Another nice one for the kitchen.

Plumberdv

Plumberdv

Joined
Sep 26, 2008
Messages
8,160
I just got this one and although it's a fillet knife, it's going to be great in the kitchen. I've found a fillet knife works really great for some kitchen chores and this one having the paperstone handles will be used there. I have several other Buck fillet knives to use for fishing and I really like the size of this one.





 
Sweet fillet Dave! I love seeing the USA stamp on the fillet knives again. I think I better pick some of those up. The newest models look amazing as well. Thanks for the great pics!
 
Same here Jim. The imported Buck fillet knives I own work just fine, but the USA stamp make it even better.

This one is the same as the one made for Cabela's 50th anniversary but with out the Cabela's logo on the blade (a plus in my book!).
 
Nice fillet Plumber, I looked at those a while back and wish I had picked one or two up. I have to be more pro active for sure. Congrats!
 
The only issue is that no sheath came with it. I prefer to have a sheath so that the razor edge isn't exposed in my knife drawer. I sent Joe Houser an e-mail a few days ago asking if any were available, but so far I've not heard back.
 
Dave,,, If you do any hunting, that long thin blade does good reaching in and peeling out a backstrap or separating quarters.
 
David Martin said:
A nice looking fillet knife. Pack are you sure you know about such operations? DM
Click to expand...

:thumbup::D The hardest part of that operations is sneaking those two AG S30V fillet's out of the kitchen drawer come time to vacate and move to the hunting place in Late October.

The rest of the story :)
I've used those two in the field now for a couple of years and they are my go to knives after the 110 AG has done its field dressing duties. All I have done to sharpen them is run them across one of those cheapie little ceramic V sharpeners. They are wife's go to knives when in the kitchen drawer. Wonderful tools and never regretted the initial cost as they will outlive me and my kids and probably grandkids.
We do have to make sure we wipe the blade edges good as there has been one or two rust spots that go away after a couple of swipes through the ceramics.

Sorry for the drift to a different fillet knife, but I do have one of the ones similar to PDave's but with the rubber handle. Just haven't had a need to use it yet.
 
Looks like my 121s have a kitchen time pressure.

Dave, you have been doing such a good job in knife photos would you take the time to take a photo of your set up taking a photo. So I can use it in my photo seminar at Idaho.....its good for others to see how people take good photos. I could use you other guys doing that also. 300
 
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