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

:cool:...Just doesn't get much better than that Tony...You and your son...Great picture...You and he should both be really proud of each other. He's gonna have some wonderful memories because of you Tony...:thumbup::thumbup:
 
Please lengthen your message to at least five characters. "Bite Me"
 

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allenC said:
...
To open a package from Bluedial that contained this....
HPIM4555.jpg

A very good monday for me! :)
Click to expand...

Thanks AllenC for the e-mails.
Last night I used a 119BRSLE to open a Seiko 5 Series w/ clear case back.
I originally went to order a 007 like AllenC's but then I saw the 5 Series. I have always liked those, so there ya go.
So, next time is 007 time...


Click the pic:
 
I used my 'kitchen counter' Buck 391 to open a Fed-ex box of pain meds from the VA today.....carefully......
 
You guys STOP posting those gourmet dinner pictures. It's just down right taunting.
The Empress Trio individual knives had no model #. However, the set did, # 200. DM
 
Opened a steel can with my 119...to see how well the convex edge would handle it...still shaving sharp without a nick or roll in the edge. It's a b--ch to convex deeply hollow ground blades, but it was worth the effort.
 
I just cut up a huge bowl of rhubarb stalks with the new (to me) finger groove two dot 110. I'll use it to cut up the rhubarb for Victoria Sauce and am making a pie. I'll chop up the raisins, etc. with 110, but methinks a scissors will be easier.

Check out the recipe for Victoria Sauce in the Ball Blue Book. It's good stuff.
 
Well, I did up 9 pints of Victora Sauce and a rhubarb pie and used the 110 to do up all the rhubarb and half of the onions. The santoku works best to chop up the raisins and onions and that's what I did. The 110 did a great job dicing up the rhubarb though.
 
It looks like it is up to me.

I grilled pork tenderloins over the cowboy charcoal tonight and used apple and alder wood for smoke. My mother likes hers grilled dry so before I started I trimmed off the fat and butterflied it with the Buck 307. It cut threw that tenderloin like butta.

I'm packing for our yearly trip to the north end of Vancouver Island and will be taking:

120
110 x2
112
307
Yachtsman
Kabar 1128
Camp Chef's Knife Recondoc made for me
BJ #1-7
Trail Guide
12" Ontario Machete
Old Hickory x2
Camillus #6
There may be a few more, I dunno. I have to cover my bases.

My PSK has the Gossman and Little Slither in it.
 
Tonight my trusty BP110 dressed a fat salmon for the barbque, and tested the BBQ corn for 'doneness'.

Hey, Big John, I grew up on Vancouver Island! Where up north are you going?
 
We camp in the bush about a two hour drive, on logging roads, west out of Port Alice, on the coast. They closed off the road to Side Bay which is a bummer. I saw one of the biggest blackies I've ever seen over there about 5 years ago. North Island is one of our most favorite places in the world. It looks like we'll be buying our salmon at Hardy Buoy's this year. My friend in PA has to work and can't take us out.

BJ
 
BigJohn aka Mod12 said:
We camp in the bush about a two hour drive, on logging roads, west out of Port Alice, on the coast. They closed off the road to Side Bay which is a bummer. I saw one of the biggest blackies I've ever seen over there about 5 years ago. North Island is one of our most favorite places in the world. It looks like we'll be buying our salmon at Hardy Buoy's this year. My friend in PA has to work and can't take us out.

BJ
Click to expand...

That sounds like a great time, John! In my younger years I used to do the same thing. It is beautiful country for sure.
If you get a chance, swing through Coombs, which is on the way to Port Alberni. The place reminds me of the bar scene in Star Wars. You can find everything from Militaria to a hemp shop. Anyway, kick back and enjoy, that's what BC is for. :thumbup:
 
BigJohn aka Mod12 said:
We camp in the bush about a two hour drive, on logging roads, west out of Port Alice, on the coast. They closed off the road to Side Bay which is a bummer. I saw one of the biggest blackies I've ever seen over there about 5 years ago. North Island is one of our most favorite places in the world. It looks like we'll be buying our salmon at Hardy Buoy's this year. My friend in PA has to work and can't take us out.
BJ
Click to expand...
My brothers-in-law and I used to camp out on the Nitnat River on the west coast of the island and fish for kings. There were more black bear than you could shake a stick at. We tried to stay at least 500 yards away, but it was very difficult if we were to do any fishing.
 
allenC said:
HPIM4555.jpg

A very good monday for me! :)
Click to expand...

In hopes of making for another good Monday, let me share my experiences with the Seiko Divers watch. I bought one while still in the Navy in 1984. I'm still wearing it on occasion to this day.
 
Sliced up some onion, jalapeno peppers, banana peppers, and red potatos with my CS 110. Zuchini had to be crinkle cut at the insistance of my wife. It's all in one pan. Italian sausage is on the grill. All of the veggies are from my garden. Unfortunately our fair pig isn't back from the butcher yet, so the sausage had to be store bought.
 
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BigJohn aka Mod12 said:
I just cut up a huge bowl of rhubarb stalks with the new (to me) finger groove two dot 110. I'll use it to cut up the rhubarb for Victoria Sauce and am making a pie. I'll chop up the raisins, etc. with 110, but methinks a scissors will be easier.

Check out the recipe for Victoria Sauce in the Ball Blue Book. It's good stuff.
Click to expand...

BigJohn, Thats a reworked 110 for Buck did'nt make a 2 dot 110 w/ finger grooves. But I like the finger grooves too. DM
 
I cut up a watermelon with my Buck 110 I got in a WM Christmas tin.With
the state of Idaho on the blade stamp.
Hawkeye
I used the blade like a fork to eat the watermelon.trying not to cut myself.
:D
 
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