The All New 2008 "What Did You Cut with Your Buck Today?" Topic

Buckaholic said:
Sliced my thumb on one of the pair of 850 Bravo 154CM knives received today from Larry in Peru ;) One partial for the closet and a non-serrated for EDC Qualification Testing.

I used to crack up at the Buck Commerative tins with the "WARNING. KNIFE IS SHARP." warning tags. This knife didn't have one. Anyone know a good attorney?
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I like the Bravo....they be sharp ,EDC one for about 3 weeks....I like stabbing carboard with it:eek:
 
jb4570 said:
I used my Tempest to open a box from Larry.

Here is what was inside:
http://www.bladeforums.com/forums/attachment.php?attachmentid=92814&d=1206452458
Thanks Larry ;)

jb4570
Click to expand...

What a beaut!!!
Hey! More pics John!!!

Watch out when Larry sends ya something...I got a boo-boo.
sad-040.GIF


;)

.
 
Buckaholic said:
What a beaut!!!
Hey! More pics John!!!

Watch out when Larry sends ya something...I got a boo-boo.
sad-040.GIF


;)

.
Click to expand...

:eek:...LOL. No cuts for me....yet!!!!;). Just for you Goose I got the camera out and posted some shots in the Buck pic thread:thumbup:. How come every time you get the camera out the phone rings 50 times and everyone needs something????? Got rushed so they are not the best....but they will do.

jb4570
 
jb4570 said:
:eek:...LOL. No cuts for me....yet!!!!;). Just for you Goose I got the camera out and posted some shots in the Buck pic thread:thumbup:. ...jb4570
Click to expand...

Hey John...
Wait for the phone to start ringing and take a pic of the other side of that 110. Great stag. :thumbup: Wanna see the other side.
 
Cut my left index finger. I was putting the finishing touches with a Lansky on my only Buck 112. I had previously touched up three 110s. I think blade length came into play.
 
I cut up some chicken breasts last week for chicken tacos with my 119 noted it actually needed a bit of pressure. Yesterday found me cutting up some veggies (bell pepper, onion, garlic, celery, & 'taters) to surround my bagged 3.5# sirloin tip roast in a casserole for baking. I also chopped up the leftover onion, pepper, & garlic to sautee for homebrew spaghetti sauce. I tested that roast after nearly two hours at 325 F - still needed another half hour. Of course, I sliced the roast with the recleaned 119, leaving it alone for a few hours when my wife spied it - and called me, remembering what beef/veggies did to one of my A-2 Bark Rivers in a few unattended hours. Of course, the 119 got washed again - and now is fine.

This AM, I recalled the first signs of dullness in that 119 - out came the white 'files' of the Sharpmaker - a few swipes, then on my mousepad charged with Semichrome - it's first edge attention since I bought it in last September - 'just' 420HC is unreal! Back to hairpopping sharp! I also used my 301 and 005GY to open packages last week - G-scale train stuff.

Stainz
 
Goose, thanks I like to cook out in the yard when we go hunting.I
have several Dutch ovens .The Buck 110 is good for cutting up bacon
and such when cooking.

Messy,good luck turkey hunting.

Jeff
 
Just finished up slicing a pork roast from Izzy...my daughter's Fair pig from last year. Used my BP110.
 
Friend of Moms wanted to give Mom half of a domestic turkey she had in her freezer for a while. Wanted me to cut it in half length wise.

Dilemma was just how to go about that with it being frozen and no proper meat cutting saw.

The bird arrived partially thawed, so finally used a 470 and stabbed in alongside the back through the rib bones and made a downward pull. It sliced right through.

So after a few repeated cuts top and bottom center, the bird was in half lengthwise.

That stiff bladed 470 Mentor made an easy job of it.

no.,,no pics. them two old widder women would have thought I was nuts if I had of gotten out the camera.
 
:cool:...This morning I began cutting up some 50 pounds of pork and 20 pounds of beef into 1 or 2 inch chunks that will be turned into salami, breakfast sausage and polish sausage this weekend. I used an old 2 rivet 110 with a BG-42 blade that had been swapped out by Wilde Bill...Phewww...:eek::eek:...That thing is sharp...:thumbup::thumbup:
 
I just cut up some whole fryers w/ my 105C to put on the grill. This didn't phase the 105 but really ruined those chickens day. Espically after seasoning and laying them on a grill. DM
 
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