Dozier Large Elk hunter & 9" Carver

[budrichard]

The Dozier Large Elk hunter and the custom Dozier 9" Carving knife based on the Large Elk hunter Handle were used to de-bone and carve two 160# roasted hogs be my son and myself. Two other individuals worked along side us using common kithen knives. The Large Elk Hunter handled the boning tasks with no problem whatsoever. The large joints almost fell apart as the knife sliced between the joints. The Carver was used to prepare sliced pieces for presentation. When we rolled out the first tenderloin, one of the other workers wanted to carve it into slices. As he used the kitchen knife, I could see that the slices were tearing. I let him use the Dozier Carver. He cut one slice, exclaimed, you carve , this knife knife is great!. I proceeded to cut the tenderloins into 3/4" slices, zip,zip,zip. The only negative was that I was resting my thumb on the top of the blade guard and after 90 minutes, when we were done, my hand was slightly numb. I am going to ask Bob Dozier to put thumb indentations on the left side of the handles to use as indexing points for my thumb. I believe that will help with the problem. I rarely carve for 90 minutes anyway. The knives are just as sharp as before Friday when we took apart the hogs. Sunday I used the Carver to slice a large roasting chicken and the slices were beautiful and I could not notice any change in sharpness. - Dick

 

[FF]

I asked Bob Dozier to turn the Elk Hunter into a fish fillet knife for me, and he did. The blade thickness is a little over 25% thiner than the standard Elk Hunter with a burgandy micarta handle and blue oval micarta inlay.

Five of us camped along the shore line of a northern Canadian lake for 4 nights/5days using outboard motors to fish almost all day, each day. We caught anywhere from 6-8 fish (keepers) each day and started cleaning them with 3 fillet knives. After everyone had a turn with the Elk Hunter "fillet" knife, well..the other two were put aside and the Dozier was used exclusively to clean over 170 large ( 12" plus) beauties. So what?

Five to six strokes a day on a leather strope is all it took to keep the edge razor sharp and when all was said and done, not only was the tool stain/crossion free, it was as sharp as the day we began! The two secretes were, of course, cleaning and drying the blade each time it was used and selecting D-2 tool steel heat treated by BoB, who put an excellent edge bevel on the knife. The skins "almost" jumped off the flesh, leaving us more time to Beaver watch at the local watering hole at night.

 

[Nakano 2]

Some pics perhaps?

Nakano

 

[FF]

I will try to get a picture posted. It could take awhile since I don't have equipment or a quality picture of the knife. My daughter's girlfriend's father, a Ford Motor Co. engineer, has some cool equip. along these lines, and he owes me a favor....so, lets see.