I use my knife primarily for cleaning and skinning whitetail deer. I have previously used a traditional Buck folding Hunter, the blade is 420HC. I can get a moderately sharp edge on the knife using a Lansky set-up w/ a 25 degree edge, but the process of cleaning and skinning the deer seriously dulls the edge.
I have decided to get a new skinning knife, primarily because I find the blade length on the Hunter a little long for my preference. I like the Buck Mini-Alpha, which I believe I can get with a blade of either S30V or ATS-34. My first question, should I lose any sleep over which steel? The "Steel FAQ" that is a stickie on this forum notes that S30V can be difficult to sharpen. Is ATS-34 less forgiving? For what it's worth, I am also thinking about retiring all of the knife sharpening "systems" I have accumulated over the years (Lansky, Razors Edge, etc.) and investing in an Edge Pro. If I get the Edge Pro, would an S30V blade be any more difficult to sharpen that an ATS-34?
Second question: if I'm using the knife exclusively for cleaning / skinning (and not cutting any bone), what are your thoughts about the best edge angle for the knife?
Thanks in advance for your help. My sharpening skills are ... um ... not very good, but I would like to improve, and this forum has been very informative. I appreciate any recommendations you can share.
Murrill
I have decided to get a new skinning knife, primarily because I find the blade length on the Hunter a little long for my preference. I like the Buck Mini-Alpha, which I believe I can get with a blade of either S30V or ATS-34. My first question, should I lose any sleep over which steel? The "Steel FAQ" that is a stickie on this forum notes that S30V can be difficult to sharpen. Is ATS-34 less forgiving? For what it's worth, I am also thinking about retiring all of the knife sharpening "systems" I have accumulated over the years (Lansky, Razors Edge, etc.) and investing in an Edge Pro. If I get the Edge Pro, would an S30V blade be any more difficult to sharpen that an ATS-34?
Second question: if I'm using the knife exclusively for cleaning / skinning (and not cutting any bone), what are your thoughts about the best edge angle for the knife?
Thanks in advance for your help. My sharpening skills are ... um ... not very good, but I would like to improve, and this forum has been very informative. I appreciate any recommendations you can share.
Murrill