buck cutlery underrated....

jbmonkey

jbmonkey

sure sure
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been using the heck out of the set and wife has too. she made me garlic prime rib.......buck 936 cuts easily..........

I'd be lying if I didnt say I was highly impressed with the whole cutlery set. great stuff.......barely had to sharpen it but I asked wife to go easy on ceramic platters and plates with 'em.:)

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jbmonkey said:
been using the heck out of the set and wife has too. she made me garlic prime rib.......buck 936 cuts easily..........

I'd be lying if I didnt say I was highly impressed with the whole cutlery set. great stuff.......barely had to sharpen it but I asked wife to go easy on ceramic platters and plates with 'em.:)

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That prime rib looks like it could be resuscitated. :D No worries about the ceramic platters. The edge between the points will stay sharp.
 
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They are very nice - we bought my son and daughter in law a block set several years ago - still going strong and looking great.

I thought I would get more steak dinners out of the deal though :P

best

mqqn
 
David Martin said:
Looks tasty. We really like our kitchen set. DM
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yes Sir. heavy garlic so not for everyone. i like it that way myself. it's her old mans recipe basically.

before I got the buck set wasnt so sure it would do any better than other brands. y'all told me it would be top, but i had to see for myself. :)

buck does a great job on the geometry and heat treat that leaves most brands lacking. plus those serrations just work on steak. easy to keep sharp on the sharpmaker using the corners of the ceramics. I own lots of knives and use most of them but this buck cutlery set we use more than any other knife. got to say best buy I've done dollar spent for use.
 
mqqn said:
They are very nice - we bought my son and daughter in law a block set several years ago - still going strong and looking great.

I thought I would get more steak dinners out of the deal though :p

best

mqqn
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I have gotten a few steak dinners since I bought the wife the set. dont think it got me any more than normal though.:)
 
I think Buck's kitchen set holds an edge right with vic & ker. Maybe a touch above. Plus, I like the handles better. The other 2 have the nod
on shape, depending on taste. But that's why I added the Empress Trio set to our paper-stone set. Let's face it a good kitchen set is
expensive. No 2 ways around it. Still, I'd purchase the Buck because of their quality. My wife has loved them since day one. DM
 
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A lot of people call that knife a chef knife and I'm good with that. It's purpose is for cutting up veggies with a rocking, downward push.
It being a 8 1/4" it will suffice as a slicer if you don't have one. That shape is the easiest of all knives to sharpen. DM
 
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David Martin said:
A lot of people call that knife a chef knife and I'm good with that. It's purpose is for cutting up veggies with a rocking, downward push.
It being a 8 1/4" it will suffice as a slicer if you don't have one. To that shape is the easiest of all knives to sharpen. DM
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I just call it the big boy. yeah have the slicer but wife likes to use it as a bread knife due to the serrations, so it was unavailable. plus I just like using the big boy when I can.
 
jbmonkey said:
been using the heck out of the set and wife has too. she made me garlic prime rib.......buck 936 cuts easily..........

I'd be lying if I didnt say I was highly impressed with the whole cutlery set. great stuff.......barely had to sharpen it but I asked wife to go easy on ceramic platters and plates with 'em.:)

View attachment 980536
Click to expand...
I have not seen those steak knives before, do they come in like a set of four?
We have the large chef knife and large serrated and love em!
 
They come in a nice well made block. The 2 you mention, a 5.5" boning/ utility, a 3" paring, a fork, a 5" wide spreader (don't under rate this)
and 6 five inch serrated steak knives. 12 knives in all. Some we use more more than others but they are all worth having in the set.
Buck does not have these in inventory setting on a shelf somewhere. You call and order them and they make it. I gifted my wife her set
at our 20 year anniversary. Next year we will celebrate 30 years. Back then I think they ran $250. Still, a good value. I would encourage
anyone who needs a good kitchen set to check into them. They will last you a long time before you hand them down to the kids. DM
 
jb, posting your photo of that savory prime rib is very motivating.
I suspect a kitchen knife may see more usage than the pocket knife we carry. I posed the question to my wife and she agreed.
Just the everyday amount of usage adds up. So, it wouldn't hurt to give thought toward our kitchen knives like we do our everyday
folder. DM
 
David Martin said:
jb, posting your photo of that savory prime rib is very motivating.
I suspect a kitchen knife may see more usage than the pocket knife we carry. I posed the question to my wife and she agreed.
Just the everyday amount of usage adds up. So, it wouldn't hurt to give thought toward our kitchen knives like we do our everyday
folder. DM
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yes Sir. very good and solid point. many, but not all, of us pay very close attention to folders and fixed outdoor knives etc and very little to none to the kitchen cutlery we use or our wives, girlfriends, family, etc use.

I mentioned to the wife last night your suggestion of using the slicer instead of the big boy/chef knife. she went my bread knife.....I said yup. she gave me permission next prime rib to use it.:)
 
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I like chef's knives with a full flat grind which seems to be the more common grind (e.g. Forschner, Henkels, etc.). Anyone know why Buck doesn't use a flat grind?
 
Just their style on their sabatier. It is a flat grind with a 1/2" hollow grind at the edge bevel. To me after using it, I find it cuts real aggressive and nice. DM
 
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I looked and found my other sabatier which is a L. C. Germane. It is a full flat grind but it does not get thin at it's edge bevel, it is about twice the
thickness of the Buck. Thinner cuts easier. This is noticeable. So, it requires more than merely a full flat grind to preform. The manner
a flat grind works is when it is pushed through firm stem vegetables it works to drive a wedge forcing them apart as it cuts. Still, it has
to have the correct grind applied. DM
 
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Ok, I just finish touching up/ sharpening the 3" and 5.5" knives in Buck's kitchen set. These will now easily slice paper the length of it's edge.
I used a 2X8" fine India at 320 grit. This may seem a very medium grit but if you use a light touch to remove the final small burr it gives an
edge of about 400 grit level. This is a good level kitchen working edge. The India cuts this steel well. It needed it as it had been over 2 months since the last time I sharpened it. DM
 
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