Mirror Polished Blades?

bucksway

bucksway

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Jan 7, 2007
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I was cutting some raw steak for subs the other day with a mirror polished 420 110 and was thinking how sanitary and clean a MP blade is for food prep. I first thought about it when the chip flint blade on the BCCI 112 came out a few years ago and some folks said not to use it to cut food items. I like the look on LE's Buck has released especially on the big bowie models. So what do you think about it? Do you like them and prefer them for daily use? I've used a few and they have held up well with few scratches even a gold etched 111 2007 club elk Buck. I've wondered if super steels like S30V or BG42 could be polished since I've never seen one. It's not common on Custom Shop Bucks only a few model's can be ordered with one and as far as I remember only 420. Would you like to see it more available? I hope for a MP drop point 112 from the Custom Shop if it was offered I would have to quit looking and buy one lol!
 
Mirror polish blades are very nice to use in cutting. They preform well as material being cut tends to skate off the hollow ground blade sides.
Using one to skin a hog you will notice the difference and in kitchen use. The others you mention I would not use to cut food. Buck did a whole
series of knives with mirror polish blades of s30v. The Signature Series were all mirror polished w/ checkered walnut handles and up grade sheaths. Perhaps 5 knives. I've done a few because I like using them. DM
 
I'm looking at a CS 112 with a mirror polished 420 clip point right now. .I'm always torn between keeping a nice 112 pristine for my collection or giving it limited use. Like most of yall here I have a lot of Bucks to choose from if I want to pick one. In this case I think I'll ģive the mirror polished 112 a fair test to see if will hold up. Worst case scenario I'll try to fix any obvious scratches before next year's Blade show.
 
I was thinking of getting a 101 for use in the kitchen. They seem like an excellent slicer for meat and/or smaller vegetables.

I don't want it sitting in the drawer without the sheath though. And I don't know how much it would like repeated visits to the dishwasher. What do you guys think?
 
Mirror polished blades are just too shiny for my taste, I even find Vic blades shinier than I'd prefer if I had a choice. It's not really a deal breaker though as the knives still cut stuff, so I won't pass on something I want if mp is the only option.
I have no problem using patina'd 50+ year old carbon steel on food, so I wouldn't personally think of a mirror polished ss blade as any more sanitary than the typical Buck finish.
 
i personally have never put a knife in the dishwasher except butter knives. i only use lukewarm water to wash them.
 
Depending on what I'm cutting and the steel type. If it's hard carbide super steel I will nearly always use a working edge.
 
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