Bert, it just shows you know good knives of all kinds when you see them.Jacknifeben wrote:300 Catts and about 100 JKB and I have carried this Kershaw Leek OCC for the last 6 years.
Does that Leek still look like that?
Bert, it just shows you know good knives of all kinds when you see them.Jacknifeben wrote:300 Catts and about 100 JKB and I have carried this Kershaw Leek OCC for the last 6 years.
I guess my old Buck 121 sheath knife is the same steel; It is a very plain looking knife but it has been my go-to for many years when it is time to butcher. I carry something fancy into the field, to show off, but knowing that Buck is waiting for me when I get back to the house. A few days ago I tried out a Buck 103 to skin an antelope, but I can't really get into that blunt blade shape-- hard to get into the corners. I guess they make those skinners that way so klutzes don't poke holes where they had not oughta.Old Hunter wrote:I did manage to get an edge on my new/old Buck 110 in time for this mornings opening day deer hunt - I helped my buddy skin out and cut up his doe to try out my knife. That famous Buck 440 steel sharpened up pretty nicely (course stone, fine stone, ceramic sticks) - a little elbow grease on the stones followed by a decent number of repetitions on the sticks and it was ready to make meat. OH
Wow! That bad boy is really holding up well.Jacknifeben wrote:jerry6818. Just took the picture today.
That is a great looking knife. I must confess to total ignorance about "modern" cutlery; my knives are (so far) all traditional except one. But your Leek really speaks to me. I wish I had not seen it.Jacknifeben wrote:300 Catts and about 100 JKB and I have carried this Kershaw Leek OCC for the last 6 years.

Those 121's are nice knives - sort of a thin 105. Buck has used three steels in their standard production knives over the past 50 years or so - 440C up until around 1980. It is a hard steel to sharpen until you figure it out (and their blade grind from that era doesn't help). Their 103 is pure skinner - I think it was designed with real big game in mind (Moose or Elk, etc.) You used to see them packaged with another knife for the fine work (116 Caper, 105 Pathfinder, etc.) I like to use my old Bucks (and others) - never seem to skin/butcher a deer with the same knife twice anymore! I have an old Schrade-Walden H15 fixed blade that I bought here from Mike313; it's sharpened up and in my pack waiting for the next deer. OHtongueriver wrote: I guess my old Buck 121 sheath knife is the same steel; It is a very plain looking knife but it has been my go-to for many years when it is time to butcher. I carry something fancy into the field, to show off, but knowing that Buck is waiting for me when I get back to the house. A few days ago I tried out a Buck 103 to skin an antelope, but I can't really get into that blunt blade shape-- hard to get into the corners. I guess they make those skinners that way so klutzes don't poke holes where they had not oughta.
Be careful with those Leeks Cal, they're addictive. First it's just one Leek to see what they're all about (what the heck, it only cost ya $3X) and then you try out a Scallion and then......tongueriver wrote:That is a great looking knife. I must confess to total ignorance about "modern" cutlery; my knives are (so far) all traditional except one. But your Leek really speaks to me. I wish I had not seen it.Jacknifeben wrote:300 Catts and about 100 JKB and I have carried this Kershaw Leek OCC for the last 6 years.![]()
Here is my one and only, a gift from my son.






ken98k wrote:Tidioute and a Colt today.
This colt jack is one of my favorites. Half stops, swedges, lots of snap, and razor sharp.
