D. H. Russell Knives

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FullerH

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Nov 25, 1998
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What do any of you all know about the D. H. Russel knives from Canada? A.G. Russell sells them and they look really nice to me, very slimly designed for their purposes with no estra weight or bulk on them. They appear a great example of the old concept that "form should follow function" and that has an aesthetic appeal to me in the same way that the Ferrari 250 Berlinetta GTO of 1962 appeals to me.
 
Hugh they are actually very nice knives. For the most part, I do not really like the sheath design although they are quite well made. The one exception is the Canadian issue Jump knife which comes with a flap over sheath like the old Buck sheaths although it fastens with a stud and not a snap. The other sheaths are fine for blade protection but leave a lot to be desired as far as belt carry goes. I have not personally seen or handled the newer flat ground blades but I would expect them to be quite good based on the knives I do own.
 
FullerH

I have one that I've used on and off since the 70's.

It's the carbon steel version of the original Russell Belt Knife. While not one of the new high-tech stainless steels it takes and holds a good edge and sharpens easily, taking a hair-popping edge.

The pouch sheath holds the knife securely but not so tightly as to cause problems in removing it from the sheath. I carried the knife for months working in the forest and never had a problem with security. If you don't like the sheath swinging around it also carries well with the loop on the belt and the sheath slipped into the back pocket.

The handle shape is comfortable and allows a firm grip. The shape of the choil and the notches on the back of the spine allow you to "choke up" on the grip and get better control of the tip.

Hope this helps!
 
I have one of the newer flat ground versions of the original pattern DH Russell Belt Knife. I like it a LOT. I think anyone would be well served by this, or any other Grohmann designs.

Did you know there is one of the original D.H. Russell Belt Knifes in M.O.M.A. (Museum Of Modern Art)? Been in the permanent collection since the design first hit the market.
 
The blade shape is awesome for slicing, the handle when grasped lockes your hand right to it... the handle shape really is amazing that way. It seems slim, but grab the knife handle and "hack" at somethign,a dn you'll see how great the design is. I had a Model 1, and I would carry it by tucking the sheath tip in my front pocket.

Grohmanns are great knives, and you will be well served with one.
 
My first quality knife was a Russell Belt knife from Grohmann, used it for years until I lost it.

D.H.Russell by the way was a sporting goods store owner from Ottawa who was known for his outdoors writing so the knife was named for him.
 
They are one of my favorite manufacturers. Every design is purpose driven, and they work very well. They are becoming more expensive as they gain popularity. Supply/demand type thing. Get 'em while they're hot!
The small flat ground version of the bird and trout model(cannot remember it's name) together with the Survival model (flat or saber grind) would make an excellent pair for the bush. Actually, I would like to get a set, and get a nice piggyback/double sheath with a loop for a firesteel...

just a thought..
 
Jim,

how's things your way? Lethbridge got hit with tons of snow and cold, but it is starting to melt, finally!

Just a tip for you, think of adding a loop for a diamond rod too (the retractable ones, like from Gerber for example). Then you'd have knives, a way to sharpen them, and fire. :)
 
This weekend I'm ordering the Survival model, pretty beefy 5 1/2" blade in stainless, flat grind, riveted micarta handle (gotta decide between green or black...leaning towards green), $78 delivered! That's a quality semi-custom, fixed blade knife for that money. And it'll slice food like a chef's knife!
 
I have two D. H. Russel, also known as Grohmann Cutlery.

I have the Canadian issue knife which I think is the same as the no. 4 boat knife with full flap sheath and their skinner model.

Both are very comfortable to use and I do like the full flap sheath on my issue knife.

These knives have a very civilized appearance and are well received...they are the opposite of "rambo" knives.

I do have a major complaint about the edge holding of both my Grohmann knives. Both have stainless steel blades and are my worst two knives for edge holding.

My issue knife is in my kitchen drawer and I use it moslty for spreading butter and jam. I got tired of sharpening it!

I have other knives that hold their edge much longer.

I do like these knives, especially my issue knife with the full flap sheath...I would strongly recommend that you get the carbon steel version.

Cheers,
Collecter
 
I don't have one, but I talked to the factory rep at the NRA national meeting. In a round about way, he indicated that if you want maximum performance the carbon steel version would be best, but the stainless versions are more popular. I believe that's the knife steel that originally made their reputation. I don't believe they tell what steel they use. The original knife design was copied in both Europe and Asia probably late 50s into the 70s. Beware of fakes when buying used blades. Older originals, even in used condition, retain their value. They are now offering a kit knife if you want to build one yourself.
 
Originally posted by george tichbourne
D.H.Russell by the way was a sporting goods store owner from Ottawa who was known for his outdoors writing so the knife was named for him.
Click to expand...
Actually, he designed the knife and made them for his store, but the demand became so great he brought over the Grohmann family from Eastern Europe, already fine knife-producers in their own right, to make his designs for the store(s).
At least, thats what I have always read/been told.
 
OK, now I'm a bit concerned about the stainless blade keeping an edge, based on a couple posts above. I like stainless because you can just wipe it and sheath it, little worry of rust. I've never had a high carbon knife because it can rust or it'll just wind up looking kinda ugly over time. Has anybody got anything good to say about the edge retention of the stainless blade? Can you keep the high carbon looking good? How?
 
Love my survival model. I use it very frequently in the kitchen in lieu of a french chef's knife. You can't go wrong with a Russell/Grohman.
 
They make good knives, durable, functional and not flashy. Match your use to the design and you'll be quite happy. You might have fun visiting their web site, which has a lot of information. Also the October, 2003 BLADE has a nice article about the company.
 
I love carbon steel blades and have never had any problem with rust or corrosion. I simply wipe and clean the blade after use and if I'm going to store the blade for some time, I may put some oil or wax on the blade. I like the "performance factor" of carbon steel.
 
selfinflicted,

The carbon steel grohmann I had never posed a problem with rust. About the stainless, don't worry! If the heat treat is fine, then your knife will perform well. Get in the habit of touching up the edges on yoru knives, isntead of doing full-blown sharpenings. A few strokes on a sharpmaker once a week will keep the edge super sharp. If you take your knife camping and you are doing a lot of woodwork, have a sharpening device to touch up your edge every once in a while. No worries mate, you're getting a fine Canadian product!

Just FYI, the knvies are made in Pictou, Nova Scotia. I saw pics of the "factory", and it is amazing because of its simplicity. The factory is also the store, and I think it is a simple 2 story building covered in logs or something! These knives get a lot of hands-on work. Enjoy your Grohmann!
 
I have the Grohmann folder in AUS 6 I think. The heat treat is fine this knife will hold it's edge as well as anything out there and more importantly be touched up in the field, this is a user.
 
Crayola, makes sense ,thanks. Though I don't know how these guys in the thread got "lemon" stainless grohmann's (and I believe them if they say they did), I just can't see that a company respected for it's quality offerings could routinely sell poor performing stainless blades. I'm not quite sure what kind of stainless they use on their fixed blades (is it high end kitchen knife quality?), but I can settle for decent edge retention, if as you say, light shapermaker touch-ups keep it "tuned". Question: What type of better performance is being refered to with the high carbon blade?
 
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