Dark metal along edge of used Buck 110

[jude_061]

I recently purchased a used (circa 1992) Buck 110. I noticed, when I received the knife (but not in photos of it) that the metal nearest the edge (extending perhaps 1/8”) up is a dull gray rather than the polished look of the blade — it is somewhat the color of graphite. Upon inspection, the edge appears to have been sharpened by a grinder or belt sander. The corner of where the kick meets the blade is also this gray color. Is this indicative of the temper being ruined? If so is it reparable? I doubt I can sharpen past it without significantly removing a substantial amount of steel. I bought the knife as a project and user but if I can’t keep an edge on it due to the burned temper, it isn’t much use to me.

Mods, feel free to move this if this isn’t the proper place for it.

 

[Old Biker]

I recently purchased a used (circa 1992) Buck 110. I noticed, when I received the knife (but not in photos of it) that the metal nearest the edge (extending perhaps 1/8”) up is a dull gray rather than the polished look of the blade — it is somewhat the color of graphite. Upon inspection, the edge appears to have been sharpened by a grinder or belt sander. The corner of where the kick meets the blade is also this gray color. Is this indicative of the temper being ruined? If so is it reparable? I doubt I can sharpen past it without significantly removing a substantial amount of steel. I bought the knife as a project and user but if I can’t keep an edge on it due to the burned temper, it isn’t much use to me.

Mods, feel free to move this if this isn’t the proper place for it.

I suggest you try sharpening it and see if it holds an edge. Worst case scenario, Buck will replace the blade for a $10 fee.

O.B.

 

[Stockman]

If the edge is a Blue/Grey color, then too much heat has been created when ground.
Give it a good sharpen, if micro chipping occurs, then this will confirm it has been cooked.
If chipping occurs, sharpen it with your coarsest stone and completely reset the bevel. Most times it is only the apex of the edge that gets fried, as this is where the overheating has most of an effect.
If this still chips out or doesn't hold an edge, then call it quits on the blade.

 

[jude_061]

Thanks, guys. It Was clearly sharpened on a power grindstone. I had to reprofile the edge with some sandpaper, and then put it on the sharpmaker. I stropped it, then cut about three quarters of a cardboard shoebox into little pieces. I also whittled a piece of hickory wood I had kicking around. The edge remained intact and another stropping got it back shaving sharp. I’m confident that the temper hasn’t been burned off and the knife will be serviceable.