Cooking something sharp

Wow, sarge, that Boucheron is amazing! Your craftsmanship just blows me away. You did that with a grinder? Incredible.

Chris
 
Kevin the grey said:
Was that hog killed with the Sirupati chopped or stabbed. I,m pretty sure the answer is stabbed . I just wanted to make sure.
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Stabbed as usual. I'm sure Dan will confirm from his recent experience that you need to move in with deliberate speed and make a good clean thrust. Any bit of flailing about with a sharp blade could easily endanger the dogs or fellow hunters. Still, it would be interesting to see somebody dispatch a hog with a good chop from a large khukuri. 'Course he'd be on his own and no help from the dogs other than bringing the hog to bay. Any volunteers? :D

Sarge
 
namaarie said:
Wow, sarge, that Boucheron is amazing! Your craftsmanship just blows me away. You did that with a grinder? Incredible.

Chris
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Thanks Chris, the knife actually looks better than my crappy photography does justice to. :o What's wrong with a grinder? I made my very first file knife using an old electric pump motor with a grinding wheel stuck on it. No guards, no toolrest, no nothing, just a big gray grinding wheel spinning away and throwin' sparks everywhere. 'Course you were some years from being born yet, that was 1974. :D

Sarge
 
Love the knife Sarge. Thats pretty normal. I gotta make me one of those. The simplicity of the design is great looking to me.
 
In and out quickly - yes, that's the ticket.


And, Sarge....you ought to know better...of course I considered how I could use a kukri on a hog! :D

My new hog-dispatcher design has some recurve to it. Though, I would love to just go in with a 14" BDC just for fun. I have no doubts it would work great!

Then there's also the tie-the-hog-down-to-a-stick-and-lop-its-head-off-with-a-janawar option....:eek:
 
Yeah trying to make a hog shorter in stature is a losing proposition for the barber. I guess it was wishful thinking on my part. I knew I was wrong just from the length of the blade.

My brother-in-law took one with bow and arrow. I,m, still trying to post the pics of a quiver I made from it on a site to link to here. I hope to do it before my time runs out. Neat quiver. Its got a life of its own.
 
aproy1101 said:
Love the knife Sarge. Thats pretty normal. I gotta make me one of those. The simplicity of the design is great looking to me.
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You know me Andy, I loves me some Frenchie knives (still shave daily with my Opinel garden knife :D ), and I loves me some simple, git 'r done, 18th century goodness. Next knife I make will be Flemish/Dutch. Got a fine example in "The Knife in Homespun America", and numerous examples at the same website that has information on the boucherons and old timey French clasp knives. The blade shape of the Flemish/Dutch knives of the 18th century harkens back somewhat to the venerable old scramasax of the medieval/viking age. Another fun project :D . If you haven't already done so, go check out this website http://www.lanouvelle-france.com/ you will absolutely love it.

Now look here Dan, khuks aside, as far as a hog killing blade, I'd love to see how a feller with your skill/talent interprets an old school european hunting dagger like this.

eurodirk0821061.jpg

photo from Old Dominion Forge, have to wear a bib for the drool every time I visit their webpage. ;)

Sarge
 
Always like a challenge....:D

I've started looking at it...and thinking about it....

And, I'm kind of moving away from hidden tang stuff...drives me crazy and makes me pull all my hair out...so, I'd have to go full tang. Also, I'm not crazy about double guards (I like to put my thumb on top of the blade sometimes).

Well, anyway...just playing around in photoshop a little...I quickly realized I had already designed something like it...my K-Boar

check it out:

attachment.php
 
Dan,

Me likey.

I've noticed that you really seem to like the finger ring. Is there a reason behind that you'd care to share.
 
Sylvrfalcn said:
... I've been wanting a French "Boucheron" (18th century belt knife), so I made me a durn good one.
Top knife pictured is an original Boucheron that's been rehandled for a museum. Bottom is my knife, same blade size/shape, but I gave mine a very painstakingly ground gradual convex ala Opinel (cuts/slices like a freak :eek: )...

attachment.php


Sarge
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Sooooo pretty.

