It wouldn't seem like a hunt if I didn't have to sharpen my Buck during skinning/quartering.
It's part of the whole hunting experience.
It ain't gonna win any points with knife snobs but Buck does a very nice job with their 440. If you can't get through a deer or a big mess of fish without your Buck knife going dull chances are it is your "honing skills" that are the problem and not the knife. Likely, your honing is creating and leaving a wire edge or burr that is snapping off which is costing you the performance of your knife. If you get a "better" knife, and use the same technique to sharpen it, you won't get all out of that one that you could either.
You're assuming i'm starting with a freshly sharpened knife. I like to sharpen in the field at the kill, so I might already have two animals skinned out when I sharpen it. I know how to sharpen a knife. Been doing it for 60 years.
btw My Buck 110 is a 4 dot 1981 425M steel.
Last edited by BarHunter; 05/20/15.
Democracy is two wolves and a lamb voting on what to have for lunch. Liberty is a well-armed lamb contesting the outcome of the vote.
