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Do you guys think this is possible and also, is it a good idea?

A

aza77

Joined
Apr 19, 2007
Messages
268
This one may sound a bit strange but bear with me. After having bought three custom 110's now, I really love them as their fit and finish is way above the store bought version (which I like as well)...but it gave me an idea.

I would like to order say, a dozen custom 110 knives with the same configuration, probably nickel silver with no rivets and some type of rich wood, maybe cherry. I'd like to number them individually and use them as steak knives for guests. Yes...as steak knives...I think it would be cool to bring them out on nice occasions and give people a folder to cut with...I think they would make a nice conversation piece and look cool as well.

Now I'm sure you're thinking...."someone's going to amputate a toe when they drop one"...and yes I agree with you...very very dangerous as eating utensils...so that brings me to my next question.

Do you think there is a way to take the regular 110 blade and make the edge more like a steak knife? Do you think Buck would do this if the order were large enough, and if not, is there some place that could?

This is something I would do probably down the line, but just wanted to get your opinions if you think it's a stupid idea or a good one.

My thinking was to create some really unique knives and use them kind of like a special occasion thing and they would become family heirlooms.

Am I crazy in even thinking about it? Would it be considered blasphemy?
 
Sounds like a great idea , we all need a knife to cut our meat and maybe a potato .What is a better knife that we all collect . Buckaholic , like that 105 from your son , looks like it will do a mean job on steak . Pete
 
Buckaholic...didn't even know that 805 existed...very beautiful design, no doubt. Are they expensive?

I was thinking the 110 because of the unique idea that it's a folder...I think it'd be kinda cool when people come over to see this folded contraption on their plates...

but you definitely got me thinking about the 805...

Anyone have any answers on the whole making the blade more steak knife like? Mini serations that aren't TOO sharp as to kill anyone or anything...
 
honesttom said:
Here's a nice set of steak/kitchen knives made by Buck, I don't know where to get any or what they cost, but i'd like to have a set
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Nice knives honesttom -- aza, I'm thinking fixed blades would be a better choice, much easier to clean... maybe a set of 102BR's
 
honesttom said:
I thought about using these as steak knives but haven't been able to bring myself to do it yet, these are 118's sambar stag with D2 steel

View attachment 81080
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:eek: for some reason I thought the only D2 in the 118 Sambar was from the Presidents tour '04.... Give us the scoop on those Tom!! please!! :D

obviously I am wrong...
 
Pack Rat said:
:eek: for some reason I thought the only D2 in the 118 Sambar was from the Presidents tour '04.... Give us the scoop on those Tom!! please!! :D

obviously I am wrong...
Click to expand...

These were left over blades from the Presidents tour knife production, and i was lucky enough to stumble upon them at the Buck knife factory. I wanted a 118 sambar stag LE and when I got it i noticed it was stamped D2, so i checked the rest of what they had and took the 118's that had the D2, a couple of them are stamed FB (factory blemish) and some are not, the blades are not etched. A great find.
 
honesttom said:
These were left over blades from the Presidents tour knife production, and i was lucky enough to stumble upon them at the Buck knife factory. I wanted a 118 sambar stag LE and when I got it i noticed it was stamped D2, so i checked the rest of what they had and took the 118's that had the D2, a couple of them are stamed FB (factory blemish) and some are not, the blades are not etched. A great find.
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Amazing find for sure. There were only 100 Pres tour 04 D2's and you have the equavalent except for the banner, signature, and serialize.
Six of them.... yes...amazing.... even if a couple are fb's.

I still say that Buck should have moved to Texas. :o:D
 
The cooking show "America's Test Kitchen" tested steak knives and felt that ones that had serrations did a poorer job of cutting steaks than non-serrated blades.

What ever knife you choose, don't worry about putting serrations on the blade just so it looks like a "steak knife"

Chad
 
My two cents:

A sharp knife doesn't need serrations, especially whe you use it as a steak knife. But it causes tooth age to me, when I think that you damage your high class blades by scratching the plates with the knife.

Last time I took plates made of teakwood and gave out my 119 for the bison steaks. It was funny to have a look at the faces of my guests when they took the knives the first time.

It is a good idea to use a hunting knife for the table. But - please - not together with china plates.

Best,
Herbert
 
Teak wood has a lot of silica in it - it's pretty tough on anything edged. Even carbide tipped table saw blades dull quickly when cutting it. I guess raw wood - oiled with walnut oil (health food store) - would be best. 'Teak oil' finishes from the marine supply stores should be avoided, due to their heavy metal driers and nasty UV inhibitors.

The easiest edible finish to make for raw wood is made by heating water over an electric eye (No open flame!) with a cleaned tuna can with paraffin (Grocers/health food - in canning section.) shavings floating. When it is molten - clear - add some walnut oil - the more, the wetter the finish when it cools. Apply with a clean cloth while very warm to unfinished wooden utensils/salad bowls/cutting boards - with the grain. Buff off excess when cooled. Rejuvenate with just a bit of walnut oil after washing, rejuvenating completely dependent on frequency of use/cleaning. It's a lot easier/faster than it sounds. I've never tried it on plates!

The best cutting boards I make, use & care wise, are made from Corian counter top sink cut-outs - usually free scrap from kitchen remodelers. It cuts and sands like wood, but without the sanding grit trapping open pores/grain of wood. No finish required - and you can pop it in the dishwasher to clean. The scratches from cutting can be sanded out, when required, without fear of trapping grit, like with wood.

My vote would go for the 102/102BR for a steak knife - wonder if you could get a price break for eight or ten at a time?

Stainz
 
Sounds cool, but pretty expensive for that kind of use. I'm also thinking about the only folks you'd really impress would be fellow Buck-Nuts. I use my Cabela's AG 110 all the time for what you suggest, but I'm not sure that I want to buy 7 more just so my guests can cut a hole in their paper plates.

Jack
 
Rudderjt said:
Sounds cool, but pretty expensive for that kind of use. I'm also thinking about the only folks you'd really impress would be fellow Buck-Nuts. I use my Cabela's AG 110 all the time for what you suggest, but I'm not sure that I want to buy 7 more just so my guests can cut a hole in their paper plates.

Jack
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Holes in the paper plate bottoms and cuts in the surface of your table too ;)
 
aza77 said:
Buckaholic...didn't even know that 805 existed...very beautiful design, no doubt.
QUOTE]

the s30v 805 and its big brother the 819 norm brings over 150
there is a verson not in the s30v that is 2/3's the price ...
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