey-time, a Pro-Line 120 - both 420HC with Edge-2X. A few seconds on the Sharpmaker after bone strikes - or digs into my Corian scrap cutting board - and I'm back to cutting. 420HC is quite utilitarian.

Of course, I'd order the Custom Shop 192 in S30V... just too neat!

Stainz
 
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