Horsewright Knives and Leather

[echoscout]

Here's the two pics that were missing:

Dave that sure is a magnificent pair of knives!

 

[Horsewright]

Dave that sure is a magnificent pair of knives!

Thanks very much for the kind words!

 

[Horsewright]

Glad you both had some success, Dave!! I love Ling Cod!! Only caught one keeper in my life, up here in the Pacific Northwest!!

Good deal! Bout 30-35 years ago I caught two very large ones here in California but far north, just south of the Oregon border a bit. Got a pic somewhere, I’m holding em waist high and the tails are on the deck. I was fishing with a buddy and his boat. Since I was just traveling through left him the fish.

 

[Horsewright]

Well the knives are on the website now, so we'll see how they do. Putting a batch of knives on the website is a laborious project that my wife Nichole handles. I wouldn't have the slightest idea how to do it. I take the pics and select the pics to be used and she does the rest. Kinda a lil funny story that explains why I was missing a couple of shots. I like to shoot my pics in the morning, the light is just right. My photo studio is a trash can with an antelope hide tossed over it, behind the shop. There's a roof overhang there that helps keep the light just right for a while. Anyhoo took my shots, so along with the knives and sheaths there were a few other items and I ended up taking 292 pics. Came inside to review them and they were all a very soft almost out of focus pic. Not exactly what you are looking for in product photos. Checked the camera and my settings had been changed by some unknown gremlin/imp. So had to shoot em all over. Anyhoo.

 

[DocJekl]

Well the knives are on the website now, so we'll see how they do. Putting a batch of knives on the website is a laborious project that my wife Nichole handles. I wouldn't have the slightest idea how to do it. I take the pics and select the pics to be used and she does the rest. Kinda a lil funny story that explains why I was missing a couple of shots. I like to shoot my pics in the morning, the light is just right. My photo studio is a trash can with an antelope hide tossed over it, behind the shop. There's a roof overhang there that helps keep the light just right for a while. Anyhoo took my shots, so along with the knives and sheaths there were a few other items and I ended up taking 292 pics. Came inside to review them and they were all a very soft almost out of focus pic. Not exactly what you are looking for in product photos. Checked the camera and my settings had been changed by some unknown gremlin/imp. So had to shoot em all over. Anyhoo.

I was expecting to see these as a single two-knife sale as a package deal.

I’ve been resistant (hesitant) to buying these high carbon steel knives because I tend to prefer stainless. What can you tell us about the steel that you use as far as edge, retention, toughness, corrosion, resistance, etc.?

 

[lambertiana]

We had a great day! It was rough on the water though. I would say that approx half of the fishermen didn't fish, they were just too sick. There were some that were very very sick. It was the first trip out since a storm on Monday. Very cold in the morning and a high wind out far that followed us in when we came in closer to try shallower water. The fishing was a little slow because of the wind. Even still we did ok. Neither of us were bothered by the motion fortunately. It was so bad the Deckhands were falling down. Heading out, still in the bay no one is sick yet:

Either the water was rough or the land was crooked. I'm going with the rough water.

My first fish of the day was my largest too. This is a Lingcod and they must be over 22"s in length to be kept. This guy taped at 26". Interestingly the meat from lingcod are the same light turquoise blue that he has here in the pic.

My daughter Aly did good too and she had a great time as well. Roughest water she'd ever been in:

This is a Red Rockfish, limit two of any size:

It was the only red either of us caught and her largest of the day.

Once we took some scouts on a fishing trip just off Pebble Beach. We caught a lot of rock fish, and three ling cod that were not on a hook but had latched onto a rock fish that was on the hook and wouldn’t let go even as they were brought into the boat. Impressive teeth on those ling cod. Weird turquoise meat but very tasty.

 

[Horsewright]

I was expecting to see these as a single two-knife sale as a package deal.

I’ve been resistant (hesitant) to buying these high carbon steel knives because I tend to prefer stainless. What can you tell us about the steel that you use as far as edge, retention, toughness, corrosion, resistance, etc.?

