Custom Knives At Work.

[ISKski]

[video=youtube;jn1fasQRmMA]https://www.youtube.com/watch?v=jn1fasQRmMA&feature=youtu.be[/video]
(Shelling acorns to make flour)


(knife in question)

 

[BenR.T.]

A couple old school knives of mine still going strong.

 

[Karl B. Andersen]

I love blood on steel! (When it's not mine.)

A couple old school knives of mine still going strong.

 

[Karl B. Andersen]

With the hunting season in full swing around the entire country, we should see plenty of "Custom Knives At Work"!!

 

[Shaw Blades]

[video=youtube;jn1fasQRmMA]https://www.youtube.com/watch?v=jn1fasQRmMA&feature=youtu.be[/video]
(Shelling acorns to make flour)


(knife in question)

You've got a couple of pretty sweet integrals

 

[Karl B. Andersen]

This excites me as much as anything else - one of my knives put to work.
I do make a line of Brute de Forge knives for a commercial company and this is one of them.
1084 and stabilized curly maple.
A little venison tenderloin for lunch.
And this is what the guy said in the email with the picture, which reminds some of us that with attention to detail, our hand made knives can excell:

"I forgot to grab more pictures, but this is an after shot of the knife with the tenderloins it cut out of a medium sized 4 point buck this morning. Field dressing a deer with this knife made it feel like surgery instead of hacking away like with my old factory made knife. I couldn't be happier with how well it performs (and looks good while doing it)."

 

[Horsewright]

More cowboy stuff:

Prepping a rawhide prior to cutting strings to braid a reata.

A reata is a rope used for roping cattle usually braided from 4 strands of rawhide string. Most reatas are 60' plus in length. Takes four 90' strings to make a 60' reata. Here's the wife roping calves last weekend at our fall works using her new (anniversary present) 75' reata.

And caught. Me coming around to pick up the heels on this calf.

And then more knife work:

Hit em with the iron and then next.

 

[mwschilling]

My son took his first buck this weekend with perfectly placed 165 yard shot. Mike Williams made him a 3/4 version of the Quachita Hunter, which Brad used to skin and butcher the deer. Sorry for the graphic pics but no way to show it without.


Nice mature 10 point


Starting the skinning




Taking the shoulders



Clean up

 

[Karl B. Andersen]

That is just fantastic.
From my perspective that is where the rubber meets the road in what we do.
Thanks for posting a perfect example.

 

[just-a-hunter]

I'm pretty new here but this is certainly my favorite thread on this forum so far. What an awesome bunch of knives and photos!.

Here is my personal knife that I put through the paces on a two week Utah hunt. We got to cut a little bit of everything.

Hope you all are enjoying the season and thanks for sharing your photos.

Todd

 

[the possum]

My daughter is learning how to use the knife I made for her.

She chopped down this pawpaw sapling with the mini hatchet (custom handle- hope that counts ), then started peeling bark with the knife.

 

[Karl B. Andersen]

What a great picture. :thumbup:

 

[Big Chris]

Here is an old knife of mine being put to by my Uncle last night.
He has several and says this one is his favorite.

 

[BenR.T.]

At work in Sweden...

Thats an 8" blade by the way.

 

[i4Marc]

Here is a hunter I made for my brother a couple of years ago. 1084 and maple. He took this buck today. He says "it's still sharp as hell".

 

[Lhpanther]

Put this one from Ben Seward to serious work on many whitetails this weekend.

 

[BenR.T.]

Making maple chips for smoking jalapenos with my Orford Nordic Carver.

 

[Rapt_up]

Canoes and knives. the two best things ever....

Gary - the "model" is Merlin. And she's "Andersen Forge Built"
Completely made from raw materials - 100% sole authorship. (Except for fiberglass, epoxy, etc. You know - no "kit" stuff.)
I did it myself over a three month period for my 60th birthday present last year. I used it a lot for fishing, but this was my first trip.

 

[BenR.T.]

Customer pics of a 10" chef knife aging nicely.

 

[Matthew Gregory]

...too many people are afraid of that patina. I LOVE the way that looks! Good stuff, Ben.

I've got a handful I'm going to make - in non-stainless steels - coming up, and dammit someone better buy them! I'm keeping at least one of them, if it kills me.