Buck 119 vs SOG Tech Bowie

D

Drover

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Dec 12, 2010
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I posted a similar thread on the main forum but wanted to go with it again to you Buck guys. I'm not myopic about knife brands, I own several and love them all for their intended purpose. Any experienced opinions out there about a comparison on the Buck 119 and the SOG Tech Bowie? Both relatively similar knives, different steels etc. but the Buck costs HALF of the SOG. Is the SOG twice the knife? If any of you have had experience with both I'd love to hear it.
 
The SOG has cool, modern styling and that's gonna make it cost more.

In practical use, they'd be about equal.....I don't know SOG's heat treat reputation, but Buck's is superb and may counter any advantage that the AUS-8 may have over the 420HC.

Of course you could always buy and old 119 and get it in 440C to get a steel superior to the AUS-8.

For that matter, why not buy an old 120 in 440C and have an even bigger and better knife?

:D
 
I had 3 sog knives in my life,and all 3 failed me ,under non abusive use to boot!no more sogs for me..
 
RAZORBLADES said:
I had 3 sog knives in my life,and all 3 failed me ,under non abusive use to boot!no more sogs for me..
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Just out of curiosity, were they fixed blades or folders ?

I'd go with the Buck, far better value for the money. When you buy the Sog, you're paying for the knife and Sog style.
 
Well, a few things...

First up, the Sog's blade is a much more heavy, robust one. It starts out at 1/4" thick, and even though it is a hollow primary grind, it isn't ground down as thin as the Buck is behind the edge. This added weight, however, won't necessarily contribute to any kind of advantage in terms of impact use (chopping) as SOG's extreme geometry tends to make it bind pretty badly in cutting use where any kind of penetration into the height of the blade is involved (i.e. it'll pop hairs off your arm all day, but just try carving up a roast with it). This isn't to say it serves no purpose; it makes a wonderful wound channel that'll bleed readily if you're stabbing a sentry (or a pig) but beyond that, the SOG Bowie blade shape is a study in looking cool and not being especially good at anything. And no, that's not just picking on SOG---I have several of their older, carbon steel blades and like them a great deal for what they are: fighting knives.

The 119 will probably match it in chopping anything larger than 1" in diameter (lighter weight made up for with superior geometry), out-split it in batoning, and leave it in the dust in slicing, skinning, food prep. It's just a better cutting geometry. I'm sure it's not quite as laterally strong as the SOG, but prying with a knife is a bad idea regardless.

Also, as far as the steel--- the notion that one blade steel is just inherently better than another is a rather simplistic view. Different alloys excel in different applications. 440C will indeed hold an edge longer in abrasive cutting tasks than AUS-8 which in turn will slightly beat out 420HC in the same use. On the other hand, the reverse order is true when it comes to ductility and toughness---things that will blunt and roll 420HC will chip and fracture 440C. In a medium-large fixed blade like the 119, given the tasks I'd put it to, I'd really rather have the hardiness of 420HC or 425. I own a couple 440C Generals and like them, but really the later alloys were an improvement, in addition to being easier to manufacture/sharpen (which was the reason they were switched to).

Between the two outfits, I just like dealing with Buck more---warranty is not only expansive but proven, and they tend to produce their own knife designs rather than plagiarizing others'. That last part didn't used to be true of SOG, and I'm sorry that it is now.
 
I've never seen or held one of the SOG's but I checked them out on the bay and a few other places. Maybe it's just me, but it seems a little spendy for a knife made in Taiwan. Am I missing something?
 
Thanks guys, wonderful responses and info. as a matter of fact I own a mid 1980's 619 in 425M and love it. Value is huge to me so the price of the buck compared to SOG makes it the obvious winner hands down. Loved the response on blade geometry, learned allot! Makes the 119 seem like a superior blade even regardless of cost but when you factor in Buck costing half the price it's ridiculous! although already having a 619 I'm thinking about adding a newer 119 just to have one. I like the older kraton handle but as some have said it may become an issue with age at some point and wouldn't want to be without one. I like the idea of the newer handle material anyway for durability and cleaning issues too. I HAVE THE SENSE AFTER LOOKING AT TONS OF KNIVES THAT THE 119 JUST MIGHT BE ONE OF THE BEST KNIVES ON THE MARKET, at least within the 6" Bowie field anyway. Seems like it just might out perform many knives twice its cost hands down. What more can you ask for?
 
Yeah, good responses all.

I gotta say, though.......if the SHTF one day by chance--I'll be strapping on an old 440C Buck 120 on a belt with a Glock 26 and four magazines.

SOG can keep their cool-looking knives (except for the Northwest Ranger, which I happen to like).

