The 121 Old and New

HK:

Thank you for pointing out the gap in my 121 spread. Now the search begins anew. I had been pleased that I had narrowed down my "really, really need its" to about 4. Now its 5.

Dave:

I think that HKs is a 2 liner scaler. If there is a 3 liner scaler, my list goes up to 6.

Thank you all for your kind comments about the spread.

Telechronos:):):)
 
hkingdom said:
Great knives! There is actually one other. After BUCK went to the BUCK USA stamp, they made a scaler for a short period of time.


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DM:

Are we reading the same post?

I know that age has dimmed my eyesight, but if he said three-liner, I'm going to ask for a refund on my lens implants.:D:D

Telechronos:):):)
 
skyhorse said:
Flat,You Da Man! Ha, Ha, I see you got a lot of good use out of the old one.
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LOL, lots of years for sure. I'm afraid the knife is a victim of an owner with poor sharpening skills particularily way back when.

Hey Telechronos,

You mind showing picture of one of your early thin fishermans vs a thicker three liner similar to 300's top-down photo of his three 3-liners?

Thanks gw
 
Here is the 121 that BFF Jeff sent to me. The 121 is a super knife and works well in the field or the kitchen. Here is the Hawkeye 121 doing what it does best, carving a Deer roast with all the trimmings! Note this knife was also used to do the field care, butchering, and serving of this fine CA Mule Deer.



jb4570
 
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Flatlander:

Here is a pic of an early BUCK scaler alongside a BUCK 121 USA knife. I cannot speak to later dated models since my collecting stops before the knives were date stamped.

You, however, can see a significant difference in blade thickness. I have a suspicion that the dated blades were even thicker.

IMG_1281a.jpg


Hope this is what you are looking for.

Telechronos:):):)
 
Thanks for the photo above Tele,

I have never seen what the thickness of the 121 was back when it was a filet knife. I always wondered what Buck was thinking to market the 121 as a fishing (Filet) knife when it was just to thick to flex like a good fishing (filet) knife should. Now I know, it was a thinner knife and looks like it did have good flex....way back when!
jb4570
 
Hey Telechronos,

You mind showing picture of one of your early thin fishermans vs a thicker three liner similar to 300's top-down photo of his three 3-liners?

Thanks gw[/QUOTE]

I'd be happy if you just mic the two and post the figures . Thanks DM
 
David:

On the scaler, you must bear in mind that they were hand ground so there is a 10/1000 variation along the blade. Generally, it is between 50-60/1000 with the thickest point being at the guard.

On the BUCK 121 USA, at the guard, it is 78/1000, along the blade it is 76/1000, much more uniform. But that is after the production methods at the Magnolia Plant had been significantly refined.

Not being a machinist, I'll leave it to you to put it in decimal form.;)

Telechronos:):):)
 
You numbers got me curious Tele. Me thinks your decimal equivalents would be .078 for 78/1000, and so on.

I measured the 2-liner I have and the thickest part of the blade near the guard was .056 +/- .001.

Peter
 
peterinct said:
You numbers got me curious Tele. Me thinks your decimal equivalents would be .078 for 78/1000, and so on.

I measured the 2-liner I have and the thickest part of the blade near the guard was .056 +/- .001.

Peter
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The 2 liners were hand ground also. I measured one of my two liners and got a nearly uniform .051 +/-.001. I suspect that the variance in thickness may also have to do with the forging method used at the time.

With the one and two liners being hand ground, I suspect that there is a variation from one knife to the next. Frankly I haven't taken the time to mic the others that I have.

Telechronos:):):)
 
I measured one of mine a three liner . On this one the letters of the stamp are small espically the usa and the 121 extends up into BUCK . It ran .081 to + 1 on most of the blade . Very interesting ! So, the two liners are more like a 1/16th . DM
 
jb4570 said:
Here is the 121 that BFF Jeff sent to me. The 121 is a super knife and works well in the field or the kitchen. Here is the Hawkeye 121 doing what it does best, carving a Deer roast with all the trimmings! Note this knife was also used to do the field care, butchering, and serving of this fine CA Mule Deer.



jb4570
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Glad she went to a good home J.B.:D
Man that sure looks like some good grub!:thumbup:
Hawkeye
 
Telechronos, Red spacers those are cool.Thanks for the picture
comparison .:thumbup:I did not know that they were so then .
Hawkeye
 
Looks like you all have the 121 covered.

Only thing I could add is that you don't want to mix up the sheaths. Some 121's won't fit in in some 121 sheaths.
 
Buck121.jpg


And here is the 121 that Packrat sent me.Thanks Ratty :thumbup:I do like those 121's.

Also in the pic is the First 121 Rudder sheath.thanks Jack.:thumbup:

Flatlander thanks for this post it great.:D

Hawkeye
 
Tele, Thanks for the photo and the measurements .
JB, Looks like a good supper . I can smell it from here . When the wind blows just right ;) . I didn't know Buck had changed that model so much thru the years . Even changed the name now . I'll have to echo Hawk's sentiments on this 121 post . I've learned a lot . Sometimes these things keep developing and checking in is a must . Hawk, I noticed the stamp on yours is just like mine . Note how the numbers extend up into the word Buck and the small usa . Also, I've noticed that this model sharpens up quickly even with it being modified 440C which I think is because of the thin edge geometry . You don't have to shave down a thick edge bevel . Nice leather work Jack . DM
 
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I've learned a lot here! I've got 2 121's one NIB, 70's vintage, another around the same age that I use. Love that sheath Hawkeye, very nice! Need to get out hunting this year and put them to use ;)
 
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