- Joined
- Jun 8, 2009
- Messages
- 4,528
When they first came out in this years catalog several members commented on the Open Season folder and while I too found it appealing The OS boning knife also caught my eye. The more time I spent browsing this years catalog the more this model grew on me. Haven't hunted in years and even back when I did it was upland game, (mostly pheasant and quail) so I wasn't looking at this from the perspective of a field knife but rather a knife for the kitchen.
Considered the 0540BKS-B in 420HC but decided I liked the look of the Rosewood Dymondwood better and I don't have any S30v kitchen cutlery so I decided on the 0541. It's been about a month since it arrived and so far it's done everything from processing watermelon to prepping vegetables, trimming up beef roasts and carving pork loin. It feels really nice in the hand and cuts nicely. It's no chef's knife so to not much of a chopper but for a lot of kitchen chores it's done very well.
The sheath is different and would probably work well enough in the field. So far I keep the knife in the sheath and the knife and sheath in a drawer. I'd like to find a different way to store it though as having to get it in and out of the sheath is a pain especially if you only have one clean hand available and I always have to make sure the knife is completely dry before putting it back in the sheath. I may look at getting a strip magnet to mount on our cabinets. All in all I've very happy with this new Buck and even though I'm not using it in the exact way it was designed to be used I'm still getting to spend what I consider "quality time" with a quality blade and that works for me.
Considered the 0540BKS-B in 420HC but decided I liked the look of the Rosewood Dymondwood better and I don't have any S30v kitchen cutlery so I decided on the 0541. It's been about a month since it arrived and so far it's done everything from processing watermelon to prepping vegetables, trimming up beef roasts and carving pork loin. It feels really nice in the hand and cuts nicely. It's no chef's knife so to not much of a chopper but for a lot of kitchen chores it's done very well.
The sheath is different and would probably work well enough in the field. So far I keep the knife in the sheath and the knife and sheath in a drawer. I'd like to find a different way to store it though as having to get it in and out of the sheath is a pain especially if you only have one clean hand available and I always have to make sure the knife is completely dry before putting it back in the sheath. I may look at getting a strip magnet to mount on our cabinets. All in all I've very happy with this new Buck and even though I'm not using it in the exact way it was designed to be used I'm still getting to spend what I consider "quality time" with a quality blade and that works for me.
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