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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Edc ranch fixed blade knife
- Thread starter Vacman
- Start date
Win Heger
Gold Member
- Joined
- Feb 29, 2000
- Messages
- 3,384
I have to chime in on recommending Daado. He's so easy to work with, builds some terrific knives. I've bought quite a few from him and one similar to this is used by a friend on a ranch. I've placed a few custom orders and he was quick to deliver, I have two on order now.
This is his Trout and Bird, 3.5" blade
This is his Trout and Bird, 3.5" blade
++ on Daado. I've got 2 of his and they're great knives. Particularly if you like 52100. Lot of knife and sheath for the money.There is a member/maker here namedDaado who makes good working knives in your price range. Here is an example of his prior work:
I'm sure he could fix you up nicely.
Dalibor is great to work with also.
Horsewright
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 4, 2011
- Messages
- 13,183
The reason I asked where you were at is there is certainly regional differences in how things are done and that could affect your choice of blade style too. For instance many ranches here in Ca have earmarks as well as brands. This is literally cutting a registered design into the ear.. This can be seen at a distance and also in the winter. Winter time with a heavy coat on brands can be impossible to read at a distance and even tricky up close. For the same reasons other areas will wattle. This is cutting a design into the loose skin under the neck. So if either one of those are in the cards ya'd want something more slim and pointy, like a Bird and Trout. The Sonoran Belt Knife was designed specifically for chores at a branding including ear marking. It also works well for wattling.
The Cowboy Toothpick shares the same attributes.
As far as steels go, you want ease of resharpening over absolute edge holding. I can tell if a guy walks into my booth if he's a cowboy or if he's a hunter. The hunter will ask me how well the knife holds an edge. The cowboy asks how easy is it to resharpen. If you've got a 150 calves to do before lunchtime it DOES NOT matter what your knife is made of you are gonna have to resharpen. Yet you really don't have time to although I've been to big brandings where one guy just sharpens knives. I've done that in fact. Most guys are looking to be back in the game by stropping on their chaps, using an upside down coffee mug, heck even the top of the truck window.
Just some of my thoughts on the deal.
Good to know. Thank you for your insight. I love the pictures you send. Those are some beautiful knives!The reason I asked where you were at is there is certainly regional differences in how things are done and that could affect your choice of blade style too. For instance many ranches here in Ca have earmarks as well as brands. This is literally cutting a registered design into the ear.. This can be seen at a distance and also in the winter. Winter time with a heavy coat on brands can be impossible to read at a distance and even tricky up close. For the same reasons other areas will wattle. This is cutting a design into the loose skin under the neck. So if either one of those are in the cards ya'd want something more slim and pointy, like a Bird and Trout. The Sonoran Belt Knife was designed specifically for chores at a branding including ear marking. It also works well for wattling.
The Cowboy Toothpick shares the same attributes.
As far as steels go, you want ease of resharpening over absolute edge holding. I can tell if a guy walks into my booth if he's a cowboy or if he's a hunter. The hunter will ask me how well the knife holds an edge. The cowboy asks how easy is it to resharpen. If you've got a 150 calves to do before lunchtime it DOES NOT matter what your knife is made of you are gonna have to resharpen. Yet you really don't have time to although I've been to big brandings where one guy just sharpens knives. I've done that in fact. Most guys are looking to be back in the game by stropping on their chaps, using an upside down coffee mug, heck even the top of the truck window.
Just some of my thoughts on the deal.
Horsewright
Knifemaker / Craftsman / Service Provider
- Joined
- Oct 4, 2011
- Messages
- 13,183
Ya bet and thanks!
Henry Beige
Gold Member
- Joined
- Jun 1, 2015
- Messages
- 3,727
I think they would be excellent, particularly the 4215 fish and game knife, paired with a sheath for a 5” Kabar. I soften the sharp edges with 80 grit, darken the wood with a torch, and apply SnoSeal (beeswax).
The 4” sheath knife, which ironically comes without a sheath, is also very handy. Works well in the kitchen, too.