Attention camp cooks

Gossman Knives

Gossman Knives

Edged Toolmaker
Knifemaker / Craftsman / Service Provider
Joined
Apr 9, 2004
Messages
9,438
For all the camp cooks who enjoy cooking while in the wild, I just finished a kitchen utility knife for a lady at work who does alot of cooking at home. I usually don't make this type of knife on a regular basis but it got me thinking it would make a good camp kitchen knife. It's 1/16" thick by 1" wide D2 blade, 4" long. Heat and cryo treated to 58rc. The handle scales are black linen micarta and brass pins. Convex grind and edge. What do you think? Thanks for looking.

kitchen.JPG


Scott
 
Care to give a price quote?
 
randjack said:
Care to give a price quote?
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It sold for $75.00 w/o sheath. It's would also be available for $100.00 w/sheath. I gave it to the new owner at work last nite and she was extremely pleased especially when I slivered a whole section of the sale ad into a pile on the floor. :D
Scott
 
Scott:

I think the blade needs to be longer and wider. Say, about 130mm long and 40mm wide. I just bought a knife of similar proportions for my outdoor culinary pursuits!

Excellent choices of blade shape, thickness and steel. Handle shape and material look great too, although I'm partial to micarta, ebony and African blackwood.
 
DRM said:
Scott:

I think the blade needs to be longer and wider. Say, about 130mm long and 40mm wide. I just bought a knife of similar proportions for my outdoor culinary pursuits!

Excellent choices of blade shape, thickness and steel. Handle shape and material look great too, although I'm partial to micarta, ebony and African blackwood.
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Thanks guys. ;) Yes, that's the beauty of a custom made knife, the variations are endless. :D
Scott
 
I am an old camp cook from way back, retired now, but still enjoy the odd trip outback.

That's a very nice shape and style, but I would prefer about 1" longer to "draw" through the veges, meat etc and ensure a nice straight cut.

Just because you are out in the weeds, doesn't mean you can't present a nice meal on a plate.

Old habit of mine, I try to outdo the professionals in camp food presentation, just to watch the faces of the diners and hear the comments about "why can't you do that at home if he can do that out here?".

Good fun. :) :) :)
 
I like it. Looks like a mean slicer. Which begs the question, what is you backlog these days? i have these two blanks here for you to finish :D


Cerberus
 
cerberus said:
I like it. Looks like a mean slicer. Which begs the question, what is you backlog these days? i have these two blanks here for you to finish :D


Cerberus
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Thanks cerberus. I'm running 3 to 4 months to completion on orders. That's the maximum, could be less.
Scott
 
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