And now for something completely different - LF&C & Hoss

cpirtle

Leathercrafter
Knifemaker / Craftsman / Service Provider
Joined
Mar 28, 2001
Messages
4,627
I've been looking for a good chopper lately for pruning back some trees on the back 20. I have a machete, hatchets, axes, chainsaws etc, but just wanted a piece I'd be willing to carry even at times I was not planning on chopping. I also wanted it to be a decent campsite chopper.

A couple of weekends ago my wife and I were at our favorite garage sale/antique store and I stubled on an old Universal LF&C fixed blade. At first I thought it was a big butchers knife that was broken at the tip but on closer inspection I think it was designed from the ground up as a field/chopping blade.

It was in pretty used condition (what can you expect for a 50+ year old knife), and for the modest $5 asking price I wasn't complaining.

Once I got the knife home I took it out and tested it, dull edge and all... it was a heck of a chopper!

Next was to do some refurbishing, problem was I was jonesing for a project but I only had one hand as my left was in the cast from carpal tunnel surgery... so no Micarta or any real in depth projects.

I decided to try out a combination of dense neoprene and cord wrap.

The knife was cleaned up on a scotch-brite belt, the neoprene was superglued on and then a double layer of paracord wrap was applied. Sealed everything up with several coats of epoxy.


So, it's no longer a classic, or even traditional but I figured I'd share it with you guys anyway... :)


Spec's:
3/16" thick blade is about 10" long, just over 15" OAL
Unknown carbon steel blade is differentially treated, dead soft at the spine
Oxpho-Blue finish
Tapered tang
Hand sharpened edge, semi convex, then polished

This things chops like nothing I've ever had before and absorbs shock like a champ. Once my hand gets better I'll be working on a sheath for it.

Well, enough jabbering here's the pics... (along with a gem from from Hoss aka Darrin Thomas)

Before:

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After:

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Sweet! In kitchen knives, I usually see that pattern called a watermelon knife - my Dad has one, and I found one somewhere along the way. But the kitchen knife ones tend to be butcher knife stock - 3/32" or so, and through hardened. In field knives, Ontario still makes one like that, they call the pattern a 10" field knife. I'm guessing that what yours was, a commercial harvesting knife for cauliflower and such. Beat it up, and enjoy!
 
You're right, it didn't look like much as is, but after cleaning up the blade and the modern handle treatment it looks like a sturdy purpose built knife.

Hope the arm heels soon!
 
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