New redesigned buck 111

[Wolfjohn]

I saw this on the "bay" and REALLY liked how this fella re-did the knife so, I offered him a price and he accepted it. He put amber bone scales on it, added some sharp filework as well. I thought it was really well done and I'd share it with you guys.

 

[Tin Sue]

Very nice indeed!!

 

[Scott Hartman]

I like it, killer filework, and nice job on the inlays. It's tough to get those radiused bolsters fit right.

 

[Flatlander1963]

Here's one I did. Well the scale at least, the blade I contracted with Snake River Knives.

 

[Scott Hartman]

Here's one I did. Well the scale at least, the blade I contracted with Snake River Knives.

Looks great too! Almost has that giant Duke"500" look to it

 

[Wolfjohn]

Here's one I did. Well the scale at least, the blade I contracted with Snake River Knives.

Wow! Nice work on that blade. The Damascus really sets it off nicely. I know of Grand very well and his Damascus is top notch for sure.

 

[Tin Sue]

Here's one I did. Well the scale at least, the blade I contracted with Snake River Knives.

So any further word from the powers that be on getting this edition worked up for a club knife??

 

[David Martin]

I'm with you Tin Sue,I'd take a drop point or two.
Nice job Flat on the slabs.DM

 

[Blue Sky]

...I thought it was really well done and I'd share it with you guys.

I agree, that is really nice work. :thumbup: I wish Buck would offer scales like that.

 

[jb4570]

Very nice design Gordon. I'd buy that in a heartbeat as a club knife.

jb4570

 

[Flatlander1963]

No word. I was hoping the Club Managment would be reminded of the idea when they see Grand's DM droppoint blade. And yes he is a good blade man.

 

[Wolfjohn]

Maybe it's just the area I live in (Pacific Northwest) but I often hear guys say they wished the 110, 112, 111 came in a drop point option due to a lot of deer huinters here do the "finger under the knife point " way of skinning a deer and a clip point can snag easier than a drop point due to design. I prefer the drop points myself in the field but, I couldn't pass on a Buck 111 with scales like this. There's something about those scales I really like. The folks at Culpepper & Company supply a LOT of these types of scales for those of you looking to convert your scales over. I can't say enough about my friend Grand Leavit's in Idaho Falls work with Damascus...his attention to his grinds and the lines is possibly one of the best I've seen and worth a peek. Grand goes by the ebay handle of Snakeriverknives....check him out sometime!

 

[Plumberdv]

I saw this on the "bay" and REALLY liked how this fella re-did the knife so, I offered him a price and he accepted it. He put amber bone scales on it, added some sharp filework as well. I thought it was really well done and I'd share it with you guys.

Beautiful. I think that's the first 111 I've seen with bone scales like that and I love filework myself. I'm sure it's not easy getting such a nice fit with the 111's bolster shape.

Our own Flatlander1963 does a great job fitting to those, here's one he made for me.

 

[Wolfjohn]

Wow, that's a very pretty dressed up knife...are those Myrtle wood scales by chance? ~ it's a very nice look for sure...a real "keeper".

 

[Plumberdv]

Wow, that's a very pretty dressed up knife...are those Myrtle wood scales by chance? ~ it's a very nice look for sure...a real "keeper".

Thank you. It's spalted maple burl. I picked it out and Gordon did the work.:thumbup:

 

[110 Dave]

nice knives all!

 

[David Martin]

Maybe it's just the area I live in (Pacific Northwest) but I often hear guys say they wished the 110, 112, 111 came in a drop point option due to a lot of deer huinters here do the "finger under the knife point " way of skinning a deer and a clip point can snag easier than a drop point due to design. I prefer the drop points myself in the field but, I couldn't pass on a Buck 111 with scales like this.

Wolf,I agree.But there are other benefits to a drop point as well. The point is positioned in correct/better alignment for working in a straight visual line off the hand. Or your example, finger tip. This helps the tip remain in a front working order and not snag unknowing high or low. A trailing point does this as well. Butchers do meat cutting work in this manner.They don't look at the knife. Just where its cutting. Still, its a matter of perference or what one is used to. As, I've seen many meat cutters using semitar style blades and like them. A nother factor is what sells. If you want to sell knives build what people will buy.DM