The S-SPS Saturday-Sunday Picture Show... (5-30-31-2020) . Old Show....

Id like to see a masters 10 too,sk blades should make a whole run of them,aling with offerings in the custom shop,Ca mom Buck make these knives happen,people ( knife nutz) want to buy them lol.
 
kossetx said:
3 of my most favorite 110's. This is the 4th...:)
View attachment 1350600
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sportingspecialist said:
Thanks.

That was your build,right?
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Yes. That stag/turquoise 110 is what got me into bareheading knives. I thought it was the nicest looking 110 I had seen. Just when I started I decided exotic was in the eye of the beholder so every knife you see of mine the scales came from a tree on my land. It would be easier to buy some wood or other material to do it but this sets it apart imo.

bucksway said:
This one found a new home..but is well loved there. Still the only partial chip flint mirror polished blade I've seen. View attachment 1350848 View attachment 1350863
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That is very unique Clint. Sure fits in your oneofakind collection. I won't correct you for saying that...:rolleyes::)
 
tiguy7 said:
Notice the wide bevel on the blade. This is the result of the chisel (single bevel) sharpening.
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My only problem with a chisel bevel is that depending on the side beveled it makes it either a right-handed or left-handed knife—usually right-handed. I have some Japanese kitchen knives that are chisel beveled and they are all right-handed—being left-handed is really frowned on in Japan.
 
bertl said:
My only problem with a chisel bevel is that depending on the side beveled it makes it either a right-handed or left-handed knife—usually right-handed. I have some Japanese kitchen knives that are chisel beveled and they are all right-handed—being left-handed is really frowned on in Japan.
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true. I use both hands for cutting and I can see the difference between as an example an emerson setup for pictures so edge is for left hand use and one setup for right hand use. it's very noticeable when switching hands and cutting.
 
I have several chisel sharpened knives and I am right handed. The larger knives have a right hand bevel and are used to make uniform slices where said slices are falling away to the right. My smaller knives have left hand bevels and are used for smaller controlled cuts where the cut pieces move toward the user and you can see what is going on between you and the blade.
The neat thing about the single bevel edge is its acuteness. It's inherently about twice as sharp as a double bevel with the same angle/angles. This is born out with BESS testing.
Another neat thing about the BuckCote version is the ceramic coating which is exposed on the micro edge. The softest coating is 82 HRC, the hardest 92 HRC. In use, the softer steel is worn away in preference to the harder coating making the knife self sharpening.
 
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