knife
07-23-2014, 05:57 PM
#4
Typical Buck
Join Date: Dec 2013
Location: SW, missouri
Posts: 822
this is my knife. Uncle Henry. Bought new from Cabelas. It is a great knife, my dad bought this exact knife 30 years ago and still uses it today, he hardly ever has to sharpen it. they are the best knives you can buy.
07-24-2014, 06:03 PM
#5
Fork Horn
Join Date: Aug 2013
Location: missouri
Posts: 195
there are a lot of knives that hold an edge for a while coldsteal gerber and buck are awsome companys i use a cheap bowie knife i bought new at a flea market.i like the gerber profile 2 i think it is an amazing knife and at 20 bucks wont break the bank
07-24-2014, 08:31 PM
#6
Nontypical Buck
Join Date: Aug 2010
Posts: 3,359
A good knife is subjective and most of the top brands make knives for many different needs and or opinions.
For me its the right combination of edge retention and ease of sharpening.
Generally the longer a knife holds an edge the harder it is to sharpen and really to be honest IMO the super steels don't hold the edge enough longer to justify how hard they are to sharpen. Personally I like Aus-8 , 1095 , Sandvik and then some exceptions like 420hc which is good if done right (like by buck)
The harder steels are harder to sharpen and can be brittle.
I see a lot of people say some knives go a long time without needing sharpened but they must have different ideas than myself. They all require a fair amount of work in my experience to work they way I want them to.
A real sharp knife has a real fine edge and a real fine edge requires maintenance.
For me its the right combination of edge retention and ease of sharpening.
Generally the longer a knife holds an edge the harder it is to sharpen and really to be honest IMO the super steels don't hold the edge enough longer to justify how hard they are to sharpen. Personally I like Aus-8 , 1095 , Sandvik and then some exceptions like 420hc which is good if done right (like by buck)
The harder steels are harder to sharpen and can be brittle.
I see a lot of people say some knives go a long time without needing sharpened but they must have different ideas than myself. They all require a fair amount of work in my experience to work they way I want them to.
A real sharp knife has a real fine edge and a real fine edge requires maintenance.
Last edited by rockport; 07-24-2014 at 08:38 PM.
07-24-2014, 10:48 PM
#7
Nontypical Buck
Join Date: Oct 2011
Location: PA
Posts: 1,778
A good knife is subjective and most of the top brands make knives for many different needs and or opinions.
For me its the right combination of edge retention and ease of sharpening.
Generally the longer a knife holds an edge the harder it is to sharpen and really to be honest IMO the super steels don't hold the edge enough longer to justify how hard they are to sharpen. Personally I like Aus-8 , 1095 , Sandvik and then some exceptions like 420hc which is good if done right (like by buck)
The harder steels are harder to sharpen and can be brittle.
I see a lot of people say some knives go a long time without needing sharpened but they must have different ideas than myself. They all require a fair amount of work in my experience to work they way I want them to.
A real sharp knife has a real fine edge and a real fine edge requires maintenance.
For me its the right combination of edge retention and ease of sharpening.
Generally the longer a knife holds an edge the harder it is to sharpen and really to be honest IMO the super steels don't hold the edge enough longer to justify how hard they are to sharpen. Personally I like Aus-8 , 1095 , Sandvik and then some exceptions like 420hc which is good if done right (like by buck)
The harder steels are harder to sharpen and can be brittle.
I see a lot of people say some knives go a long time without needing sharpened but they must have different ideas than myself. They all require a fair amount of work in my experience to work they way I want them to.
A real sharp knife has a real fine edge and a real fine edge requires maintenance.
07-25-2014, 08:40 AM
#8
Nontypical Buck
Join Date: Aug 2010
Posts: 3,359
knives