Boker or buck

The Buck 301, hands down.

The Boker is a very good knife, but my personal experience with the Buck 301 is that of an almost indestructible pocket knife that serves very well no matter where you happne to be or what you happen to be doing. The Buck is the Sherman tank of pocket knives. Period.

And Buck's factory service is second to none when it comes to fixing any damage, or even replacing a worn blade. They have the Buck spa treatment for knives. Great knives, great people.

Carl.
 
I have to agree with Carl. Been many a Boker in my pocket over the years, but the Buck has been a solid worker and performer for too many guys I know to ignore that fact.

Back with that great warranty of their and the tremendously affordable price....

Gotta go with the Buck.

Robert
 
I'm a Boker fan they also have lifetime warranty, and their cabon blades are excellent for a work knife, also price point if you shop around is very good, you can find a large stockman for about $30-35 dollars. My large 7474y yellow stockman was a constant companion at work and play for many years.
 
Well I'm venturing out from case. They need to redo their quality control. I bought a medium stockman Saturday for a user and all the blades wobbled, back spring movement on all three, clip and pen rubbed sheepsfoot. Traded it off for a boker stockman. But before I use the boker I just wanted to know which y'all recommended.
 
It's funny that you're mentioning Boker and Buck in the same breath, as I think they need to be considered together at this point.

At stake here is the degree to which a particular brand's status as a cultural icon is a part of your appreciation for that knife as being "traditional" (since we're in that forum). For example, would an Italian-made Victorinox be the same to you as a Swiss-made Victorinox? Would a Spanish-made Opinel be the same as a French-made Opinel?

Please note, this has nothing to do with the cutlery expertise and value of Italian and Spanish made knives. Both countries have their own well established traditions in knife making. I'm talking only about production location only as it relates to the issue of understanding the knife as being a traditional knife.

Different people will answer this differently and I'm not suggesting a right answer to you.

Just noting that both Boker (more so) and Buck (less so) are companies with international production capabilities, so if country of origin is an issue for you, do your research on where the individual model you're looking at was made.

I'd go with Buck myself but that's because I love Buck lockbacks and traditional Buck fixed blades. I believe Boker has a long, rich tradition in making wonderful slip joints too.

I've named country of origin as one of many factors to consider. You mentioned fit and finish. There are also issues about toughness, blade materials and scale options.

Perhaps you could say more about which of these factors are the most important to you and which are less important? Might help those who've owned either or both to provide better guidance.
 
Main thing is durability. I really don't use pretty knives so handle material is not a big deal. Just which one would hold up the best.
 
I've never owned slip joints by either but...
a) I can't recall ever seeing a discussion here or in any other knife forum about their Boker falling apart and
b) I've heard several people talk about their (US-made) 300 series Bucks lasting multiple decades of hard use.

If durability is the issue, I doubt you have a bad choice.

Only hitch would be if your Boker has bone scales, or even wood. The saw cut derlin on the Bucks is very, very, very tough stuff.
 
I am a specialist, but open minded and appreciative of other knives.

The black sawcut 301 is about as nuke proof as your going to get by a USA made knife. The Valox thermoplastic scales are applied on the liner with temp and pressing. The sawcuts are formed at the same time, pressed not cut. The raw pre-attachment scale has tabs that go thru holes in the liner and are hot formed into 'rivet' like structures that hold on the scale. Along with spring rivet. See photo. I have never had anyone (so far) tell me a black sawcut scale just fell off of its own accord. Every other part is metallic, some of it such as the blades with 'historic' quality designed heat treatment following Paul Boz's famous methodology.

