334dave's Alpha-scaled 110 Workman

jb4570 said:
Hi Larry,
If Dave don't mind you can send it my way for a test drive!!!!
jb4570
Click to expand...
real cool review !
what my father in law said that it would be a good knife for processing deer..
jest send your snail mail addy to him and if any one else wants after you send addy to JB....
USE IT ABUSE IT what ever you would do with your own edc...
 
Pack Rat said:
Just shoot me an email JB. Will probably get it out Monday.

Thanks Dave!!!! Has been fun playing with it!
Click to expand...

Message sent. Looking forward to getting my hands on Dave's creation :thumbup: .

jb4570
 
Hi Dave & Larry the Rat,

When I got home last night there was a neat little package sitting on my desk!!!! Wow Larry nice packaging job ;). I must say Jack you did an awesome job on the sheath....can't wait to put it on my side for a test drive. Dave I must say I was skeptical about a rubber handle on a 110. Now that I have it in hand I want one. The gripping quality of the handle would make this a must for the inside field dressing work....when things get a little wet and slippery it will be a snap. Nice job Dave I'm sold.....Joe "I'll take one in rubber with S30V please :). I'll post an in depth review after I used the knife for a few weeks. "Oh....I forgot to mention that I'm a knife whisperer and Dave.....your knife said it likes sunny California better than any other place it's been and wants to stay. Alas; I had to tell your knife that I'm just another foster dad and I will be sending it to another home when it misbehaves....so you better not bite me!!!!! I saw a little glimmer in the brass after I said that".

jb4570
 
yess it will bite!
an smile after wards..
see it is spoiled by its new cuddly snughly sheath...
wants every thing custom now...
and it did enjoy florida a lot so it likes the sun i know...
 
Well, let's see, it's been to Florida, Colorado, Pennsylvania, and now California. Did I miss one? Jack
 
Yup...it left Texas and went to Cali....

But this whispering stuff..... Totally mis-interpreted.... It was telling you it really missed living in Texas, where some of its scratches were polished out and it had a really good bath and all oiled up.
It obviously misses the pampering!...:rolleyes: :D :D

We'll give ya another couple hours to get a report in....lol...
 
chickentrax said:
Maybe we should start a food pass-around...Pork chops...smelt...spam... chicken... :eek:
Click to expand...

smelt ... yep i could do stinky fish,
i like smoked herring strips also!!! yuummmm...
prefure grouper or snapppper on frish saltwater fish!!!
 
chickentrax said:
Maybe we should start a food pass-around...Pork chops...smelt...spam... chicken... :eek:
Click to expand...

Not a bad idea trax,

I making up a batch of deer jerky today and will be using Dave 110 for the cutting and triming tasks.

jb4570
 
jb4570 said:
Not a bad idea trax,

I making up a batch of deer jerky today and will be using Dave 110 for the cutting and triming tasks.

jb4570
Click to expand...

How do you make jerky??? And while we're on that subject, how do you smoke your meat/fish???

(My last heartthrob bought a Wally World dehydrator to try and preserve meat/fish...didn't work worth crap...) :grumpy:

...After slicing and dicing with a Buck 110, of course... ;)
 
I don't own a smoker. I have a cheap little dehydrator; it has a small heat coil that gets the air moving to dry the meat. here is the recipe that I use: 1. cut your meat into 1/4" strips and marinade for a minimum of one hour. 2. Marinade:4TB Soy Sauce, 4TB Worcestershire Sauce, 1TB Ketchup, 1/4TS Black Pepper, 1/4TS Garlic Powder, 1/4TS Onion Powder, 1/2TS Salt, 1/4TS Liquid Smoke.

You don't need heat to dry meat and heat really takes away some of the flavor from you jerky. I saw a cooking show on making jerky and the guy on the show said to got to your hardware store and get a few furnace filters to use as racks and use a house fan for air movement. Lay your meat on the filter racks and strap them to the fan and dry your jerky....I have never done it that way yet!!!!

The Buck 110 Workman cut up the venison like butter. The more I use the 110 the more I think I don't need any other knife in the kitchen

jb4570
 
We use the dehydraters and similar receipes for our jerkey. I use better cuts of meat and trim it really clean. no more than quarter inch thick strips. Gotta let it hang out in the dehydrator till it is to your liking. Some like it softer, I like it more dry. Lot of different ways and means.

Son in law built his smoke house and we have a freezer full of stuffed smoked links. We all get together one day and do the stuffing. Along with venison summer sausage. You can buy the seasonings and adjust to your tastes. I think we put up something like 90 pounds. Doing everyones all at one time. Takes some team work running the grinders and working the casings.

Wife discovered that she can chunk up bite size, some of the links and toss them in a pot of red beans with a chopped up 10-15. Makes some mighty fine eating..
 
chickentrax said:
How do you make jerky??? And while we're on that subject, how do you smoke your meat/fish???

(My last heartthrob bought a Wally World dehydrator to try and preserve meat/fish...didn't work worth crap...) :grumpy:

...After slicing and dicing with a Buck 110, of course... ;)
Click to expand...

Years ago, I got a smoker for pop's day. One time after I had just got it, the air was still. Here by the bay we get an inversion layer that keeps the fog down low...if there is fog. This day there was no fog. Siren coming down the street. Knock on the door. I walk out front with my bbq thongs to see two fire trucks and a few neighbors...and a street full of smoke. It was a hoot.

Moved to another house up on a hill. Fired up the smoker after living there a week. Again, sirens coming up the street and a knock on the door.
Peeps driving down the road in the valley called the FD cause they saw a ton of smoke.
Neighbors in both 'hoods got used to it and would comment how at least twice a month through the year, rain or shine, they could count on good smellin' smoke.

I love smokin'

Haven't done it since my last move though :(

Turkey
CHICKEN :eek:
Pork
Beef
Corn
Brussel Sprouts
Bacon
Ribs

Thread related, well, forum related: I'm pretty certain I was a 110 for prep work.

Pic of smoke and an inversion layer:
http://en.wikipedia.org/wiki/Temperature_inversion
 
put rump chunk in frezer to almost froson..
use a 121 fish knife to slice rump chunk to as thin as possable!!!
maraniade 12 to 24 hrs in your custom mix of beer, wisky or wine
the acholl takes the flaver in to the meat better...
use garlic onion soy worchestire liquid smoke and i add tabisco! ...
sniff stuff in the spice boxes and if it smells good put some in !!!
add some limmion or lime for a caribian slant

24 hr soak works real good
put in salt but if you are not makeing a large batch and it will be eaten soon you can leave out salt... none of mine last long..

i used to make it every winter and gave it out as presents in a jar

i did it in the oven but a ronco popell dehadritor is my main stay.!!!
 
Hi Dave and All,

I love the rubber grips that Dave put on this 110. They are comfortable when in hand. When you get it wet and slippery it stays in hand and does not slip around. I put this knife to use on card board, venison, and a few home repair jobs...it worked well. If you are going to use an open sheath like the one Jack made...this rubber keeps it in place very well (Oh Jack sent you a note). I'd buy one of these 110's if it were offered (I would like a removable/interchanging grip as trax suggested). Ok, who wants to give the Dave "rubb-a-chuck" Buck 110 a try next?

jb4570
 
You must log in or register to reply here.
Back
Top