The Sunday Picture Show (January 21st, 2024)

thanks Roger and y'all for the show. been a busy day for me....but im here now...dont have 121, so ya get a new Buck model instead.

20240121_165752.jpg20240121_165744.jpg


edit part..since y'all sticking your NFL teams in your posts...go Bucs.....
efP_3b5BgkGE-HMCHx4huQ_96x96.png

anothr edit part......and they didn't go far....😪
 
Last edited:
A little color on a cold winter SPS. I love all the pictures and checking in throughout the day. Lots of great knives.

20240121_164848.jpg
 
I decided to put a micrometer on my three Buck 121 fixed blade knives, this is what I found for blade thickness:
Buck 121, four spacers, tip down tang stamp - .0583" - what I call a fillet blade.
Buck 121, four spacers, tip up tang stamp - .0770" - much stiffer.
Buck 121, three spacers, three line tang stamp (tip up) - .0776"

I don't have a modern (date coded) Buck 121 Guide to measure - if one of you gents have both a Guide and a micrometer please add to this thread. I measured all three knives on the spine side of the blade, above the tang stamp, about 1/8" from the guard.

Ps measured a one line Buck 118, result was .1266"
I have a 121 Idaho, 2005, date stamp and it measures- .121". My mic measures to .001"...

DeSotoSky DeSotoSky Yes, there was some discussion about spine thickness. This was the limited information I had found with a search.
 
I traded a 121 many years ago that had a spoon inserted in the handle. It was a short factory run.
Did you mean the model 129? (a 123 fillet with a spoon)
They were in the catalog for 3 or 4 years around 1990.
I think the serrated version was a little scarcer.
I always thought it was so you could eat a can of beans if you didn't catch any fish :D:D:D:D
129FilletSpoon011_zpsa2820125.jpg
 
Last edited:
Back
Top