Buck Knives and Food

Tonight it was chicken wraps.

Whole Wheat Tortillas, Kale, Arugula, Green Onions, Grape Tomatoes, Chedder and Jack shredded cheese, some of the Chicken I bbq'd the other night, and Balsamic Vinegar drizzled on the other ingredients.

These were pretty darn simple and good :)
I ate 3 of them!

345 Vantage used to harvest Kale and Green Onions, and also cut the finished wraps in half.
931 Chef Knife used to chop Chicken, Kale, Arugula and Green Onions.
424 Bucklite used to slice the Grape Tomatoes in half.









 
Here is one that is too good not to share!
Cut a package of bacon in half. I used a Buck 933 pairing knife.
Wrap each half slice of bacon around a pitted date. Secure with a toothpick, and bake at 350 for about 30 minutes :)





These things are way to tasty, just be sure you make enough of them, or you will regret it!! Hahahaha
 
All right.... I know you guys are using Buck Knives and making Food to eat ;)
So lets see it!!

Today..... here is a 934 Small Pairing Knife used to cut up cooked bacon, grilled jalapenos and guacamole ingredients.
It is posing with stuffed burgers being grilled.
Stuffed with cream cheese, chopped bacon and chopped grilled jalapenos :)



Topped with melted cheddar, fresh homemade guacamole and lettuce.
I used a 936 Steak Knife to cut one in half to show the inside :)



These were too darn good :)
 
DesertChris said:
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
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I'm definitely down for that man. Just don't tell my wife. She thinks I'm crazy for eating hot peppers. :)
By the way, that chefs knife is sweet
 
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Hahaha, slip her some 7pot salsa, our boy and I did that to my gal, and yes, she got.mad :D

I absolutely love the chef knife!
I have used a 4 star Henckel chef knife for 20 years, but prefer the Buck one, big time!

I shot you an email, so you can delete.it from your post if you want ;)
 
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Vantage 345 got a workout this evening harvesting garlic (cutting off roots), harvesting onion seeds and harvesting carrot seeds.
the o ion patch and carrot patch both had tons and tons of seed heads that needed to be saved for next year.
Shoot.... there are so many onion seedlings from seeds just falling off, that it looks like grass out there...hahahaha

This was Elephant Garlic, but the stocks dried up, so out it came. I planted it in the Winter. Usually would plant it in the Fall and harvest in the Spring. Just an expiriment.

 
Bighaze51 said:
Thanks Chris, I'm not sure if I should be excited or terrified
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Ummm..... both of course :D
Just use less than you would a normal hot pepper, and you will be happy :)
1 ghost pepper is equal to maybe 4 or 5 habaneros.
We typically make a jar of salsa with 1 or 2 of them.
 
Gave the 345 Vantage a workout today in the garden :)

Had to cut down the 5' tall swiss chard that we were letting go to seed.
some of those chard stalks were 2 inches thick :eek:
Ended up with a wheelbarrow full of seed stalks, and fed twice that much to the goats :eek:
Seeds should finish drying nicely outside in the 100° weather, in that wheelbarrow :)





Many many thousands of seeds..... Chard for the rest of our lives....lol
 
I Cleaned her up and oiled her back up.
Then I figured the 345 Vantage would need a touch up afterward, so I sat down with my 1000 grit ceramic stone and a sheet of paper.
Tested it on paper first, then arm hair.
No touch up was needed :)

Paper test



Arm hair popped right off :)



I am running out of arm and leg hair, due to constantly sharpening and testing my Buck knives :eek:

 
Here is some old photo's of a Buck and some processed Buck as food:thumbup:



jb4570
 
Jb that looks pretty darn tasty!!


Ok, I just want to say that the 931 Chef Knife is awesome!
Cuts everything like it is a lightsaber :)
Onions, bacon, green onions and potatoes all were diced for dinner tonight.
And all were cut effortlessly :p

Hopefully you guys don't get tired of seeing my 931, but it gets used a lot ;)







I forgot to take a photo of the dinner, but it was so good that it was gone before I remembered....lol
It was potatoes, both kinds of onions, salt, lemon pepper, parmesan cheese, butter, bacon, cheddar and mozzarella, all mixed up and baked in the oven for an hour.

The bad news is that I have a blood test tomorrow to check my cholesterol and blood sugar.
I am thinking after that meal, I may test high on the cholesterol :eek:
 
My gal made some sort of chicken enchiladas tonight.
She asked me to cut up some anaheim peppers.
I had some frozen ones from last season, fully ripened and red :)
So I used the trusty 933 4" pairing knife to cut them up for her :)


 
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How about some sweet corn with a 2005 club knife offering assistance. This 110 has a drop point blade of S30V, a polished nickel frame and amboyna burl slabs. It took me a long time to acquire one. Plus the help of one of our Buck collectors (Flatlander) to make it happen. One of my favorites. Thanks, DM
 
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David Martin said:
How about some sweet corn with a 2005 club knife offering assistance. This 110 has a drop point blade of S30V, a polished nickel frame and amboya burl slabs. It took me a long time to acquire one. Plus the help of one of our Buck collectors (Flatlander) to make it happen. One of my favorites. Thanks, DM
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That looks delicious!!!

Oh, and I have a super huge love of Amboyna Burl, Drop Point Blades, S30V and Nickel Silver :)
That knife is extremely awesome!
Looks like I have a new "grail" knife that would be almost impossible to find, and likely way above my budget!
 
Thanks Chris. This club offering, (in the Dec. issue 2005) not my model, was offered to club members, originally having stag slabs, finger grooves, satin finished blade of S30V. Not all ended up with finger grooves.
Still, they were very handsome. I hesitated and missed out. Flatlander after chatting with me (some time back)knew I was searching for one. He found one, frame and blade only and made the amboyna burl slabs. Then sent it to me.
I really liked it as it was and gave it a frame and blade polish. The knife is what I would consider a perfect dress knife. Still, I carry it and use it as times. DM
 
David Martin said:
Thanks Chris. This club offering, (in the Dec. issue 2005) not my model, was offered to club members, originally having stag slabs, finger grooves, satin finished blade of S30V. Not all ended up with finger grooves.
Still, they were very handsome. I hesitated and missed out. Flatlander after chatting with me (some time back)knew I was searching for one. He found one, frame and blade only and made the amboyna burl slabs. Then sent it to me.
I really liked it as it was and gave it a frame and blade polish. The knife is what I would consider a perfect dress knife. Still, I carry it and use it as times. DM
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Ah Ha!!

Nice score.

And now I know it would definately be inpossible to find!

I absolutely love Amboyna Burl for scales. It is my favorite wood to use. I think I have 4 so far that I have rescaled with it.

I wish the factory would use it, and use it frequently :)
 
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