Which Buck?

I

iamjethro

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Jun 14, 2016
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I am interested in purchasing a fixed blade knife. It would be used mainly in food prep and some camping type usage. I would like it also to be able to clean, maybe fillet, fish.

I was looking at Buck knives because of appearance (they just look like what I think Knives should look like).

What advice have you got? 102? something that fits better. would prefer US made/
 
jethro, all of the 100 series knives are made here in the U.S. at Buck's plant in Post Falls, ID.. The sheath knives in the 4" length are 102, 103 & 107. Those over 4" are the 118. 5" knives are 105 and 121. 6" knives are the 119. Happy Hunting. DM
 
I would suggest a bit longer than the 102. I've never filleted a fish with a 100 series knife. Maybe the 121 if it will be stout enough for your other camping type usage. If you have a store close you should hold as many as you can. You have a tough decision because there are many options in the Buck line up.
 
So many to choose from. The 102 is a great small knife and easy to carry. For a bigger handle and a little more blade, look to the 118 and 105. Fyi, you can find these in 5160 steel on the internet too.

The new 117 Small Brahma with Leather Handle is a fun new knife too.

I've been using this fixed blade 110 for food prep since it came out this summer. It works great and is easy to clean.



Good luck!
 
I have a buck 103 and 105. I love them both and see the 103 as a great knife to carry on case you need a knife and the 105 as a great to carry when you know you'll be using your knife. This is noodly due to handle length (I love the way the 103 is just compact enough to still be completely usable).

The 103 would be perfect for small game (rabbits, birds, and trout) while the 105 would be better suited for larger game and fish it any kind of camp food prep.
 
This is the kind of info I am looking for.

I am thinking maybe for a trout, or crappie. maybe at most a medium size bass. However, it mostly will be used to trim up ribs and stuff like that.
 
My vote is for the 105. Fantastic size and blade shape for food prep and camp chores. It's been doing that for a long, long time. :)


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105 will do the trick... I like a 102 and a 422 bucklite... always buy what works for you...

:)
 
Am I the only one that wants to address a letter to 1717 North Magnolia Ave, El Cajon, CA and request a free copy of Knife Know - How?
 
Happy to hear you are considering Buck knives. I have owned and used the 102, 103, 105, 118 & 119 over the years in the kitchen, camp and while hunting. If I was pressed into just keeping one, it would be the 105. The 105 does everything quite well and comes in at a very reasonable size. In my opinion the only thing you give up with the 105 is belly in the blade, which I only notice while field dressing deer. Other than that I really like the 105 the best. Good luck and lets us know which you choose.
 
I'd start with the 102. If it does not do everything you want, add a 105. Try the 118 next, then the 119. If you want more get the 103 and then the 120. You should have a nice collection by then and will know that you really need them all.

Over all, having all of them, I'd have to say the 118 is the one I would choose if I were only going to have one of them. It does it all for me.
 
IMO, any of the 100 series knives will do just fine for general food and camping chores and generally speaking, I would advise just getting the one that fits your hand, carry style and aesthetic sensibility the best.

The one thing you've mentioned that throws that off in my mind is wanting to fillet fish. I don't fillet small freshwater fish when I clean them. I generally leave the bones in. If you properly fillet and you don't want to use a real fillet knife with a thin flexible blade, I would *think* you want something as close as possible to that, so a 105 or 118.

Don't forget about the Vanguard (or Bucklite Max). I find the larger drop point to be more useful for general food prep than the clip point. YMMV.
 
Jeff S1,

I recently purchased Buck 535 Open Season Moose Skinner. It really impressed me.
 
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Certainly is kyhunt, and more so in the flesh than other knives that are inherently more photogenic.
 
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Well, I wound up picking up a Mora Companion for the rib, roast, steak prep in my home kitchen. since it is about a 4 inch blade, I will prob get the 105 for a little difference. It looks like the 102 and 105 are same thickness so shouldn't make any difference in cleaning a fish if it is needed.
 
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