Crooked Creek

cbwoods67

cbwoods67

Joined
Oct 12, 2010
Messages
8,189
A few days ago, I took delivery of my newest JK. This is also the second custom design from John, and I can say that it is even better than I expected.

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I decided to take a couple comparison photos with a couple popular JKs and a Becker to give some perspective on the size of it.

Canadian Belt Knife

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Trapline

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Becker BK-16

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As you can see, this is a rather large knife, but it handles like a much smaller blade.

The rounded spine is a nice touch and it makes it even more comfortable to hold and use.

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One request I had for this knife was for it to be ground the whole length of the edge (guardless). This feature makes sharpening a little easier and also helps with small controlled cuts.

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Other than some sacrificial arm hair, these are the first cuts I have made with this knife.

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In my opinion, this knife would be a good addition to the JK lineup, if he chooses to do so.

The JK Crooked Creek.

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Getchu one.
 
I am liking this design, it just "feels right." Not too heavy, not too light, just right. This is what a camp knife should be.
 
I like everything I see here. Great design. It simply looks like it will work and work hard.
 
Cooper - are you happy I suggested the rounded spine? I think it`s a plus on knives that will see kitchen duty.
 
JK Knives said:
Cooper - are you happy I suggested the rounded spine? I think it`s a plus on knives that will see kitchen duty.
Click to expand...

Absolutely!

For some reason, I tend to forget that I have that option. I can't imagine it any other way. Thanks for looking out for me. :D

And for making another great knife.
 
Hey Cooper -

What was your design philosophy for this knife?

best

mqqn
 
mqqn said:
Hey Cooper -

What was your design philosophy for this knife?

best

mqqn
Click to expand...

This may sound a little odd, but you asked for it.:D

The guys I hunt with freeze the meat after butchering and grind all the from the year's harvest at once. To make the meat the desired consistency, we grind it pretty cold, almost frozen. Last year (2013-2014 season) I helped them grind the meat and part of that involved cutting the meat into small enough chunks to fit in the grinder. When I helped them I used my Trapline, and while it got the job done, I was wishing for a little longer blade for more reach and leverage when cutting the mostly frozen meat.

After deer season I sat down at the desk and thought about what I wanted to do with the knife and drew up the CC. I like the curve of the profile to the Trapline, but wanted a longer blade and more generous handle for my mitts.

So in short, I designed it as a butcher knife originally, but it has found a home doing general food prep and kitchen chores.
 
cbwoods67 said:
This may sound a little odd, but you asked for it.:D

The guys I hunt with freeze the meat after butchering and grind all the from the year's harvest at once. To make the meat the desired consistency, we grind it pretty cold, almost frozen. Last year (2013-2014 season) I helped them grind the meat and part of that involved cutting the meat into small enough chunks to fit in the grinder. When I helped them I used my Trapline, and while it got the job done, I was wishing for a little longer blade for more reach and leverage when cutting the mostly frozen meat.

After deer season I sat down at the desk and thought about what I wanted to do with the knife and drew up the CC. I like the curve of the profile to the Trapline, but wanted a longer blade and more generous handle for my mitts.

So in short, I designed it as a butcher knife originally, but it has found a home doing general food prep and kitchen chores.
Click to expand...

Cool!

Well, it works very well!

For the others, the review is found at the following link

http://www.bladeforums.com/forums/s...made-Knives-Cooper-Woods-Crooked-Creek-Review

best

mqqn
 
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What is the blade thickness? And I assume John's 01? Thanks for sharing this neat design.
 
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