Getting ready for Thanksgiving

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Pondoro2310

Joined
Apr 13, 2014
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Cut up a pineapple with my Buck 119 last night and ate a steak with my 110 tonight. I'm going to do the bird with just Buck knives this year.
 
We've had a Buck Thanksgiving for years. I usually carve ours with Buck's early Empress Trio set the carver. A nine inch blade. It works great on the bird. DM
 
I wanted to bounce this back up because I think there are gents here who are preparing their Buck knives to carve the bird and may want to display them. DM
 
That's a great looking knife and clearly perfect for the job. Nice picture David.
 
BucKShack, thanks. Three years ago I sharpened it on a coarse diamond and use it for carving large items like this. Yesterday it felt in need of a tune up. So, I back honed it on my IM313 India and this picked it up a step or 2. This method saves wear on the blade. It will still be good for Christmas. I like this size and I don't see it offered in Kitchen sets now days. Agreed, a good shape for carving brisket, turkey and ham. DM
 
Well my turkey did not thaw as quickly as expected. Started it in the refrigerator on Sunday but it was still frozen on one end when I started. The plan was to remove the spine with my 119. I was able to cut both sides with the 119 up to about 1.5" from the wishbone end. Then the 119 stalled in the rock-hard frozen area. I did not want to baton my 119 so out came the antique "Village Blacksmith" cleaver. I batoned it the last 1.5" on each side, removed the spine and carried on. This was all the night before, the butterflied bird was rubbed with salt and spices and allowed to sit overnight. It was completely thawed by the next morning.

If I had bought a Buck froe I would have used it, the 119 is my big one.
 
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