Buck Knives and Food

Ham!!

And a 932 Slicer with a 935 Fork :)



Ham and sweet potatoes with a 936 steak knife :)

 
Last edited:
501 frame with 484 blade, ebony scales and finger grooves :D
Posing with a Moruga Scorpion, Yellow 7 pot, and Ghost peppers from our garden.
The knife was used to harvest them.

 
Here's the two sets carving a fresh cantaloupe. The maroon micarta handled model is more common. DM
 
Any wives still do fresh pumpkin pie? A real Fall treat. Plus, I wash, season and bake the seeds to carry a snack with me during my travels. They are very tasty offering good roughage. A drop point 110 paper stone is doing the honors. DM
 
DesertChris said:
501 frame with 484 blade, ebony scales and finger grooves :D
Posing with a Moruga Scorpion, Yellow 7 pot, and Ghost peppers from our garden.
The knife was used to harvest them.

Click to expand...

Dude, jealous right here! Of that knife and those peppers. I started sweating just looking at them
 
Bighaze51 said:
Dude, jealous right here! Of that knife and those peppers. I started sweating just looking at them
Click to expand...

I have lots of them dried and ready for action!!
Shoot me an email if you want me to mail you some peppers that will burn your face off....lol
 
David.... We make our pumpkin pies from scratch too.... pumpkins from the garden.
Nothing better than a fresh pumpkin pie!!
I make the crust and my gal makes the filling.
Sometimes we use butternut squash instead of pumpkin.
 
This one requires some explaination.

Grilled Chicken Souvlaki
Chicken legs/thighs tossed and seasoned with coriander and oregano (both from garden), olive oil, salt and pepper and slow cooked on a charcoal bbq
Grape tomatoes and fresh garlic (both from garden) sliced in half seasoned with olive oil salt and pepper. Placed in tinfoil pouch and cooked on bbq.
Salad greens mix of kale, green onions and dill (all from garden), and baby arugula, all tossed in a bowl with lemon juice, olive oil, salt and pepper.
Greek yogurt.
Stuff it all into a pita bread and feast on it!

Buck knives used in preparation.
Marksman (harvesting herbs and kale)
Vantage (harvesting herbs and green onions)
Chef Knife (chopping kale, arugula and dill)
4" Pairing Knife (halving the grape tomatoes and green onions)
3 Steak Knifes (at the table for cutting up the cooked chicken, and cutting pita rounds in half)

This one was quite a delicious feast, and I ate 4 of them!





Coriander (cilantro seeds from garden run through the coffee grinder)













 
A little Bucklite action... Baked potato with cheese and barbecue rib eye steak and salad on the side...
I know you can't see the salad... :thumbup: :thumbup: :thumbup:






:)
 
Here's Buck's Collectors Club offering of a 110 with D2 steel cutting up a large whole fryer. Shortly afterward, it was browning on the grill. This 110 cuts real nice. DM
 
I followed Jacques Pepin's video on boning a chicken.
http://www.travelchannel.com/video/the-art-of-deboning-a-chicken-11726

If you are following my other thread I got a free Lansky Buck 110 clone that sells for under $15, so I bought a real 110 and I am using them side by side and comparing them.

Here are my results, immediately after boning:


Here is the stuffed bird - there are no bones in the legs, the bones have been removed from the inside.:



Following Jacques' advice I broke the leg bones, using that hammer. It was not used to strike either knife.

Update - the chicken was great!
 
Last edited:
You must log in or register to reply here.
Back
Top