A couple for the Commercial Fisherman

Tanguay Custom Knives

Tanguay Custom Knives

Joined
Jun 15, 2003
Messages
1,500
Hi Guys,
Based on a recent local Lobster Boat accident here: http://www.bangordailynews.com/news/t/news.aspx?articleid=147041&zoneid=5
I'm working with some Lobstermen and Commercial Fisherman (one, Pete1977, is a forum member here!) on a new knife designed particularly for use on the water, and around synthetic (and natural) lines.

Here are the two prototypes. Both have a 3 1/2" fixed blade. One has an upswept tip with a serrated upper edge in the style requested. The other is a sheepsfoot style blade. These will be made from 1/8" 440C stainless steel. Each has sculpted micarta grips (for retention and control), and comes with a custom Kydex sheath with multiple carry options. Red was chosen so it'll show up on deck. Its designed to be worn on the oil skins, on the front of the bibs upside down, on the right or left side, or on the suspender straps.

I think they would make a great kayaking/whitewater canoeing, or all around boating knife too.

Comments and suggestions appreciated.
Anyone have a good idea for a name? I'm leaning towarsds the Commercial Fisherman and Boating Knife (CFBK1 and CFBK2)

Thank You,
Scott

redlob1.jpg


redlob2.jpg
 
Scott those both look very useable knives :thumbup:

Nice to see your custom orders are going out to some heavy users, a fish boat is one of the toughest job anyone could be put thru, those two will be well tested :thumbup:

I lost several knives in water, river, lake or ocean. Overboard is the fastest way to end the life on those beauties.
 
Suggestion, If somehow under the handle material some sort of material that will allow thw knife to float handle up could come in handy on the water.
 
Tballetta said:
Suggestion, If somehow under the handle material some sort of material that will allow the knife to float handle up could come in handy on the water.
Click to expand...

It sure would. Anybody have any ideas what it would take to make one of these float?

I know John Ek had a floating knife way back when. I don't remember if it actually floated, or just sank rather slowly allowing the owner a moment to possibly retrieve it. I believe it was the latter.
Scott

Thanks SpearZ!
 
You would almost need a hollow cavity, that would of course hold air to keep it afloat. A lanyard to attach the knife to you wouldn't work as it woudl always be hanging up on things.

Probably the only way to make it float would be handle material that was quite bouyant, then putting a lot of holes in the handle. It would be an awesome idea.

Charles
 
Scott,

The more I look at these they more the design grows on me. I think you and Pete have come up with two really great designs.

What's the overall length, length of grip? That would be my only concern as I have large hands. Do the lobstermen develope oversized hands like the cattle ranchers from working with their hands all day and night?
 
The grips are 4" long. A little shorter than I would like, but size and weight is a huge concern with fisherman. If its to long or too heavy, the men won't wear it, and as such, won't have it when they need it. Its a compromise.

I don't know about over sized hands, but I can certainly vouch for their roughness!
 
I likem Scott. Looks like they would be usable for whatever the chosen choppin task. Why did you choose 440c? Is it to keep the cost down?
 
Hi Kerry,
I chose 440C for the blade material: .95-1.20% carbon and 16-18% chromium. Works for me! Fairly inexpensive, my local heat treater is comfortable with it, and these won't be used for chopping (As in heavy chopping like tree limbs, etc). For heavy chopping I prefer tool steel!
Scott
 
Below is a small piece for AG Russell website

440 A - 440 B - 440C: The carbon content (and hardenability) of this stainless steel goes up in order from A (.75%) to B (.9%) to C (1.2%). 440C is an excellent, high-end stainless steel, usually hardened to around 56-58 Rc. All three resist rust well, with 440A being the most rust resistant, and 440C the least. 440-B is a very solid performer and 440-C is excellent.

440C steel has been around for decades and is still used Entrek still makes all there knives in 440C, SOG made knives in 440C for awhile, Benchmade used 440C last year. Bob Lay a worldwide known Canadian knife maker still makes all his knives from 440C.

Time tested and proven it's a quality steel for knives :thumbup: from what I have seen overtime, I have had several 440C knives no complaints. You decide for yourself :D
 
When I used to fish in Alaska we carried a seratted vicky (victorinox). They were a little shorter than a common steak knife with a slightly rounded tip. The blades were very thin and flexable. With the scallop like edge it would cut net webbing, rope and fingers with equal ease. The knife second knife Scott pictured would have been great. While crabbing, which is a pot fishery like lobster) we taped the sheath length wise on our nylon belts right by the buckle. This way it is less likely to have a line hang up on it and if it did you could turn out of it. With the knife running that way it never got in the way while bending over and was easy to access. I know for a fact having a loop of line on the bouy setup get your foot is a very very scary experience when you know the 800# pot is well over the side and you are fishing 20 ft seas north of the Privloffs in the winter. I owe my life to the rail man, he grabbed the line and held it behind his back and up against the rail to slow it down enough to give me the time to get it off. On a boat when you need a knife you need it now. I siened salmon for many years. 1 year of crab was enough for me.
 
I was on a fishing boat years ago, and saw first hand only a few yards away a fellow fisherman tangled or cut up in the netting. It was pure gut instinct, he hauled out his knife and in a flash cutting himself free from going overboard in very rough swells.

Knives like what Scott is sending out are not only work tools but life savers on those boats, things happen very fast and very dangerous, just like what you have said.
 
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