Quote:
Originally Posted by Daryl Corona
I agree Andy, steel can be confusing and it's not that hard to learn to sharpen knives if you have the right steel. I favor older knives before all this super duper carborumdum blah blah steel. I've got a number of older Remington, Case and Barlow style knives to name a few which were made with good old steel that would rust if you didn't take care of them. I can get them to a razor's edge. The Buck 110 from 30 years ago is a frustrating knife which I could never get the edge I wanted. If you can find any Puma knife you could get a decent edge on one of them with little effort.
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Interesting - I worked in a major sporting goods chain in the 1960s & 70s. We carried both Buck and Puma small to medium sized sheath knives and they were always best sellers with Schrade a close runner up. Over the years we constantly heard how well the Buck knives "handled", but how the Pumas would take and hold a better edge over time. Still have my Buck "Personal" model, but never bought a Puma.
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