DH Russell/Grohmann belt knife.

S

Sword and Shield

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Apr 3, 2004
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I've had my eye on the Grohmann/Russell belt knife for a while, and before dropping the cash, I figured I'd ask around.

How is it for general utility? It will be asked to do general kitchen cutting tasks, as well as standard knife camping tasks. No batoning or splitting, just lots of cutting and carving.

The blade shape looks similar to the Nessmuk-style curve I shaped one of my kitchen knives into, so I think I have some general idea, but would like some experienced opinions. How's their carbon steel? Is it 1095, or something else?
 
S&S, They generally have a good reputation. Their carbon steel (according to their web site ) is C70, which is reportedly the same as AISI 1070. If the heat treat is right it should be very serviceable. You sound like you are looking at their Survival Model, it is available with a flat grind, and it should be a good slicer. John
 
S&S,

I have the folder in stainless and fixed #1 in carbon. It makes for a great slicer and light field blade. The carbon is relatively soft which makes for easy touch-ups in the field. It is definitely made for finer tasks. I use a small ceramic stone for field sharpening:

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1070, eh? I've never yet played with that one. Should be interesting. I have 1055 in my Okapi, 1075 in my Douk-Douk, though it's very soft at RC 53, and then 1090 in the Opinels. Should be an excellent performer if ground thin.

I'm looking at the #1 in rosewood and carbon. Classic and simple.

If nothing else, it expands the countries in my collection- US, UK, Switzerland, Germany, France, Italy, South Africa, Argentina, Mexico, Ireland, Spain, Japan, China (both PRC and Taiwan), Sweden and Finland.
 
S&S

I've had one for almost 40 years. I hasn't been my EDC for a long time -I carry folders now but used to carry it when I worked outdoors most of the time (hence the nickname 4 s ter or forester). I carried it and a Hudsons Bay pattern hatchet. At one time it did skin two moose without resharpening - but sure needed it when we were done.

It's a solid, comfortable knife. The newer Stainless flat grind blades may be better slicers and need less maintenance but my carbon steel blade cuts well and with a little oil regularly it has just developed a patina over the years.

It is a classic design (like the Buck 100) and I think it's utility has contributed greatly to it's longevity.

Hope this helps!

David
 
I have the #1 and the #4 survival both are great knives.I've carried both in the field for about 10 yrs until i went to a RC4 from Rat


Tyrantblade
 
I've always wanted one of these also. The design looks VERY comfortable and ergonomic. I've never heard anything bad about them, either.
 
Great design... it's in a museum of modern art (or design) somewhere. Used one to skin out my first mule deer, lost that one and got another. The steel is tough, holds a decent edge and is quite easy to sharpen. Takes a nice patina.
 
This classic design is still one of the best for certain tasks. I use a R Murphy copy of the CBK in the kitchen for trimming meat and it's my favourite knive for this purpose. That offset handle also works great for keeping knuckles clear of chopping board but if you want to do a lot of kitchen work then get a flat ground #4 - the standard sabre grind doesn't work as well on veges and the #3 a fraction too small IMO. AFAIK all the flat grinds are in SS only.
 
Got one! :D Parents picked one up.

It's a gorgeous knife- fits my hand perfectly, as if it were custom. Did quite well with some kitchen work this morning, and should make an excellent field knife.
 
Sword and Shield said:
Got one! :D Parents picked one up.

It's a gorgeous knife- fits my hand perfectly, as if it were custom. Did quite well with some kitchen work this morning, and should make an excellent field knife.
Click to expand...

Post some pics up when you get a chance :thumbup:
 
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