Did your Traditional knife get a workout today? -Part II

Maybe I'm doing something wrong, but I find these things exhausting with the standard handles.
My hornbeam was too thin, so I cut the valve out of a bike tube and wrapped the end. Now I don't have to crouch.
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This knife was well under a dollar at an early big box store, where it appeared suddenly and disappeared quickly. Maybe Fiskars was thinking of taking on Mora by offering a more familiar grind. The sheath is a nice Schrade bought cheap from an e-tailer, perhaps when Schrade went under.
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Yeah it did. We butcher 5 or 6 hogs a year, and one went to heaven this a.m. I usually use a fixed blade with S30V, or a 4" folder with CPMS90V, but today I used my Queen #69 Barlow with D2. The primary bevel is 15 DPS, polished, and I touched up the micro bevel on a 600 grit diamond stone. Pig skin and hair is an abrasive material and is hard on knives. Two of us worked on it, so I did half a pig. I cut around the feet, split the skin down the back, and skinned half. I was very happy with how it cut when we were done. It sliced paper like it had just been sharpened. With the feathered buffalo covers and the single blade D2 clip, I'm kinda proud of the #69.
 
That sounds like a pretty good workout for a knife, idahoguy.
I guess I won't brag about peeling some garlic.
 
idahoguy said:
Yeah it did. We butcher 5 or 6 hogs a year, and one went to heaven this a.m. I usually use a fixed blade with S30V, or a 4" folder with CPMS90V, but today I used my Queen #69 Barlow with D2. The primary bevel is 15 DPS, polished, and I touched up the micro bevel on a 600 grit diamond stone. Pig skin and hair is an abrasive material and is hard on knives. Two of us worked on it, so I did half a pig. I cut around the feet, split the skin down the back, and skinned half. I was very happy with how it cut when we were done. It sliced paper like it had just been sharpened. With the feathered buffalo covers and the single blade D2 clip, I'm kinda proud of the #69.
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I'd call that a work out! I used a few D2 blades (Benchmade Grip and Benchmade 201, the 201 was unfortunately lost to the Okefenokee Swamp) to butcher some hogs of the wild variety when I lived down south. Definitely tougher than the deer I'm used to cutting up here in the north woods. Good to hear it worked out for you, I with a testimonial like that I might look into some Queen cutlery!
 
My Beer Scout got a light workout today. First, it opened this package I got in the mail, which had my new #15 Farm Boy in it.

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Then, it opened this Back to the Future trilogy Blu-ray set. We're watching all three movies tonight, 'cause, you know, today's the day they visit in the future in Back to the Future Part II. Great Scott!

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My trusty Barlow performs multiple chores each day, starting with slicing my muffin or bagel for the morning's breakfast. It opens the mail later on and serves duty at lunch and dinner time with cooking tasks and finally slicing whatever I may need to cut on my plate at the table.

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arizonaranchman said:
My trusty Barlow performs multiple chores each day, starting with slicing my muffin or bagel for the morning's breakfast. It opens the mail later on and serves duty at lunch and dinner time with cooking tasks and finally slicing whatever I may need to cut on my plate at the table.

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Wow, the patina on that 77 is mesmerizing. Its been neat to watch its progression here on the forum. Great blade!
 
I have been using my Mora Classic No. 1 to help renew the weather stripping around the opening to my wood box / drawer. It's an insulated box in my garage that I can load logs or wood bricks into. You access it on the other side of the wall via a large drawer which is close to the wood stove.

Notice how I screwed the plastic sheath directly to the box (right hand side). I use it every day in the cold months to cut open the wood brick packages and it works great to have the sheath close by so I can grab the knife with one hand while holding the package of bricks with the other. It's cold in Maine, so I will go through about five 2000 lb pallets of bricks during the winter months. I much prefer them over logs.

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Today i carried my Sodbuster jr. along with an assisted Benchmade. Early on, I ate some pickled herring on crackers; no call for a knife. This afternoon we went to my brother-in-law's house to help him eat some of the pheasant he brought back from South Dakota last week. The pheasant was so tender it fell right off the bone- no need for a knife. I never did get a chance to smoke a cigar today, so once again, my knives remained in my pocket.

It was a rare day that I didn't use a knife for anything, but you just never know.
 
Great to catch up on this thread, nice work guys :thumbup:
 
John A. Larsen said:
Snipe 1, how are the bricks made? Are they compressed sawdust? John
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That's correct. Just sawdust compressed under very high pressure. They have almost no moisture content and leave very little ash. The best part is I don't have to stack logs. My 50 year old back can't handle that anymore.
 
I just posted this in the mammoth monday thread, but I had an indian River Jack and Barlow carve my daughters' designs into their pumpkins. Lots of intricate/jagged lines.

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AmosPaul said:
Who makes these knives? I really like them.
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The little fixed blade is a rough rider. The lockback is made by Kai, the parent company of Kershaw. It was originally the model Kershaw 1993 Gent's lockback in polished micarta and then they re-released it some years back.

I passed on it and have been looking for a used one ever since. I finally found one two weeks ago and got it for $11! It was pretty elusive for a while. Kershawguy a forum dealer has the original both in vg10 but he's asking a lot more for it.
 
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