Thread: Buck knife too big

Get it on the grinder - I'm figuring you've already realised it won't sell for a lot on TM so may as well go for broke.

BUT - Personally I'd be mindful of the temper issue. Cooling stainless in water is not such a good idea in my book. Oil - and the correct type, temper time and temperature are important. I'm figuring you'd really need to think about about re-tempering the blade - which means pulling off the handle etc.

Stainless is usually so much harder to sharpen than carbon steel that blokes don't realise when they've 'cooked' a stst blade and de-tempered it. That's the issue with a lot of our cheaper chinese assembled knives - reasonable steel, but unlikely to have been tempered after grinding to shape - hence cheaper to manufacture and sell.

It's all do-able - but bluntly does the time justify the effort shaping, poilishing, tempering, re-polishing/sharpening and re-assembling that old blade?

Why not give that knife (and feel good about it) to a keen fella who'se watched Rambo and would be proud to own a genuine Buck and not a chinese 'Bluck', then buy yourself a custom made knife that suits you better?

Si