Anyone Here Acutally Use A Lon Humphrey Brute de Forge?

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Michaux111

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Apr 28, 2015
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I picked-up one of Lon Humphrey's Brute de Forge knives after Christmas just because.... I have yet to use it as I have a lot of favorite knives for specific jobs. Am wondering if anyone here has one of these Brutes and actually uses it for skinning deer, cutting up meat, kitchen chores etc. How's it work with that wide blade? Any input would be appreciated.

Michaux
 
I’ve used mine in both the kitchen and playing around in the back yard. No game butchering yet. Too big for the sized fish I usually catch.

It works great with all aspects of fire prep. When making feather sticks, I use a push/slicing motion starting closer to the tip of the blade. This causes the handle to be higher up rather than perpendicular to the stick. Thus, the smooth forged finger guard aides in applying the cutting force. (Hope that makes sense.)

In the kitchen, no issues with cutting up chicken. Takes a keen edge and holds it well. I notice the thickness when cutting up larger crispier vegetables and fruit. With apples it is a mix between initial slice into the apple then the crack of the thicker part of the blade splitting it open the rest of the way. I like how it works on garlic prep. The blade works great for smashing the garlic then mincing it up.

The handle has a different feel from my other straighter handled knives. The weight of the blade feels like I could take on anything with it. The different feel is particularly noticeable when the handle is rotated into a pull cut grip. When I use it, I stick to using just it rather than switching back and forth with something like my JK Rule No.9. Both great blades but each has its own feel.

I hope this helps.
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Thanks for the report....and a great looking Brute! They are special knives - one of a kind. I'll likely get mine out and about in the near future to see what it can do. Was just curious as to how the wide blade made a difference in working with it.

Michaux
 
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