Finally added the Woodsman to the Fold

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Apr 22, 2006
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Finally picked up a 165OT to add to the user collection. I've been able to sharpen the belly to shaving sharp easily using the sharpmaker, but am having greater difficulty with the straight portion of the blade. This will be getting considerable field time as it seems to perform most tasks well.

What are your experiences, good or bad?

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Well Brians, I guess the others are leaving it to me to respond to this one first. "My experiences with the Woodsman, good or bad"?

As long time posters and lurkers in this forum (and several other forums) will tell you, the 165OT is my favorite Schrade sheath knife pattern. I've used one for many years as my field knife (hunting, camping, fishing, general outdoors).

I've also collected and researched the pattern for years. Needless to say, I have more than one of these with about two dozen examples spanning the entire length of production, 1966-2004.

But I still own and use my original Schrade Walden Woodsman knife, purchased some thirty years ago, more or less. The fact that I would stick with that knife for so long (besides indicating my resistance to change for sake of change) suggests that I find it a very useful knife.

I have been a hunter since before I bought my first one and have used it to field dress and butcher hundreds of deer and other assorted game. It has never let me down. And I've never found a better designed knife to replace it, though I have augmented it and rotated it with a Sharpfinger since those new-fangled knives came out circa 1973-74. IMHO, anyone who can appreciate the Woodsman would be amiss to not try out the smaller (and nowdays more "sheeple friendly") cousin and utilize it as well.

As to listing the negatives of the Woodsman, perhaps my perspective is jaded, but I'll try. Of the two dozen I own and literally hundreds I have examined, I've not yet seen a blade broken, except slightly tipped or an abused edge, not hard to fix either.

The Delrin handles can be melted by high heat (campfire or skillet edge if used for a knife rest), and they can be scored, but it takes an effort to do so with a sharp instrument or a LOT of natural abrasion. The brown top dye on the Delrin can fade if left for a long period exposed to the sun.

The serpentine handle was adapted from Henry Baer's 1964 patented 15OT Deerslayer handle. I believe it to be a good design with either the extended choil of the 15OT or the guard of the 165OT. Nowdays we would call it "ergonomic". Back then it just "fits the hand comfortably".

Since many of them were produced before Schrade developed and perfected the process of "heating in" the shields, some earlier examples may be found on which the adhesive failed and the shield fell out. This was the reason my own original knife went back to Ellenville for repair circa 1997. But not only did they replace the shield, but sent it back to me in a new sheath. Service with a smile!

The pinned two-piece brass guard can loosen over time, rare, but it can happen. Easily fixed by peening the brass pins though. And the brass can develop verdigris, that green waxy stuff if left stored in the sheath. Most leather was acid tanned and it will discolor (tarnish) brass, as brass will discolor leather such as where the guard rests on the sheath in storage.

As a high production knife for many years, some examples will be found that don't exhibit perfect fit of the handle scales (not flush front or rear, top or bottom), over-sunken compression rivets, variance in the sabre grind from piece to piece, slight misallignment of the two guard halves (not meticulously reduced flush in the final finishing). For a high end collector knife, distracting, not so much in a knife that works for a living. (think "Sargent", not "Lieutenant" :) )

The blade steel itself is a deal killer for a lot of people who believe only shiney knives are good. From it's introduction until it became a "limited edition and SFO only" pattern, it was made in 1095 high carbon cutlery steel and given Schrade's propriatary heat treat and quench. Carbon steel can rust if neglected, and many folks in this day and time consider this a defect, the fact that a knife requires an occasional bit of maintenance. In fact, trying to satisfy appitites for both steel types was a factor in their downfall, minor, but a factor nonetheless. It so happened that the newer generation of consumers were aghast that their knives discolored when they cut an apple, and returned them to Sears and Wal-Mart as defective. Schrade's deal with Sears and Wal-Mart required them to take them back regardless of the reason for the return and replace them.

Personally, I grew up with carbon steel and have no problem keeping it clean and sharp. Yes, some of the examples I own have minor spotting, and I keep a deep well-earned patina on my original user which prohibits rust like blueing on a rifle.

Here is an example of the 165 pattern with the handle and guard removed so you can see the construction:

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You would think that the notches and pin hole provided to allow for the guard would substantially weaken the otherwise robust full tang blade, but I have never seen evidence of this, except with the thinner plain ground cousin, 160OT Mountain Lion which uses identical construction.

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It was, according to at least some evidence, more prone to breakage at that notched point. The Uncle Henry version of the Mountain Lion, the 153UH Golden Spike used a full hidden tang which did not include the notches (the single piece guard could be slipped on from the tang butt), and heavier sabre ground blade, avoiding the breakage at the guard.

Michael
 
hey i agree with michael, the 165's are the apple of my eye! the saber grind --the brass gaurd --the thickness of the blade--all of it to me give you the feel of a helluva lot of knife with great balance. i love them and have a handfull of them too. cant ever seem to get enough of them. the uncle henry version is absolutly gorgeus,i mean beautiful,i mean-----------good looking---yea thats it. imop any way.

hey michael, did the schradewalden 165uh have a more polished finish than the ot version? mine does but i dont have another uh to compare it to.
thanks, brady
 
From what I have seen, the steel finish varied over the years. And nowdays, a lot of collectors "maintain" their knives by polishing them until the original finish is gone, so it is hard to judge which full polished blades are original to that piece, and which have been "loved" to get rid of minor spotting, scratches, etc. My earliest one has a polished blade as does my latest. Most of my OT don't.

Sorry, but this isn't one I can really answer for you.
 
Codg, thanks for the reply. Bought the 15OT with my own money when I was a 12 year old boy roaming the forests - almost 30 years ago. Should have seen the looks on my folk's faces.

It will be a regular in my field rotation.
 
Brians, that is a very competent trio of Schrade hunting knives in your picture. I fell out of love with the 15OT when I found the 165OT. I only have a dozen or so of those Deerslayers. Research material, you understand. I tend to think of the 15OT as more of a camp knife, rather than a hunting knife, though in truth it isn't that much larger than the 165OT. The enlarged choil, blade depth and spine hump just make it appear larger than it really is.

Michael

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Codger, I have only one other Schrade fixed blade - a 142OT. Do you have any information on the tang for this blade? Trying to determine it's strength. By the way, this blade was the sharpest production knife out of the box that I have ever bought. And that includes many production kershaws, benchmades, beckers, brownings, etc.

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I have that full set, the Safe-T-Grip series, and multiples of some.

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They are "stick tangs" with the tang pressed into the premolded handles and secured by the metal lanyard ferrule.

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I also have several with broken blades from the factory liquidation sale.

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Most that were broken at the handle were fillet patterns. I don't know if they had heat/cryo treat problems with them at some point, or this was just the result of knife abuse. I've used several patterns of them to butcher deer without a problem and my wife has a set of six in the kitchen used constantly with no problem. Of course, a stick tang will seldom be as stout as a full exposed tang.
 
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