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May 2019 Buck of the Month - Released

Discussion in 'Buck Knives' started by Tecate, May 7, 2019.

  1. Tecate

    Tecate Gold Member Gold Member

    350
    Jul 28, 2017
    I don't think anyone would have guessed this knife.

    944 Chef knife featuring 12C27Mod Sandvik blade, genuine Ebony handle, and a custom magnetic PaperStone sheath.
    upload_2019-5-7_12-38-11.png

    upload_2019-5-7_12-38-50.png
     
    Last edited: May 7, 2019
    jbmonkey likes this.
  2. JoeTarget

    JoeTarget

    25
    Mar 24, 2018
    Where's plb? He usually knows before the release.
     
    plb likes this.
  3. Brhowser87

    Brhowser87 Basic Member Basic Member

    Aug 3, 2016
    Your usually the one that gives us the spot on prediction.:D. Not a bad looking knife but an odd choice for BOTM.
     
  4. K-Lastima

    K-Lastima

    347
    Jul 2, 2009
    Is this the first time for 12c27 mod sandvick?
    This is different from my 931 chefs knife.
    I ordered one to see it.
     
    Last edited: May 7, 2019
    Vaporstang likes this.
  5. jbmonkey

    jbmonkey Platinum Member Platinum Member

    Jun 9, 2011
    ya asking in a kitchen knife or in any knife bucks ever made?
     
  6. K-Lastima

    K-Lastima

    347
    Jul 2, 2009
    Any BUCK knife ever made.
     
    David Martin likes this.
  7. kossetx

    kossetx

    781
    Apr 11, 2017
    No, not first. The Vantage, redhead pro, ergo Hunter to name a few all had 12c27
     
    jbmonkey likes this.
  8. K-Lastima

    K-Lastima

    347
    Jul 2, 2009
    I thought that was 13c26.
     
  9. Ernie1980

    Ernie1980 Gold Member Gold Member

    Apr 19, 2012
    I like the steel and handle material, but don’t need another kitchen knife. They should have made a 112 with the same materials!
     
    bucksway likes this.
  10. Fixall

    Fixall Gold Member Gold Member

    Mar 26, 2018
    Too darn small for a proper Chef's knife in my opinion.

    I like to use a 10" Chef's knife and a 7" Santoku when I need something smaller. If this would have been 9.5" - 10" or I didn't have the Kramer/Zwilling Santoku... I would have been all over it. looks great.
     
    Last edited: May 7, 2019
    Vaporstang likes this.
  11. PStone

    PStone

    255
    Mar 3, 2018
    I just ordered one for my wife, for Mother’s Day. She is going to freak out when she sees this. This will be the nicest kitchen knife we own.:D

    I also had a very enjoyable experience ordering over the phone from a young lady named Angie. Super friendly, and seemed just as excited about this knife as I am. :thumbsup::thumbsup::thumbsup::thumbsup::thumbsup:
     
  12. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    It's a 7 1/2" blade and from the photo looks to be a full flat grind. Our Sabatier from the original set is 8'' and my wife does not need the blade to be any longer. If you were talking a carver or beef slicer, --- ok. But for a sabatier... Eight inch is good. I checked it is indeed a full flat grind. DM
     
    Last edited: May 7, 2019
    PStone, jbmonkey and GPyro like this.
  13. Fixall

    Fixall Gold Member Gold Member

    Mar 26, 2018
    After working ten years in a restaurant and then moving on to the Costco Meat Department, I’ve found 9.5” - 10” to be the most versatile and useful blade length for a Chef’s knife. It took a little while to get used to, but once I did, there was no going back (and I have tiny baby hands).

    The long blade gives you more stability when cutting hard cheeses, thick skinned veggies (like squash and watermelon), hard chocolate, etc. it’s also nice to not have to switch to a different knife when cutting a head of lettuce, cabbage, or spatchcocking a bird. I also tend to like the extra weight of the 10” knife. My left arm is gimpy (waiting on another shoulder surgery), so the extra heft can be a lifesaver.

    The only downsides I’ve come across when using a 10” is the learning curve, having a large enough cutting board/kitchen, and fine mincing because of how far you have to draw the knife to use the tip.

    Different strokes for different folks I guess. Had I not grown up in my Mom’s kitchen (she’s a professional chef and owns a steakhouse bar & grill), and then moving on to working in restaurants and and a meat department... I’m not sure I would have discovered my love of the 10” Chef’s knife.

    Funny you bring up Sabatier though! Their 10” carbon Chef knife is what hangs in my Mom’s kitchen.
     
    NapalmCheese likes this.
  14. BuckShack

    BuckShack Gold Member Gold Member

    Jul 19, 2015
    I use a 7" 120 General, so this is a step up for me.

    Full flat grind, also a step up. This will be a nice slicer.
     
    Fixall and PStone like this.
  15. jbmonkey

    jbmonkey Platinum Member Platinum Member

    Jun 9, 2011
    no. a 277 an alpha hunter had 12c27 steel. there may be more but I remember this one. also as kossetx said.....the ergo hunter model. some still available old stock sitting around.
     
  16. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    A sabatier and chef knife is the same style blade. I have cut meat for years and would never use either one those for cutting meat. That style was not even found in our meat market. I like a 6" boning blade and a 9" slicer or a 10" breaking blade or carver as they are both called. DM
     
    Last edited: May 7, 2019
    jbmonkey likes this.
  17. Fixall

    Fixall Gold Member Gold Member

    Mar 26, 2018
    I’m sorry, I must not have made myself clear. I wasn’t suggesting using a Chef’s knife for cutting meat. I use a 12” Victorinox Straight Butcher both at home and work for cutting steaks from large primals and subprimals. I use a 7” boning blade and a 10” curved breaking blade for the smaller stuff at work. I was just trying to say that my time spent in the retail/commercial part of meat may have skewed me towards liking larger blades in the kitchen. I think you'll find that the majority of people who work in a kitchen at a professional level prefer a 10" Chef's knife over an 8".

    Lol, I thought you were talking about the Sabatier brand. My Mom has a pretty solid Sabatier K branded knife from France that she loves.
     
    brownshoe likes this.
  18. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    "people who work in a kitchen at a professional level prefer a 10" Chef's knife over a 8". This could be true. I see both. However, the sabatier knife we are talking about designed by Buck was not mfg. toward that purpose. It is marketed toward home use. So, with this in mind the design and dimensions of the above knife are correct for purpose intended. DM
     
    Last edited: May 7, 2019
  19. David Martin

    David Martin Gold Member Gold Member

    Apr 7, 2008
    @BuckShack , the 120 has a 7 1/2" blade as well. Yes, you should notice a improvement in ease of cutting with the above knife. Plus the dressy handle is noticeable. When you get yours do a head to head comparison and let us know what you think. DM
     
    BuckShack likes this.
  20. Fixall

    Fixall Gold Member Gold Member

    Mar 26, 2018
    Fair enough. Rather than say "Too darn small for a proper Chef's knife in my opinion." I think I should have said that it's a bit too small for what I personally am currently looking for in a Chef's knife.
     

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