Alright sir, what's the dimensions? Blade length/width/thickness, same for handle? That looks like maybe another replica needs making.:D
 
does everything a guard does...and a subhilt does...and adds a level of retention. Plus not as "jabby" as a subhilt.
 
Tom, the boucherons were made in three sizes, small, medium, and large. I suppose mine would perhaps be a medium, here's the specs;
OAL: 9 11/16"
Blade length: 5 1/2" (Texas legal, of course ;) )
Blade width: 9/16"
Spine thickness: 1/8"
Handle length: 4 3/16"

Sarge
 
Thanks Sarge. Looks perishingly like one might end up a Christmas present for my brother, if it comes out well .... but not so well that I can't give it away.

t.
 
I'm with Tom. That Boucheron looks like a fun project. You're lucky, Sarge, that Texas chose a length. GA uses to criteria. Length, and makers intent. Now hows a cop supposed to derive makers intent? The length is 3.5". But that doesn't mean anything if the intent was defense/offense. It has to look purely utility. So don't carry I guess is what they meant by that silliness.
 
it would be interesting to see somebody dispatch a hog with a good chop from a large khukuri... Any volunteers?
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Ooh! Me, me, pick me! :D

14 years ago, when I was younger and dumber, I knocked a wounded buck whitetail off its feet with the butt of a Saxon crossbow. I'm heavier, stronger, and a whole sight more skilled and ruthless now. I'm certain I can take out a hog with a kukuri.

John
 
You've reminded me of a story John. When I was a kid my grandad and I went hunting deer. He got a buck and I followed the shot. He had shot it with a .308 in the chest area. He slit the bucks throat, then we tied the legs and carried it out with a large branch between the tied legs. When we got home we parked the truck by the basement and went in to warm up and ready the gear to field dress it. When we came back out the deer was hopping away with its feet still tied. We were shocked. It was shot, had its throat cut, its legs tied, and was slowly hopping away through the yard. My grandad grabbed a baseball bat he had by the door for protection, and we went out and stopped the deer with a bat to the forehead. What an animal, huh?
 
They can be tough buggers! Gotta respect that fight.

The deer I mention, I'd put a broadhead through his lungs, but didn't know any better than to walk up to the big six point! He stood up, with me just a couple of feet away. Scared the crap out of me.

I reversed that crossbow quickly, and nailed him in the back, just behind the shoulder blades. Down he went, though he took a while to expire. The next one I shot, I used a Buck knife on. Instant quietus.

J
 
aproy1101 said:
... GA uses two criteria. Length, and makers intent. Now hows a cop supposed to derive makers intent? The length is 3.5". But that doesn't mean anything if the intent was defense/offense. It has to look purely utility. So don't carry I guess is what they meant by that silliness.
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Does maker's intent trump length? That is, can you have an 8" chef's knife? If so, an argument could be made, I guess, for carrying/using an 18" AK if going to the back 40 to chop, but not for an 18" Kumar Kobra when going downtown.
 
I believe, Tom, that it is mostly dependant on the mood of the police officer that day, and whether or not they need to have a reason to search further. Its unfortunate. Also, the khukuri is a weapon, and has a long battle history, so I don't think any model would be considered acceptable according to the police.
 
Used the boucheron last night to prepare dinner. Knife worked great, here's a simple recipe for y'all;

Stoved Taties

- Peel five or six potatos and slice 'em up pretty thin (but not too dang thin ya showoff)
- Break out the big old cast iron skillet with a lid, or a good size cast iron Dutch oven, toss about 3/4 stick of butter in it, and get it hot enough to lightly fry them there taters
- Toss in the taters and stir 'em around until they start to brown a little around the edges, sprinkling in a bit of salt and pepper to taste as you go
- Clap on the lid, reduce the heat to a low simmer, and slow cook 'em for about 20-30 minutes
- Gobble 'em up with a bit of bread, cheese, and bratwurst, and beer, lots of beer. Hot damn, that's good :D

Sarge
 
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