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Old 02-23-2006, 10:53 PM
patrickjames patrickjames is offline
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Puma knives

Like I have stated before, I am pretty new to knife collecting and Randall made are the best, but there are other knives I like. (Don't laugh, but I like Bucks and Puma knives.)
I have read about Buck knives on other forums and I think they're pretty darn good for the money, but I see nothing on Puma knives. Are they any good? I know they're really hard for me to sharpen. (I only use stones and am probably not that good.) Thanks for the input.
Patrick
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Old 02-24-2006, 05:11 PM
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thewap thewap is offline
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Well, there's nothing wrong with Buck knives, they are well made and tough, although not really my cup of tea. Most, I would imagine have experienced owning a Buck knife, as the brand was predominant as a leading US knife Co. for years. If I remember correctly, Buck knives hold an edge for a long time. But woe to the novice if that edge became dull. I remember having a hard time sharpening a 110 when I was a young pup. Now that I have a little more knowledge with the intricacies of knives, the prospect of sharpening a Buck knife is not as daunting as it used to be. Please correct me if I am wrong, but it is my understanding that the steel Buck uses in their knives is a high Vanadium content steel. Kind of similar to BG42. or if If remeber correctly "Carbon V" was the proprietary name to Buck's steel. This type of steel is very resistant to abrasion and wear, which explains the difficulty with sharpening. In the old days most people used stones. Unfortunately, traditional stones such as Arkansa, or water stones did little to sharpen that type of steel. I would guess that the blade wore the stone down, as more likely, and diamond hones back then were not readily available on the market. I would suggest sharpening with Norton fine crystollon stones and/or diamond hones, to cut that kind of steel. I would also suggest an aggressive coarse medium approach when sharpening at first.The angle of a Buck's edge is usually steep , so proper blade angle when sharpening is a must. For basic starters in finding proper angle, lay the blade flat on the bench stone (carefully) . You will notice the space or shadow between the edge and the stone, as the edge will not be touching the stone. It helps if you have proper lighting which will help you find the right eye angle to see this clearly. Now slowly raise the back of the blade until the edge makes contact with the stone. Raise another .25 millimeter, and now you basically have the right sharpening angle.
The real trick is to keep that exact same angle through your sharpening stroke. The stroke being one that is much like trying to slice a piece of that stone off with a slight diagonal stroke. Practice using two hands for the most stable at proper angle stroke. Once you have a decent cutting edge, refine the sharpening with a medium/fine diamond or Norton stone. Then strop (which is another ball of wax).
I hope this helps.

As far as Puma knives are concerned, I am fond of the older folders and hunters. They do take a keen edge, and are top gun when it comes to German knives. Always had a Puma in the household, and it always impressed me as far as production knives go. Best of all..NICE STAG on the older models.

Sorry for the longgggggggg winded post!


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Old 02-25-2006, 08:20 AM
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My favorite folder is the Puma Prince. The older ones have great looking "knarley" stag. The newer one are just a good of quality but the stag is "blah" (just like all other knife maker's stag now).


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