2010 Ergo Boning Knife

[Flatlander1963]

I think this is going to be a Grand Slam hit. Takes it cues from a short Katana. I like it.

 

[Flatlander1963]

Notice the blade thickness.

 

[Pack Rat]

I like the curve of the blade, and the rubber handles.

 

[Plumberdv]

When they come out with the LE's of them with stag or ironwood handles, I'll buy both!:thumbup:

 

[Flatlander1963]

When they come out with the LE's of them with stag or ironwood handles, I'll buy both!:thumbup:

With the Ergo handle business, I'm just guessing Dymondwood/Paperston is what they use one LE's. I'll bet a Pro Model has been Proto'ed and will go into production if these two get a big reception.

Very interesting knife IMO.

 

[chickentrax]

Notice the blade thickness.

... .090" ...

Must be for smelt...

I like the idea of Sandvik...

 

[Flatlander1963]

What's a guy from Toronto know about smelt??

Seriously though, I did wonder how they came up with .09 for the thickness. It coverts to an odd number in milimeters. Its not a 32nd measure either. Odd size.

Edit:

Went up and measured the 121 and its 1/16th or .0625. I should use some calipers.
5/64ths is .09375. I don't suppose it matters other than this new knife should be a little bit stouter than the 121.

Anyone at Buck know when this one will go on sale?

 

[chickentrax]

What's a guy from Toronto know about smelt??

Back in the 50's, my dad worked for the local power company (Niagara Mohawk). He was a district operator, and his office/workplace was adjacent to the canal routing water to the turbines. When the smelt were running (Niagara River), he'd lower his smelt bucket into the swarm (or whatever bunches of smelt are called) and scoop them out. A couple buckets, and we'd feast...Gutted and breaded and fried in oil, IIRC, and boned just before eating...

I just used a paring knife to prepare my smelt. Could have used a sharp one, though...

Cut the heads off; slit the belly open; flic the guts out (leave the backbone in); bread & fry...Pull the backbone out just before eating...eat everything except the very tail...

I tried to find a pic of a smelt bucket...It seems they are rare now...IIRC, we had one that was all screen; another that was a regular bucket but with holes in the bottom...You could lean out of your boat (or your walkway next to your spillway) and scoop them up, when they were running...

I'm hungry...

 

[Flatlander1963]

What do they taste like Rich? I've caught them but didn't eat 'em.
Always wondered about it.

 

[chickentrax]

What do they taste like Rich? I've caught them but didn't eat 'em.
Always wondered about it.

They are delicious, but I don't know what to compare them to...but you need to eat dozens to get a decent meal out of them...I seem to recall my mother making up a batter for them, too...Not too thick; just something to make the bread/cracker crumbs/whatever stick to the smelt...Boy, that was 50 years ago...

They only run in the Spring; late March or April...

 

[Flatlander1963]

We catch smelt in the winter here. Through the ice actually. I had imagined kippers for some reason but appartenly not. Are they oily?

 

[chickentrax]

We catch smelt in the winter here. Through the ice actually. I had imagined kippers for some reason but appartenly not. Are they oily?

No, not that I recall...Winter smelt sounds right, ice fishing...They must spawn in the Spring...

I ran down to the supermarket and got some fish filets...Turned the electric oven on and it burned the paint right off the door...

Something burned out somewhere...No temp control...I can smell insulation burning...and paint...High temp paint burns; hmmmm....

Fish filets are black now...

I wonder if I should try repairing it or just wheel it out to the curb and buy a toaster oven???

 

[Flatlander1963]

No, not that I recall...Winter smelt sounds right, ice fishing...They must spawn in the Spring...

I ran down to the supermarket and got some fish filets...Turned the electric oven on and it burned the paint right off the door...

Something burned out somewhere...No temp control...I can smell insulation burning...and paint...High temp paint burns; hmmmm....

Fish filets are black now...

I wonder if I should try repairing it or just wheel it out to the curb and buy a toaster oven???

Ouch!!

 

[Buck_110]

deleted

 

[David Martin]

It seems to me dead half way between the 121 thickness and the 105= 1/8" (.125) .
Thanks for posting pictures of Buck's new knife and the smelt . I've eaten them as well, they are good . DM

 

[Flatlander1963]

It seems to me dead half way between the 121 thickness and the 105= 1/8" (.125) .
Thanks for posting pictures of Buck's new knife and the smelt . I've eaten them as well, they are good . DM

Well my math sucks cause your right and thats 3/32nds. No worries. Thanks for straightening me out David.

 

[hengem]

The .090" comes from testing. Buck wanted something that was stiff enough to get abused and still have some flex for boning. Its amazing what +/- .005" will do to the flex and strength of a blade. Really nice knife that could be used anywhere from the butcher shop to the kitchen.