Buck 105 vs 117?

B

Bushleague270

Joined
Dec 25, 2023
Messages
128
I'm in the market for a hunting/ outdoors knife that can also be used to fillet larger fish species on backcountry trips. I keep a real fine edge on my fillet knives and I'm not crazy about using pocket stones etc on them in the field, plus I like the benifits of having a more versitile blade should I need it. In the past I've used a simple Mora knife, but the 4" blade and skandi-grind make it a pretty marginal knife for filleting walleye and pike, likewise my favored hunting knives are not terribly well suited to the task. Both of these look like they would do the job, and I think Buck's 420HC would be well suited to extended trips where wet conditions and field sharpening are basicaly a given. Wondering if anyone would reccomend one over the other?
 
The Buck 105. Or, if you look around you can find a used Buck 121 - it's purpose made for what you're wanting. Sorry - I don't have any pictures handy, but if you ask over in the Buck sub-forum, they'll answer up with anything you could ask for. Many will probably see it here, too.
 
For hunting and fishing, I think the 105 is a better choice.
I love my 117, but the 105 gets used more.

In fact there's a 105 on the kitchen island that never gets put away. It is used at the bbq, opening packages, etc.
.... It's the kitchen utility knife.
😎

Right now you can get a 105, micarta handle and S35vn blade for $25 more than the standard phenolic handle 420 hc. On Buck's website.
Now that's a knife

Now I'm thinking of getting another one!
 
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I have both and have used both for fish fillets and cleaning on smaller fish like crappie bass and trout. For larger fush I would recommend a longer blade like the 121 or if you can find one of the filet knives they used to make. Either one works great on smaller fish but the 105 is a good all around option.
 
As others have stated, the 105 would work much better between the two for filleting fish. Your Mora and older style 121 would make a nice combo. Maybe one of these 😉

1000014419.webp

I usually carry 2 different knives, with a thinner, more flexible fillet knife being one of them.
 
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Lesknife said:
I have both and have used both for fish fillets and cleaning on smaller fish like crappie bass and trout. For larger fush I would recommend a longer blade like the 121 or if you can find one of the filet knives they used to make. Either one works great on smaller fish but the 105 is a good all around option.
Click to expand...

I typically do not keep/ eat larger specimins, especially on a backcountry trip where I often need to eat the whole fish by myself in a single sitting. I found the 4" blade just barely capable on relatively small pike, and most walleye, going off that I think a 5" blade should work OK for me.

I have a similar Western knife but the tip is more upturned, the blade is carbon steel, and it belonged to my grandfather so I'm hesitant to use it too hard. I could try it on a few fish around home though, and get a general feel for how the 105 will do. Maybe tomorrow I'll throw the Kelly Kettle, some fixings, and granddads old Western in the canoe and see if I cant give it a test run.
 
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GPyro said:
For hunting and fishing, I think the 105 is a better choice.
I love my 117, but the 105 gets used more.

In fact there's a 105 on the kitchen island that never gets put away. It is used at the bbq, opening packages, etc.
.... It's the kitchen utility knife.
😎

Right now you can get a 105, micarta handle and S35vn blade for $25 more than the standard phenolic handle 420 hc. On Buck's website.
Now that's a knife

Now I'm thinking of getting another one!
Click to expand...
Where?
 
I have used my 105 and 121 on catfish and have not noticed any difference between the two. I am using pliers to remove the skin and not using the knife to remove the skin. A 105 wouldn't be my first choice for a smaller fish that I wanted to remove the skin on, but it will work or larger fish and do a whole lot more around a camp site.

54611128549_3460494eb9_b.jpg
 
TheFishman said:
Buck is clearing out all of the S35VN 100 series knives and has the 105 Pro on sale for $109.99 which is actually cheaper than the discount. I think the 102 and 105 are the only S35VN knives they have left though.
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gotcha. makes sense. i cant see normal prices unless I log out of the site.
 
If
TheFishman said:
I have used my 105 and 121 on catfish and have not noticed any difference between the two. I am using pliers to remove the skin and not using the knife to remove the skin. A 105 wouldn't be my first choice for a smaller fish that I wanted to remove the skin on, but it will work or larger fish and do a whole lot more around a camp site.

54611128549_3460494eb9_b.jpg
Click to expand...

If I dont need the skin off even a pocket knife will do the job. Regardless of what knife I've got I fillet from top to bottom, going around the ribs, rather than front to back and removing the ribs after. Pretty much any knife can do the job in this manner. Skin on works for grilling, and the scales just get burnt off in the process. For pan frying, poaching, or using it in soup I need a longer knife to take the skin off and a fine point for taking the Y bones out.

Sounds like I'll be picking up a 105, living in Canada ordering from Buck is prohibitively expensive. I've become pretty wary of buying any Buck folder that I cant inspect in person, wondering if its wise to apply that policy to their fixed blades or if I should be fine just ordering one online? Thanks for your help.

RIMG0138 by https://www.flickr.com/photos/153108294@N08/, on Flickr
 
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Bushleague270 said:
If I dont need the skin off even a pocket knife will do the job. Regardless of what knife I've got I fillet from top to bottom, going around the ribs, rather than front to back and removing the ribs after. Pretty much any knife can do the job in this manner. Skin on works for grilling, and the scales just get burnt off in the process. For pan frying, poaching, or using it in soup I need a longer knife to take the skin off and a fine point for taking the Y bones out.
Click to expand...
This guy gets it!
 
Buying a knife online can be iffy.
Especially if you have never seen or handled that knife.

I get the folder concern with all things considered.

I don't think you're likely to have a quality problem with a fixed blade purchased from Buck.
And if you do, Matt here will take care of you!
....they take that job pretty seriously and their good at it.
 
Bushleague270 said:
I typically do not keep/ eat larger specimins, especially on a backcountry trip where I often need to eat the whole fish by myself in a single sitting. I found the 4" blade just barely capable on relatively small pike, and most walleye, going off that I think a 5" blade should work OK for me.

I have a similar Western knife but the tip is more upturned, the blade is carbon steel, and it belonged to my grandfather so I'm hesitant to use it too hard. I could try it on a few fish around home though, and get a general feel for how the 105 will do. Maybe tomorrow I'll throw the Kelly Kettle, some fixings, and granddads old Western in the canoe and see if I cant give it a test run.
Click to expand...
I do that as well and my 117 Ive used does nicely for trout and pan fish. Im kinda split between it and the 105 for all around usage i think it comes down to personal preference and whichever one you choose should work well.
 
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