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Experiment with Sarge photos...
- Thread starter Kismet
- Start date
- Joined
- Sep 7, 2001
- Messages
- 5,946
I ain't seein' nuthin'.
- Joined
- Sep 7, 2001
- Messages
- 5,946
Nice pic of the polar bear shoveling snow in a blizzard though.
- Joined
- Sep 7, 2001
- Messages
- 5,946
Can you right click on the pic and "save image as"...
then stuff the pic on yer hard drive and link from there.
then stuff the pic on yer hard drive and link from there.
- Joined
- Jan 30, 2002
- Messages
- 7,269
This is HAAARRRDDD!!!
OK.
The 12in AK worked for large muscle cuts, the SARGE for all the skinning and most of the real butchering. It is large enough to use for all the work, and small enough to fit into joint structures to severe connecting tissue.
I sold my Bura 15 AK and the Shanker 12 in AK to fund the purchases of the Sarge knives. I love the villager 12 AK for this sort of work, and wandering miscellaneous chopping chores.
I hope these images are not too graphic for folks. It's just life in the country around here. Let me know, I can delete them (a LOT easier than I posted them. Thanks Bruise.)
OK.
The 12in AK worked for large muscle cuts, the SARGE for all the skinning and most of the real butchering. It is large enough to use for all the work, and small enough to fit into joint structures to severe connecting tissue.
I sold my Bura 15 AK and the Shanker 12 in AK to fund the purchases of the Sarge knives. I love the villager 12 AK for this sort of work, and wandering miscellaneous chopping chores.
I hope these images are not too graphic for folks. It's just life in the country around here. Let me know, I can delete them (a LOT easier than I posted them. Thanks Bruise.)
- Joined
- Mar 26, 2002
- Messages
- 2,845
Yep, that's what meat looks like before it gets the styrofoam tray and plastic wrap. 
Sarge looks a lot bigger when it's not sharing space with a bunch of burly 20" khuks. Thanks for the pics
Sarge looks a lot bigger when it's not sharing space with a bunch of burly 20" khuks. Thanks for the pics
- Joined
- Apr 23, 2003
- Messages
- 1,413
Kis,
Do you tan the hides, too? That was a fun project we did with the kids one year. Probably can't remember any of now, but what can I say. Nice pics. I like the snow. Kind of refreshing..........I"ll have to save that one for when it hits 120 this summer
Do you tan the hides, too? That was a fun project we did with the kids one year. Probably can't remember any of now, but what can I say. Nice pics. I like the snow. Kind of refreshing..........I"ll have to save that one for when it hits 120 this summer
- Joined
- Apr 23, 2003
- Messages
- 1,413
Oh, yeah thanks for picturing the sarge next to the 12". Now I know what I want. It's just the right size for my uncoordinated hands. It definitely looks different than next to the real khuks. So look out all you sharks, I'm going swimming as soon as Uncle gets back home 
- Joined
- Jan 30, 2002
- Messages
- 7,269
Thanks Folks,
Rag, folder is an old Old Timer stock knife (Shrade 80T), rusted and neglected when it came into my hands.
Ronin? Dunno the status of the Sarge knives. Initially there were 20 some ordered and pre-paid, then another 20 showed up and were purchased by the sharks, then I think about 4 or 5 others have shown up on BEST BUY deals with antler or horn handles.
I don't know if it will make it into the regular line-up, and with Bill M's health so poor, it may just be a matter of chance if SARGEs show up from Nepal. And, just for your information, predicting what the kamis will send is like herding cats. So far, all have been made by Bura, I think.
Mama, I tanned one hide, followed directions scrupulously, rinsed and soaked and scraped and stretched and....ended up with "deer cardboard." Finally got tanned skin by rubbing in "orange goop" hand cleaner which has a lot of lanolin in it. Tanning is a LOT of work.
Be well and safe.
Rag, folder is an old Old Timer stock knife (Shrade 80T), rusted and neglected when it came into my hands.
Ronin? Dunno the status of the Sarge knives. Initially there were 20 some ordered and pre-paid, then another 20 showed up and were purchased by the sharks, then I think about 4 or 5 others have shown up on BEST BUY deals with antler or horn handles.
