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A tale of three Stockman
- Thread starter T. Erdelyi
- Start date
That the Buck is out performing the others, somehow does not surprise me.
Aside from the fact that I have used, and sometimes abused a Buck stockman over the course of 20 something years, and knowing others who have done the same, is one reason.
The other is, on two different times I have met and talked with members of the Buck family. The first time was at the blade show in Knoxville about 1987ish. I met Chuck senior, and had a very nice talk with him. The second time, the following year at the 1988 blade show in Knoxville, I was the guest of friends Bill and Margaret Moran, and at the dinner I had a long talk with Chuck Junior.
Both men impressed me with how dedicated the Buck family ethic was at putting the very best possable working knife in the hands of working men at a reasonable cost. No matter what they did, the the knife had to function at it's intended task as good as it could be made to do so. This ethic has been the guiding mantra of that family for it's long term business. From blade design and the constant refinement to the edge 2000 thing, to the Bos heat treat.
That a Buck knife should hold it's own against more costly knives is no surprise to me at all. Buck knives are a hell of a bang for the buck. Pun intended.
Aside from the fact that I have used, and sometimes abused a Buck stockman over the course of 20 something years, and knowing others who have done the same, is one reason.
The other is, on two different times I have met and talked with members of the Buck family. The first time was at the blade show in Knoxville about 1987ish. I met Chuck senior, and had a very nice talk with him. The second time, the following year at the 1988 blade show in Knoxville, I was the guest of friends Bill and Margaret Moran, and at the dinner I had a long talk with Chuck Junior.
Both men impressed me with how dedicated the Buck family ethic was at putting the very best possable working knife in the hands of working men at a reasonable cost. No matter what they did, the the knife had to function at it's intended task as good as it could be made to do so. This ethic has been the guiding mantra of that family for it's long term business. From blade design and the constant refinement to the edge 2000 thing, to the Bos heat treat.
That a Buck knife should hold it's own against more costly knives is no surprise to me at all. Buck knives are a hell of a bang for the buck. Pun intended.
tongueriver
Gold Member
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- Dec 28, 2007
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It is my understanding that Buck, for many years, has sent its (cosmetically flawed or otherwise unacceptable for the domestic market) knives overseas for needy people to use in their daily work... FREE.
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- Jul 30, 2006
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Thanks for this thread. It's great to hear your observations on these knives.
I've also noticed that, because the Buck blades are perfectly straight, they are easier for me to sharpen on a flat stone than those on a two-spring stockman that require the blades to be bent so that they fit together.
I think the 301 and 303 designs are win/win. They are less expensive to produce and they work better as well. (Less expensive to produce because the blades don't require annealing and they don't require the blade bending processes.)
I have a Camillus-made Buck 303, a two spring design and a Buck-made 303, the three spring design. I can't discern any difference in thickness between the two. This isn't a real good shot (had a hard time getting the little boogers to sit straight), but I really cannot tell the difference in size. (The Camillus is the one with the brass.)
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- Apr 19, 2005
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- 5,533
I thought I should act as good forum citizen and gentleman in this by keeping quite and letting it run its course without my comments.
Will still give it a try even with the following added, Buck uses its 'blem', mistakes and end run parts to make knives for overseas church missionaries to use in their work. These are usually "marked" by the grinding of a deep 'Vee" in the end of one bolster side. You can't miss it. If anyone runs on to someone selling a batch here in the states they would appreicate the info as that is not suppose to happen.
Buck is 'working' toward bringing as much of their overseas manufacturing back to Idaho as they can afford. With the eventual goal of all to the USA. This will take time to do due to contracts, commitments and our economy.
I think you will see some new USA made versions of old models and some new slipjoint models using new materials in the future.
Will keep you updated on any new models as soon as I am able to acquire them.
One of the things along the lines of this test is that the pearl scales on the Buck seem to be pretty tough. I have never seen a broken one. If anyone has a cracked or broken Buck pearl scale I would appreciate info and a photo.
I like to have both sides of the story told.....
300Bucks
I'm sorry just one photo, I am too weak, no gentleman, no good citizen,just a low down no good Buck nut......