Photo inside blade well, four on back, three on front. The shield is a pillar formed as part of the liner.
InsideBack.jpg

Shieldcloseup.jpg


The Dymondwood series scales are laminate wood layers held on by two stout rivets utilizing the depressions in the liners for the plastic sawcut attachments. This was first issue model and I pointed out to powers on high that the rivet heads were proud on one side. Level rivets were found by me on later models but I do not think my squeak made a difference, I think it was there own internal straightening up. I could of had a new knife, but thought I liked this 'different' one. Note, the newest liners coming with a enough 'cups' to meet both sides needs and different models needs. Sort of a one liner fits all.
Dymondwoodinsiderivets.jpg


FYI No I don't plan to write a book, that sounds too much like work.......300
 
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Pinnah brings up a good point when referring to Boker, I would be referring to the Solingen Germany line for traditions, not the Magnum, Boker plus, or Arblito. My Stockman is a Solingen Germany made one ( carbon ) and it has held up to harsh wet conditions for long periods of time with no problems at work and camping, I've never owned a Buck stockman but have owned a Buck lockback. I own 2 Case stockmans, 1 Schrade, and a Moore Maker and the Boker is my favorite.
 
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photo-14.jpg
. Here is the problem. I have the boker already. I want to make sure which I want before I use the boker. The boker has beer barrel handles by the way.
 
Boker. Haven't had the best of luck with Buck slipjoints, though their lockbacks are awesome.

I sent a new Buck 301 to the spa to have the wobbly blades tightened (bone handled factory custom). They tightened the spey blade to the point where it is almost a nail breaker to pull out but still weak on the way back. In so doing, the sheepsfoot which was already a weak snap has to be pushed closed, no spring snap at all left. The clip is still weak and wobbly.

That being said, I love my dymondwood 303 and yeller 301. My two black sawcuts have proud rivets but the Lancer isn't worth sending in, and I'm just being nitpicky with my 310 whittler. The custom 301 should have never left the factory like that, not for a high dollar knife, and it certainly shouldn't have left repair that way either. Needless to say it's going to have to go back again, which is a hassle.

While I will buy Buck locking knives in the future, I won't buy another slipjoint (especially an expensive factory custom) without handling it directly.

In contrast, every Boker I've purchased (Solingen) has been flawless. I don't know anything about the Magnum and Plus traditionals though. I love that beer barrel handle FarmKid, I have the whittler and it's sweet.
 
I have only had one boker (a stag barlow) and my experience was not good. Now it was probably an anomaly and i understand that
but i havent had a bad buck yet, as Dan says, I LOVE my 301 :)
 
I have a couple of Bokers, recent acquisitions. And they are well made solid knives.

Moreover, I have a lot of stockman knives. And they are well made solid knives.

But, when I know I am likely to be doing tough, grubby work, I carry a 301. They are that bullet proof and the Bos heat treated 420HC works that well.
 
The answer is always a Case smatchet. ;)

I've owned several old Bokers but I've never owned a modern Boker. The way the covers are shaped with the abrupt cut toward the bolsters makes me wonder if it is comfortable. Some of the newer German stag is cut that way also. If it's comfortable and the blades take a good edge, I would probably use it since you already have it. Germany has been making traditional patterns a very long time and they have been imported for a very long time. Buying USA is nice but I don't think it's a matter of whether a German made knife is traditional.

I do have the Buck 301. I actually don't think it's that similar to your Boker. The Buck has square bolsters, different blade steel, different grinds, and different construction. It's a nice knife and very affordable. Buy one and write a review of the two knives! ;)
 
I just want to say thanks to 300 Bucks. I learned a LOT from your post!

As for my opinion, I like both brands and I think you need to figure what you want for yourself, farmkid.

You listed two respected knives so it really is going to be what's important to you.
 
Jake, I find the modern carbon Bökers (Germany) to be very comfortable in the hand. No rough edges at all by the bolsters-something I can't stand. Well made, good price and carbon that sharpens very well indeed. No worries on that front at least.

The Buck and Böker are very different species however. Böker: carbon, handles in wood,bone stag, crinked blades, brass liners. Buck: synthetic tough handles(the yellow is quite slippery) some woods but I don't care for those signatures on the handles. Three springs and all stainless construction. Sabre blades rather a matter of taste.... Both knives are keenly priced, Buck probably the toughest due to all stainless construction = low maintenance. Böker more aesthetically interesting. You won't be disappointed with either!

Thanks, Will
 
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