What's your newest Buck knife

To make a long story short...
I missed out on a Joe Houser 118 a few months ago. :( Craig DOGPOUND77 DOGPOUND77 took pity on me and sent me a 118 blade and some parts. I sent them to Leroy with a sketch of what I wanted to handle to look like and this is what I got back.😊 Craig, Leroy, thanks so much.
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pjsjr that is the exact knife..Thank you for posting the pictures! I had 2 different David Yellowhorse 112's a satin blade 'Lacy' and a one of five Custom but my Brother got one for Cindys Dad and Lad 110/112 collection and the other was lost to Covid-19. I like the Lacy type insert on the handle and of course the stones set in the bolsters. There is a handful of odd Yellowhorse 112's I look for and would like to add to the collection but so far the Buck budget and opportunity haven't happened at the same time.
 
you can’t taken me with ya, can always sell the least favorites to fund new ones
 
I just seen a pic of another Yellowhorse with stones set it the bolsters. White looking stones with a Wolf head..Maybe Gene will stop by this thread and give us the scoop on Yellowhorse bolsters. Yep the 112 is one of Bucks best folders.
 
Jeff of the North said:
Excellent choice of skillet as well. I have three different Lodges and another two on the way.
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I have the 10" and their griddle and have gifted a few , but I needed a 12" for frying chicken in.
For the low price of lodge, theres just no reason to touch hateful inferior Chinese iron with a 10ft pole.
 
Hickory n steel said:
I have the 10" and their griddle and have gifted a few , but I needed a 12" for frying chicken in.
For the low price of lodge, theres just no reason to touch hateful inferior Chinese iron with a 10ft pole.
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Just finished browning some beef. I have the combo set, I would suggest you look at it because the sides are higher. I have fried chicken in it and don't think I would like the mess involved with the height of skillet's sides. YYMV...
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pjsjr said:
Just finished browning some beef. I have the combo set, I would suggest you look at it because the sides are higher. I have fried chicken in it and don't think I would like the mess involved with the height of skillet's sides. YYMV...
CJasAsg.jpg
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I have used the 10 for loads of fried chicken and it has worked fine.
I still may look into that though.

Btw I decided to break out the pin nailer and seal my brothers new 110 inside of a 1/8th birch ply box.
He should be able to break it out pretty easily, I hope.

I'll probably tape a mini Dasco pry bar to it.
 
pjsjr said:
That is a great idea! Especially the mini pry bar!

Do you put a screen over your skillet when frying the chicken?
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I use a lid till the internal temp is close , then remove it and switch to the screen to finish it off so the skin gets nice and crispy.
I have very little cooking expertise though, so I would say don't copy me because I'm probably doing something wrong.
 
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