Fixed blades

Thorgrim said:
Love the "honest to goodness" Nessmuk! There are a lot of knives called "Nessmuk", but yours is the real deal. If I still hunted it would be a "must-have", I can't imagine a better blade for dressing without dumping the digestive tract contents all over the meat.
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The Nessmuk is made by Mike Mann of Idaho Knife Works. Feels great in the hand, I have another one made with walnut from his old family farm too. his Buck skinner is another good one, smaller.
 
These two are heading off to new homes, green/orange/brown handled Pronghorn Drop Point EDC and a slightly larger Walkabout Drop Point wearing Blue Jeans (Blue and brown linen micarta):

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James Mayo said:
Next time the subject comes up on how to force a cool patina I’m going to recommend cutting a hamburger in half. Love this knife David Mary David Mary
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James Mayo, Hamburger meat will do it! I took a John Nelson Cooper bowie, built for Bianchi back to Vietnam in 1967. I did not carry it in the field, carbon steel blade rusted to easily. We had a going away party at the SF C-Team in Pleiku and scrounged up an 8 pound block of hamburger merat, that was still partly frozen. I used the Cooper bowie to pry the meat apart and instantly it had a blood stain up to the guard. Later people would ask me about the "Blood Stain" and I would tell them about cutting up that 8 pound block of hamburger meat. I would get looks of disbelief , so finally I would say "It was night and two NVA attempted to penetrate our perimeter and.............". That story they would believe in an instant, but they would not believe the truth. John
 
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