In Spain, when we mean something hard and rugged enough to withstand anything, we use the expression 'carne de perro', what can be translated as 'dogmeat'.
Well, I´ve been using handmade hunting knives for more than 20 years, and all of them fell in the same category: carbon steel blade of 4-5 inches, flat or convex ground, full tang and natural material slabs as handle (wood or stag). Classy and traditional. But as I grow older I wanted to change towards something requiring less care, a knife I can use and forget, so I designed a much more utilitarian, functional knife. I based my design in the general lines of Winkler belt knife - a pattern I love- but straightening the false edge and smoothing the overall shape, and looked for a Spanish knifemaker whose knives are already gaining a well deserved renown among Spanish cutlery circles. Finally, here´s what I got some days ago: my personal do-everything-and-forget knife. Suitable as a hunting, camp, bushcraft, combat and kitchen knife.
Five inches, flat ground blade of Bohler N690CO. The non-bevel side is treated like some kind of brut de forge, or perhaps a very rough sandblasted. Heat treatment has been outsourced and made in a specialized facility, according Bohler specifications for this steel. Handle slabs over full tang are made of light brown canvas micarta, with two aluminum rivets and a lanyard hole, all perfectly sanded and molded. A typical feature of Animal Knives is ergonomics, so the knife fits my hand like a glove.
Nice details in back of the blade and skull crusher:
Sheath is a standard kydex, moulded and riveted, fitted specifically – Animal Knives made, too- and it has both a Teklock and a traditional canvas loop, interchangeable.
The only problem - amd it´s a big one - is that I have to wait for the hunting season to put my Dogmeat in use.
Hope you like it, and I apologize for crappy pics and my poor English.
Best regards from Spain.
Well, I´ve been using handmade hunting knives for more than 20 years, and all of them fell in the same category: carbon steel blade of 4-5 inches, flat or convex ground, full tang and natural material slabs as handle (wood or stag). Classy and traditional. But as I grow older I wanted to change towards something requiring less care, a knife I can use and forget, so I designed a much more utilitarian, functional knife. I based my design in the general lines of Winkler belt knife - a pattern I love- but straightening the false edge and smoothing the overall shape, and looked for a Spanish knifemaker whose knives are already gaining a well deserved renown among Spanish cutlery circles. Finally, here´s what I got some days ago: my personal do-everything-and-forget knife. Suitable as a hunting, camp, bushcraft, combat and kitchen knife.
Five inches, flat ground blade of Bohler N690CO. The non-bevel side is treated like some kind of brut de forge, or perhaps a very rough sandblasted. Heat treatment has been outsourced and made in a specialized facility, according Bohler specifications for this steel. Handle slabs over full tang are made of light brown canvas micarta, with two aluminum rivets and a lanyard hole, all perfectly sanded and molded. A typical feature of Animal Knives is ergonomics, so the knife fits my hand like a glove.
Nice details in back of the blade and skull crusher:
Sheath is a standard kydex, moulded and riveted, fitted specifically – Animal Knives made, too- and it has both a Teklock and a traditional canvas loop, interchangeable.
The only problem - amd it´s a big one - is that I have to wait for the hunting season to put my Dogmeat in use.
Hope you like it, and I apologize for crappy pics and my poor English.
Best regards from Spain.
