110 in the kitchen

R

Reznik572

Joined
Nov 15, 2009
Messages
391
Been using the 110 in the kitchen for about 6months now. I'm really impressed, its held up real well even with being exposed to salt and acidic foods. Every Sunday is chili day and I thought I'd share a few pics - sorry in advance for the crappy camera. I'll be eating good tonight!

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Spuds in chilli?..thats the thing about chilli..everyone's got their own way of making it..what, no peanut butter?
 
thats the great thing about the 110. about as usefull as a knife can get. im down to just one of them, and my woman latched on to it for her purse. she likes a basic design, and with the Buck in her side pocket, the purse is a weapon itself.:eek:
 
Hi Reznik,

Nice photo's. Did your family look at you like you were a little crazy when you started snaping photo's of your knife in action?

It was raining cat's & dog's here two weeks ago and I took these photo's of a deer roast and a 121. The wife & kids just smiled when the photo's were taken;)


 
We knew this thread would be great from the very first picture posted! He was off
to a proper start. :)
 
Cool 110 Reznik.They are just the right size to use around the house.
But In Texas I would go to jail for putting beans in my chili.:D:D

J.B. So glad to see you using that huh what # was that Buck.:D
And you better not be frying none of that deer meat!;)
 
Don't look now, but you forgot the jollypainyose. I use a Buck Ti 186 (110 format) in the kitchen with a chisel sharpened blade which is coated with TiAlN. The coating is exposed on the micro edge and has a hardness of 92 Rockwell. I rigged the knife as a Selector so I can pop the blade out for rinsing.
 
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