GEC #77 Medium Barlow Impressions

Charlie, you the goods right there my friend! Popcorn and lots of it!😎😎😎
Perry
 
"Here you go Joe. Not skinny, but not too fat"
I agree, A very reasonable thickness, but so far no one seems to be able to get Stag as slender as the vintage Sheffield pocket knives. Maybe the Stag is different ?
This shows me that i did get the best of these Barlows for me, which is Ebony as it makes for a very slender knife, and this slimness is what i like best about my # 77. And not just slim, but as previously mentioned, also smooth and perfectly radiused, for a most delightful in hand feel.
Did you get an Ebony one too Mr. Waynorth ?
kj
 
kootenay joe said:
A very reasonable thickness, but so far no one seems to be able to get Stag as slender as the vintage Sheffield pocket knives. Maybe the Stag is different ?
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Cannot help but wonder if the slender stag you occasionally mention from Sheffield might very well be the "pressed stag", which they were remarkably skillful in producing?? :confused:

Their beautifully executed "pressed stag" can and has been mistaken for genuine stag, by way more than a few experienced knife persons. ;):)
 
I know the squished brain like look of the boiled or pressed stag. It is always thin. The bigger vintage Sheffield knives like Hawkbill Pruners had thick Stag, but just the right thickness to fit a working man's hand. "Fat Stag" as popular in the 1980-90's would have been seen as poor quality amateur work. I do have some Pen knives with thin Stag. I read once that they might have been using a type of Stag that no longer exists and that is what enabled them to cut thin slices that never showed the underlying white; i.e. always stag all the way to bolsters or ends if Shadow AND thin.
This is a bit off topic but likely Mr. Waynorth could enhance or correct this.
kj
 
I noticed that in general, the John Lloyd stag on the 2014 Blade Forums knife was thin, in some cases almost paper thin. And the Sambar stag on the Yankee Barlows was in general a little thicker, and in some cases outrageously thick. I'm sure that cost is a big factor. If the maker can avoid extra steps to process the slabs, it will save time and money. On the other hand, some of the Sambar stag on this run was so beautiful, it made me wonder if GEC left it thick just because it was an especially nice specimen. In some cases, surely it is the judgement of the maker about whether to leave it thick or cast it aside in favor of thinner slabs. And I like to think that GEC is small enough that the craftspeople there have some say in those choices.
 
Bit late to the party over here but really pleased:)



Top notch finish wise, yes a strong pull but fantastic walk and talk!!

Looking forward to watching the bone darken and mature with carry time:)
 
Chisumr, how you done anything to the scales to get that aged look. It looks great, just wondering if it got dunked in some tea or coffee?
 
avoidspam said:
Bit late to the party over here but really pleased:)



Top notch finish wise, yes a strong pull but fantastic walk and talk!!

Looking forward to watching the bone darken and mature with carry time:)
Click to expand...
I got the very same knife, avoidspam and feel the same! Top quality in every way!
Perry
 
knifeswapper said:
The stag has been nice recently; but I sent them the stag to use on the #77's.
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Mike, was the stag pretty well finished and ready to mount on the handles, or did GEC do some cutting, torching, or other processing prior to assembly?
 
Sam, you're gonna enjoy that knife! I keep going back and forth between this one and the BF SJ.
Perry
 
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