buck cutlery underrated....

yep. 320 sounds like fine enough for smooth cutting, but enough tooth to get through tougher kitchen tasks. I go a bit finer, sometimes a lot finer but the right balance for the steel and tasks makes all the difference......well besides geometry of course, Sir.

thread need a pic of your empress trio set Sir.......:)
 
Ok, here you go. These are the maroon micarta handled set so, 1973. Top knife is a 4" paring, 6" boning and a 9" slicer. These are correct
shape for the task. Features a pined stainless guard, 440C blade and old English script stamp. The handles have great ergonomics and fit well whether my hands or
my wife's. A top shelf kitchen set. DM
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David Martin said:
Ok, here you go. These are the maroon micarta handled set so, 1973. Top knife is a 4" paring, 6" boning and a 9" slicer. These are correct
shape for the task. Features a pined stainless guard, 440C blade and old English script stamp. A top shelf kitchen set. DM
View attachment 981256
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very nice set Sir and thank you.
 
I think all I did to my 6" & 9" was the grind being early it had the thick edge bevel. So, using the coarse SiC stone I carefully thinned this
area down. Then put an edge on it using the fine SiC, 280 grit stone. After some stropping it was cutting nice. I use the 9" for slicing a brisket,
Thanksgiving turkey and Christmas ham. The 6" I use for trimming a brisket and cutting up chicken. Both I cannot live without. You're welcome, DM
 
These sets I find at shows for $110, just the knives in decent shape. If they have the walnut display box I'll try to get it for $160. They are worth it. I'll get you gents a picture up with the handsome display box. DM
 
David Martin said:
These sets I find at shows for $110, just the knives in decent shape. If they have the walnut display box I'll try to get it for $160. They are worth it. I'll get you gents a picture up with the handsome display box. DM
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the trio set Sir......seems like a bargin at that price. they look very useful in design. what steels were the trios made in? thank you.
 
I checked her sabatier and it needed some stone work. I took it to the Norton fine India and it tuned right up and it can now easily slice paper the
length of it's blade. DM
 
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Back in 1973 Buck also mfg. a handsome 6 steak knife set named the model 204 Windsor. They feature maroon micarta handles, pined stainless guard, 4" partial serrated
blade of 440C and old English script stamp. DM
windsor.jpg
 
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David Martin said:
Back in 1973 Buck also mfg. a handsome 6 steak knife set named the Windsor. They feature maroon micarta handles, pined stainless guard, 4" partial serrated
blade of 440C and old English script stamp. DM
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wow, beautiful set Sir. love the persian'ish/trailing point.... up turned blade design of them. thanks for sharing with us.
 
When a seller gets these they tend to divide it up and sell it peace meal. It's not often that I come across the entire set in the box. I have other sets with black micarta and a more blocky handles. These are from 1972. So, Buck has been doing kitchen knife sets for over 45 years.The up swept style I like. Look at Vic's Breaking blade. Deli's and meat cutters rave about that one. It is more of a scimitar shape. DM
 
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David Martin said:
When a seller gets these they tend to divide it up and sell it peace meal. It's not often that I come across the entire set in the box. I have other sets with black micarta and a more blocky handles. These are from 1972. So, Buck has been doing kitchen knife sets for over 45 years.The up swept style I like. Look at Vic's Breaking blade. Deli's and meat cutters rave about that one. It is more of a scimitar shape. DM
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interesting.....good info Sir. guess I was right bucks cutlery is underrated:) and not very interesting to many. appreciate you sharing insight, pics and info with us all. thank you.
 
I enjoy discussing Buck's kitchen cutlery because they made high quality knives. I think if more owned Buck's current kitchen set
or the Empress Trio set they would see what we're talking about. DM
 
To show the shape, here is the 8" Vic breaking blade folks at deli's and meat markets like. Note the similarities with it and the 9" knife from
Buck's Empress Trio. I used this knife back in 1980 cutting meat. More recently I sharpen this knife mostly every 2 weeks at Deli's. DM
breaking.jpg
 
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Having used them both, I must say the Vic slicer has nothing above the 9" Empress Trio. Except one is available on Amazon ( to your door for 30) and the other is hard to find. Can be around 40 each when found. To me it is worth the looking to find a Empress Trio set. They are just that much better. DM
 
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Brownshoe, I'm glad you support this site with your mind. Style aside, a sabatier is one of the most used knives in a kitchen. So, it's good to
have one. Women love them for cutting up vegetables. My wife also uses hers to dice up nuts, create veggie dip trays with celery
and carrots. She uses it in the rocking motion, style cutting stroke. Sometimes with the heal of her hand for added force. I rarely use this
knife as my background was in cutting meat. Hence, I tend to favor the shape of the 2 Empress Trio for my uses. When looking at kitchen
sets observe to see if a 9" slicer is offered. That size is more rare today. DM
 
David Martin said:
Here are 2 of the most used in the set. A sabatier and 5.5" boning. DM
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Hey Dave, Buck calls it a Chef knife and a large paring knife with a 4" blade not 5.5". I wish it were 5.5 or 6"
I got a harvest series boning knife when I was at the Buck factory and it is filling that void just fine, now I just need to find some cabernet paperstone to re-handle it to match the 13 pc set.
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David Martin said:
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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jbmonkey said:
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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To me it seems, if you have to use it you pay more attention to it. In my world I doubt any one knife sees as much usage as my pocket knife. While I may not use the kitchen knives quite as much as my wife as she does the cooking mostly. I do try to keep them sharp, and she doesn't hesitate to hand it to me when it needs attention.
 
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