Don't Regret the Snark

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bigghoss said:
The spyderhole was invented in 1867 by James Francis Spyderwhole and was originally named James Francis Spyderwhole's wonderful and magnificent one-handed thumb opening system. In 1898 it was shorted to Jame's hole and the name was changed again to spyderhole in the 60's

Good thing they changed it because using your thumb in a spyderhole sounds a lot better than using your thumb in James's hole

OK. Pick a position and I will take the opposite of that position. Wait, no. That doesn't sound right...

Too late your true intentions have been revealed :D


it's gonna be a samurai meat cleaver on steroids after being exposed to radiation!!!!!!!

im pretty sure they are going to combine the bk9 and bk11 to get bk20 and it will be a 6" blade with a drop point and skeleton handle the same shape as the 11... but the size of the 9.


I don't think that's something you want to see in person...

Sounds like a great way to spend a Wednesday

Snark :)
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Why are we inside the quote again?
 
Guyon said:
I don't know what the big secret is. Jerry Busse has posted about the company heat treatment here on BFC. I'm sure it's been tweaked since 2000, but the bolded part below is kind of funny in retrospect.



The composition of INFI is posted here on BFC several times. Not too hard to find.
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I don't know who posted this, but it's memorable. Momentarily anyway.
 
Good thing they changed it because using your thumb in a spyderhole sounds a lot better than using your thumb in James's hole
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Actually "thumbing Jame's hole" was a common expression in the late 1800's and early 1900's.


Too late your true intentions have been revealed
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Uh, no they haven't...


im pretty sure they are going to combine the bk9 and bk11 to get bk20 and it will be a 6" blade with a drop point and skeleton handle the same shape as the 11... but the size of the 9.
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No, it's going to be a BK24 but 4" shorter!


Sounds like a great way to spend a Wednesday
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Well I'm not cleaning it up!



worldwood said:
Why are we inside the quote again?
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I know why I was but I fixed mine.
 
cbwoods67 said:
I have seen virtuovice do this on youtube, but have never seen it done in person.

We usually gut our deer and let them hang for a day or two before skinning and butchering.
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I saw that and my brother in law took a massive 10 pt into a butcher who did it the same way. I think its a little strange and probably a little bit wasteful. but if a professional butcher is doing it? The butcher said its the most efficient/fastest way to do it, but I really think its probably 99% preference, or if you are out in the sticks, by yourself, get a big kill, and dont want to have to haul the whole thing out. That would probably be the only reasons I would do that. Otherwise I am gutting the dang thing.

Funny story the 10pt was shot about 3 times with 300 winmag and once with a 243 before it finally gave up. A clean kill shot, in the neck, and also in the head before it was hit in the vitals AGAIN and finally gave up. WTF terminator deer here in Oklahoma apparently. He gave it about 15 minutes after the first shot to make sure it died, on the approach it stood straight up and got neck shot. The deer just stood there, started to run off, got shot in the head, kept walking till it was finally drilled again...
 
I actually prefer the V grind than a convex. I'm able to put a great V edge on my knives than a convex edge.
 
iwouldhurtafly said:
I saw that and my brother in law took a massive 10 pt into a butcher who did it the same way. I think its a little strange and probably a little bit wasteful. but if a professional butcher is doing it? The butcher said its the most efficient/fastest way to do it, but I really think its probably 99% preference, or if you are out in the sticks, by yourself, get a big kill, and dont want to have to haul the whole thing out. That would probably be the only reasons I would do that. Otherwise I am gutting the dang thing.

Funny story the 10pt was shot about 3 times with 300 winmag and once with a 243 before it finally gave up. A clean kill shot, in the neck, and also in the head before it was hit in the vitals AGAIN and finally gave up. WTF terminator deer here in Oklahoma apparently. He gave it about 15 minutes after the first shot to make sure it died, on the approach it stood straight up and got neck shot. The deer just stood there, started to run off, got shot in the head, kept walking till it was finally drilled again...
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It could be wasteful. Do you know if he got the inner loins? Some folks get the meat from between the ribs, also. Definitely a pain in the ass, but it is a little more meat.

There is no doubt in my mind that most people who take their deer in to a locker get ripped off. Most of the places I know of charge by the head, not by the pound. They don't care if you get the most meat possible, because there will be another deer come in shortly after yours. Quickest, most time efficient method is what they are after.

Congrats to your b-i-l on the deer, by the way. Sounds like a pretty damn excited hunt...
 
Scandi grind (technically v) beats all, unless you want to use your knives for something other than cutting...
 
Chameleonbear said:
I ain't gonna argue which is better, just for me I prefer the V grind. I use a system that puts a V grind on it.
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I think you are confusing edge with grind.

Beckers are flat ground. Busses are generally convex ground.

Either way, convex is superior.:D
 
cbwoods67 said:
It could be wasteful. Do you know if he got the inner loins? Some folks get the meat from between the ribs, also. Definitely a pain in the ass, but it is a little more meat.

There is no doubt in my mind that most people who take their deer in to a locker get ripped off. Most of the places I know of charge by the head, not by the pound. They don't care if you get the most meat possible, because there will be another deer come in shortly after yours. Quickest, most time efficient method is what they are after.
congrats to your b-i-l on the deer, by the way. Sounds like a pretty damn excited hunt...
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He is quite avid hunter and had never seen or heard of that happening. So quite exciting indeed.

But I am not sure of what all was taken by the butcher. I was taught to not even worry about the ribs
return. On the ones I have done/taken part in we basically took the deer down to the bone besides the ribs. The guy who taught me was a real stickler on how to clean a deer. The absolute NAZI about deer cleaning and he still didnt like messing with the ribs.

I really miss deer hunting. Wanted to go this season but its hard to find the time. REALLY wanted to make some jerky.
 
stvpourciau said:
Scandi grind (technically v) beats all, unless you want to use your knives for something other than cutting...
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Scandi is great for wood carving, but I have found it lacking in the food processing department. A flat or even a good hollow beats out scandi when it comes to food. And they still do very well in wood processing. I have even smoothed the shoulders on my mora to make it a better slicer. More than likely it all comes down to the knife on its own and its entire geometry from edge to spine. Even the handle is going to be a factor on how the knife performs at the edge. So better is very knife independent IMO LOL.
 
cbwoods67 said:
I think you are confusing edge with grind.

Beckers are flat ground. Busses are generally convex ground.

Either way, convex is superior.:D
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A lot of Beckers are saber ground not just flat ground. I know cause I have a saber 16.

I prefer a V edge than a convex. That is just me though.
 
Chameleonbear said:
A lot of Beckers are saber ground not just flat ground. I know cause I have a saber 16.

I prefer a V edge than a convex. That is just me though.
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Seriously just knock the shoulders off that V edge to make a slight convex and you will see how immensely amazing it is. I do this on 99% of my blades. Highly recommended. If you dont like it all you have to do is sharpen the edge per usual and the V will come back easy as pie.
 
iwouldhurtafly said:
Seriously just knock the shoulders off that V edge to make a slight convex and you will see how immensely amazing it is. I do this on 99% of my blades. Highly recommended. If you dont like it all you have to do is sharpen the edge per usual and the V will come back easy as pie.
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I have a convexed 14 (Thanks Vik!) and I have a V grind 11. I took the 11 to a 15° per side. I use the 11 so much more and I am able to get the 11 back "to sharp" easier. That is me though.

Convexing is a very popular thing around here, I have tried it. I just personally prefer the V. Using the KME sharpener is really the easiest sharpener I've used.
 
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