Dents in Buck 110 Blade...

E

Endyahr

Joined
Aug 31, 2018
Messages
10
Me, me being the stupid kid that I am, I tried to open a Root Beer bottle with the sharpened side of my Buck 110. Its not a big problem right now, but I don't want the small dents to become a larger issue in the future. I was planning on using a sharpening steel (kitchen steel, honing rod) to straighten the edge. I don't have really the ability to sharpen on a stone: I haven't a stropping leather. Should I just use the sharpening steel?
 
As far as I know, a sharpening steel basically serves the same purpose as a strop. (Someone correct me if I'm wrong, I've never actually used a sharpening steel)

You'll have to sharpen the chips out, or just live with them.

Other than causing material to snag in the chips while cutting, I don't see it becoming a larger issue in the future..... Unless you open more bottles with it.
 
cant see your pic op?

I've used a steel to help straighten back serration teeth on a cheapie gerber I bent. also on a spyderco aqua salt h1 serrated.

kinda depends on the steel and heat treat and how bad the bends are?

if its chips you'll have to sharpen them out and remove a lot of steel.....or send to buck for a new blade for a small fee.
 
Yup, going over a dented or chip edge with a rod is akin to having a steam roller going over a ditch, if you know what i mean.
 
Get a hone and learn to use it (lots of information on this forum -- it's not hard). And next time, use a bottle opener to open your root beer. Use the right tool for the job, eh?
 
Thank you for all your replies! I just got a kitchen steel and cleaned it right up, and it's almost the way it was before. I've learned my lesson.
 
At least you learned. :thumbsup: I just hope you don't need to learn everything the hard way. ;) Next time use your teeth like the rest of us. :p
 
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Oh my god why use the edge if you have a knife with bolsters :D (jk, don't use the bolsters)
 
You need a SAK! 110's aren't terribly hard to sharpen overall. If it was a plain jane 110 from a big box store, I would be tempted to just run it through my electric sharpener that I keep in the kitchen to straighten up the edge quickly. I mostly sharpen by hand with bench stones. Strops do the same thing as regular bench stones; just usually with a finer grit polish for touch ups or to put the final edge on a knife you want hair popping sharp.
 
There soooo many ways to open a beer than buggerup a good knife. A Bic lighter, house key, small screw driver, bottle opener on a SAK, tightly folded up dollar bill, a spoon, and a zillion more. Just google youtube opening a beer. It's a shame to bugger up a knife blade.
 
A) Get a Leatherman Micra and put it in your off hand front pocket. Do this for 2 months and you will never be without it again. A micro and 110 (carried in rear pocket) is one of my common carries.

B) Find a cheap kitchen knife at a yard sale for pennies, buy a 10$ sharpening stone at Lowes and ask jackknife to repost his sharpening basics YouTube video. Don't over think sharpening. Learn to raise a burr on both sides of a blade and how to hone it off. Use the beater knife to learn on.
 
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