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I would like to know why it seems easier to get a sharper edge on my Schrade LB7 compared to my Buck 110. Does this mean the steel is softer on the Scrade? I use a lansky deluxe down to fine.
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LB7 Vs. 110 Sharpening
- Thread starter Deep6Osama
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Thanks for all the help!
Codger_64
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Sorry your post slipped through the cracks. I have no idea of the steel or Rockwell of the Buck, but the LB7, depending on it's age, is either 440 or 420, and company info was of an Rc56-59. I would imagine their heat treatment improved with time, as it did in most industries, so you might have an earlier knife with less hardening, but again, that is only a guess.
Maybe someone else has a better answer.
Codger
PS-You're welcome!
Maybe someone else has a better answer.
Codger
PS-You're welcome!
Buck standard steel:
Before 1981.- 440C
1981 to 1994.- 425M
After 1994.- 420HC
If your 110 is from before 1981 it is 440C and likely harder to sharpen than the LB7 or a modern 110, which would both be 420HC. An older LB7 would be 440A and still easier to sharpen than the 110.
Luis
Before 1981.- 440C
1981 to 1994.- 425M
After 1994.- 420HC
If your 110 is from before 1981 it is 440C and likely harder to sharpen than the LB7 or a modern 110, which would both be 420HC. An older LB7 would be 440A and still easier to sharpen than the 110.
Luis
Many of Buck's hollow grind's were semi-hollow vs Schrade's full hollow grinding. The semi-hollow is more difficult to sharpen. There is a decent expaination of each type on Buck's web site. Buck claims this type of grind is stronger than a full hollow, however it was often used as the only way to increase the panel on a knife and often caused other problems.
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When I was in the cutlery business, 1981-1992, I often received complaints about Buck knives from customers.
The #1 complaint was they were hard to sharpen, which was why they brought them to us to sharpen.
The #2 complaint was that the blades tended to chip. Indeed I have sharpened the chips out of many a Buck knife, (usually from a careless hunter who hit a bone with the edge).
The strangest complaint I ever heard about a Buck knife was a customer who dropped his fixed blade on a rock and the blade broke into 4 or 5 pieces like glass.
The general explanation for this (and I am not sure of the source nor the validity if the explanation) was that Buck hardened their knives to about a Rockwell 65. I do not know if that was true, but that was what we were told, (probably by a competing sales rep).
Dale
The #1 complaint was they were hard to sharpen, which was why they brought them to us to sharpen.
The #2 complaint was that the blades tended to chip. Indeed I have sharpened the chips out of many a Buck knife, (usually from a careless hunter who hit a bone with the edge).
The strangest complaint I ever heard about a Buck knife was a customer who dropped his fixed blade on a rock and the blade broke into 4 or 5 pieces like glass.
The general explanation for this (and I am not sure of the source nor the validity if the explanation) was that Buck hardened their knives to about a Rockwell 65. I do not know if that was true, but that was what we were told, (probably by a competing sales rep).
Dale