- Joined
- Jun 8, 2009
- Messages
- 4,528
A 471 Diamondback that is. Picked up a first year 471 with sheath at an auction last year. It was only a few dollars and I figured hey, it's a Buck I'll use it for something. I'll be the first to admit that a lot of my fixed blades don't get carried very much but I do try and use them when I can and the easiest way for me to do that is in the kitchen depending on the duties at the time. For supper yesterday the wife and I decided to have fried chicken. Now normally I do 99% of the cooking in the house however, my knees have been particularly painful of late so my wife volunteered to cook. Knowing she's not all that thrilled with the prep part of meal making I told her I'd take care of processing the bird for the skillet.
Normally I would have reached for something in the butchers block or one of my Buck Empress Trio knives but for some reason I thought I should give something else a chance to earn it's keep. Taking a peak in one of my storage chests I noticed the 471 and thought I'd give it a try. Even though I had sharpened it after purchase I ran it over my Sharpmaker UF stones before starting the task. I broke the bird down into wings, leg/thigh, breast and back then separated the legs and thighs, deboned the thighs and cut the breast meat off the bone. I found the blade profile of the 471 to be a good fit for these tasks. It's pointy enough to get into the tight spots and the meat just rolls off the blade when slicing along the bone. The rubbery grip felt great in the hand and was very secure even when wet, bloody, etc.
The knife cleaned up easily though I did take some extra measures with bleach cleaner to make sure the handle was well and truly clean. I'll be trying it again this afternoon to prep some apples and pears for a luncheon with my daughter and her family. Overall I'm glad I gave this Diamondback an opportunity to show it's stuff. I realize the kitchen isn't necessarily the environment this blade was designed for but regardless it did a nice job and now resides in the drawer alongside my Empress Trio for the next time I need a good knife in the kitchen.
Normally I would have reached for something in the butchers block or one of my Buck Empress Trio knives but for some reason I thought I should give something else a chance to earn it's keep. Taking a peak in one of my storage chests I noticed the 471 and thought I'd give it a try. Even though I had sharpened it after purchase I ran it over my Sharpmaker UF stones before starting the task. I broke the bird down into wings, leg/thigh, breast and back then separated the legs and thighs, deboned the thighs and cut the breast meat off the bone. I found the blade profile of the 471 to be a good fit for these tasks. It's pointy enough to get into the tight spots and the meat just rolls off the blade when slicing along the bone. The rubbery grip felt great in the hand and was very secure even when wet, bloody, etc.
The knife cleaned up easily though I did take some extra measures with bleach cleaner to make sure the handle was well and truly clean. I'll be trying it again this afternoon to prep some apples and pears for a luncheon with my daughter and her family. Overall I'm glad I gave this Diamondback an opportunity to show it's stuff. I realize the kitchen isn't necessarily the environment this blade was designed for but regardless it did a nice job and now resides in the drawer alongside my Empress Trio for the next time I need a good knife in the kitchen.