Kerry Hampton Knives

That is a cool looking Cattle knife.:eek:
Nice job, first time out Kerry!!:thumbup:
That dark old bone works well with the etched blades, and I am familiar with that style punch - they work a treat, and are easier than most to hone!!
Can't wait to CF and CE it, and use it!!!!

(And I promise to keep it away from simmering pots of vinegar!;))
 
Very nice work there, Kerry.

Charlie, did you talk to Kerry about a SFO??? (Hey, I can dream right?)

Congrat's to you both.
 
Be still my cattle rustling heart. That is just plain awesome Kerry and Charlie. Since you opted out of a spey blade Charlie I will make that load of feeders I am sending up all heifers:D
 
Just stunning and the grind on that punch. Oh yeah.:eek:

Congrats Charlie.
 
Thank you all for your kind words. I will endeavor to keep making knives, I recon. ;)
 
Congrats to both maker and new owner. :thumbup:
 
Here's Kerry's first 3-blade on its "home" Yellow background, proof that it made the journey safely!!
Kerry did a great job, first time out! Of course he's been going Knuts:D, practicing for years on 1-blades and 2-blades, so it was inevitable he attack one of these.
I've always had soft spots for Cattle knives, punches and patina, and so this one pushes a lot of my buttons!
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Tony designed that punch some years back. Slighly hollow ground on the front, with a dagger-like grind on the back, it neatly levers the cut into a circle, and is easier to hone than most other designs. Perfect for the active horse owner, or, for fat old geezers on a diet!
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My belt has a LOT of holes in it, unfortunately headed in the wrong direction!:rolleyes:
But the knife: semi-sunk joints make it a nice pocket carry, and that rich black bone, undertoned with red, makes it look like an Aston Martin with special upholstery!
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The blades are nicely swedged and patina-ed, and slice paper like a fine razor!
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All in all this is a fine piece of work! Definitely worth the wait!!
Thanks Kerry!!:)
 
It's always great when they find their way home, or something like that. :) Thank you, Charlie, for the gentle nudges toward more "Challenge-ing" knives.
 
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