I have a simple Buck folding knife with a 420HC blade. I understand that it's not the best edge-holding steel, but that's not the concern. Is there a limit on how sharp the blade can be made (assuming I have increasing grit sharpeners)?
Furthermore, is there any limit on how sharp any blade can be made? Or does it all have to do with the type of steel being used?
Furthermore, is there any limit on how sharp any blade can be made? Or does it all have to do with the type of steel being used?
It may or may not be what you are looking for. If you are push cutting, you will be learning to strop your edge leaving a polish along the bevel, giving you a smooth sharpness if you will. This tends to hold an edge longer than the former technique. We have not even discussed bevel shape or blade geometry yet. I am sure you can get your Buck as sharp as you desire. It will take practice, reading here on BF as well as all the fine books on sharpening knives, and you choosing what technique and equipment to sharpen your knives with. If you want to whittle hairs with your Buck, try the paper wheels. Some of my favorite edc knives do not hold edges a really long time, but they are easy to bring back to hair poppin sharp. Super hard steel, I find harder to get sharp initially, unless it came with a great edge from factory. Stick around, ask concise unloaded questions, read alot, and chime in when it feels right. people at BF are a great bunch.:thumbup: We all love to inflict our opinions on each other.
Wisdom is achieved not by entering a doorway, but by traveling down a path. Welcome to the path Cliff. 