Will still give it a try even with the following added, Buck uses its 'blem', mistakes and end run parts to make knives for overseas church missionaries to use in their work. These are usually "marked" by the grinding of a deep 'Vee" in the end of one bolster side. You can't miss it. If anyone runs on to someone selling a batch here in the states they would appreicate the info as that is not suppose to happen.
Buck is 'working' toward bringing as much of their overseas manufacturing back to Idaho as they can afford. With the eventual goal of all to the USA. This will take time to do due to contracts, commitments and our economy.
I think you will see some new USA made versions of old models and some new slipjoint models using new materials in the future.
Will keep you updated on any new models as soon as I am able to acquire them.
One of the things along the lines of this test is that the pearl scales on the Buck seem to be pretty tough. I have never seen a broken one. If anyone has a cracked or broken Buck pearl scale I would appreciate info and a photo.
I like to have both sides of the story told.....
300Bucks
I'm sorry just one photo, I am too weak, no gentleman, no good citizen,just a low down no good Buck nut......
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- Feb 3, 2001
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- 32,359
Been sick the last few days, so I'll continue tomorrow with some more comments and some ore pics, btw the Queen #26 was better at openin' Tylenol bottles, it cut throught the safety wrapping and the mylar seal easier than the other two, I'd attribute this to the thinner profile of the Sheepsfoot blade.
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- Feb 3, 2001
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Alright after bein' sick and tryin' to complete some sort of comparison between the three knives, I found these characteristics in each knife, the Buck 303T was better for the majority of the tasks encountered in everyday use, because I have a fireplace and the spouse likes candles I make her little fire starters by cutting up the old candles and mixin' 'em with shredded paper to make little starter cups.
This usually involves cuttin' up at least 40 to 50 unburnable candles, the hollow ground blade on the Buck made short work of the candles, it was kinda like splittin' logs, the hollow grind slid through the wax with ease and when it hit the wider spine it just split off, the flat grind on the other two blades dragged through the wax makin' for more work.
Clean up was easier on the two high carbon blades, (Northwoods and Queen) because of the polished blades compared to the satin finish of the Buck.
I used the knives' in prepping a few meals, once again the Buck excelled, I used the sheepsfoot to open a can of Beefaroni and the hollow ground blade sliced through like it was cardboard, the sheepsfoot on the other two cut through the can and maintained their edge also but because of the chinking in the blades the flat ground blades didn't feel as strong they had too much flex for me.
Another cause for concern with the flat ground blades with food was the patina factor, most foods would stain or patina the high carbon blades and they required more vigilance in maintainin' them than the Buck did.
So in the end if I gave Olympic type scores to the three blades it would be the Bronze medal for the Queen, the D-2 I think is just too hard for most people to sharpen by themselves so I would've given it a 7.
The Silver would have gone to the Northwoods with a score of 8, darn blade chinking was it's downfall, (did I mention that I love this knife?)
The big winner here with the gold medal at 9 points the Buck 303T, funny, I really thought the other two would've beat the Buck but they didn't, still the knife in my pocket today,........the Northwoods Stockman, why you might ask in the face of all the info I got from my comparison would I carry the Nortwoods, because I really like that knife, it just feels right in my hand and even though the Buck was built better and performed better, at the end of the day I still like the way the Northwoods felt in my hand and carried in my pocket.
Thanks for readin' the ramblin's of an old fool and I promise not to get sick next time and I'll post more pics.
I think next time I'll post the pics for a duel I'll post a bunch of pairs of similar Traditional knives and you get to pick the shoot out at noon so to speak, you'll pick the knives I use for the week.
This usually involves cuttin' up at least 40 to 50 unburnable candles, the hollow ground blade on the Buck made short work of the candles, it was kinda like splittin' logs, the hollow grind slid through the wax with ease and when it hit the wider spine it just split off, the flat grind on the other two blades dragged through the wax makin' for more work.
Clean up was easier on the two high carbon blades, (Northwoods and Queen) because of the polished blades compared to the satin finish of the Buck.
I used the knives' in prepping a few meals, once again the Buck excelled, I used the sheepsfoot to open a can of Beefaroni and the hollow ground blade sliced through like it was cardboard, the sheepsfoot on the other two cut through the can and maintained their edge also but because of the chinking in the blades the flat ground blades didn't feel as strong they had too much flex for me.
