Fixed blades

shinyedges said:
Just keeping a knife on you could help, if someone was trapped and couldn't remove their seat belt.
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Yep. And a multitude of other immediate emergencies. Laws against knives boggle the mind.

pA5qJ7L.jpg
 
In the "I'm an ignorant dumB@$$" category...


I use many of my fixies as a knife, hatchet, froe, etc. For a lotta' the stuff that I do and have done, the standard "saber" (*"flat saber") grind has always served me VERY well. I have to ask...

1) What is the purpose/advantage(s) of an "S" grind?

2) Some gentleman just posted a beautiful "Volunteer 4.5", with the "S" grind, in another thread. From memory, I would swear that the CPK SS SDFK was marketed as having an "S" grind. While the "S" grind on the Volunteer is quite noticeable, I own both a standard SDFK and a Signature Series, and can't really see a difference in the grinds, besides the swedge on the Signature Series. Does the SS SDFK have an "S" grind?


Thanks in advance.
 
Alone said:
In the "I'm an ignorant dumB@$$" category...


I use many of my fixies as a knife, hatchet, froe, etc. For a lotta' the stuff that I do and have done, the standard "saber" (*"flat saber") grind has always served me VERY well. I have to ask...

1) What is the purpose/advantage(s) of an "S" grind?

2) Some gentleman just posted a beautiful "Volunteer 4.5", with the "S" grind, in another thread. From memory, I would swear that the CPK SS SDFK was marketed as having an "S" grind. While the "S" grind on the Volunteer is quite noticeable, I own both a standard SDFK and a Signature Series, and can't really see a difference in the grinds, besides the swedge on the Signature Series. Does the SS SDFK have an "S" grind?


Thanks in advance.
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I am not as scholar on the S-grind, but I believe that it is to reduce drag by having the blade a little narrower as your blade goes deeper into what you are cutting. Should give you more control.
 
adluginb said:
Sharp & Fiery Sharp & Fiery I have 4 of @Volunteer Knife Bart’s, knives. Some early scales and new scales and currently waiting in line for his chopper😎

I have large hands for reference.

I love them all.
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I have 3 Volunteer knives myself, including the original M4 skinny scales (my favorite). They have the non-palm swell scales which fit me well. :)
 
Sharp & Fiery said:
Come to think of it…it would make a good field dressing/skinning knife for big game as well.
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Like my Dad (*RIP), my cousin "Frank" is a lifelong Hunter and Sportsman.

Dad was a devotee of the Buck 110 "Classic Hunter". He was NEVER afield without that black leather sheath on his belt. On the contrary, Frank prefers a small fixie.

This little thing is Frank's "grail fixie", for gutting and skinning whitetail. In fact, if I left if lying-around, he'd probably steal it...



20241031_193000 (BF).jpg



Man, these little knives are next to never available. Sometimes, they come-up in O1, but I don't think that Frank would be properly served by that particular steel, here in "humid" South Texas.

While I'd gladly "gift" him the above blade (*in A2), I'd LOVE to give him one in 3V. ❤️
 
Alone said:
Like my Dad (*RIP), my cousin "Frank" is a lifelong Hunter and Sportsman.

Dad was a devotee of the Buck 110 "Classic Hunter". He was NEVER afield without that black leather sheath on his belt. On the contrary, Frank prefers a small fixie.

This little thing is Frank's "grail fixie", for gutting and skinning whitetail. In fact, if I left if lying-around, he'd probably steal it...



View attachment 2699798



Man, these little knives are next to never available. Sometimes, they come-up in O1, but I don't think that Frank would be properly served by that particular steel, here in "humid" South Texas.

While I'd gladly "gift" him the above blade (*in A2), I'd LOVE to give him one in 3V. ❤️
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That blade shape and size would do everything from skinning the deer to cutting the back strap up once it's plated. Field and kitchen all in one.
 
