Why the "double hollow"'grind on old 110s?

Well, that settles it then.
I've deleted my (obviously) useless and frivolous post.
 
It wasn't useless, gotta learn by asking questions. Read ahead a lil bit next time so we can all be on the same page :)
 
There's alotta info in these posts, some we already know, or had a general idea. And some is new to us. Lots of knowledgeable people here.
 
buckman110 said:
It wasn't useless, gotta learn by asking questions. Read ahead a lil bit next time so we can all be on the same page :)
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Fear not; no more questions from me. Actually, though, it wasn't a question. It was more of a statement, with some photos of fixed blade examples of the grind in question, per pinnah's query:

pinnah said:
Buckman110, was that grind used on any of the fixed blades of that era like the 103?
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But then, that was directed at you, not at me. And you answered his question. So, I was clearly out of line. Please forgive me. It won't happen again.
I was just trying to share some information and chat about the material that had already appeared in the post.

buckman110 said:
But isn't that what a forum is for? Information, chatting about whatever the subject is at hand?
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I apologize if I came off wrong, I honestly didn't mean to I was trying to refrain from coming off that way. Please feel free to ask away, I ask quite a bit myself. I was really trying to be friendly in my earlier statements. U weren't outta line at all we can't see who's posting what while we're constructing our next comment. I hope your not soured towards me now. Again sorry friend.
 
I had one I bought at the PX and gave it to a friend on his birthday.He did not lock the door and some dewey slithered in and stole trinkets and such along with the Woodsman.Dammit!
 
I don't want to engage you any more, buckman110; this post has veered enough off-topic. But don't condescend to me.
buckman110 said:
Please feel free to ask away
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I will continue to ask away, thank you very much. But as stated earlier, my post was a statement, not a question; and your intent did not seem to be friendly, rather it seemed to be an effort to stake your own superiority. I suspect this is the kind of stuff Haebbie was talking about in his recent post.
 
Sorry no it was not, it was obviously taken wrong. I'm not gonna beat a dead horse. Again I appolagize.
 
So, Walt... since I'm the OP who raised the original question, I'd be interested in seeing your statement.
 
It wasn't as important as all this sturm und drang would suggest. Sorry for the needless detour.
I just posted some fixed blade examples, as you had asked about, from my own humble stable, two 105s. One (the newer, c.1972 one on top) has a very pronounced semi-hollow grind and the lower one (a few years older, 67-69) appears to have it, but less so. Honestly, I have to dig the older one out since it got packed away after it came back from the spa. But the pictures clearly show the grind feature on the top one. For many many years, the older 105 was the only Buck knife I owned, so I assumed that to be a common feature of knives of that sort. It was only later that I realized that particular grind had changed over time. Anyway, I wondered then (and now) why that grind developed and changed. I've not put the knife through the kind of rigorous paces that would show me under what circumstances it is superior or inferior to other grinds--not that matters much anyway. The hardest use it sees is in the kitchen, where it seems to do really well.
105.JPG


105-01.jpg


105-02.jpg


If you're interested, I'll be happy to send you the older one if you want to play with it test it out.
 
waltmc said:
It wasn't as important as all this sturm und drang would suggest. Sorry for the needless detour.
I just posted some fixed blade examples, as you had asked about, from my own humble stable, two 105s. One (the newer, c.1972 one on top) has a very pronounced semi-hollow grind and the lower one (a few years older, 67-69) appears to have it, but less so. Honestly, I have to dig the older one out since it got packed away after it came back from the spa. But the pictures clearly show the grind feature on the top one. For many many years, the older 105 was the only Buck knife I owned, so I assumed that to be a common feature of knives of that sort. It was only later that I realized that particular grind had changed over time. Anyway, I wondered then (and now) why that grind developed and changed. I've not put the knife through the kind of rigorous paces that would show me under what circumstances it is superior or inferior to other grinds--not that matters much anyway. The hardest use it sees is in the kitchen, where it seems to do really well.
105.JPG


105-01.jpg


105-02.jpg


If you're interested, I'll be happy to send you the older one if you want to play with it test it out.
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Yea there a awesome kitchen knife, and if you were asking me to test it etc, yea I'd be happy to. Third old knives are awesome lol.
 
pinnah said:
Older 110s like some of the 2 dot 110s have a peculiar hollow grind that gets thicker just above the edge.

Here's one of several old threads on the subject .

The question is, Why did Buck use this grind?

I really like it. Better than the current grind for wood, IME. But I'm wondering about why Buck might have used it?
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In the early 60's, 440C had a reputation for being brittle. IIRC some early experimenters with 440C knife blades had hardened them to well above 60HRC. Those blades actually were brittle. The Buck Blades were not that hard and were not brittle, but for insurance, the profile with the thicker edge was used. Why it was not changed earlier to something without that thick edge I do not know.
 
Frank,

Thanks.

Was Buck still using the marketing campaign based on driving a blade through a bolt during that time? What I'm wondering is if the concern was less about chippy edges and more about big breaks.
 
No, they used to state something to the effect no chopping hammering etc. It was posted somewhere on here.
 
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