Buck factory sharpening?

[p35]

I've recently picked up a couple Buck folders. When I run a thumb over the edge they feel dull, but they shave hair off my arm like nobody's business. I have a lot of knives and generally know a sharp blade when I feel it, but these are confusing me.

Is there something odd about the way Buck sharpens knives at the factory?

 

[ArfinGreebly]

Edge 2x

Buck has, within the last few years, introduced what they call "Advanced Edge 2x™" blade shape.

It is essentially a shallower bevel angel to complement the grind.

I have some of their newer pieces with that edge, and they "feel" just as sharp as they perform.

I've heard complaints from people who had older Buck knives, that they had trouble getting the angle right for re-sharpening. Personally, I've not had that problem.

I have some (well, okay, several) of their folders and fixed blades. The only one I had any trouble with was an old two-spring Stockman from back in their California days. I brought it to the factory (across town from me) and they re-sharpened it, polished the blades and lubed the pivots. $5.00 cash. Good as new (aside from some rust in the spring bed).

If you have any beef at all with one of their knives, just give them a call. If you send it to them, they will make it right or replace it.


Now, having said all that, let me ask you a few questions:

• What model knives are these?
• Are they "old stock" sold as new? (Some stores have knives on the shelves for years.)
• Are your hands (esp. your thumb/fingers) dry when you do the "feel" test?
• Anything else you can add?

 

[7X57chilmau]

A lot of people don't think my blades feel sharp either, until they cut themselves or see one shave. For my knives, it's because I sharpen them to a polished convex edge. They're used to a rougher stone sharpened edge.

The stone leaves teeth in the blade. Under a microscope it looks almost like a saw or serrated bread knife. It's those teeth that "feel" sharp to most people.

The polished edge has much smaller teeth. Maybe 10 or 100x smaller. They're so small, you can't feel them.

I suspect that's why your Bucks don't "feel" as sharp.

FWIW, a polished edge is great for cutting materials like leather, paper, plastic sheet. A toothier stone edge can be better for things like rope.

Different edges for different works. Read the sharpening sticky at the top of the list for some insight on edge shape, degree of polish, etc.

J

 

[MrTefached]

The reason they don't feel sharp is because the primary edge is sharpened on a belt sander at 20 degrees, while a secondary edge is placed at around a 40 degree bevel with a cloth buffering wheel to eliminate the wire edge created by the belt sander. Thus leaving a smooth, sharp, almost tooth-free edge that is ideal for utility work

 

[ArfinGreebly]

Grind & Bevel Angle

Buck has, within the last few years, introduced what they call "Advanced Edge 2x™" blade shape.

It is essentially a shallower bevel angel to complement the grind.

The reason they don't feel sharp is because the primary edge is sharpened on a belt sander at 20 degrees, while a secondary edge is placed at around a 40 degree bevel with a cloth buffering wheel to eliminate the wire edge created by the belt sander. Thus leaving a smooth, sharp, almost tooth-free edge that is ideal for utility work

I probably should have provided more detail.

Buck Knives now sharpens all their production knives at 15 degrees per side (30 degrees included angle).

I don't know when the change was made, but I'd guess within the last ten years or so. I'll ask next time I'm down there.