Flat grind 119, 102 thoughts.

GPyro

GPyro

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Apr 18, 2019
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I'm really liking flat grind knives.
With the recent acquisition of my flat grind SK 104, and a few other custom knives I have purchased...… I find myself using these knives more than others, and my Buck kitchen knives tho cool, are just not the same as using these others.

I'm eyeing the 119 flat, or even the 102.
I was hoping someone out there has and has used these. Maybe you could share your thoughts on how they compare with the regular knife.

I know they are great for cutting veggies and such..... Maybe the occasional cheese, meat and crackers for the football game. Hey it's fun to actually use some of these things I have been buying. The hollow grind Bucks, tho cool, just are not up to the job as well as the flat grind ones.

I see they were released about a year ago, but there hasn't been much feedback on them since.

Thanks Guys!
 
As for the sabatiers we have other brands that are flat ground. Then we have Buck's kitchen set. Using the 931 in that set the one with the 5/8'' hollow grind at the edge, cuts way better than any of our other regular flat grind sabatiers. I find it's also easier to sharpen & takes a great edge. DM
added: I did not purchase the Buck of the month sabatier offered with walnut handle and a sheath. Which was a full flat grind.
 
I believe the Buck Kitchen set will have makeovers soon. Not sure if they will have flat grinds or not.
 
I guess I'm looking for more of a field knife with a flat grind.
I wish the Selkirk were made here. I've handled one and it's sorta nice. Don't like the sheath tho.
And is Chinese 420hc as good as the Post Falls?
 
I have the flat ground 119 c&c version. it's a bit thick but not bad. no thicker I think than a standard 119. i have never measured thickness though so I may be off. should work well enough for hunting tasks if that's what you're looking for.

I also have the kitchen flat ground in walnut and 12c27 steel chef's knife. I find it cuts better than my standard buck chefs knofe with the hollow ground, but on smaller items where whole knife doesnt need to pass through it's a nonissue. the wife likes to use the ffg chef's knife for carving and the carving knife as a bread knife. she prefers the ffg chefs knife but it's not real thin. its pretty thick stock. so depends on what your cutting and what ya like, as usual.
 
Cool JB Thanks.
Do you think the 119 could pass as your ffg chefs knife while camping?

I guess I'm looking for knives I can sheath, and then use as a kitchen knife while camping, or at home if the urge gets me.
 
GPyro said:
Cool JB Thanks.
Do you think the 119 could pass as your ffg chefs knife while camping?

I guess I'm looking for knives I can sheath, and then use as a kitchen knife while camping, or at home if the urge gets me.
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never tried it but should work fine, but keep in mind it will be a thicker stock ffg knife. thicker than most kitchen knives that are ffg. I believe it will work well enough for camp kitchen duties though. same with the 104 ffg.

119 and 102 guards will get in the way for full edge use...something to consider.
 
Guards good point.
The Selkirk is on sale, so maybe I'll just grab one of those. Thanks guys!
 
jbmonkey said:
I have the flat ground 119 c&c version. it's a bit thick but not bad. no thicker I think than a standard 119. i have never measured thickness though so I may be off. should work well enough for hunting tasks if that's what you're looking for.

I also have the kitchen flat ground in walnut and 12c27 steel chef's knife. I find it cuts better than my standard buck chefs knofe with the hollow ground, but on smaller items where whole knife doesnt need to pass through it's a nonissue. the wife likes to use the ffg chef's knife for carving and the carving knife as a bread knife. she prefers the ffg chefs knife but it's not real thin. its pretty thick stock. so depends on what your cutting and what ya like, as usual.
Click to expand...

I was gonna comment on the fact that the c&c flat grind is etched instead of stamped but I've never used it and since you have......... Has the etching held up? How does it look in hand. I personally like stamped but it would never be a deal breaker for me (stamped vs. etched) but for some people that's a big issue. Just was curious about your thoughts.
 
GPyro said:
Cool JB Thanks.
Do you think the 119 could pass as your ffg chefs knife while camping?
Click to expand...

I used a normal 119 as my main kitchen knife for a couple of months while working in Virginia. It cuts stuff... I enjoy cooking and my main kitchen knife at home is 10 inch FFG carbon steel K Sabatier; the Buck 119 is quite the departure from that and in the kitchen falls quite short IMO. If all you want to do is cube up some chicken and rough cut some potatoes and carrots it'll do the job, but if you care about the difference between a dice and a julienne the 119 of any flavor is going to make that more difficult. The thickness tends to break harder vegetables like carrots and potatoes and the guard makes it harder to work with.

jbmonkey said:
never tried it but should work fine, but keep in mind it will be a thicker stock ffg knife. thicker than most kitchen knives that are ffg. I believe it will work well enough for camp kitchen duties though. same with the 104 ffg.

119 and 102 guards will get in the way for full edge use...something to consider.
Click to expand...

One thing I did find out while using the 119 as my main kitchen knife for a while, if you elevate your cutting board off of your counter top you can use the full width of the edge. Basically, I just switched to using a smaller cutting board stacked on top of some other things so I could let the guard go below the level of the cutting board.

Either way, the 119 is a cumbersome kitchen knife IMO. Fine for camp kitchens and 'rustic' dishes, difficult for anything much more demanding.
 
Brhowser87 said:
I was gonna comment on the fact that the c&c flat grind is etched instead of stamped but I've never used it and since you have......... Has the etching held up? How does it look in hand. I personally like stamped but it would never be a deal breaker for me (stamped vs. etched) but for some people that's a big issue. Just was curious about your thoughts.
Click to expand...
havent used it enough to see, but David has used his kitchen set with etching a lot and said its handled their use. I expect it will wear off eventually. I'm not too worried. dont like that it will, but I have so many knives, the use they get individually, I can take that downside in stride.

think, going by memory, i might be thinking of the wrong Buck brother but..... @st8yd has worn off or about worn off a laser etch on a knife or two? maybe he'll show it in a pic.....
 
jbmonkey said:
havent used it enough to see, but David has used his kitchen set with etching a lot and said its handled their use. I expect it will wear off eventually. I'm not too worried. dont like that it will, but I have so many knives, the use they get individually, I can take that downside in stride.

think, going by memory, i might be thinking of the wrong Buck brother but..... @st8yd has worn off or about worn off a laser etch on a knife or two? maybe he'll show it in a pic.....
Click to expand...

Kinda what I figured but I'm sure if you were gonna use it hard you could deliberately strip the etch and the blade would look good bare.
 
I have a 110 and 112 flat grind, made in U.S.A. those are the only 2 that I own that have flat grind blades. I think what you would call them is a "Dad and Lad" I do like them but like the old clip points much more with the bigger radius going from the spine to the tip. Newer ones are turning for a much straighter line from the spine to the tip which I feel eventually will be a straight shot without a curve.
 
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