6:30am and cleaning up a brisket for the BBQ. It's been cleaned up and salted, will be injected with a 50/50 oil and water solution, have a Texas BBQ rub applied (link below) after a few hours and then slowly BBQ'd for about 6 hours to get a whole lot of smoke. Once it's done it will be sliced and served with an onion and meat gravy sauce.Commence drooling.The knife did really well actually. Some years back I did a test with two identical large pieces of brisket using a freshly sharpened SAK Pruner and Opinel, one brisket per knife. They were hugely fatty and required a lot of work to trim down. By the end the Opinel was almost blunt. I carried on EDC-ing the SAK for a month without sharpening and it didn't miss a beat. I was doing a trial as to whether the SAK's steel was too 'soft' for my EDC needs, I'd never owned one. Needless to say I haven't looked back! Fast forward to now and the Buck was still shaving sharp by the end of that Brisket which is nice to know. It's not perhaps the cheapest knife edge retention test to use but it's certainly one of the tastiest!
Don't do that we love you just the way you are
Day 19A small attempt at keeping up with all the beautiful shots
Come to England, the home of Cucumber sandwiches. They're ok but I do prefer a chip buttie.
Day 19(Image removed from quote.)6:30am and cleaning up a brisket for the BBQ. It's been cleaned up and salted, will be injected with a 50/50 oil and water solution, have a Texas BBQ rub applied (link below) after a few hours and then slowly BBQ'd for about 6 hours to get a whole lot of smoke. Once it's done it will be sliced and served with an onion and meat gravy sauce.Commence drooling.The knife did really well actually. Some years back I did a test with two identical large pieces of brisket using a freshly sharpened SAK Pruner and Opinel, one brisket per knife. They were hugely fatty and required a lot of work to trim down. By the end the Opinel was almost blunt. I carried on EDC-ing the SAK for a month without sharpening and it didn't miss a beat. I was doing a trial as to whether the SAK's steel was too 'soft' for my EDC needs, I'd never owned one. Needless to say I haven't looked back! Fast forward to now and the Buck was still shaving sharp by the end of that Brisket which is nice to know. It's not perhaps the cheapest knife edge retention test to use but it's certainly one of the tastiest! (link for rub, it's good! https://amazingribs.com/tested-recipes/spice-rubs-and-pastes/big-bad-beef-rub-recipe)
Got to cut some vacuum hose today! Aside from that, just baggies with small parts again. (Image removed from quote.)Sent from my iPhone using Tapatalk
A bike ride, prayers and study time later and now it's ready to go on the Weber. My young daughter is castigating me for taking the picture without a knife on. Little does she know that the knife will have plenty work to do with this meat when the time comes. (Image removed from quote.)
Day19Problem Child GEC54 reporting for light duty, cutting open a local drink packet for late afternoon. I think yesterday's touch up makes this knife slightly more usable(now I think a pull of 8-8.2?), so as long I keep my nails short and take a little pre-caution when opening this one, our relationship is warming up!Dean, definitely still looking forward to your valuable input, and love to hear why the mod on 54 is no-go while the other knife could be a viable option. But please do take all the time you need, and am already grateful you step in and stop me from making a fool of myself and my 54! Folks on the other thread are all missing you dearly, hope you are doing ok with the battle! Many of us here are rooting for you! (Image removed from quote.)
How is that Grohmann starting to feel for you, Greg? Is it going to be a keeper?
Day 19Some times less is better...a whole lot better!
day 19(Image removed from quote.)
GLBM, what? No crunch!? I'm kidding, you collection has such a wide range, it'd be a waste if you only carry Crunch everyday. That shield on the Buck is rather curious, is it about forging or indicated this knife is all hand made?
I think it is a real pleasure to carry a simple knife in the pocket. In general I prefer a locking knife--it's just safer in my mind--however, I find the simplicity of just opening, using, and closing a slip joint, without any fussing, an uncomplicated pleasure. There is a zen-like joy to be found in the slip joint.
Now that you are unarmed, Glen, how are you going to get that Douk-Douk back?
Day 19 Camillus #66 and a #74 Ebony and Ivory.................(Image removed from quote.)(Image removed from quote.)
Thank you, comis! If I'm being honest, I carry two or three full sized tools(plus a keychain scissor tool [plus traditional knife for the month instead of a modern folder] and 91mm SAK) on any given work day. Such as yesterday I had a Charge with bit kit on me as well, though I ended up just using the Pinchy and Buck yesterday.It is a more recent Buck logo that was used on some Buck knives. That one happens to be one of the Chinese produced versions, but the knife is the same build quality as the older US made ones. Though it can be had for pennies on the dollar to the USA made Bucks.
Steve, these are nice! Ivory, that's exotic material, isn't it?
"Where were you yesterday?""Sorry, had a touch of food poisoning that sent me to bed."Missed out on posting, altogether, yesterday. So that takes me out of the game. To those left, keep up with the awesome pics.
Thanks for the reply, I didn't know some Buck were made in China. I kept seeing the Buck classics 110, 112, 55 and just think every Buck was USA made. I wonder there is certain line are specifically made in China, like the Byrd line in Spyderco.
Indeed. Buck has since brought nearly all of their traditional knife production back to the states, but for a while, Buck had a bunch of models produced in China. I think there are a handful of models still made in China, but am not certain of the extent.
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