Case Red Stag

[waynorth]

There is a real nice thread nearby show"Case"-ing Red Bone knives. Did you know that Case also produced Red Stag knives??
Much more rare, they are often quite beautiful. Here is the nicest one I've ever seen, belonging to our friend Mark. A great pattern, from a stellar era!
Keep your chin away from the keyboard!!!

As Jeff has done below, please show them if you've got them!!

 

[Knife Crazied]

That is beautiful. So much better then blue stag. :foot:

 

[338375]

WOW .... What an incredible looking knife

Thanks for the picture Charlie, as well as the info. I didn't know they made red stag knives in the XX era. I have seen some recent production knives that have a reddish stag, but they are nothing like that one

 

[kai76]

That is really nice!

 

[ptradeco]

Super Rare and Super WOW!

 

[black mamba]

Charlie, I've got one Case red stag, hand picked from 5 at Shepherd Hills Cutlery in Lebanon, MO.

Case #52005 Razor Jack, 2009 mfg.

If anything, the pile side was even nicer, though they matched very well.

 

[Mad_Maxx]

that looks really good, what year is it from?
Maxx

 

[black mamba]

that looks really good, what year is it from?
Maxx

2009, should be still some available.

 

[waynorth]

Here's one from the late 1990s, with Damascus blades.
Mark's knife (the OP - Original Post) is probably 1940s-1950s.

 

[waynorth]

I knew I had one more, just had to find it!
I've always liked this pattern - it's sort of like two thirds of a stockman.
It's on a single spring, so sits nice in your Sunday pants! A nice XX, but the stag has been polished away near the bolsters, like later knives. I still like it!

 

[Railsplitter]

Nice looking stuff, folks!

I have this Swayback from 2008.

 

[black mamba]

Charlie, I find it interesting that as the decades rolled by, the amount of "bark" on Case stag knives (whatever the color) has diminished, ending up in my most recent example just on the middle third or so.

Do you think this is because of the quality of the stag used, or could it be that as the fatter stag became popular, they had to sand the ends of the scales down to fit the bolsters, removing the bark?

 

[runninmike]

A stockman from a year ago Christmas.....

 

[DennisStrickland]

charlie that 1st case is certainly a whiz.--dennis

 

[waynorth]

You have to cut Stag much more carefully to get the flat planes necessary to fit it like the cutlers of old, Jeff. If it's too round, when you thin it, you lose the width, and if its too "humped", you lose the length. Fat stag is the result of poor initial cutting, or lack of good material.
The "middle third" condition, like our later knives and even my XX
is from the same factors. It's nice, but doesn't compare to some of the older ones.
Stag was hard to get for various periods of time.
GEC seems to be cutting it pretty good these days,
on their UN-X-LD line.

 

[black mamba]

Thanks, Charlie, great info from a more experienced member. It is what makes this forum so great.

 

[338375]

Ya know, we discussed the changes in the Case red bone over the eras, and after seeing these knives, it reminds me that the bone is not the only thing that has changed.

I think thats why I haven't been real excited about current stag offerings.

You are correct though, the GEC offerings look to be very nicely done :thumbup:

 

[Campbellclanman]

Thanks, Charlie, great info from a more experienced member. It is what makes this forum so great.

I agree with Mamba...awesome experience - and so generously shared.
Thank you for that Charlie..im sure that I am not the only one who sits up and takes notice when you share with us........ ok...Charlie...you mention the 'fat stag", I find this interesting - but a little confusing, and I apologise for my inexperience...just what do you mean by "fat"...is this the thick scales?, and mamba..that is an extremely valid question concerning the middle proportioning cuts.

My question to Charlie or anyone please who can help, why shave or cut the top of the Stag down to suit or to match the bolster, and why not shave the rear of the scale down so to save the bark on the top?...instead of the butchering the bark on the top ...the "middle" proportioning to me is bloody annoying - or should I say in more pc terms "not as attractive", and this is what make some ( or most ) of the older knive so much more attractive.

 

[mckgreg]

Not the best Red Stag but the only one I have.
Greg

 

[waynorth]

Duncan et.al, I had these two Harness Jacks rehandled, to replace deteriorated celluloid. The top one was done with well selected Stag properly thinned. The bottom one with "fat" Stag.
Note how nicely the gnarly bark goes bolster-to-bolster on the upper knife, providing a pleasing, completely textured handle. It is also not a "lump" in your pocket!
The bottom one, partly because the Stag was "humped" in the middle of it's length, and partly because it was not thinned down enough, wound up with the classic "fat Stag" look. The texture extends pretty well, but not as well as the upper one. If it was thinned any more by grinding the back of each scale, the ends might become too thin at the bolsters, and fit poorly, a no-win situation.
The old Sheffield cutleries, and the immigrant knifemakers to America believed that Stag should be fit like the top knife, and cut the Stag accordingly.
I think self-taught knife makers/embellishers in the 60s-70s sold fat Stag as cool, justifying their lack of skill or knowledge. I once saw a completely fileworked slim trapper, with stag handles 2 or 3 times as thick as my lower knife!! Oddest knife I've ever seen! Wish I'd saved a pic of it!