buck 119 diff

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Interesting variations...They would make a good addition to a collection... :)

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Too bad you didn't remember my address...I *live* in Lockport, NY... :rolleyes:
 
yep i thought so also first glance,,,
then i was looking at my 110's and i have a pair with blades looking like this
so i took a better look and tho it looks like the blade is short it does seem to be with in factory tolarence
i looked as the 110's i have like this the one also looks short..
so .. it may be short but i dont think it is short enught to account for the fat skiner look
 
Broken tip was my first thought too. I am assuming that they are the same vintage? The bottom one clearly has a flat edge. We later stopped doing that operation. That would account for some of the variation but I think Richard nailed the real reason.
 
I bought a 120 with a broken tip. After "fixing" or "reshaping" the tip it looks a lot like the bottom one.
 
Yeah, you dudes are most likely correct. Busted and re-profiled.
I kine like that belly though :)
Still, I'd pay $60 for a decent 70's vintage 119. Or, $50 for a pigstickah...
 
Buckaholic said:
Yeah, you dudes are most likely correct. Busted and re-profiled.
I kine like that belly though :)
Still, I'd pay $60 for a decent 70's vintage 119. Or, $50 for a pigstickah...
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i was looking at the picts again ...
and at the 110's i have that one has a belly...
the more i look the more i dought my orgional thought of not re-ground...
i mean a deacent 70's knife is great ! thicker blades only simi hollow grind...
and nothing like a pigstickah either :cool:!
both could do a hog in... :cool:
but all of you'al know i only collects 110's ... ;)
and if ya have more then one ya is collecting...:(
gota do some thin-ing i guess... :grumpy:
at least acording to the wife...:eek:
as i dont think 420hc tast good with jest salt...:barf: :confused:
 
Joe Houser said:
Broken tip was my first thought too. I am assuming that they are the same vintage? The bottom one clearly has a flat edge. We later stopped doing that operation. That would account for some of the variation but I think Richard nailed the real reason.
Click to expand...

What does Joe mean by a flat edge?
 
Hello Robert,
Back in the day, the blade blanks were pretty thick after we did the hollowgrind. If we were to just edge them at that point they would have resembled an ax. But we wanted all that steel left in the hollow for strength because you never knew when you would need to cut a bolt in 2. :D
The flat edge was an operation that thinned the blade down about 3/16th" up from the edge. After that operation we did the normal edge and sharpen. Those blades we very tough but earned Buck the reputation of being very hard to sharpen. It was not the most practical edge geometry for our customers because as it turns out, they make bolt cutters. Who would have thunk it? :rolleyes::)
That old edge geometry is what we refered to as Semi-hollow. On older Bucks, you can see that line, just above the edge. We eliminated the flat edge operation, at least on the 124, in 1994.
I hope this helps.
 
Thanks Joe for the explanation. I knew older knives had the semi-hollow grind I just didn't know the operation was called flat edging. Thanks.
 
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