Another cause for concern with the flat ground blades with food was the patina factor, most foods would stain or patina the high carbon blades and they required more vigilance in maintainin' them than the Buck did.
So in the end if I gave Olympic type scores to the three blades it would be the Bronze medal for the Queen, the D-2 I think is just too hard for most people to sharpen by themselves so I would've given it a 7.
The Silver would have gone to the Northwoods with a score of 8, darn blade chinking was it's downfall, (did I mention that I love this knife?)
The big winner here with the gold medal at 9 points the Buck 303T, funny, I really thought the other two would've beat the Buck but they didn't, still the knife in my pocket today,........the Northwoods Stockman, why you might ask in the face of all the info I got from my comparison would I carry the Nortwoods, because I really like that knife, it just feels right in my hand and even though the Buck was built better and performed better, at the end of the day I still like the way the Northwoods felt in my hand and carried in my pocket.
Thanks for readin' the ramblin's of an old fool and I promise not to get sick next time and I'll post more pics.
I think next time I'll post the pics for a duel I'll post a bunch of pairs of similar Traditional knives and you get to pick the shoot out at noon so to speak, you'll pick the knives I use for the week.
FLymon
Gold Member
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- Aug 23, 2006
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Thanks for taking the time to do this comparison, hope you are feeling better.
I always have liked the grinds on the Buck blades, I have a 703 I bought maybe 20 years ago that I still carry every now and then. Your high marks for the 303T in this review have me thinking I probably need to try a few more Buck knives.
I always have liked the grinds on the Buck blades, I have a 703 I bought maybe 20 years ago that I still carry every now and then. Your high marks for the 303T in this review have me thinking I probably need to try a few more Buck knives.
- Joined
- Jan 17, 2004
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Thanks T.
I had a feeling that the 303t was the toughest, but I didn't think it would be the best cutter. I guess it worked out in the end. It's been a few years so I can't remember. Does you Buck 303t have steel bolsters?
God Bless
I had a feeling that the 303t was the toughest, but I didn't think it would be the best cutter. I guess it worked out in the end. It's been a few years so I can't remember. Does you Buck 303t have steel bolsters?
God Bless
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I gotta look I think I have a Whittler by either Old Timer or Uncle Henry, I might even have a comparable Stockman I'll have to look.
Yea the bolsters on the 303 are polished Stainless.
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rp,
Won't surprise me, if I hadn't taken up the Buck religion I would be standing right beside you in the Old timer line. The knives not the people (even though I am starting to be one.)
Just for info., I am seeing smoke signals that some new scale Buck slippies will eventually show up. I am interested to see one.
I like the current light Grey Dymondwood but not the almost black version. Dymondwood is the other scale besides sawcut black poly. It's a resin/wood laminate, with polished scale rivets and the new blue anvil shield. But I am hoping for even more attractive standard scale to come.
300Bucks
Won't surprise me, if I hadn't taken up the Buck religion I would be standing right beside you in the Old timer line. The knives not the people (even though I am starting to be one.)
Just for info., I am seeing smoke signals that some new scale Buck slippies will eventually show up. I am interested to see one.
I like the current light Grey Dymondwood but not the almost black version. Dymondwood is the other scale besides sawcut black poly. It's a resin/wood laminate, with polished scale rivets and the new blue anvil shield. But I am hoping for even more attractive standard scale to come.
300Bucks
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Now I'm really looking forward to receiving the second-hand 303 I won on a popular online auction site recently. I plan to mail it to Buck HQ for factory sharpening (which always includes a nice buffing of the bolsters, etc.). I've wanted one of these for a long time. Just one of those knives I never got around to buying before.
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- Feb 21, 2006
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Nice story jacknife.
I have had an interest in buck stockmans for a while now. One of these days I'll land an older one. What is the year that they made them with pins on either end of the scale?I have owned a 110 and a 301 or 303 in the past but that was a long time ago. Maybe before I was a collector, really.
The pins on the Buck stockman are steel. I'm sure that helps with the ruggedness.