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Keeping a sharp edge on your blade is important for your own safety. Compensating for a dull edge by applying additional force to finish a cut is where serious injuries can occur. If the knife blade is unexpectedly freed from what you are cutting, there is often an ongoing momentum that can slash you.

When you sharpen a Buck Knife properly it will perform the way it was meant to. Never sharpen your knife on a power-driven grinding wheel not specifically designed for that purpose. You could burn the temper from your blade making the edge brittle and prone to chips or cracks. This also voids the warranty. The first step to knife sharpening is to pick a sharpener.

Once you decide which type of sharpener is best for you, please check out the following instructions. If you are uncomfortable sharpening a blade yourself, we do offer Sharpening Services. Buck does not offer sharpening to serrated edges.

Sharpening is really two processes: Grinding and honing. Grinding is simply the removal of metal. Honing is a precision abrasion process in which a relatively small amount of material is removed from the surface by the means of abrasive stones. Once you have the right shape, usually using a more aggressive grit, you then switch to a finer grit to hone the edge.

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Al Buck (1910-1991) had a great tip using a felt pen for people struggling to master sharpening by hand. He would tell people there were only three things to remember when sharpening: "Always cut into the stone, never drag your knife edge back over the stone and always maintain your angle."

To use Al's method, take a black felt pen and shade in the bevel of the knife. Then take two strokes on the stone and examine the edge. If you have maintained the proper angle then all the black will be gone. If you see black on the top of the edge it means you are holding the back of the knife too far from the stone. If there is black on the bottom of the edge but the top is clean then you are laying the knife too flat on the stone and you need to raise it a bit. Repaint the edge and try it again. Once you discover what the right angle looks like then just maintain that.

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You should inspect the condition of the blade by looking down the length of the edge. Look for nicks or flat spots that will reflect light.

Buck Favorite
EdgeTek Bench Stone (Coarse) Sharpener

We recommend doing 5 strokes per side and then evaluate the grind you are creating and adjust your angle or stroke as you deem necessary to get a consistent width bevel on both sides.

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© Laura Petrilla

Chef Richard DeShantz's guide to the city.

March 09, 2016

Richard DeShantz is the chef-owner of three (soon to be four) Pittsburgh restaurants: Durero dress Black Haider Ackermann 1GUpCF
, Butcher and the Rye andtäkō
. Along with a few other young chefs, he's helped revive Pittsburgh's restaurant scene and turn his hometown into a legitimate dining destination. My buddy Chuck Hughes was in Pittsburgh to film his TV show, Chuck’s Eat the Street , for the Cooking Channel. He told me that I should come out to Montreal. I had never been before and wanted to explore the food scene there. Since it’s pretty close to Pittsburgh, I decided to take him up on the offer. I did a lot of research before my trip and was also inspired by Anthony Bourdain and the places he had been to. I have the Rene Caovilla Woman Embellished Leather Sandals Ivory Size 39 Rene Caovilla cMgwRcLHgy
by Bourdain and Martin Picard. I knew that had to be on my list, since it's known for its rustic comfort food and that’s the food I love to cook. Walking is one of my favorite ways of getting around a new city. And walking in Old Montreal is like taking a step back in time. Cobblestone roads are lined with shops, restaurants, cafes and bars.

© Richard DeShantz


Indulgent Foie Gras Poutine: Au Pied de Cochon

I knew I wanted to hit up all the staples while I was in Montreal: poutine, smoked meat and foie gras. And what better place to knock two off my list than APC (Au Pied de Cochon)? The Foie Gras Poutine is one of their signature dishes – they take the combination of fries, gravy and cheese curds to another level. I don’t think it gets more indulgent than this.

© Richard DeShantz

Another one of their signature dishes is Duck in a Can or “Canard en Conserve.” I really like the attention to detail of this dish – from the custom labeling on the can to the presentation. Your server opens the can at the table and serves the duck right in front of you. Inside the can is half a duck with foie, swimming in an incredibly rich glace de viande. 536 Avenue Duluth E

© Richard DeShantz

Incredible Raw Seafood: La Bremner

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, I sat at the Chefs Table in the kitchen and Chuck Hughes and his team took great care of me. I put everything in the chef’s hands. After all, he's the one who knows the menu best. I especially loved the salmon tartare with shishito peppers and the tuna and tahini sashimi. Le Bremner is in Old Montreal and is really close to Notre Dame (Basilique Notre Dame de Montréal). It has a rustic, laid-back vibe and is a great place to sit back, relax and enjoy some really good food. 361 Rue Saint Paul E

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By George Jarrett 9 October 2017

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CBC Radio Canada’s project to create an open source solution for the integration of the SMPTE ST 2110 suite of standards aims to lower the barriers to entry for smaller software developers and ultimately boost interoperability.

CBC: Ontario headquarters

Many of the people who journeyed to IBC to affirm their plans for moving to IP will have been at the EBU’s open source event to extend their ambitions once they had caught wind of CBC Radio Canada’s plan to create an open source solution for the integration of the SMPTE ST 2110 interface.

The many implications of this project include the seeding of a market of software solutions that support the crucial new standard. It also aims to allow application developers to focus on their core competency and match faster time to market with better interoperability.

The key player is François Legrand, Senior Director, Core Systems and Engineering Solutions, CBC Media Technology and Infrastructure Services.

Legrand first addressed project purpose. “Phase one of the project is financed by CBC/Radio-Canada and the work is being done by Savoir-faire Linux, a software development house which focuses on open source software development for multiple industries,” he said. “It is already well aware of the mechanics and politics around contribution and collaboration to OSS (open source software) projects. When we started this project there where many encapsulation proposals on the market, as well as many compression techniques.”

Opting for FFmpeg

“We strongly believe in true open standards and interoperability between multiple vendors. In production, separate multicast streams for video and audio are a must. We also believe that the pace of innovation of Ethernet technologies is such that compression is not required for most of our real-time production requirements,” said Legrand. “Our first objective was to help TR03/ST2110 became the de facto standard by providing the market with an OSS implementation. We chose FFmpeg because it’s an open source media pipeline used in a large number of consumer and professional media products.”

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