May 2019 Buck of the Month - Released

Tecate said:
Question for those with experience with 12C27Mod Sandvik blade steel. This is my first experience with it and I always like to take care of my knives. Is there anything I should know as far a prevention and care of this knife beyond cleaning and drying the knife after use?

I quickly learned with 5160 blade steel that in addition to keeping clean and dry that I needed to put thin layer of oil/lube on the blade to aid in the prevention of rust while in storage. I was really surprised on how quickly it could rust in Arizona when clean and in storage.

Thank you.
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12c27m is stainless steel with great corrosion resistance. I use a Mora Craftline Pro with Sandvick 12c27 for fresh water fishing, which has slightly less corrosion resistance than 12c27m, and it has performed very well and I’ve had no issues with corrosion. I live on the coast in Washington state and my 1095, 5160, and 52100 knives get pepper spots if you look at them wrong.

Sandvik makes some really fantastic steels for the price.
 
Fixall said:
12c27m is stainless steel with great corrosion resistance. I use a Mora Craftline Pro with Sandvick 12c27 for fresh water fishing, which has slightly less corrosion resistance than 12c27m, and it has performed very well and I’ve had no issues with corrosion. I live on the coast in Washington state and my 1095, 5160, and 52100 knives get pepper spots if you look at them wrong.

Sandvik makes some really fantastic steels for the price.
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Awesome news! Thank you for the information.
 
12C27m is comparable to 425m with it's carbon on the high side of 425m range, but significantly less carbon than 440A. It holds a decent edge, fine grain, high corrosion resistant, but it's no VG10, 440c or MBS26. It's a good workable steel, won't chip, readily sharpened and steeled but not a premium material when it comes to edge retention.
 
I sorta, kinda, reluctantly bought one of these. I've wanted some Bucks in the kitchen for a long time but just don't need to replace what we have in the butcher block currently. I was very pleasantly surprised at this knife. It's a fine specimen. I'm really pleased with the ebony on it.2019-05-18 19.28.53 (Custom).jpg 2019-05-18 19.29.03 (Custom).jpg 2019-05-18 19.28.26 (Custom).jpg 2019-05-18 19.28.33 (Custom).jpg
 
This was a great choice for BOTM and they knocked it out of the park :thumbsup::thumbsup:

No complaints with this knife, none at all.

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Tecate said:
I would agree that some of the BOTM and Limited Production knives I have purchased directly from Buck over the last year have been less than stellar on quality control. Considering these knives demand a premium $$, they should be top shelf quality leaving the facility.

Typically I do not chime in on this type of thing, but I 100% agree that they really need to step up QA on the BOTM and Limited Production series.
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Nor do I. BUT.....

Last months folders were a first for me. I was three for three. Two of the three had centering issues, and all three needed to have the scratches in the Micarta polished a bit more. I actually wrote in to state pretty much what you said above. Got an apologetic note back from Matt telling me that he would walk them to warranty himself along with a prepaid label for them to be delivered right to his desk. Again, this was a first for me but three out of three was a bad sample.

Has anyone recently stated that customer service at Buck is nothing but the best?
 
Love the new knife but the old hollow grind wins the cheese slicing round. Pushes the cheese away and doesnt stick to the side of the blade like the flat grind does. More testing down the road. Im in trouble if they come out with the new handles on the set. 20190520_193543.jpg 20190520_193551.jpg 20190520_193712.jpg 20190520_193721.jpg
 
They're talking about the standard Buck 931 Chef Knife which features a hollow ground 420HC blade and your choice of either slate Paperstone, which is dishwasher safe and cheaper, or Red Wood DymaLux which looks a bit more premium and cost a bit more. Both are very reasonably priced for what you get.
 
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Fixall said:
They're talking about the standard Buck 931 Chef Knife which features a hollow ground 420HC blade and your choice of either slate Paperstone, which is dishwasher safer and cheaper, or Red Wood DymaLux which looks a bit more premium and cost a bit more. Both are very reasonably priced for what you get.
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Thanks fixall, I didn't realize the 931 was a normal offering.:confused:
 
I would like to give a shout out to the Buck Customer Service Department. I had a problem with the finish of a blade and they were prompt, courteous and made everything right in the world. Buck Knives Company are a top notch organization and this experience reaffirms my love of Buck Knives. To the member who has 'bully' in their name; I own one knife with this kind of steel and it is perfect. Thankyou for asking.
 
Chilebrown said:
I would like to give a shout out to the Buck Customer Service Department. I had a problem with the finish of a blade and they were prompt, courteous and made everything right in the world. Buck Knives Company are a top notch organization and this experience reaffirms my love of Buck Knives. To the member who has 'bully' in their name; I own one knife with this kind of steel and it is perfect. Thankyou for asking.
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Glad to help.
 
yes Sir. thank you.

this whole batch of knives has had some really nice coloring in the ebony. least I really enjoyed the examples posted here I've seen
 
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