Buck 110 for food prep

Kenix

Kenix

Joined
Oct 25, 2009
Messages
485
Recently I've noticed the 110 getting less pocket time due to its substantial heft so instead of retiring the knife to safe-queen status, I've decided to employ it around the house more.

So, my question is how well does the 110 hold up to typical kitchen tasks that would expose it to oil, salt, acid, etc. That applies to the blade, brass, and wood - especially the inside of the knife. Don't want nasty gunk manifesting in there. For the guys who already use their 110s in the kitchen, how do you clean them afterward? So far I'm just thinking detergent, warm water, and some oil + polish every once in a while.
 
In the kitchen, I'd tend to use a fixed blade, but at the table, home or away, out comes whatever I'm carry'n when a sharp is needed.
 
Kenix, welcome. I use my 110 for everything, kitchen, field, what ever needs arise.
To clean I use as you suggested, warm soap and water w/ a toothbrush, dry and alittle olive oil on the wood and pivot. Its food safe. I like to carry my 110 in its sheath and the weight doesn't bother me. Happy cutting. DM
 
I dont know about a 110, but I have to hide my fixed blades or they will whined up as kitchen knives if my wife finds them.;):D HL
 
Sometimes I like thumb studs if done correctly. But they do prevent insertion so, by having one you give up blade. DM
 
I use mine in the kitchen - bread,veggies,fruits,meat,fish - it cuts everything.I just wash it with water and soap and the knife is 100 % fine :thumbup:
 
Nothing makes a better steak knife than a Buck 110. Especially in a restaurant where you have to wear a jacket and tie and they're really proud of their expensive but ineffective steak knives. Yeah, you could use a Spyderco Endura for the same task, but they're better suited to the Outback or some other chain.

And it gives you an excuse to use the classic Blazing Saddles line, "'Scuse me while I whip this out."
 
David Martin said:
Sometimes I like thumb studs if done correctly. But they do prevent insertion so, by having one you give up blade. DM
Click to expand...

Oh, you just gotta push harder.

:)

And to the OP, I'd say......why not carry it? It's really not THAT heavy unless you compare it to those cute 'lil plastic knives.

It's ok for kitchen.....just a little extra cleaning.
 
the only meat i have ever cut with mt 110 has been venison but then a true buck deserves a buck
 
David Martin said:
Sometimes I like thumb studs if done correctly. But they do prevent insertion so, by having one you give up blade. DM
Click to expand...

I place my One Armed Bandits about 1/8 inch ahead of the bolster on the back of the blade. They don't open as easily as when you put them farther down (which gives you a longer moment arm), but I keeps the stud out of your way. I did it originally to keep it out of the way when sharpening and experimented to see how far back I could put it and still open the knife. On some knives that are easier to open (not Buck 110s), the stud would actually touch the bolster when open.
 
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