on_the_edge
Gold Member
- Joined
- Jan 31, 2006
- Messages
- 11,711
I just wanted to share a few pics of two recent acquisitions to my knife collection. Please excuse my photography skills, especially since they do not begin to capture how incredible these knives are when held and seen in person.
First is my Karl Andersen Mid-Range Bubinga Take-Down Bowie. The blade was forged from heavy stock 5160 and is 7.5" long. The handle, made of stabilized curly bubinga, is @ 5" long, and the fittings are stainless. While not as ornate as many knives posted here, this knife and sheath exude both quality and class. Karl actually finished this knife last February, but I let him hang onto it in anticipation that he might want it as one of his JS test blades. He ultimately chose not to use this particular knife as one of his five blades that were submitted, but it is no less of a knife by virtue of his choice. This is a wonderful piece that feels incredible in hand, and I am sure its performance in use will be just as incredible.
My second knife is a Punta Chivato by Phil Wilson. The 8.5" blade of CPM154, and handle made of Desert Ironwood and blue and green stabilized Maple Burl, combine to make this easily the most incredible fillet knife I have ever held or seen. This is a very light knife. The balance and feel of the knife makes it seem like the knife is literally floating in your hand. I waited 14 months to get this knife, which is not long as compared with some other makers. Still, there were many opportunities to pick up a custom fillet knife from other makers during those 14 months. I'll only say that this one was worth every second of the wait.
First is my Karl Andersen Mid-Range Bubinga Take-Down Bowie. The blade was forged from heavy stock 5160 and is 7.5" long. The handle, made of stabilized curly bubinga, is @ 5" long, and the fittings are stainless. While not as ornate as many knives posted here, this knife and sheath exude both quality and class. Karl actually finished this knife last February, but I let him hang onto it in anticipation that he might want it as one of his JS test blades. He ultimately chose not to use this particular knife as one of his five blades that were submitted, but it is no less of a knife by virtue of his choice. This is a wonderful piece that feels incredible in hand, and I am sure its performance in use will be just as incredible.
My second knife is a Punta Chivato by Phil Wilson. The 8.5" blade of CPM154, and handle made of Desert Ironwood and blue and green stabilized Maple Burl, combine to make this easily the most incredible fillet knife I have ever held or seen. This is a very light knife. The balance and feel of the knife makes it seem like the knife is literally floating in your hand. I waited 14 months to get this knife, which is not long as compared with some other makers. Still, there were many opportunities to pick up a custom fillet knife from other makers during those 14 months. I'll only say that this one was worth every second of the wait.
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