Buck kitchen knives question please~~~

bucktool said:
I have the RoseWood set, it has never seen the dishwasher. Always hand washed. My son has had the Paperstone for over a year, they dish wash every thing with no problems. Great function, and usability. I would recommend. The steel holds up well, I have touched mine up on the SharpMaker a couple of times.
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Cool, so you have two different types of Buck cutlery in your family.

Good report and thank you.

Cate
 
MT_Pokt said:
Thanks for starting this discussion Cate! I have been meaning to ask a question about the kitchen set, but haven't gotten around to it.
I've narrowed my choice for new kitchen cutlery to either Zwilling (my pretentious side), or a Buck (practical side). I know... two different ends of the spectrum.

My question is; can I get non-serrated steak knives? I'm happy to call Buck but figured I would start here.

I can't imagine cooking a piece of meat so long that I need to cut it with a saw! It's a matter of principal for me. If my steak is cooked right, my plate will look like a crime scene when I'm done. No need for a saw and a pile of "meat dust"... :D
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My husband asked me the same question about the steak knives!

Now, that you mentioned BEEF you are making me hungry. Grin.

We are going to get the Buck brand.

Cate
 
Catherine_Montana said:
We do not own any Buck kitchen knives.

I have not seen any in person where I could hold, feel and look at them here in this town.

My husband and I look at the BUCK website on and off.

Do any of you own the 'paper stone' handles on your Buck kitchen knives?

How do you like them?

Have they been out for a long time with those handles made out of that paper stone material?

I read on the Buck website that those handles are dishwasher safe. I don't use a dishwasher. I would wash/rinse them by hand. We are pretty picky about taking care of our knives anyway.

They look really NICE on the BUCK website.

Thank you!

Cate
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Cate,
While I don't own any of these Buck Culinary knives at this time I have sharpened many over the years.

First, Your method of a hand wash is far easier on the edges. The wonderful chemicals in DW detergent will frost the edges and you lose sharpness within a few washings.

Besides, If it was for washing Knives it would be called a Knife washer.;)

On to the knives in Question.

My only desenting vote on these Buck knives is that if you look at the chef knife in the last picture you will see that it is a Hollow grind, While they will cut very Keenly as new, there will be a time after many sharpenings that the cuts will wedge,

After the hollow you have one thickness with a slight distal. I prefer, Make, and sell Full Flat Grinds to make sure the owner/s can get as much life out of the knives as possible with the thinnest least restrictive cross section as possible.

While this set may cut fine for a few decades? There will come a time that they will be sharpened pry bars.

Your mileage WILL vary!:)
 
Thanks to the rest of you for your input too.

Great reports! Great pictures and links.

We would buy some of the cutlery in individual pieces and put them in the kitchen drawer.

Thank you for your kindness again!

Cate
 
Rhinoknives1 said:
Cate,
While I don't own any of these Buck Culinary knives at this time I have sharpened many over the years.

First, Your method of a hand wash is far easier on the edges. The wonderful chemicals in DW detergent will frost the edges and you lose sharpness within a few washings.

Besides, If it was for washing Knives it would be called a Knife washer.;)

On to the knives in Question.

My only desenting vote on these Buck knives is that if you look at the chef knife in the last picture you will see that it is a Hollow grind, While they will cut very Keenly as new, there will be a time after many sharpenings that the cuts will wedge,

After the hollow you have one thickness with a slight distal. I prefer, Make, and sell Full Flat Grinds to make sure the owner/s can get as much life out of the knives as possible with the thinnest least restrictive cross section as possible.

While this set may cut fine for a few decades? There will come a time that they will be sharpened pry bars.

Your mileage WILL vary!:)
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Laurence,

Thank you for this information too.

Cate
 
redcanoe said:
MT,
I believe that Bucks large pareing knife has the same shape and demensions as the steak knives but without the serrations.
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I too would prefer the non serrated steak knives. I have considered buying the large paring to replace the serrated steak knives.
 
Rhinoknives1 said:
I cannot agree with you on this. As I've sharpened too many full flat grind meat cutters knives that had very convexed edges. Once they become convexed you merely remove that thicking on a stone or belt sanding wheel. I thought you'd know this. Any type grind will become convexed over time by use and sharpening. You just shave down that secondary bevel and sharpen. I really don't think a flat grind has so much to offer over a hollow grind. As I've been comparing them for some time and nothing is really jumping out as one better over the other. Your mileage my vary. DM
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David,

First, There is nothing wrong with a Convexed edge, Its the increased thickness of the steel at the cutting edge that will happen sooner on a hollow grind Vs a FFG

Second, Hollowing grinding is the least expensive way to make a knife, it has its place on meat cutter and skinning knives where they rarely make contact with bone etc.
The Late R.W. Loveless made an excellent Hollow Ground drop point Hunter and I was privileged to have this and other discussions with him at his shop when I was a noob knife maker.

