Buck At Work

I have the same menu quite often for lunch, with an apple. I guess I've been eating this meal for the last 10-12 years.
Keeps me from getting hungry. Looks great! DM
 
Yep, that cheese is very good. Sometimes I'll splurge and purchase the smoked Gouda cheese. But then I notice I eat more cheese. :) DM
 
Naw that looks good, cheese is still good even if ya gotta scrape the mold off. LOL
and with sausage and cheese I don't mind stale crackers.

I have gotten spoiled on fresh fish as we catch ours, have never bought fish from the store. But even ours isn't always fresh I had some the other day when we cleaned out the freezer that was from 2010, we use a vacuum sealer and while it obviously wasn't fresh it still was good. But if I were to buy it I sure wouldn't want anything less than fresh.
 
always liked summer sausage and crackers. with or without cheese. one of my favorite quick meals as well. I'd have used a different buck to cut it up though. kitchen set but that's me.:)
 
Those early 121's compare right with Buck's Empress Trio 5.5" boning knife. Their shapes are a little different but a good boning blade. The biggest difference in these 2 knives is the handle material. The micarta gives a better grip. DM
 
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I got to put my hands on a couple old 121's at the knife show the other day and really liked them, but not well enough for what they were asking.
 
bucklife301 said:
It’s a very early 121 with a very thin blade it cuts the cheese good Lol . I only use it in the kitchen I like it for food tasks.
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yeah good point. fish knife so thin geometry and good for slicing. y'all are right. course i dont have one so I'd still be using my kitchen set.;)
 
pjsjr said:
David, what are the dates/tang stamps for those that are thinner? Thanks
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2 line and some of the first 3 line 121's. I've used them to trim brisket and they work right with the Empress Trio boning knife. Look at Bucklife301's 121 in post 81. Notice the soft grind line at mid-blade. That grind line got more pronounced with the year date models. DM
 
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David Martin said:
2 line and some of the first 3 line 121's. I've used them to trim brisket and they work right with the Empress Trio boning knife. Look at Bucksways 121 in post 81. Notice the soft grind line at mid-blade. That grind line got more pronounced with the year date models. DM
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Thanks, David, I'm sure you meant bucklife301.

Does anyone have measurements of the different blades and their thickness?
 
bucklife301 said:
Never mind it gets thinner near the tip 0.0470
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OK, thanks, what is the production date of your knife one, two, or three liner. I ask because I have one that's a three liner in the 1980-85 group and measures .075 at the ricasso. Just trying to get a handle on the differences.
 
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