So what exactly is the " edge 2000" ?

Hickory n steel said:
The slipjoints were definitely different.
'86-'95 had the full flat, then '95-'99 I believe with the high hollow no swedge, and then '00+ for the hollow saber grind we still get today.
with the 300 series I personally think they were better before '00 , but there was a sweet spot back when the consistency and F&F on the blades was still really good.
My '03 305 is great, I still like my 80's-90's examples more but it's a toss up as to which are better.
There's something to be said for the 1st gen in house 300 series blades and for the 2nd gen blades which happen to not have a swedge.

The caveat is that my experience is mostly limited to the 305's which of course have pretty thin little blades, the differences in blade grinds is probably much more of a factor with a larger knife like the 301.
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I agree with you 100% on the full flat grind slippie blades when Buck started making slipjoints in house. They are a different animal, cant have enough of them!
 
I remember back when the talk around the old local hardware store was that Buck knives were hard to sharpen. Some thought the metal was too hard and impossible to get a good edge. But that was because the edge Buck was putting on their blades was a convex grind at 25° per side instead of a flat grind at 15° and trying to sharpen on a flat stone it took a lol of wearing the convex grind to a flat grind to obtain an apex. I had learned this back in the 1980s and had figured it out by the time edge 2000 came along. Only i was setting a 17-20° angle per side at first then later going to 15° with a micro toothy edge . It sure made a difference in ease of sharpening and edge holding but also made it slice better. That’s when my coworkers were bringing me their knives to sharpen and reprofile and reset the edge angle.
 
When my 112 came in I put it on my Worksharp precision adjust to sharpen it and get the little knicks out.
I adjusted it to match what seemed to be the original edge, and that turned out to be about 17°-18° when I believe my 110LT was generally at 15°.
Does that mean this 112 was sent in for a SPA treatment at some point ?


I know the old edges were more obtuse and slightly convex, but what about the 90's 420HC blades ?
 
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Hickory n steel said:
When my 112 came in I put it on my Worksharp precision adjust to sharpen it and get the little knicks out.
I adjusted it to match what seemed to be the original edge, and that turned out to be about 17°-18° when I believe my 110LT was generally at 15°.
Does that mean this 112 was sent in for a SPA treatment at some point ?


I know the old edges were more obtuse and slightly convex, but what about the 90's 420HC blades ?
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maybe just the various owners of it changed the bevel over years to their liking.....
 
A bit of Google searching has shown that visually there's really no obvious difference between a 90's 110 /112 and any post 2000 example with an even constant factory edge.
I think this is where my confusion came from, I thought the difference was supposed to be significant and very obvious.
A 1995 with an etch I borrowed a pic of so you know it wasn't used or sharpened.
s-l1200 (9).webp
And a 2005 I borrowed a pic of.
1565077192_43_3.jpg
 
Meadowlark said:
My guess is that your suspicions are correct.

Only way I can figure that edge would be on that knife is a spa treatment.
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I was mistaken

It was only about a week ago but I didn't waste any time diving in and getting to work on this knife , I didn't exactly take a long hard stare at the edge.
Here is the before picture I took and it's pretty obvious now that this knife had definately seen some sharpening.
20250524_115631.jpg
20250524_115641.jpg
I matched my adjustment to the most shallow angle on the edge and reprofiled the whole thing to that which is about 18° on the sharpeners scale.
I would guess that what remained of the factory angle was around that 22°-24°.
 
Hickory n steel said:
A bit of Google searching has shown that visually there's really no obvious difference between a 90's 110 /112 and any post 2000 example with an even constant factory edge.
I think this is where my confusion came from, I thought the difference was supposed to be significant and very obvious.
A 1995 with an etch I borrowed a pic of so you know it wasn't used or sharpened.
View attachment 2887962
And a 2005 I borrowed a pic of.
View attachment 2887963
Click to expand...
Candidly, you would have to look very closely at the edge of two knives in order to see one sharpened to say, 50 degrees inclusive, and the other at 35 degrees inclusive. That's not going to be something you're going to notice immediately, other than the absolutely better cutting performance of the keener, less obtuse edge on the 35 degree edge.
 
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