Ok, so on by buck 119, I noticed that the blade is 1/4 of an inch shorter than 6 inches. I have sharpened it quite a bit. but you can still see just a tiny bit of the lines on the edge that buck put on there when they sharpened it at the factory to send to the store to be sold. is it still possible that I shortened the blade out by sharpening? or did it just come this short?
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how much do you have to sharpen befor you grind the blade so much that its shorter?
- Thread starter Legenda
- Start date
- Joined
- Jul 22, 2009
- Messages
- 11,409
It's possible. Did you ever send it back for resharpening? I find that most manufacturers remove a LOT of metal to put that factory edge back on. It takes an awful lot of sharpening to change the blade geometry to any significant degree.
- Joined
- Apr 12, 2009
- Messages
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Not sure about the Buck 119, but many factory blades can vary quite a lot in length of the blade or cutting edge. Since most are ground and sharpened by hand at the factory, it's bound to vary at least a bit.
AND, I've also noticed a big variation (sometimes) in the blade length numbers published by vendors, and even by manufacturers. Sometimes they're not so accurate.
Comparing length to a few other new examples of the same knife is probably the best way to know if yours is a fluke. I don't generally rely too much on the published length numbers anymore.
AND, I've also noticed a big variation (sometimes) in the blade length numbers published by vendors, and even by manufacturers. Sometimes they're not so accurate.
Comparing length to a few other new examples of the same knife is probably the best way to know if yours is a fluke. I don't generally rely too much on the published length numbers anymore.
There's a small chain of pizza restaurants called "Sir Pizza" around the world. One happens to be in Key Biscayne in Miami, where I've eaten numerous times.
They cut every pizza with a big chef's type knife that's maybe 10 or 11 inches long. The guys that work there claim the knife was 3 or 4 inches longer when they started using it in the 60s or 70s (can't remember their exact story). I'm not sure I believe them, but it's a good story to tell customers eating *great* pizza.
Try the pizza if you ever see one!
Brian.
They cut every pizza with a big chef's type knife that's maybe 10 or 11 inches long. The guys that work there claim the knife was 3 or 4 inches longer when they started using it in the 60s or 70s (can't remember their exact story). I'm not sure I believe them, but it's a good story to tell customers eating *great* pizza.
Try the pizza if you ever see one!
Brian.