How Many of You Use Your Buck Pocket Knife on Steak?

P

Pondoro2310

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Apr 13, 2014
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My wife prefers that I do not do this in public, or while she is present. She finds it distasteful. So yesterday she was out of town and I grilled a nice steak. I let my Buck 110 do the honors.

My wife is truly a lovely and tolerant woman, she simply has a few idiosyncrasies, this is one of them. She has never objected to me buying any knives. So I humor her.
 
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You just need the fixed blade version of the110, the 101. Two of them actually. One for each of you. I think she would approve. To answer your question, yes I almost always need something sharper than what I get at the table of a restaurant.
 
I do with my 110 on occassion. I get the eye roll from my wife every time.

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i love to use my buck for eating it's a 560 xlti for me , my wife have no problem with knives , she got a 110 and a few others , but sometimes in public people are a bit shocked to see me pull my 560 from my pocket with it aggressive look ! not really common in France !
 
I always use the knife in my pocket when dining out...usually a Buck 110.
 
My 15 yr old daughter struggles to cut steak with only one hand so I set aside my favorite buck 112 for her to use on steak night. I use my buck 110fg for most cutting in the kitchen and at the table.
 
I couldn't pull this off. I'd have to sanitize my 110 every time I wanted to use it for food prep. Just last night I was scraping rust off an old rifle barrel with it.
 
How does it affect your edge, on ceramic dinnerware? Are you really careful, or not to concerned, while doing this? Does it just require a quick touch up, or do you sometimes roll or chip your edges. I use my knives for food prep, but only on a wooden or plastic cutting board. Just curious!
 
Occasionally,







Steakhouses have notoriously poor cutlery, which just doesn't make sense to me. Just gotta be prepared.
 
Guilty!

Joe H said the serrations are there to protect the edge while cutting against a plate. I argue that a good sharp knife flows through the steak and therefore you don't have to work as hard at cutting the meat. And if you don't have to work as hard, you'll need less pressure and the "knife versus plate" concern is lessened.

The only serrated blade in my block is the bread slicer. Ironically, steakhouse steak knives with their serrations struggle to cut the bread. Go figure...
 
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I think I'll go to a fancy restaurant, order a large steak or prime rib, and then whip out a 120 or 124 when they bring the order.

Bert
 
My sharp knives cut steak with such a light touch that they never scrape hard on the plate. At the very end of the slice you can lift the meat off the plate with your fork and cut the last 1/100th of an inch without contacting the plate, or with very gentle contact.
 
If I could afford steak, I would use one of my Buck knives to cut it.
I use them to cut other meats, so why not a steak?
 
afishhunter said:
If I could afford steak, I would use one of my Buck knives to cut it.
I use them to cut other meats, so why not a steak?
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We should start a 'go fund me' page for a good steak!

I love deer, elk and just about any other furry four-legger, but cows taste best!
 
Especially when camping my wife asks "where is your knife I need to cuts this" usually food . She doesn't bat an eye and uses my 2009 Vantage Pro. Of course I cut food (and every thing else) with it all the time, and I am still alive.
 
Just last week my Fish & Game Club threw a steak dinner in appreciation of all of us that volunteered to work at our annual gun show. I used my Vantage as a steak knife and noticed at least 4 or 5 other guys at my table using Buck folders (Squire / Prince, 110, 55, Stockman) to cut their steaks. The meat was tender and grilled perfectly but those serrated plastic knives found few fans among a crowd of guys that always carry a pocket knife. Even my buddy Eric who used a SAK. I actually got a chuckle out of how many Buck products there were in that bunch.
 
bertl said:
I think I'll go to a fancy restaurant, order a large steak or prime rib, and then whip out a 120 or 124 when they bring the order.

Bert
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Bert, out there where you live at someone would probably say to you; "That ain't no knife, here's a knife!" and whip out a larger knife to cut their steak in that fancy restaurant. ;)
 
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