Fishing Trip Canceled

Stacy E. Apelt - Bladesmith

Stacy E. Apelt - Bladesmith

ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
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I was supposed to go fishing for Rock fish today, but the other guys thought the weather would be blowing out of the north at 15 knots. I told them it would be calm with light seas and west north-west winds. They all bailed and we didn't go fishing. Of course it is dead calm and a lovely day....but since I had cleared my day..... I got to spent seven straight hours in the shop without interruption.

I finished the blade for a Christmas present ( most of mine don't get done until Jan.-Feb.) - a damascus Japanese inspired fillet knife that I am calling a "Rockizashi" ( Rock fish sword). I may make a WIP on how to do the wooden handle/sheath.
Then I did the handles for three dozen oyster knives and twelve fillet knives. After that I worked on a project for me....a set of Japanese kitchen knives. The set is a sashimi, deba, nagiri, and santoku in damascus san-mai. Handles are old growth redwood burl and ebony.
Then I cut up a mammoth tusk. I will match up the pieces tonight and hopefully flatten them and pair them up in the next few weeks.
Sounds like a lot, but I was not working alone, as I had "Three Philosophers" and "Romeo and Julieta" with me.
 
Sounds like you had a great day, but you know how they say: this thread is worthless without any pictures!
 
Glad to hear you got so much work done, but boy, missing a day on the water, now that sucks. We are gearing up for croppie here, they should start hitting in about two weeks. As far as fresh water fish go, they are about the best eating Ive tried.

Sean
 
Would love to see some picks. Don't forget your companions.

I may try to talk a co-worker into taking me out on a local lake to ice fish for burbout. I had heard they go up to 5 pounds but he assures me they go up to 15.

I forgot from your other post, do you make the fillet knives or just handle them?

And do oyster knives have a "blade" edge or are they more just a really long thin edged prybar?
 
You know brook trout sure is tasty, but it's hard to beat Great White Sturgeon. Romeo and Julieta cigars are one of my favorites! The little cigarillo's are what I smoke when enjoying the company of Johnny Walker Blue. You have excellent taste my friend.



-Xander
 
Mmmmmm... Three Philosophers. :) That stuff's delicious, and the presentation, that big ol' heavy bottle, speaks quality so loudly that I think it enhances the experience beyond just the flavor.
(I'm experimenting with my own brewing- seeing if people like something more when I put it in a heavy bottle than a cheap light one.)
 
I make custom fillet knives from damascus,CPM-154, and CPM-M4.
I also handle and finish a large number of fillet blades that I order in bulk.
The oyster knives have a bit of an edge, and a bent tip.

The "Rockizashi" is forged from a san-mai billet that has a 52100 core and 15N20/1070 sides. It will have a saya/handle made from a piece of old growth Brazilian Rosewood that came from Bill Moran. I looks like macassar ebony, it is so dark and figured. The wood was cut and dried well over 50 years ago. It was shipped to Bill from a lumber importer in NY, with nothing but string tag tied on it having Bill's name and his Lime Kiln address.
 
Great use of your free time I have never had the chance to try Three Philosophers, but frequently enjoy Romeo y Julieta's... oh and nice work on the knife projects!
 
Sorry to hear you didn't make your fishing trip. Sounded like you were really looking forward to it. hopefully next time. At least you got some quality time in the shop
 
WA Martin said:
Would love to see some picks. Don't forget your companions.

I may try to talk a co-worker into taking me out on a local lake to ice fish for burbout. I had heard they go up to 5 pounds but he assures me they go up to 15.

I forgot from your other post, do you make the fillet knives or just handle them?

And do oyster knives have a "blade" edge or are they more just a really long thin edged prybar?
Click to expand...

If you are going to Sullivan Lake for burbot plan on the best fish dinner ever if you happen to catch some.
 
Those sound like great knives. I have one of Don Norton's filet blades and plan on using Green River herring fossils for the handle. I'll stabilize the rock first since it is a bit soft. Should be a neat look.
 
WA Martin said:
Would love to see some picks. Don't forget your companions.

I may try to talk a co-worker into taking me out on a local lake to ice fish for burbout. I had heard they go up to 5 pounds but he assures me they go up to 15.

I forgot from your other post, do you make the fillet knives or just handle them?

And do oyster knives have a "blade" edge or are they more just a really long thin edged prybar?
Click to expand...

My son lives in Ione, he says the lake has thawed and it's low. He's going to check out the boat launch to see if it's useable. Could be good fishing :)
 
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