Sorry took me a bit to respond. I was busy today making these guys. These are my Martingale/Breast Collars. One is roughout and the other is smoothout. Both lined with heavy water buffalo and all strapping is water buff too. These help stabilize a saddle in rough country and give something for the horse to lean against when dragging a calf to the fire.

Both of these horses are wearing a Horsewright Martingale/Breast Collar at this branding.

Yep that was the plan....but we couldn't figure out how to do them that way on the computer. We basically work off of templates and didn't have one that would work, for a pair. So my plan was if they sold as a pair to offer the new owner a discount on the Pack Pac if they are interested.

Yes sir.The two steels that I use 26C3 high carbon and AEB-L stainless are surprisingly similar in characteristics. In fact one of the reasons I went with these two because they are so similar. I'd give the 26C3 a slight edge in edge holding ability but in real life ya wouldn't notice it. Ya'd really have to sit down and do some side by side cutting to quantify it. Both work very well with a highly polished edge and both work very well with a toothy edge, my preference. Both are extremely easy to resharpen or better yet, touch up before needing resharpening. AEB-L is one of the toughest of the stainless steels and I've been, from a practical standpoint, impressed with the toughness of the 26C3. I have fixed broken tips on knives from both steels but we know how that almost always happens. Corrosion resistance of course the AEB-L wins but high carbon steels arent' as bad as some think. There are some like O1 that if you look at em wrong they rust. 26C3 is not one of these. I think the high hardness (63-64RC) helps here but I might be wrong about that. I will say that I have personally carried 26C3 knives now for several years. Corrosion simply hasn't been an issue for me and we are noted for our damp cold winters up here. I did cut up a steak at one branding one evening and forgot to wipe down my blade. Next day had some crud starting but it was very easy to wash off and a lil metal polish brought the knife right back. Here it is. Below the hamon is still almost a mirror polish:

A guy couldn't go wrong with either I believe.

Once we took some scouts on a fishing trip just off Pebble Beach. We caught a lot of rock fish, and three ling cod that were not on a hook but had latched onto a rock fish that was on the hook and wouldn’t let go even as they were brought into the boat. Impressive teeth on those ling cod. Weird turquoise meat but very tasty.

Wow they are voracious predators for sure! What a cool story.

 

[cudgee]

Well the knives are on the website now,

Really nice work.

so we'll see how they do.

You should not have any trouble moving them on.

 

[SwissHeritageCo]

Sorry took me a bit to respond. I was busy today making these guys. These are my Martingale/Breast Collars. One is roughout and the other is smoothout. Both lined with heavy water buffalo and all strapping is water buff too. These help stabilize a saddle in rough country and give something for the horse to lean against when dragging a calf to the fire.

Both of these horses are wearing a Horsewright Martingale/Breast Collar at this branding.

Yep that was the plan....but we couldn't figure out how to do them that way on the computer. We basically work off of templates and didn't have one that would work, for a pair. So my plan was if they sold as a pair to offer the new owner a discount on the Pack Pac if they are interested.

Yes sir.The two steels that I use 26C3 high carbon and AEB-L stainless are surprisingly similar in characteristics. In fact one of the reasons I went with these two because they are so similar. I'd give the 26C3 a slight edge in edge holding ability but in real life ya wouldn't notice it. Ya'd really have to sit down and do some side by side cutting to quantify it. Both work very well with a highly polished edge and both work very well with a toothy edge, my preference. Both are extremely easy to resharpen or better yet, touch up before needing resharpening. AEB-L is one of the toughest of the stainless steels and I've been, from a practical standpoint, impressed with the toughness of the 26C3. I have fixed broken tips on knives from both steels but we know how that almost always happens. Corrosion resistance of course the AEB-L wins but high carbon steels arent' as bad as some think. There are some like O1 that if you look at em wrong they rust. 26C3 is not one of these. I think the high hardness (63-64RC) helps here but I might be wrong about that. I will say that I have personally carried 26C3 knives now for several years. Corrosion simply hasn't been an issue for me and we are noted for our damp cold winters up here. I did cut up a steak at one branding one evening and forgot to wipe down my blade. Next day had some crud starting but it was very easy to wash off and a lil metal polish brought the knife right back. Here it is. Below the hamon is still almost a mirror polish:

A guy couldn't go wrong with either I believe.


