For those with experience, what are the best Buck knives for kitchen use?

[aza77]

Like the subject says, in your opinion, what are the best Buck models for kitchen use? Chopping veggies, fruit, meat, filleting, big jobs, small jobs... And what are some of the problems as well (ie getting food stuck in 110's) etc. etc...

I would think the 105 for it's size and skinniness along with the fact that the guard does not extend out too far makes it very good for chopping stuff like onions...and I have also found that a 110 is VERY good at a lot of things, but I'm sure a lot of stuff can get stuck in them.

Right now a really good all rounder is the diamondback 471 with rubber handle...it is great at everything and stays pretty sharp. Just wish it said USA on it.

 

[Buckaholic]

I don't use folders much in the kitchen. If I do, it's my 882/9 Frankenknife.

Prefer a fixed blade...easier to clean.

Have a 119 in the knife drawer and use a 120BR for turkey carving

.

 

[Silverdagger]

I would think a 118 would be as good or better than a 105. Nice blade.

 

[aza77]

Buckaholic...do you find the 120 is too thick to carve thin slices on a turkey or just right? We have one of those really thin carving knives but I'm curious to know if the 120 will do the same job or better.

 

[mainewoodsman]

Like the subject says, in your opinion, what are the best Buck models for kitchen use? Chopping veggies, fruit, meat, filleting, big jobs, small jobs... And what are some of the problems as well (ie getting food stuck in 110's) etc. etc...

I would think the 105 for it's size and skinniness along with the fact that the guard does not extend out too far makes it very good for chopping stuff like onions...and I have also found that a 110 is VERY good at a lot of things, but I'm sure a lot of stuff can get stuck in them.

Right now a really good all rounder is the diamondback 471 with rubber handle...it is great at everything and stays pretty sharp. Just wish it said USA on it.

Depends on what you are preparing... 105 is a nice all round size. For older production knives 118 is another good choice and I also like the 121 as a boning knife. 'course it wouldn't hurt to have a 119 and 120 on hand as well, especially if you have a big watermellon you need to slice up

 

[Hawkeye5]

Depends on what you are preparing... 105 is a nice all round size. For older production knives 118 is another good choice and I also like the 121 as a boning knife. 'course it wouldn't hurt to have a 119 and 120 on hand as well, especially if you have a big watermellon you need to slice up

What about a Big moose to cut up?
Hawkeye

 

[mainewoodsman]

What about a Big moose to cut up?
Hawkeye

That would work - LOL

 

[Hard H2O]

I would think that the use of a Buck in the kitchen every once in a while, just for the fun, would be interesting. If you want to actually do some work and do it well I would grab a tool designed for the job. I would be frustrated trying to do a fine mince on an onion with my 103 knowing that the santuko is within arms reach.

A thin well sharpened chef's knife will out slice a 105 any time. For slicing a turkey once a year it might be a hoot but for making a salad I will use my parers, my santuko, my chef's...

For camp or cabin cooking without the usually cutlery on hand I would turn to a wilderness and survival type blade. Even then my fillet knife will slice better than the 110.

Do not get me wrong. I love a Buck. They are great tools for the outdoors. I wouldn't take my parer or santuko out deer hunting and expect them to field dress a deer well. They would do the job but not as well or as elegantly as my 103.

 

[110 Dave]

What about a Big moose to cut up?
Hawkeye

humm Z Buck Fever Doctar zay " take a 124 and email me in the morning..."

a side from being funny i like the fishing knives in the kitchen!!!
as said the older ones great boneing and hard cutting ...
the newer thin ones are great slicer and dicer knives and
much cheeper then trying to find the big 3 knife kitchen set!!!

 

[Pack Rat]

My mom "discovered" my Mentor 470 with the rubber handle. She took a liking to it so now I have a small herd of 4 or 5. She says she is amazed at how sharp they stay for so long, and is about the only large knife she will use.

Little does she realize that I slip some sharp ones in her drawer whenever I get a chance.

She treats them like any other knife, even running them through the dishwasher. So far I have seen no problem with them.

One time I slipped up and put a 471 (drop point ?) in the drawer and she said it had to go. She is spoilt.

 

[Pack Rat]

humm Z Buck Fever Doctar zay " take a 124 and email me in the morning..."

a side from being funny i like the fishing knives in the kitchen!!!
as said the older ones great boneing and hard cutting ...
the newer thin ones are great slicer and dicer knives and
much cheeper then trying to find the big 3 knife kitchen set!!!

Decafe,,,shhhh,,,,doan tell them about the empress.

 

[Messersmith]

I like the Diamondback (should have got more of them back when Kmart had them for $5.00!!!) but it's hard to beat a 119 when trying to impress guests, unless you happen to have a 120

 

[Phil D]

Buck has a set of kitchen knives that were produced as an OEM project that are being sold in the company store they would make any kitchen counter proud.

 

[110 Dave]

Decafe,,,shhhh,,,,doan tell them about the empress.

{no worrys mate! der tan't any o dem knife nuts lissen ta me any how's so our secret's safe!:thumbup:}

 

[Buckaholic]

Buckaholic...do you find the 120 is too thick to carve thin slices on a turkey or just right? We have one of those really thin carving knives but I'm curious to know if the 120 will do the same job or better.

It don't matter what knife I use...I carve like sheet. It always is a mess.
What I do is essentially cut the turk in quarters (breast/thigh-legs) with the 120. Take the breasts and slice them into serving size pieces and split up the thigh from the drumstick.