I don't know if it will make it into the regular line-up, and with Bill M's health so poor, it may just be a matter of chance if SARGEs show up from Nepal. And, just for your information, predicting what the kamis will send is like herding cats. So far, all have been made by Bura, I think.
Mama, I tanned one hide, followed directions scrupulously, rinsed and soaked and scraped and stretched and....ended up with "deer cardboard." Finally got tanned skin by rubbing in "orange goop" hand cleaner which has a lot of lanolin in it. Tanning is a LOT of work.
Be well and safe.
- Joined
- Jul 30, 2004
- Messages
- 3,833
Email sent on venison quarter...
Kis, just wanted to comment that Sarge has replaced JKM as my EDC, and there's something funny about it... I sharpened the false edge fully, and notice whenever I use the thing, I automatically use the false edge- scoring usually. Like having two knives... It's like a mini Ka-Bar- I knife I used to revere (ah, still do) but no longer seem to use...
Ad Astra
Kis, just wanted to comment that Sarge has replaced JKM as my EDC, and there's something funny about it... I sharpened the false edge fully, and notice whenever I use the thing, I automatically use the false edge- scoring usually. Like having two knives... It's like a mini Ka-Bar- I knife I used to revere (ah, still do) but no longer seem to use...
Ad Astra
- Joined
- Jan 30, 2002
- Messages
- 7,269
Nasty?
No sausage made. Sorry. The processing houses around here add pork, spices and beef or pork fat, then charge around $4.00 a pound to make "venison" sausage. Of course, you can't taste the venison.
I am a subsistence hunter when it comes to deer. I butcher my own and pack it into the freezer, mostly in bit-size chunks, except for the tenderloin. When I defrost it, it usally goes in a wok I use for a frying pan, with onions, maybe mushrooms, and is served with white rice with butter. Add some soy or steak sauce, and it makes a fairly nice meal.
My "perfect" deer hunt, would be having coffee on opening day, and watching a deer have a heart attack on my porch.
Some folks make me nervous when they take up a shotgun with slugs ONCE a year, and go traipsing through the woods.
(AA? No quarters being distributed, sorry. Glad the Sarge is working out for you. I like the size for EDC, but of course I am biased. Wonder if Greg Sikes ever saw it?)
Be well and safe.
No sausage made. Sorry. The processing houses around here add pork, spices and beef or pork fat, then charge around $4.00 a pound to make "venison" sausage. Of course, you can't taste the venison.
I am a subsistence hunter when it comes to deer. I butcher my own and pack it into the freezer, mostly in bit-size chunks, except for the tenderloin. When I defrost it, it usally goes in a wok I use for a frying pan, with onions, maybe mushrooms, and is served with white rice with butter. Add some soy or steak sauce, and it makes a fairly nice meal.
My "perfect" deer hunt, would be having coffee on opening day, and watching a deer have a heart attack on my porch.
Some folks make me nervous when they take up a shotgun with slugs ONCE a year, and go traipsing through the woods.
(AA? No quarters being distributed, sorry. Glad the Sarge is working out for you. I like the size for EDC, but of course I am biased. Wonder if Greg Sikes ever saw it?)
Be well and safe.
- Joined
- May 18, 1999
- Messages
- 15,395
Great Pics Kis and a nice looking chunk of undisassembled venison. 
I really do like my Sarge knife, the best of several worlds!!!!
The other edge was sharpened more acutely and was kept for fine work such as slicing and the like.
I'd kinda like to have one but I would want the obtuse side too be sharpened only half way up the blade from the point so as to have a flat place so the blade could be batoned through firewood or what have you.
I really do like my Sarge knife, the best of several worlds!!!! AA that's the very reason that double edged knives were once so popular. One edge was sharpened more obtuse than the other and used for heavy and rough cutting.Ad Astra said:
The other edge was sharpened more acutely and was kept for fine work such as slicing and the like.
I'd kinda like to have one but I would want the obtuse side too be sharpened only half way up the blade from the point so as to have a flat place so the blade could be batoned through firewood or what have you.