Wow they are voracious predators for sure! What a cool story.

The expression on that cow's face! Looks like he's dead

 

[DocJekl]

Ok got the sheaths finished off so here're our pair:

I used heavy, (10/12 oz), chestnut saddle leather for the sheaths:

The Hunter:

And somehow I forgot to take a pic of the other side of the Hunter, and here is the Skinner:

I'm pretty happy with how they came out. What do you think?

Definitely beautiful. Will something like a #0000 steel wool, used to scrub the metal, both polish it AND remove the Hamon line?

The two steels that I use 26C3 high carbon and AEB-L stainless are surprisingly similar in characteristics. In fact one of the reasons I went with these two because they are so similar. I'd give the 26C3 a slight edge in edge holding ability but in real life ya wouldn't notice it. Ya'd really have to sit down and do some side by side cutting to quantify it. Both work very well with a highly polished edge and both work very well with a toothy edge, my preference. Both are extremely easy to resharpen or better yet, touch up before needing resharpening. AEB-L is one of the toughest of the stainless steels and I've been, from a practical standpoint, impressed with the toughness of the 26C3. I have fixed broken tips on knives from both steels but we know how that almost always happens. Corrosion resistance of course the AEB-L wins but high carbon steels arent' as bad as some think. There are some like O1 that if you look at em wrong they rust. 26C3 is not one of these. I think the high hardness (63-64RC) helps here but I might be wrong about that. I will say that I have personally carried 26C3 knives now for several years. Corrosion simply hasn't been an issue for me and we are noted for our damp cold winters up here. I did cut up a steak at one branding one evening and forgot to wipe down my blade. Next day had some crud starting but it was very easy to wash off and a lil metal polish brought the knife right back. Here it is. Below the hamon is still almost a mirror polish:

A guy couldn't go wrong with either I believe.

I know I have been known to often head out and sit on my deck for a meal but discover that I forgot the knife, and have to use what is in my pockets. Just four hours ago all I brought out was a fork and a spoon, and I had to pull out my knife to help me take apart the chicken on my plate. Sorry it was not a Horsewright

 

[Horsewright]

Definitely beautiful. Will something like a #0000 steel wool, used to scrub the metal, both polish it AND remove the Hamon line?



I know I have been known to often head out and sit on my deck for a meal but discover that I forgot the knife, and have to use what is in my pockets. Just four hours ago all I brought out was a fork and a spoon, and I had to pull out my knife to help me take apart the chicken on my plate. Sorry it was not a Horsewright

#0000 steel wool would be great on the light polished part of the blade. I try to leave the hamon a lone as much as possible. Even when making up the blade I don't really polish that area very much and I do use #0000 steel wool south of it to help with the line of demarcation so to speak. Then a buffer. I REALLY don't suggest buffers for folks though. First of all its easy to overheat the blade and second the buffer is THE MOST dangerous tool in a knife shop.

That's one of Navman's I believe if I remember the logo? Nice knife.

 

[Horsewright]

The expression on that cow's face! Looks like he's dead

I can tell ya, from having processed thousands of those lil guys, they object more to the restraint than to what is happening to them. I've noticed Sacto is reading these pages and he would probably agree with that statement. We do kind of swarm em and get a lot done in a short period of time. Then he's up and back with his momma. We have for years prided ourselves on how we handle our cattle and it showed in the herd.

 

[SwissHeritageCo]

I can tell ya, from having processed thousands of those lil guys, they object more to the restraint than to what is happening to them. I've noticed Sacto is reading these pages and he would probably agree with that statement. We do kind of swarm em and get a lot done in a short period of time. Then he's up and back with his momma. We have for years prided ourselves on how we handle our cattle and it showed in the herd.

Oh, there wasn't any judgement at all. Beef comprises 90% of my diet and I truly value what you boys do.

Just thought his expression was picturesque!

 

[Horsewright]

Oh, there wasn't any judgement at all. Beef comprises 90% of my diet and I truly value what you boys do.

Just thought his expression was picturesque!

