In the kitchen with Buck

BuckShack

BuckShack

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Jul 19, 2015
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I enjoy using all my Buck knives in the kitchen. The 192 Vanguard is one I use often and it inspired this thread. If you have a camera, a place to cook and a Buck knife, I would love to see your pics. :)

Buck%2B1%256092%2BVanguard.jpg
 
I have relegated a lot of my hunting knives to the kitchen. They do better at a lot of tasks than 'kitchen' knives. After all, they were made to cut meat and tough things.
 
Kitchen knives is where the rubber meets the road in cutlery. As these get used a lot. Buck changed a lot from their first kitchen set of 1972, a 3 knife set. To Mak's 11 knife set, one is a fork. With a handsome block holder. DM
 
The spreader is by far the most used. It will slice a bagel like no other.
 
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here is a pic from Mr. Martin.....and the background info.

"I got my wife this Buck Kitchen set as a 20 year anniversary gift in 2008.
She has loved using them. Thanks, DM"
 
David, thank you for the picture and background. They are nice. Ten years of constant use does appear to make these Buck sets worth the investment.
 
Buckshack, your welcome. They changed the patterns offered. A 5" blade replaced their 6" boning blade of the Empress Trio. And a 8" sabatier
replaced the 9" breaking/ slicer/ carver from the Empress set. Which is fine with women but coming from a meat cutter background I prefer those two blade styles when cutting up a chicken, trimming a brisket and carving a turkey. So, she has her knives and I have the Empress Trio,
for my work. All is happy. DM
 
These knives are well made and after years of use the handles show no sign of coming loose. Nor any rust. We hand wash ours. I have to tune
them up with stropping or backhoning every 2 weeks. If I forget and they go 3 weeks I need to take them to my fine India stone and actually
sharpen (still not requiring the coarse side). Which is really on par with commercial knives I see at a Deli or Meat market being used a lot every day. If they go 2 weeks with just steeling I have to take them to a coarse stone and reset the bevel. So, really these are very good quality
kitchen knives. Well worth the investment. Buck does a good job on heat treating these. To compare, a good commercial grade 6" boning
blade will run you 45$ and a 8" slicer 60$. So, around 100$ just for these 2 knives. Then you still need a paring, a vegetable and a bread
knife. Which could easily run you 250$ for the 5 knives and no wooden block holder. The Buck set offers much more with at least the same to better quality. DM
 
This is great information David, thank you!

I've been using my outdoor knives indoors for the most part. Not very sophisticated, I know. But, fun! And they are better than the cheap cutlery set we do currently own.

I will upgrade, but for now here are some of the knives I enjoy using in the kitchen.

Buck_Kitchen_Set.jpg
 
You have some good ones in this grouping to use in the kitchen. This are for general cutting and will get you by. Whereas kitchen knives are designed for cutting tasks found in a kitchen. A nice photo. Your welcome. DM
 
I got my mom the Paper stone set for Christmas last year. She loves them.
 
Here are the knives plus the spreader which is used constantly.
Christmas sale is coming in just over a month.

 
wifes been bugging me for new kitchen cutlery. these wonderful sets y'all have caught my eye. i saw on bucks sige these are made to order. cant just grab from a dealer.
 
Correct, you place your order and wait. Then 2 weeks later they arrive. I think ours took 2-3 weeks but I've slept once since then. DM
 
My wife really likes the sabatier and spreader. She makes all our bread so she uses the serrated bread knife a lot. Slicing each slice free hand.
The paring knife she uses a lot too. From the end of Sept. to this month all kinds of fruit are ripe and she uses that paring knife to peel and cut
them up for canning. For the past several weeks I've stropped and / or backhoned that knife to keep it sharp for her. We had ox tail stew tonight with potatoes and roasted green chiles cooked in with several slices of her homemade bread. The 5" knife I used on the ox tail. Real basic but a great meal. DM
 
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