I know we all love those stockmen, barlows, muskrats, and the rest. But I was wondering if I was the only one who has alot of fond memories of scout knives? We got many ex-scouts here?
I remember when all the major American knife companies had a scout knife in the line up, and it was a big thing each year to get the Official approval from the scouting high ups as the "Official" scout knife that year. Schrade, Imperial, Keen Kutter, PAL, Camillus, Ka-bar, and even Utica used to try to get the official contract. I know it did not mean much, but as a 12 year old I recall it made a big difference to have the "Official" knife.
I think it was the scout knife of my youth that made me a fan of the sak's. I got used to having a can opener around. Now I know a can opener these days of pull tabs does not seem like a big thing, but it used to be. What was a camping trip without the ever present can of beans. Not any old can of beans, it had to be the Cambells Pork and beans. I don't know why it mattered, but to a 12 year old it did seem to matter.
The other night I was tending my cigar box of old pocket knives and I had to patch up a crack in the bone handle of the old Imperial scout knife my Uncle Pat had given me when I became a scout. Aside from the blade worn down some, and the crack in the jiged bone handle it was in pretty fair shape. I got some epoxy down in the crack using a piece of .005 thousands shim stock to stabilize and seal it. The blades patina is a deep charcoal grey. Lots of memories.
Memories like campfire beans. This is a dish unlike anything that comes off your stove top or microwave. The usual practice was to open the top of the can with your trusty scout knife, but leave the top sticking up. This was to better grab it to get the can off the fire when properly cooked. The thin metal of the top also got very hot so scortched fingers were part of the experiance. Also with the sharp top sticking up, it was better to cut you with as you fumbled for the can while blinded with smoke in your eyes. Our fires were always a bit smoky. As we camped on "our" island in the marsh, things were always a bit damp. This made for smokey campfires. Not a bad thing in moskito season, but sometimes our fires got smokey enough that the Naval Air staion on the other side of the bay would send over a helicopter to see if one of thier planes went down. They just would circle once then leave, seeing it was just a couple of 12 year olds making campfire beans. Guess they did'nt want to stay for dinner.
I think it was the consistancy of the dish that was unique. Putting the whole can on the fire ment the beans on top got luke warm, while the beans on the bottom burned and stuck to the bottom. Add a little wood ash drifting into it, and the odd insect that ended up sinking into the stuff like a dinasour in the tar pits, stir well with a stick that leaves a little bark behind and you have a very different culinary treat.
Even today, I pick up a scout knife and open the can opener blade to see how well used it was.
I guess my love of scout knives is from they were the first real knife I used in the outdoors.
I remember when all the major American knife companies had a scout knife in the line up, and it was a big thing each year to get the Official approval from the scouting high ups as the "Official" scout knife that year. Schrade, Imperial, Keen Kutter, PAL, Camillus, Ka-bar, and even Utica used to try to get the official contract. I know it did not mean much, but as a 12 year old I recall it made a big difference to have the "Official" knife.
I think it was the scout knife of my youth that made me a fan of the sak's. I got used to having a can opener around. Now I know a can opener these days of pull tabs does not seem like a big thing, but it used to be. What was a camping trip without the ever present can of beans. Not any old can of beans, it had to be the Cambells Pork and beans. I don't know why it mattered, but to a 12 year old it did seem to matter.
The other night I was tending my cigar box of old pocket knives and I had to patch up a crack in the bone handle of the old Imperial scout knife my Uncle Pat had given me when I became a scout. Aside from the blade worn down some, and the crack in the jiged bone handle it was in pretty fair shape. I got some epoxy down in the crack using a piece of .005 thousands shim stock to stabilize and seal it. The blades patina is a deep charcoal grey. Lots of memories.
Memories like campfire beans. This is a dish unlike anything that comes off your stove top or microwave. The usual practice was to open the top of the can with your trusty scout knife, but leave the top sticking up. This was to better grab it to get the can off the fire when properly cooked. The thin metal of the top also got very hot so scortched fingers were part of the experiance. Also with the sharp top sticking up, it was better to cut you with as you fumbled for the can while blinded with smoke in your eyes. Our fires were always a bit smoky. As we camped on "our" island in the marsh, things were always a bit damp. This made for smokey campfires. Not a bad thing in moskito season, but sometimes our fires got smokey enough that the Naval Air staion on the other side of the bay would send over a helicopter to see if one of thier planes went down. They just would circle once then leave, seeing it was just a couple of 12 year olds making campfire beans. Guess they did'nt want to stay for dinner.
I think it was the consistancy of the dish that was unique. Putting the whole can on the fire ment the beans on top got luke warm, while the beans on the bottom burned and stuck to the bottom. Add a little wood ash drifting into it, and the odd insect that ended up sinking into the stuff like a dinasour in the tar pits, stir well with a stick that leaves a little bark behind and you have a very different culinary treat.
Even today, I pick up a scout knife and open the can opener blade to see how well used it was.
I guess my love of scout knives is from they were the first real knife I used in the outdoors.