Idaho quality........better or worse..?

P

penticton

Joined
May 10, 2008
Messages
4
Sorry, I am new here, so I know it's prolly been done to death. I just got a limited edition Sambar 120. 2005. Just wondered if the Idaho are made and finished as well as the San Diego ones. Any problems with the new ones?
Many Thanks
Charlie
 
penticton said:
Sorry, I am new here, so I know it's prolly been done to death. I just got a limited edition Sambar 120. 2005. Just wondered if the Idaho are made and finished as well as the San Diego ones. Any problems with the new ones?
Many Thanks
Charlie
Click to expand...

Welcome to the Buck forum, Charlie! I haven't heard of any problems either.
 
Haven't had a problem with any of mine. Toured the faclity in Post Falls and was very impressed, as I have been with all of my Idaho knives.
 
yep sliced fried potatoes and onions! yum yum

some one brought it up in another post and on makeing obseravations
i have noticed that the new bucks seem to have a tad more compound around the balde bolster...
but this is due to the EPA saying what they can or can not use to flush out the knife.
a tad of wd40 finishes it quite nicely and leaves a protictive coating on my show knives..

edc i use menerial oil as i will cut my spam sanwitch with out thinking not to...
petro dont tast good ... minural oil dont taste or harm ya either...
 
I have hundreds of calls and emails from someone wanting a knife repaired or restored. Not complaing just happy to get them. The work helps me pay my bills. But I never get a call on repairing a Buck knife. Thats because Buck has the only FOREVER knife warrenty. They not only make them. They repair them...
 
I have Bucks made in the 70s, 80s, 90s, and this century. I don't see a difference in the quality of the construction. If pressed, I'd say the new knives are probably better. The blade grinds are excellent!

Okay, I have noticed that older knives open and close more smoothely, but that could be because 1) they've been opened and closed so many times that they've polished over time, and 2) residue of the buffing compounds as noted in message #10 by our friend 334Dave.
 
rhino said:
I have Bucks made in the 70s, 80s, 90s, and this century. I don't see a difference in the quality of the construction. If pressed, I'd say the new knives are probably better.
The blade grinds are excellent.../COLOR]!.
Click to expand...


while the new grinds are much easer for the non pro to sharpen
esp the edge 2000 ...
personlay i like the thicker blades of the 440c years..:eek:
simi hollow or full thick blades like the chip flint are made from..
it would sure be nice to be able to have a
full thick or flat grind blade on a user!:thumbup::cool:;):D:)
and a full stainless 110 frame ! talk of streath!!! :thumbup::cool:;) :D
wow what a strong blade ... could cut metal banding on conduit again!
 
I like my knife edges as thin as possible, so the Edge 2000 means less work for me!

When I snagged an old 440C 112 from eBay to give to my brother, the "edge" was ... not an edge. You can imagine it took me a long time reprofiling the edge the way I like it, which helped a lot. It still didn't get quite as sharp as I liked, but that's a limitation of 440C and the size of the carbides it forms... too big for a really thin, keen edge.

I'm more about sharpness and being able to cut easily than I am about long-term edge holding. I don't mind retouching an edge each time I use it, or carrying multiple knives if I know I'm going to do a lot of cutting. For me, the Edge 2000 is better, and I've come to realize that 420HC with a good heat treatment can yield a sharper edge than 440C with the same profile.
 
The quality is always great at Buck. Buck is so careful that I bet you would never see a knife that was not right. Maybe on ebay!:eek:!! In Post Falls there is MORE smog in the atmosphere so.Please dont move up here in Post Falls. The weather is bad and the hunting and fishing are worst!!!;)
 
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