Gardening

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Pondoro2310

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Apr 13, 2014
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My Buck 450 is my gardening knife and as such has sawn through many tough weeds, roots, or small trees. Today it harvested some gourds. When it was new it was covered with black anti-slip with only the word "Buck" showing through in red. The black rubber was not as tough as the blade and slowly wore off. The red plastic frame has not loosened up at all and is not slippery, it feels good in the hand. The blade has been sharpened a lot - you cannot avoid hitting rocks when you do this type of work, repeated sharpening has removed some of the belly over the years. (My belly has grown over that same period.)



 
LOL. I resemble that last remark. I would fit nicely into the Alfred Hitchcock outline.

The 450 is a terrific folder. The red makes it easier to find in the dirt. What kind of gords and how do you use them?
 
Yes, a serrated blade works well in that application. I enjoy using mine for such. A 110 Selector, drop point, fully serrated blade. It cuts through thumb size stems, limbs and weeds in 1-2 strokes. DM
 
oregon said:
LOL. I resemble that last remark. I would fit nicely into the Alfred Hitchcock outline.

The 450 is a terrific folder. The red makes it easier to find in the dirt. What kind of gords and how do you use them?
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Unfortunately I threw the bag that the seeds came in away, so I do not know the name of the breed. These gourds have no necks and are meant to make bowls. My daughter does Living History. She wants a set of bowls. We will clean them well and line them with beeswax. She has a drinking gourd already, those have a long handle. Round gourds can also be made into banjos, but these are too small. Google drinking Gourd and Gourd Banjo to see examples. Ironically in her Living History cooking my modern Buck knives are not allowed. She has some iron table ware from the 1800's and a large carving knife from the same era. Plus a modern reproduction belt knife that fits the era and would be useful for fighting, dressing a deer or other manly pursuits. Because why should the boys get all the cool tools?
 
Your daughter is lucky to have such a devoted father.

And you know her pursuit begs a photo for the troops here. If photos are allowed, that is. What an exciting/interesting avenue Living History. I am nostalgic for my garden now. Gonna get me some dirt when I get out of this apartment and grow some kitchen ware! Outstanding of you to bring this here you mind expanding person you Pondoro2310. Brilliant. Fruit doesn't fall far from the tree.
 
Well here are some of her utensils (I do not have a picture of her carving knife) - The sharp knife is a modern reproduction, the others are bona fide antiques:


Handles are bone and ebony - it was the standard handle in the 1800s. Far more belt knives were imported from England than hand forged on the frontier.
 
Funny this thread started today. I was using my Gen 5 all day today in the yard and garden. I've taken a liking to a fixed blade out there and the Gen 5 was perfect. I think it's got a life outside of the safe now...
 
Outstanding of you! Thank you for the terrific photo.

You don't see "CHINA" on any of those pieces.

Everything looks familiar, like I might see something somewhat similar on my table, to my sore eyes except that short pointy two prong fork. If what was for dinner was still fighting for its life then that fork would sure help keep it on the table!
 
I am told that they actually ate with those pointy forks in the 1800s. Sounds very dangerous to me. In the 1700's I was told (by someone who should know since they work as a historian at Colonial Williamsburg) that travelers to an inn brought their own knives. They were furnished with bread as their "second utensil" - they shoveled food onto their knife with their bread.
 
David Martin said:
Here's some more on gardening. DM
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Nice! I love harvesting food and also cooking with my non-kitchen knives.



Here is the aftermath of making several omelets and drinking red wine on a camping trip (notice the purple stains). That same Buck knife is there.
 
Here is a chicken that has had all the bones removed using a Buck 110 and a 110 clone. Even the legs inside the bones are removed. I used one knife on one side and the other on the other side. The Buck was better. The hammer is to break the leg bones just behind the exposed joint. You want that bony end to stay on. You then stuff the entire bird, including the empty legs. If you do it well the bird looks "normal" and you roast it that way.

 
Great thread. I love what your daughter is doing. I almost bought a set of those three point forks and rounded knives. I probably should have gotten them.

Your garden Buck looks well worked and still great.

I'd love to see how that chicken looks before and after roasting if you do another one.
 
I chop all these up, add water/vinigar and put in jars for friends and myself. Great for poker night, tacos, add to sour cream...
The Ghost, habanero, and cyans are coming in.

 
MaxCast said:
I chop all these up, add water/vinigar and put in jars for friends and myself. Great for poker night, tacos, add to sour cream...
The Ghost, habanero, and cyans are coming in.
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Those look great!!! I love peppers. In fact, I just went to a local Chile Pepper Festival, my first. I tasted lots of hot stuff (and paid the price).

I grew two flavors of Jalapeno this year, hot and hotter. That's them in the back. Onions and Radishes were a little hot too. Green pepper did well. Next year, I'll try the Ghost, Habanero, and Cyan too :thumbup:

 
I really enjoyed using the fixed blade 110, 113 Ranger and the 302 Solitaire on garden produce this year. My 286 Bantam was at the ready in the garden too.



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I used a Buck boning knife cutting the corn...the Marksman did not harm any of the veggies.
 
Good thread, 99% great photos because they include Buck knives. If you just 'have' to show a non-Buck knife, do me a moderator favor and post it in Anvil Shed section with a link back to a thread like this one. Believe me when I say I am not being picky on this stuff, other forums people get hand slaps for stuff like that. 300Bucks, Moderator

My garden burnt down due to several rotations of 3" rains in 30mins and then several days in-a-row of 99 degree heat. Electric bill will be high. I use junk garage sale knives for gardening and just leave them outside. The only Buck is in my pocket.
 
BuckShack said:
Those look great!!! I love peppers. In fact, I just went to a local Chile Pepper Festival, my first. I tasted lots of hot stuff (and paid the price).

I grew two flavors of Jalapeno this year, hot and hotter. That's them in the back. Onions and Radishes were a little hot too. Green pepper did well. Next year, I'll try the Ghost, Habanero, and Cyan too :thumbup:

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Those Jalapenos look like bushes!! Gotta love a good season. Those last three plus a Jalapeno are what I am putting in at the house. The rest I'll get from the farm (sweet, no bells). It's pretty cool when you can go to the farm, work for 4 hours and take what I want, whenever. I only do it a few times but I like the work, learning the trade and the produce is a bonus!
Oh, that red handled 113 I was supposed to get for my son when it was on web special... I didn't so now I am feeling the pain as he reads this thread, lol. I want one for the kitchen as I like the dropped blade line vs knuckle line. The fixed 110 is tempting as well. I'd like a little cleaver type knife. 4.5" dropped blade edge. Very very hollow ground or flat.

Oh, the Packers won!!! Anyone ever see a buck blade with a Green Bay Packer Logo????
 
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