I hand shape hardened steel for a living and while there is always more to learn.
I am quite familiar with the processes of knife making, Heat Treating, thinning, sharpening, honing etc of culinary, Sport & Camp knives, along with designing and making Culinary knives for the last 20 years, making & selling over 3200 of my own & lets just say, sharpening MANY more thousands of knives, .

Yes, knives can be reground, Most home cutlery users do not have the knowledge, equipment or inclination to do this dirty work properly.
We may enjoy spending a day working our fingers to the bone doing this?;)
I don't think Cate does, nor want to pay for this extra work at some later date.

She will get better Mileage and more usage with less hassle and maintenance costs, from A Full Flat Grind Culinary Chef knife rather than one that is a hollow ground for her home cooking use's

I was asked for my input and feedback and have provided it to Lady Cate. :)

David Martin said:
I cannot agree with you on this. As I've sharpened too many full flat grind meat cutters knives that had very convexed edges. Once they become convexed you merely remove that thicking on a stone or belt sanding wheel. I thought you'd know this. Any type grind will become convexed over time by use and sharpening. You just shave down that secondary bevel and sharpen. I really don't think a flat grind has so much to offer over a hollow grind. As I've been comparing them for some time and nothing is really jumping out as one better over the other. Your mileage my vary. DM
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Ok, thank you for your time. I'll not bring it up again. I just see grinds differently. But many do on this site. Bob is certainly a legend in the cutlery world. His right hand man/ grinder/ fitter, (from 1981-85) lives in our town and at shows we chat about knives and Mr. Loveless. I could never afford a Loveless but I really like his shapes and a knife of his is a real treasure. Bob Dozier's and D'Alton Holder's shapes I like better. Dee trained me to hollow grind and for years we bundled knives together to send for heat treating. A Texas Boy. DM
 
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David,
I sent my blades to be batched with D.s for a few years myself and he has some great patterns.

You and I see grinds differently than non knife making folks, because we can usually change it.

I have to remind myself all of the time that the average consumer is not a knife grinder sharpener.

Are you still making knives currently?
 
My wife loves her burgundy paper stone chef and serrated bread knives! Had them a few years and I developed the opposite problem of your discussion, I was sharpening the chef knife on water stones at an angle very flat to the stones. I got the edge too thin and it started getting very fine chips, almost micro serrations. 420HC is not as forgiving in edge stability as her Carter Cutlery laminated carbon steel bladed knives are. Switched to touching them up on the 30 deg. Sharp maker and no more problems. She beats them like a rented mule and into the dishwasher they go, work as good as the day we got them!
 
Laurence, thank you for wording in that manner. It is the way I tend to see things. Yes, I still grind out some knives. DM
 
Cate, I wanted to bump this up in order to give you more information on these knives. I've noticed thru the years in sharpening them, if I can catch them at the point of just barely not shaving arm hair. They will still cut some things but are getting dull. I can strop them on a loaded strop for 40 passes and this brings them right back to shaving every hair the edge touches. If I catch them beyond this juncture then I have to take them to the stone for a tune up. They usually will go for 2-3 weeks after stone work before needed stropping. Then they'll go another 2 weeks after that tune up. So, ours usually get a visit to the stone once a month and stropping once a month. I'm lucky if I can catch them before becoming dull and rescue them with stropping 2 times in a row. So, you can determine how long they will last by this amount of sharpening. DM
 
David,

Thanks again for the information.

I am going to order two BUCK small paring knives. One in slate and one in the evergreen color.

I am going to get two steak knives and/or two large paring knives after I see what color I like the most when I see the paring knives. The steak knives will match.

We may be in and out of the house (?) and I don't want my shipment 'sitting around' so this order may be towards the end of this coming week.

I already called Buck in Idaho and the nice lady told me what she had in stock. That may change next week.

None of my local stores have the Buck kitchen knives in stock to look at in person.

Cate
 
Catherine
My steak knives are the serrated steak and I want to get the large paring for steak cutting. I think the plain edge will work better on tender steak than the serrated I have. After all a serrated knife is for cutting tough things.
 
bucktool said:
Catherine
After all a serrated knife is for cutting tough things.
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And bread, and filleting fish & cutting large fruit like watermelon, ect.. The one you're wanting is the 933 which is 1/2" shorter that the serrated knives model 936. I would like to have a 6" boning blade in the set. DM
 
I ordered 2 small paring knives today from BUCK in Idaho.

One in slate and one in evergreen.

They charge extra money to have them shipped to the 'post office' so I told the lady to ship them to my house. I do not need priority mail to my post office box.

The shipping was free since my order was over $50. and they use UPS.

I can't wait to see these knives in person!

Cate
 
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