Has anyone ever had this happen with 420HC?

wh4f

wh4f

Joined
Feb 24, 2006
Messages
3,488
Hello gents and ladies,
I contacted Buck about this problem already but thought I should post it here for others who may have problems. Maybe this will better help to serve as a better "format" if you will for complaints?... It seems some people have a shortage of etiquette and tact when posting complaints (you know who you are :D)

Anyway I used this knife to field dress a whitetail deer or 2 this year.
As I proceeded to split up the sternum the blade dinged and chipped as can (kind of) be seen in the photos. The dings were about 1/16th of an inch to possibly 3/32". They were not serious and the knife still continued to clean the other deer but I was surprised to see this on a Buck knife? Has anyone else ever experienced this? My last knife I used before this was a 3 line stamp 102. Possibly 440C? Anyway my wife uses the same knife with Camo handles, also my Alpha crosslock PBS didnt have any problems? What can be done to remedy this problem? Can I have a 154CM blade substituted for the 420HC? Am I just better off to buy a new 154CM 279 alpha???
Any help is much appreciated! Thank you.


 
:eek: ... WOW indeed...Those "dings" do look huge...Even with the pics being a bit blurred, they stand out like sore thumbs...Looks like torch, hammer and anvil time...:p
 
Jim,

Contact Buck and let the warranty handle this! I've split many ribcage's and never had that happen. I use a small saw blade to split them know....but, always used a blade before.

Now I have a meat cleaver and a high end kitchen knife that both look just like that blade. I did that while butchering a California Black Bear....not splitting the sternum....that went just fine.....I was going to cut the ribs in half and use the meat clever like you see the butchers on TV......I lift my arm up high and swing it down on to the rib bones....the blade folds around the bone????? what the...cheap cleaver steel...out comes the high end butcher knife...ya this is good stuff it'll split this bone....NOT!!!! Two knives with folded dents a bit larger than yours....What in the hell was I thinking!!!!!! Those rib bones on a bear are a lot denser than on a deer. I found that out the hard way.
 
Just a thought:D :D :D
DC385K_4.jpg
 
Wow, those are extreme! I have a 450 that I have batonned through wood several times that has never done that.

I did a number on a Buck slipjoint this weekend though, my girlfriend gave me a shirt in a box with what appeared to be just a ribbon around it, I went to slice it off and turns out there were 2 steel wires inside the ribbon...not a good thing for the edge! Sharpened out the nicks, but it took some time.
 
Buck_110 said:
Wow! Those dings look huge in your pictures. Not to get off topic, a small garden pruning saw works really well for splitting the sternum. A harder steel than 420HC would probably take it on the chin better though. Any brow tines on any of those deer?
Click to expand...

LOL :D
Yes I used my Alpha crosslock PBS for the next deer... My bad...
No tines whatsoever on any though. ( I cant eat antlers anyway) :D
 
wh4f said:
Hello gents and ladies,
I contacted Buck about this problem already but thought I should post it here for others who may have problems. Maybe this will better help to serve as a better "format" if you will for complaints?... It seems some people have a shortage of etiquette and tact when posting complaints (you know who you are :D)

Anyway I used this knife to field dress a whitetail deer or 2 this year.
As I proceeded to split up the sternum the blade dinged and chipped as can (kind of) be seen in the photos. The dings were about 1/16th of an inch to possibly 3/32". They were not serious and the knife still continued to clean the other deer but I was surprised to see this on a Buck knife? Has anyone else ever experienced this? My last knife I used before this was a 3 line stamp 102. Possibly 440C? Anyway my wife uses the same knife with Camo handles, also my Alpha crosslock PBS didnt have any problems? What can be done to remedy this problem? Can I have a 154CM blade substituted for the 420HC? Am I just better off to buy a new 154CM 279 alpha???
Any help is much appreciated! Thank you.


Click to expand...

quit your cryin',it's a buck afterall
 
wh4f,
Out of curiosity,
Is the blade edge "chipped" or "bent" or maybe a little of both? Were you pushing, chopping, twisting, levering, or all the above? Finally, were you using one hand, both hands, or hammering the spine with a mallet or something? Last question: Were you doing anything different than you normally do?

Thanks,
matt
 
It looks either too soft or it was hollow ground way too thin. 420 HC should have held up or in an extreme situation chipped out but never should have deformed like that. How was the edge retention? If it held an edge it might just be too thin.

Either way, 420HC or a Buck Knife should not have done that so send it to Joe...

As to 154CM question it will hold a better edge, however it will be a little harder to sharpen and be more sensitive to corrosion then the 420HC.

Personal preference.

I personally prefer the S30V myself in everything but kitchen and fillet knives.
 
wh4f, I think that is why some of my knive buddys don't like hollow
ground knives. It does make them a little weaker.Even if they are
sharp.It puts quite a bit of strain on them whem we lift the hole deer
up when going up through the sernum.Sorry to hear of your problem.
I like the Buck 120 for this job.Just my openion.
Jeff
 
CJ Buck said:
It looks either too soft or it was hollow ground way too thin. 420 HC should have held up or in an extreme situation chipped out but never should have deformed like that. How was the edge retention? If it held an edge it might just be too thin.

Either way, 420HC or a Buck Knife should not have done that so send it to Joe...

As to 154CM question it will hold a better edge, however it will be a little harder to sharpen and be more sensitive to corrosion then the 420HC.

Personal preference.

I personally prefer the S30V myself in everything but kitchen and fillet knives.
Click to expand...

It started to dull towards the end of field dressing that deer but it was still sharp enough to help with another... ( the forward half anyway :D)

Hmmmmm Cj can I get this blade in S30V?? :D
 
matt321 said:
wh4f,
Out of curiosity,
Is the blade edge "chipped" or "bent" or maybe a little of both? Were you pushing, chopping, twisting, levering, or all the above? Finally, were you using one hand, both hands, or hammering the spine with a mallet or something? Last question: Were you doing anything different than you normally do?

Thanks,
matt
Click to expand...

Umm Chipped and bent, Mainly pushing, some chopping, NO :eek: twisting or hammering the spine :eek: Only one handed, and I always clean my deer like this. My wife has this same knife only in the Pro line and hers worked awesome. No biggie :D
 
Maverick4546 said:
wtf is that about?
Click to expand...


He's mad because I posted this thread about how a rational person would post about a problem...

I told him he was bashing Buck in his other thread because he threatened to sell all of his buck knives because he got "a bad one". LOL :D
WOW. PAXIL...
 
Yes this will happen on occasion with 420HC. Even though Buck makes the best 420HC available it will chip sometimes when chopping or twisting a little. Buck customer service has always been great to me. I would be very surprised if they did not replace it for you free of charge.
 
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