Micarta question????

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puukko

Joined
Dec 1, 2005
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I have a question for those of you in the know. How can you tell the micarta handles on the 110 and 112 series knives from the wood? I have been shown a number of Bucks over the years with the owners claiming one or the other and to be honest, I couldn't tell them apart. On other brands of knives it is of course very easy to differentiate the micarta for obvious reasons. I guess until recently with my 110 rebuild by Buck (Go Joe and staff!!!) I had only one Buck. Since buying a mint unused 124 Frontiersman last winter and having the rebuild done I have bought one new unused two dot 110 without the box, one new in the box two dot 110, and ordered a brand new 110 with a BG-42 blade from Joe. That is one awesome knife! Any help on this subject would be appreciated.
 
puukko said:
I How can you tell the micarta handles on the 110 and 112 series knives from the wood?
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Well, I don't claim to be "in the know." That said, I don't think any production 110s were made with micarta and only early 112 were handled with black micarta.

Micarta has a texture coming from the base material that it is made from, paper, linen or canvas etc. which at least to my old eyes is nothing like wood.

Run a search on micarta, I think that you will get info that will help you tell the difference. Preston
 
You can smell the difference if you set it on fire...Micarta smells like burning computer motherboard... :)
 
chickentrax said:
You can smell the difference if you set it on fire...Micarta smells like burning computer motherboard... :)
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:D :D You crack me up Chickentrax! "Hey, before I buy this knife, can I torch it first?" :D :D
Goose.
 
Perhaps in pictures (of minimal detail) it is not an obvious difference, but if holding the knife, micarta looks very different than the laminated or solid wood scales. The micarta has a thread pattern and looks woven.
 
chickentrax said:
You can smell the difference if you set it on fire...Micarta smells like burning computer motherboard... :)
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Nope! I tried it and it smells like when you get the pot handle too close to the stove and starts to melt. Dang, there goes my early micarta 112. :eek:
 
trax,
have you seen any brown micarta ? if not ...
if you want,when i get home in april some time , i can send you a chunck that you can get a set of scales from... i have a little bit left over from high voltage days... never seen the black except on bucks... i have one with woven look and one with no woven look ... was going to scale a 110 my self but maby not ... seen some red and once some white but that was years ago at a nuclear plant...
 
There were some 110's last year on the bay, they had black micarta handles and were numbered to 50.
http://www.bladeforums.com/forums/showthread.php?t=332334&highlight=112+micarta
Here's a pic of my micarta 112

000_0171.jpg
 
Mike Kerins said:
Like this one?? I just had to get a 110 with black micarta to match my 112! :D
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How do ya know it's really micarta? Did you use the El Pollo test? Smell like it's Intel inside? Are there burn marks on the other side?
I'm liking the 112 w/o the nick!!!!
Goose.
 
I don't know much about cooking the stuff to tell the diference...you guys need to get out more often...:p :D
That 110 from last year was the only run of 110 we did in micarta so that should help. Try examining your 124 next to the older 110's you have and you should start to see diferences between it and ebony.
I know that wont help when you are trying to buy one online but knowing that none of the older ones used micarta should help. Also, the last stamping found on 112 with micarta was BUCK, 112, U.S.A. If it has dots or a date code, it isnt micarta unless it has been rebladed. But keep in mind that that same stamping can be found on 112's with segua wood and ebony.
We used white micarta on a special run of 124's, and red and black can be found on 124's, 107's, 401's, 402's, 106's, 206's, 200's.
Red was used on the 500's and white was used on the 506. We never used yellow but the white used on the 506 would age to a yellow color.
Hope this helps...gotta go, I have a fresh batch of micarta cooking in the microwave, tastes like chicken!
 
Joe Houser said:
I don't know much about cooking the stuff to tell the diference...you guys need to get out more often...:p :D
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That's EXACTLY what I caught myself thinking as I spent 15 minutes cutting that frozen bird with a 110.
"No-Life" is Better Than My Life...
Goose. :D

WARNING...Thread Hopper: Then I realized, by doing my test on a farm raised animal, I saved a nest for a wild baby spotted owl or two. Went out and hugged a tree. Wept.
 
No good on the 124 Joe. It is a reddish laminated birch at least according to the seller. There is no date code on the blade either. It's one heck of a knife too. At least by the pic of the 112 I have an idea what to look for anyway! I appreciate the help.:D
 
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