Custom Knives At Work.

That's a heck of an endorsement on your knife.
Doesn't get much better than that.

rwn2000 said:
One of my customers sent me this pic of a Nessmuk he got from me being used to skin a bear last week. The pic isn't that great but his review of my knife is.

"Randy,
I did not get one this year. However I did get to try your knife out on bear skinning. It worked Great! I have several pictures but I think this is the best. FYI, I did not have to sharpen it during the process and it’s still shaving sharp. I’m impressed. Any other knife I have used had to be sharpen several times during the skinning.

James"

can't ask for more than that. The knife is O-1 with mammoth ivory and micarta scales, BTW.

thanks

randy
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You are a Rock star Nicklovesknives!!! Anyone who uses Emersons of those Grade is a true legend in the knife world!!!
 
Here's what my Joe Calton 10" chef knife helped me make…
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Here is one of mine at work. 4" 52100 dressed in claro walnut and brass with g-10 spacers.I did use this to skin and butcher my deer this year but did not get any pictures of that. But none the less, here it is hard at work enjoying lunch and a series of cribbage games this fine Sunday morning. I also have a new addition to the family. A custom of sorts. Her name is Maura Joelle Finnie.
 

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andrewfinnie13 said:
Here is one of mine at work. 4" 52100 dressed in claro walnut and brass with g-10 spacers.I did use this to skin and butcher my deer this year but did not get any pictures of that. But none the less, here it is hard at work enjoying lunch and a series of cribbage games this fine Sunday morning. I also have a new addition to the family. A custom of sorts. Her name is Maura Joelle Finnie.
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Congratulations for this wonder, welcome :angel: Maura :angel:
 
Thank you sir! She has s a wonder and a blessing/ miracle wrapped in a little 7 lb. Package! A perfect addition to our two wonderful boys.
 
Gentlemen: I've enjoyed this thread immesely since its inception. Thought I would share some pics too. Besides being a knifemaker and leather craftsman, my wife and I have a small cattle ranch. Most of you would really enjoy this world as almost everything is handmade. The only thing not handmade in these pics are the jeans, sweater, can of disinfectant and the blue tube in pic 2, (its the wormer applicator).

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This is my son at one of our brandings a while back. He's rapidly turning this bull calf into a steer. When he's around he's our designated "cutter". He's so adept at this that they hardly even bleed. Since high school he's been cowboying on very large ranches in south eatstern OR, where they do thousands every year, not hundreds. Thats how he got so surgical.

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I'm handing him the disinfectant spray, shot on after the castration. The knife is in his teeth. This is my Tapadero model. Its the only knife I know of designed specifically for the branding pen. Not only is it great for castration but the narrow blade is also very good for ear marking. An ear mark is a design cut into the ear registered with the state just as a brand is. Hard to read brands in the winter when a cow is all haired up. We don't have an ear mark on our place, but all our neighbors do. So if we see a cow at a distance that has an ear mark, its not ours.

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This is the Tapadero knife. Its not the one being used but the only difference is the ironwood spacer. Otherwise the knives are the same. 7"oal, damascus blade and Sambar stag handle.
 
I have looking at your website, superb . is not it dangerous to make "rodeo" with a knife in his belt ?.
 
Thank-you sir! No, not really. My knives and sheaths are designed to be ridden with. I made my living for many years horseback so really do understand the dynamics. Of course we take great pains in this style of horsemanship to really make a good horse. Hopefully most rodeos can be avoided!
 
Thanks Guys. That Tapadero model makes a great bird and trout blade too:

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This one I made with customer supplied bone. It was a shin bone from his buffalo kill. Made him three knives from that bone.

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He uses this knife a lot. Its the only one I ever made with 3/4" stock for the bolster. 1/2" looks more proportional to my eye on this knife.
 
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Pretty tough to beat a batch of dove breast with mushroom gravy and wild rice.
Great addition and a perfect knife for the job. :thumbup:
 
About 6 weeks out from the Blade Show it's amazing how much time is spent in the shop, even after living there year-'round the way it is.
Today was a quick lunch snack of Colby-Jack cheese and some really tender and quite delicious smoked chicken quarters.
All sliced up with my Chuck Gedraitus D2 liner lock with Ringed Gidgee scales.
I even took a quick nap on my shop cot afterwards!

See ya'll in Atlanta.


 
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