100 Series for the Kitchen?

[bucksway]

I don't do a lot of camping or hunting for the last few years for that matter so I have been thinking about what to do with the few 100 series Bucks I have..So I took the 121 Armand gifted me to the kitchen! It's working out great too..I do have a 8" Chiefs knife I use occasionally, especially to slice the Kentucky Gold boneless ham I like, but it really doesn't feel like as good as the 121 in hand. I especially like the mirror polished blade too. Anyone else take your 'hunting' Bucks to the kitchen?

 

[BP_]

My OL uses my 117 in the kitchen so regularly that I’m not sure I can even call it “mine” anymore. It seems to work very well for her for all the smaller tasks (I have a custom I’ve dedicated to kitchen duties for bigger stuff). A plus for me, I get to sharpen it more often because it gets used every day I might have to just get a new one for myself....

 

[J Hubbard]

I use a 121 also. This 121 was gifted to me by my father in 1981 while I was in the service long before I had ever heard of Buck.

 

[David Martin]

The 105, 121, 107 & 102 models made good kitchen knives. Especially after thinning the grind near the edge. Those model with 440C blades
really hold a good edge. I like using my 121 for boning / trimming a brisket. The handles work good too. The Empress Trio is another one of my favorites.
Mr. Hubbard, thank you for your service. DM

 

[AntDog]

I use my 5160 102 in the kitchen all the time. Works great.

 

[wildmike]

I use my 119's and my 120 when cutting meat.
They work excellent!

 

[pjsjr]

I'll be using this one in the kitchen as well.

 

[pease]

I use my 105 in the kitchen it does a good job on most things that I cut.

 

[David Martin]

Here's another one that works well in the kitchen. Though not a 100 series but the same size as the 121. A 539, Tru-Blue with a full flat grind. DM

 

[afishhunter]

Meh ... I've used my 110's and 119 in the kitchen (and at the table) a time or three over the years.
They can cut/chop/slice/dice as good as any "kitchen knife" or "Chef's Knife" (note quotes) can.
Why buy a "specialized" knife when a "general purpose" or "hunting" knife works just as well?
(I've used my 301 as a "paring knife", if/when needed, too.)

 

[BuckShack]

The 110 works great, but the 101 Fixed Hunter works great and is simple to clean up. No food stuck in odd places.

 

[BuckShack]

The 101 Fixed Hunter and the 113 Ranger cover a wide range of slicing duties in the kitchen.

 

[Robert Ptacek]

Are you ever concerned about food juices working their way down into the tang/handle causing corrosion?

 

[David Martin]

I'm not. If I discovered some I'd take care of it. If I cannot find it or get to it. Then it will out live me. DM

 

[Makael]

I guess we need a thread with all of the Buck knives not expected to be good in the kitchen.

 

[wildmike]

Makael...what knife is that?

 

[BuckShack]

Holy Cow! That's a big knife

 

[Makael]

Great knife. Its the Buck HD Superglide bowie but a custom version without blade markings.

 

[bucksway]

I like the simple 'filework' on top of the blade and in the choile.Good to see a big Buck cutting stuff!