I just had a thought about the 110..

J

Jeff O

Joined
Feb 29, 2000
Messages
495
It's a great time to be a 110 fan; lots of choices.

So, today I noticed that my W2 212 has a thicker blade than my D2 212. Same model, different blade thickness. That got me thinking.

How about a 110 with a thicker blade? Maybe deep hollow ground D2 (if I had to vote)?
 
Jeff for what purpose would ya want the deep hollow grind and thicker stock blade for?

I'm thinking about it, on what to use it for and how it would perform........
 
I would appreciate a thicker tip possibly. Ill post a pic.
 
On a special build, a different blade thickness or thicker tip would be okay idk. For its size and folding design the 110 is plenty stout. I’m thinking a thicker more robust blade would be more suitable on a fixed blade. I have always liked the blade since they started the edge 2000 hollow ground blade and I really like the tip because I use it for delicate trimming and making holes. The drop points I have are more robust at the tip and seem to be plenty strong for my usage. I’ve never broken a tip or damaged any of my Buck knife blades, maybe I’m more cautious than some but I don’t baby them either.
 
Personally, I wouldnt want it thicker.
In fact using a 536 yesterday i was thinking the blade was to thick.
 
jbmonkey said:
Jeff for what purpose would ya want the deep hollow grind and thicker stock blade for?

I'm thinking about it, on what to use it for and how it would perform........
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That is a fair question:

1. A more robust tip (I know I've never broken one though).

2. I like the way it feels on custom knives, like an old AG Russell brute I have.

3. It is pleasing to my eye.

4. Buck already makes kitchen knives for all my cheese slicing needs.

5. And my favorite reason: just because :)
 
I might maybe probably am mistaken, but I thought the 110 blade is "perfect" in all respects.
I've witnessed exactly one dud break the tip on his 110, back in high school, 1972. (yes, it was not me) the moronic idiot tried to use it as a Philips screwdriver. :(

He lost the knife a few days later. Being a moronic idiot he carried it flap/snap down on his belt. Snap came open. Gravity was working at the time.
 
When I read a thread about how "slicey" a modern full flat grind folder is I always have to wonder if the person posting has ever tried a 110. I think it will slice with the best of them. Plenty stout for "spirited" use, but I always have a leatherman incase I have to pry.

....but I am sure that if they made a thicker bladed version I'd have to buy at least one....:D
 
onionfan said:
When I read a thread about how "slicey" a modern full flat grind folder is I always have to wonder if the person posting has ever tried a 110. I think it will slice with the best of them. Plenty stout for "spirited" use, but I always have a leatherman incase I have to pry.

....but I am sure that if they made a thicker bladed version I'd have to buy at least one....:D
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A 110 slices fine as long as the material being cut is no more than 1/2” thick.

Dicing a potatoe with a 110 is an exercise in frustration.

Try it with an Opinel or Mercator cat knife.
 
I've never had an opinel because I couldn't stand the twist lock or whatever it is called. Haha

But you are correct. There are thinner and better slicers available.
 
eveled said:
I’d rather a thinner flat ground one.
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Definitely and with an as ground or satin stonewashed finish.

The 110 has a good balance that's decent enough in cutting performance for most things, but it's as thick as any folder should be and thinner would be better.
 
As a kid the Buck 110 was a grail knife to me. I had to wait til I was 13 for permission I had knives since I was 6 but the 110 was a mans knife.

The saber ground blade really spoke to me. It was what a knife should look like. A true folding hunting knife. (To me it seemed a folding Bowie knife.)

Now that I’m older and have carried a 110 for over 30 years I see the limitations of the thick blade as well as it’s strength. I’ve never wished it was thicker.

Ideally I’d like a standard 110 blade and a thin upswept blade like a 121 in the same frame both locking.
 
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eveled said:
Now that I’m older and have carried a 110 for over 30 years I see the limitations of the thick blade as well as it’s strength. I’ve never wished it was thicker.

Ideally I’d like a standard 110 blade and a thin upswept blade like a 121 in the same frame both locking.
Click to expand...

I agree, thinner, flat ground blades make good slicers. Heck, I forged a nice thin blade out of 1095 because I was tired of thick blades.

I just think a thick blade, deeply hallow ground, in a premium steel, with nickel silver and micarta would feel awesome.
 
There was a video about a professional carver that used two modified 110’s for everything. They were really thinned down and he was moving some serious wood without problems.

I wish I could find it.
 
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