Edge 2000 Dating

Not all. Some of their military, law enforcement, specialty knives, ect. have a thicker edge. Still, most do carry the edge 2000. DM
 
I think Edge 2000 actually started in 1999, but I'll have to check.

Bert
 
I think it started before that. They may have been experimenting a year or two prior. DM
 
You may be right, David. However, I just checked and it first appeared in the 1999 catalog.

Bert
 
Edge2000 was first mentioned in the 1999 catalog.
Edge2000 does not have anything to do with hollow grinding....
Edge2000 is about a change in Bucks standard included edge angle.

I'm off to look it up now... David, didn't we go around on this before?
 
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Here is the old thread on Edge2000.
http://www.bladeforums.com/forums/s...46&highlight=desotosky+edge+2000#post15536146


From the 1999 catalog.
1999%20Edge2000_zpsmbu9fwyl.jpg



Here is the blurb on Edge2000 from the 2000 catalog.
Edge%202000%20Catalog_zps7dylxoor.jpg
 
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The way I see it, Buck started their hollow grind for the 300 Series in 1998. The 2000 Edge came the following year, 1999.

Bert
 
Yes, I agree with these facts and items. Still, I have a 1994 Bucklite that has the thin blade profile. So, I'm saying Buck was experimenting with this before 1998. DM
 
Hey David, we're you at woodstock?:D
 
Still, I have a 1994 Bucklite that has the thin blade profile
Click to expand...
-DM

David,

It's easy for me to get confused when talking about blade grinds and edge treatments. Are you talking about a smaller included angle on edge treatment?

Bert
 
Not attention given to the edge. Mine has the entire blade profile much slimmer than a 110 up to this time. It has the 'Workman' screened on it. The edge is well thinned. Thinner than any Selector blades. DM
 
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for my own knowledge.......this 26 to 32 inclusive is the primary bevel edge not the secondary or micro bevel....correct?
 
Correct, jbm. These titles can get confusing. For me the primary bevel does the cutting. Everything else is above that.
I have been using a 30* edge bevel on our kitchen knives since I purchased them for my wife, in 2009. It cuts very well. Kitchen knives get a lot of use and abuse. For any one
else's knife I sharpen I'll give it a 17-18* edge angle. As I don't know what hard materials they'll try to cut.
Also, I'll use back honing and other times stropping to stave off metal removal in sharpening. Any method to reduce metal removal, even just ever other time will greatly increase the life of your kitchen knives.
Your welcome, DM
 
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David Martin said:
Correct, jbm. These titles can get confusing. For me the primary bevel does the cutting. Everything else is above that.
I hve been using a 30* edge bevel on our kitchen knives since I purchased them for my wife, in 2009. It cuts very well. Kitchen knives get a lot of use and abuse. For any one
else's knife I sharpen I'll give it a 17-18* edge angle. As I don't know what hard materials they'll try to cut. DM
Click to expand...

understood. thank you Sir. appreciated.
 
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