First kitchen test 110 AG

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garryale

Joined
Mar 25, 2009
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My target was to find out cutting and skinning opportunities of 110AG in comparison with professional kitchen knives.
At the beginning , I sharpened 110AG close to razor sharpness.
It easily shaved hair on a wrist with a crunch.
I have to say that after cooking 110 AG shaved hair as well as before.
Despite that meat contains many cartilages in diameter of 5-8 mm.
The knife cut cartilages easily and I did not feel resistance of firm fabrics of meat.
The knife 110 AG showed easy, comfortable and aggressive cutting.
It seem like meat breaks up to parts when the knife touched the meat.
I very like aggressive cutting of CPM steels.
I did not cut thick bones, I have chopped their with axe.
Fillet knife Black Marlin S30V participated in comparison with 110 АГ, Black Marlin was produced in 2004.
I should tell that 110AG is very good on kitchen despite shorter edge than Black Marlin.
I think 110 AG will be very good in field undressing and it will hold for long time best cutting edge.


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Igor,thanks for the photos! In my humble opinion the AG 110 is the best folder for the money from any knife maker.:)It is always good to see your posts:D
 
Good review Igor!! Paul Bos S30V is good stuff but lets not forget the excellent blade profile and geometry in that old classic lockback design. Its just beginning for a hard use cutting job.

And yes Igor, the AG110 is a favorite for field work of many here. JB should be along and maybe he'll show us his photo of that doe hanging on the side of a huge pine tree with John just going to town with his AG110.

Btw, that was some nice looking pork you worked up!
 
Flatlander1963 said:
Good review Igor!! Paul Bos S30V is good stuff but lets not forget the excellent blade profile and geometry in that old classic lockback design. Its just beginning for a hard use cutting job.

And yes Igor, the AG110 is a favorite for field work of many here. JB should be along and maybe he'll show us his photo of that doe hanging on the side of a huge pine tree with John just going to town with his AG110.

Btw, that was some nice looking pork you worked up!
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I agree with your words : - "....Paul Bos S30V is good stuff .....the excellent blade profile and geometry" (c )
And I agree too with words of Mr. skyhorse : - "the AG 110 is the best folder for the money from any knife maker".(c)
And I would say AG 110 is the best folder for reasonable money.
 
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garryale said:
I agree with your words : - "....Paul Bos S30V is good stuff .....the excellent blade profile and geometry" (c )
And I agree too with words of Mr. skyhorse : - "the AG 110 is the best folder for the money from any knife maker".
And I would say AG 110 is the best folder for reasonable money.
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Its official Igor, you've come down with Buck fever:D
 
Flatlander1963 said:
Its official Igor, you've come down with Buck fever:D
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No . I think not.
Virus is inside , it is only sleeping now :)
Always it is necessary to expect the unexpected moments of an aggravation.:)
Then the doctor again will be necessary.:)
Thank you directly for this knife.
If it would be new knife I would not use it hard.
I am not assured whether it is pity to use new things or it is greed.:)
 
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garryale said:
No . I think not.
Virus is inside , it is only sleeping now :)
Always it is necessary to expect the unexpected moments of an aggravation.:)
Then the doctor again will be necessary.:)
Thank you directly for this knife.
If it would be new knife I would not use it hard.
I am not assured whether it is pity to use new things or it is greed.:)
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Are you saving your other one?
 
yes another one hooked on buck knives!
them chops look tasty!
s30v makes a good edge ..
have cut my self with it and it is slick did not hurt much
now damascus steel on the other hand
feels like it is real "toothy" which dont translate i dont think
it did hurt and cut deep with little pressure
think i like useing s30v ... it dont hurt as bad..
 
110 Dave said:
yes another one hooked on buck knives!
them chops look tasty!
s30v makes a good edge ..
have cut my self with it and it is slick did not hurt much
now damascus steel on the other hand
feels like it is real "toothy" which dont translate i dont think
it did hurt and cut deep with little pressure
think i like useing s30v ... it dont hurt as bad..
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Thanks Mr Dave for your good words .
I know the feeling of "toothy blade", I call it "agressive cutting".
 
I knocked the blade out of my AG and mounted it in a 186 Ti handle. The handle had been sent out for anodizing and came back with an iridescent rainbow look. That model had a sintered Ti handle which did not have a very uniform surface composition. Therefore the final color was not very uniform. However the anodized handle has much more resistance to scratching. I also use this knife as a finishing steel for other knives because the blade coating is so hard.
 
tiguy7 said:
I knocked the blade out of my AG and mounted it in a 186 Ti handle. The handle had been sent out for anodizing and came back with an iridescent rainbow look. That model had a sintered Ti handle which did not have a very uniform surface composition. Therefore the final color was not very uniform. However the anodized handle has much more resistance to scratching. I also use this knife as a finishing steel for other knives because the blade coating is so hard.
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I'd like to see a picture of that knife.
 
tiguy7 said:
I knocked the blade out of my AG and mounted it in a 186 Ti handle. The handle had been sent out for anodizing and came back with an iridescent rainbow look. That model had a sintered Ti handle which did not have a very uniform surface composition. Therefore the final color was not very uniform. However the anodized handle has much more resistance to scratching. I also use this knife as a finishing steel for other knives because the blade coating is so hard.
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It is interesting combination.
I would like to see that variant too.
 
It is final result of evening cooking.
Pork has very good taste and crunch crust.

Excuse me for the quality of photos, accumulators in camera are discharged.

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garryale said:
It is final result of evening cooking.
Pork has very good taste and crunch crust.

Excuse me for the quality of photos, accumulators in camera are discharged.

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Igor, that looks great-I agree about the crunch crust. On problem I see though......you need another beer:D
 
By the way, Garry......I can relate to the camera problem.

DAMN those accumulators!!!!! They always seem to be discharging at the wrong time!!!!

:D
 
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