:)
 
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I always considered the Sog Bowie an overseas produced cheaper version of a Randall.I never saw any Sogs back in the day but alot of guys had Buck 119s.The Sog uses a lower grade steel than Buck and the Buck heat treatment is far better than Sog.I've had two Sog folders over the years and as far the quality vs a Buck,the Buck wins hands down.In the end other than that I guess it's just a matter of choice.
 
Plumberdv said:
I've never seen or held one of the SOG's but I checked them out on the bay and a few other places. Maybe it's just me, but it seems a little spendy for a knife made in Taiwan. Am I missing something?
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I think you hit the nail on the head.That is why I have never bought one.
 
Drover said:
I HAVE THE SENSE AFTER LOOKING AT TONS OF KNIVES THAT THE 119 JUST MIGHT BE ONE OF THE BEST KNIVES ON THE MARKET, at least within the 6" Bowie field anyway. Seems like it just might out perform many knives twice its cost hands down. What more can you ask for?
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Well.........

I feel compelled to point out here that 'best knife in the 6" bowie market' is kind of a dubious honor, as a 6" bowie is one of the generally most imperfect concepts going for a knife. It's too short and light to cleave or split very effectively, and too awkward to be very good for detail work. CAN you skin/cape or carve with it? Well of course--cavemen had to do it with sharp rocks. However, a drop point of about half the length will cut rings around it in such work, and a more front-heavy knife just a few inches longer can have a sapling on the ground long before the 6" neutral-balanced bowie has even gotten through the bark.

Even given the limitations of the size, a stockier knife like a Becker BK7 will (for $20 more than the 119) deliver a whole lot more big-knife performance, lose little in the finesse department, and just be stronger and tougher overall, and another good example of a tough user in the same category (and VERY close in size to the 119) is the Cold Steel SRK in carbon steel.

This isn't supposed to be a reversal of course on my previous position--I think the 119 is a vastly superior using knife to the SOG Tech Bowie, but you can go even farther without breaking the bank if pure performance is what drives you.

Still, it is a classic, and--like I said--more than a few of the Buck traditional fixed blades are floating in my collection.
 
It's all about use.......or non-use in most cases.

The two knives in question are not good for much except killing bears or people and impressing the unwashed macho masses.

The third use is the most common by far, but the knives look good hanging on the wall, anyhow.

I hang some 120s......just for looks. Haven't seen a wild bear in years.

:)
 
My brother has used solely his 1979-80 model 119 on over 100 whitetail and probably that many more feral hogs . Tx. bag limits allow 3-4 deer/yr. and the hogs are shot on sight no license required . Other than thinning out the convex edge of this older model he's done nothing to it except put a sharp edge on it, no special TLC either . He'll mallet it thru the pelvis or breast any day . Then after the field dressing he'll use it for boning the edible table cuts as well . I've examined it numerous times and it has no chips or dings on it other than sharpening scratches . On a fed out, fat animal or one visiting a grain field a thick bladed knife makes it difficult to remove its hide . This is where the thin bladed skinner shines . So, when a knife can do this its of good blade profile . Then my brother has the experience and know how to make it look easy . I came up thru a meat cutters experience so, I use the Empress Trio and a thin edged model 120 . In capable hands the large knife is very useful . DM
 
David Martin said:
In capable hands the large knife is very useful . DM
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Indeed it is, just saying that there are other large knives with different characteristics that are even more useful. That doesn't detract from the 119 (or 120) though. I mean, my old 1985 truck is easily out-powered by the monsters on the road today, but it works and I love it. :)
 
In capable hands the large knife is very useful.
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Nobody said the large knife couldn't be very useful......just that for some tasks, the proper knife is better.

The old 120 will always be chosen over the 112 for killing grizzlies. ;)

The knife best suited for the task at hand is always the most useful knife and far better than the wrong knife--no matter how capable or incapable the hands may be.

As was said before, the cave men used sharp rocks, but it doesn't quite mean they were more capable......just that they used what they had.

:D

That said, anybody can use any knife for whatever they like, but the actual suitability is never a matter of like or dislike, but instead a matter of practical application.
 
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I have both, and IMHO, the Buck is a better all-around camp & outdoors knife. The SOG may look 'cooler', but the blade it just too thick for a lot of the outdoor stuff I do (cutting saplings, making tent stakes, food prep, all on Scout outings & camping trips.) There are some tasks I won't even bother to try with the SOG.

The only knife I like better than my Buck 119 is my old Cattaraugus 225Q.

~Chris
 
What I'm saying is, experience helps and shows thru . These knives are not poor choices for the job I described . I've seen some guys use the wrong knife and still do a good job . Then I've noticed other guys which were given a decent knife and were unable to accomplish the task . Why ? Lack of desire, maybe . Lack of knowledge its in there too . It helps if a guy actually knows how to use his tools to provide a meal for his family . This is in the package too when deciding on these large knives . Don't wait till the Elk is on the ground at your feet to think, did I bring the right stuff ? DM
 
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