JK Walnut Pair

jds1

jds1

Joined
Jun 9, 2007
Messages
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Here's a pair of great knives that I've had for a while, but never got around to using much until the last couple of weeks. They are also patterns that you don't see posted much, so I thought that I'd share my photos and thoughts.

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The top knife is the Straight Back Hunter. 3 1/2" blade in 1/8" O1 with a 4" walnut handle. Think of a knife somewhere between the Bird & Trout and the Kephart in size. I've been using this one in the kitchen quite a bit lately and a couple of days ago I used it to baton through seasoned oak to try my hand at a "one stick fire". I don't know why this one sat around unused for so long. It seems like just the right size blade for so many tasks without having to carry a full-sized knife. I'm liking it a lot. :thumbup:

The other knife is the Baby Kephart designed by our own Mr. Bryant. It's around 5" long overall with the length split about evenly between the blade and handle. This one is made from thinner 3/32" O1 stock and it feels like a fixed blade version of a Swiss Army Knife in use. It's a great slicer and in spite of being so small it feels very secure in hand. Just the thing for trimming your cigar and cutting lime wedges for your gin & tonic. :D

Finally, here's an in-hand shot for size comparison. Hope you like 'em.

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Jeff
 
good stuff! I just got my walnut handled Hudson, these little fellow would go good with her:D I'm looking to patina my blade and wanted to know if you forced it on those blades or if it's just through usage. Thanks for any info and lovely pair you have there(doesn't sound right;-D)
 
That`s one of only two or three Straight Back Hunters I `ve ever made. It just did not catch on. You need to post your entire collection, I`ve forgot most of what you have. I do remember the first one you bought, a Hiker`s Backup, way back in the beginning. Back then you had a choice of black or brown micarta or oak for handle choices.
 
trevytrev said:
good stuff! I just got my walnut handled Hudson, these little fellow would go good with her:D I'm looking to patina my blade and wanted to know if you forced it on those blades or if it's just through usage.
Click to expand...

You'll get a LOT of natural patina in short order just by using them in the kitchen, especially if you don't clean them up until after dinner. :) Onions, fruit and anything else with natural acids in it will start the process quickly. It doesn't take long. Most of the staining on the Hunter is from cutting up a bunch of peppers marinated in vinegar and spices.

Jeff
 
Stomper said:
way back in the beginning. Back then you had a choice of black or brown micarta or oak for handle choices.
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The good old days. :) Things sure have progressed nicely over the last couple of years. :thumbup:

Jeff
 
Hi Jeff -

I have so many of Stomper's knives that I want to own - that baby keppie is definitely on the short list.

I am really growing fond of the oak handles, too. (The Walnut looked to me like the oak that was darkened from use.) The passaround scandi gave me some first hand experience with the material.

Thanks for the pictures and please do post others in your collection when you have time (after lighting the cigar and mixing the gin and tonic, of course! )

best regards

mqqn
 
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Thanks for the heads up on the staining, I did some kitchen prep with the knife over the weekend. Mostly tomatoes, onions and peppers and it's starting to get a nice random stain pattern. Think I'll have some Coronas tonight and cut up a few limes :D Trevor~
 
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