Yeah they can be funny. Had one was pretty sure my horse was his mom!

 

[cudgee]

Beef comprises 90% of my diet and I truly value what you boys do.

 

[Horsewright]

Oh, there wasn't any judgement at all. Beef comprises 90% of my diet and I truly value what you boys do.

Just thought his expression was picturesque!

My lil brother does that carnivore deal. He’s lost over 70 lbs that way!

 

[Sacto]

I can tell ya, from having processed thousands of those lil guys, they object more to the restraint than to what is happening to them. I've noticed Sacto is reading these pages and he would probably agree with that statement. We do kind of swarm em and get a lot done in a short period of time. Then he's up and back with his momma. We have for years prided ourselves on how we handle our cattle and it showed in the herd.

Agreed. They bawl pretty loud but they jump up and walk away like nothing happened. Back nursing off mom before the next one’s done. The more calm and gentle you are around the animals everything tends to go more smoothly also.
By the way, gorgeous knives you’ve been showing, Dave, and I love the work in progress shots.

 

[Horsewright]

Agreed. They bawl pretty loud but they jump up and walk away like nothing happened. Back nursing off mom before the next one’s done. The more calm and gentle you are around the animals everything tends to go more smoothly also.
By the way, gorgeous knives you’ve been showing, Dave, and I love the work in progress shots.

Thank you sir, for the kind words! Completely gratious cowboy pics:

I must of been lamed up or something cause I ain't cowboss and Nichole has my horse.

A story here for when I have more time:

 

[Horsewright]

So I have a customer in NY. I've made him several knives over the years and quite a bit of leather work too. He had an interesting request.He sent back a knife I'd made him probably 12 -15 years ago. It was a Buckaroo with stag handle. The Buckaroo is the same as my Cowboy, same template when cutting the steel out. Difference is the Buckaroo is in damascus. He asked if I could re handle the knife and make a matching belt and sheath for it. This was to be for his wedding and the handle material which he would supply was to honor his Scottish heritage. He'd mentioned he'd had access to bog oak from Culloden Moor. The battle of Culloden in April of 1746 has strong significance to someone of Scottish heritage and particularly if the heritage is tied to the Highlands of Scotland. In simple terms this battle was the beginning of the end of the Highland Clan system. Rab Gordon is a cutler that specializes in making extremely ornate Sgian Dubhs a Scottish knife to be worn with the kilt. Rab also sells materials for the craftsman who would like to make his own. What's special about Rab? Just that his shop overlooks Loch Ness and its not far from Culloden Moor. My customer had Rob send me three blocks of Bog Oak from Culloden. This wood had been carbon dated at 4200 years old. I'd heard some years back that there was a very limited supply of bog oak from Culloden but I'd never seen any and when I went to buy some, (I too have some Scottish heritage, I've lived in Scotland for 3.5 years, my clan/family the Farqhaursons, had a regiment at the battle and I have actually been to Culloden several times), it was all gone. It's still not showing on Rab's website but here we are with three blocks in hand. My customer wanted me to have enough to make myself a knife too.

Bog Oak has a reputation of being splintery and somewhat difficult to work. I'd never worked with it before but did do some research. Found out multiple coats of super glue really helps out and in that sense it was similar to working mammoth tooth which I've got lots of experience with. So I cut the three blocks up in scales. I was gonna make a knife for me too at the same time but I couldn't decide which model I wanted to make so I've set my scales aside. I sent my customer a pic of the scales and he picked his out and I went to work.. I knocked the old scales off the Buckaroo and re ground the blade and re etched it:

Since this handle material is a lil splintery I thought a bolster would be added protection and so I put one on as the original knife did not have one.

Got the scales on and started the super glue. Will finish this story up soon. Had to go feed.

 

[DocJekl]

That's a cool story - my wife has Scottish roots, from ancestors that migrated there from Ireland. We visited Loch Ness last September, as well as several other places in Scotland and Ireland (Edinburough, Invergarten, Inverness, Loch Ness, Stornaway, Dublin, Belfast (and several of the Game of Thrones filming sites in northern Ireland). It's beautiful there.