A Question for Trapper Enthusiasts

I totally agree about freehand sharpening. It really is a very rewarding skill to learn. You know, I hadn't thought about oilstones being a good fit for traditionals, but that makes total sense. Hmm, I might sense a set of Arkansas stones in my future. [emoji48]

I also have complete respect for people who spend the time to take a blade down to like 16,000 grit, while keeping the edge perfectly apexed. Even if there aren't as many practical applications for such an edge, it's just darn impressive. The time and skill involved can't be denied.


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I have a different comment about trappers. So I prefer single blade knives. However I like the overall fullness of a two spine trapper. Are there single blade trappers that have a little meat on the handle or ultimately would I really need| to "castrate" that little unneeded Spey blade from the rest of the knife to keep the handle dimensions that I like so much?
 
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