RLB0414 said:
That blade shape and size would do everything from skinning the deer to cutting the back strap up once it's plated. Field and kitchen all in one.
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For me, it's "tiny" as hell...but, yeah, I've watched my cousin work wonders with it. (*I'm not a "Hunter")

I'll eventually score a 3V specimen for him.



*Yumm, "backstrap".
 
Alone said:
For me, it's "tiny" as hell...but, yeah, I've watched my cousin work wonders with it. (*I'm not a "Hunter")

I'll eventually score a 3V specimen for him.



*Yumm, "backstrap".
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Shocked me that you own a knife that small.
That will be an awesome gift.
Backstrap with fried taters and onions. Hot biscuits with butter and honey for dessert.
 
RLB0414 said:
Shocked me that you own a knife that small.
That will be an awesome gift.
Backstrap with fried taters and onions. Hot biscuits with butter and honey for dessert.
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I know, I know. If a blade isn't at least .25" thick, and 5" to 7.5" in length, it isn't in my wheelhouse. Again, I'm not a "Hunter". If folks were relying on me to eat, we'd all starve. In my defense, I can pretty reliably build a fire about 90% of the time.


In regard to the backstraps, my Dad would soak them in milk for 24-48 hours, cut 'em thick, bacon-wrap them, and then prepare 'em like Filet Mignon. He'd always make baked potatoes, and either spinach or a salad.

I was always amazed that, when it came to whitetail (*or any game), he could shoot 'em, gut 'em, skin 'em, quarter 'em, and then prepare 'em to eat..."Field" to "Table".


He was like some kinda' "mountain man". I miss that guy. :(
 
Alone said:
I know, I know. If a blade isn't at least .25" thick, and 5" to 7.5" in length, it isn't in my wheelhouse. Again, I'm not a "Hunter". If folks were relying on me to eat, we'd all starve. In my defense, I can pretty reliably build a fire about 90% of the time.


In regard to the backstraps, my Dad would soak them in milk for 24-48 hours, cut 'em thick, bacon-wrap them, and then prepare 'em like Filet Mignon. He'd always make baked potatoes, and either spinach or a salad.

I was always amazed that, when it came to whitetail (*or any game), he could shoot 'em, gut 'em, skin 'em, quarter 'em, and then prepare 'em to eat..."Field" to "Table".


He was like some kinda' "mountain man". I miss that guy. :(
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Sounds like a heck of a guy. I like the cut of his jib. I like backstrap in a blueberry balsamic reduction, not over cooked with a side of breaded and fried morel mushrooms. Man, so good. Some time back I raised animals to include goats, we'd soak the meat in milk as well. It's used to get any gameyness out, and it works.

Yanking backstraps with a blade that size is great. Screenshot_20241101_065906_Brave.jpg
 
Sharp & Fiery said:
shinyedges shinyedges

Thanks for all the comparison shots, Chris.

The M4 palm swell scales look thinner than the DEK1 scales, ya? Are they also thinner than the non palm swell scales?

Also, glad no one was hurt badly in the accident you came upon!
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Yes they are thinner on both versions of the m4s , but I like it. I don't find it bothersome at all. I'll get some side shots for you and Crag
 
Alone said:
I know, I know. If a blade isn't at least .25" thick, and 5" to 7.5" in length, it isn't in my wheelhouse. Again, I'm not a "Hunter". If folks were relying on me to eat, we'd all starve. In my defense, I can pretty reliably build a fire about 90% of the time.


In regard to the backstraps, my Dad would soak them in milk for 24-48 hours, cut 'em thick, bacon-wrap them, and then prepare 'em like Filet Mignon. He'd always make baked potatoes, and either spinach or a salad.

I was always amazed that, when it came to whitetail (*or any game), he could shoot 'em, gut 'em, skin 'em, quarter 'em, and then prepare 'em to eat..."Field" to "Table".


He was like some kinda' "mountain man". I miss that guy. :(
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Fire is not my specialty. I can build one but it takes time.
I rarely soaked wild game in milk. Then again, I was meat hunting so a doe were preferred over an old buck. His recipe sounds great.

Your dad sounds like a great guy.
 
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