Let's see your good old basic fixed blades, Bowie's, Stickers, etc.

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[jfk1110]

View attachment 2988848

That's damn pretty!!!!. Nice.job....Sell any or your work???

My dad didn't really connect with this drop point that I made him a few years back. The handle was a little small for him since I made it to fit my hand, since it was what I had to pattern it with. And he likes the clip point / bowie style blade, not the drop point. So I made him another with those specs and I'm going to reclaim this one as my main hunting knife. 154CM and Elk antler. I was really fond of it, so I'm not actually sad I am getting it back

Dad's new hunting knife.

Great job on both!!!! Id carry em..

 

[Travman]

GEC H30

 

[Horsewright]

Some more coming along. Since e the pics the knives are done and the sheaths are started:

 

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Look what I just found on my kitchen table! Anton Wingen. 3.5" from point to back of heel.

 

[BladeCommander]

I finally finished restoring this old butcher type knife. Maybe someone can tell me what the official purpose of this knife was. It is about 12" blade, .18" thickness and has no primary bevel. Its sharpened like a cleaver with the edge being incredibly thick and no taper from the spine to the edge. But the very pronounced bull nose profile makes me question why I would need that much belly near the tip for a cleaving knife.

I'm thinking some sort of breaking knife for breaking down beef primals, but why a cleaver-style grind for a slicing task? Doesn't strike me as a machete type design either.

My "before" photo isn't uploading from my phone. I'll add a spine and choil shot here shortly.

 

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I finally finished restoring this old butcher type knife. Maybe someone can tell me what the official purpose of this knife was. It is about 12" blade, .18" thickness and has no primary bevel. Its sharpened like a cleaver with the edge being incredibly thick and no taper from the spine to the edge. But the very pronounced bull nose profile makes me question why I would need that much belly near the tip for a cleaving knife.

I'm thinking some sort of breaking knife for breaking down beef primals, but why a cleaver-style grind for a slicing task? Doesn't strike me as a machete type design either.

My "before" photo isn't uploading from my phone. I'll add a spine and choil shot here shortly.

View attachment 3005157

Is it a lamb-splitter?

 

[BladeCommander]

Is it a lamb-splitter?

When I think lamb splitter I think those huge 10"long x 4" wide bladed cleavers with the 2ft long two handed handle. But I could be wrong on that.

More pics

 

[RickHuf]

Hudson bay style knife


Just a big heavy chopping bugger

The handle needs some attention. Can't get a good hold on it when swinging hard. Thicker scales? Grip tape? Lol. I dunno.

 

[Pirate63]

 

[Pirate63]

 

[Trubetzkoy]

Some bowie chronology:

 

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I don't remember how I know that this is a lamb-splitter.
I have a cleaner one tucked deeper away, and I think it also has the hanging hole, so maybe not the same as yours. 3" wide.

 

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This one I would call a big butcher knife and consider it an alternative to the steak scimitar/cimeter.

 

[Hickory n steel]

Is that imperial H7 in stainless steel ?
You don't see the H6's and H7's in SS too often.

 

[BladeCommander]

I don't remember how I know that this is a lamb-splitter.
I have a cleaner one tucked deeper away, and I think it also has the hanging hole, so maybe not the same as yours. 3" wide.
View attachment 3005394

This does look similar to my knife. I figured it was a meat cutting knife, its just built like a cleaver and I have no idea what I will do with it. I have a standard meat cleaver that I dont really use and the biggest animal I process is a white tail deer.

 

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This does look similar to my knife. I figured it was a meat cutting knife, its just built like a cleaver and I have no idea what I will do with it. I have a standard meat cleaver that I dont really use and the biggest animal I process is a white tail deer.

Judging by the hammering on the back of mine, somebody used it as a froe.

 

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I've been looking at the CJRB Silax and the Off Grid Sierra. They're both about 3mm thick, one five inches and one six inches. I don't need either one at all; my smaller gaucho knives are very much in the ballpark.
This Hoffritz is very like the Sierra, at 6" long and 3mm thick. All it needs is a sheath. Saved myself about $90.

 

[tltt]

On the big butcher style knives, they'd probably classed a splitting knives / fish splitters. They were the mid point in older catalogs between the lamb splitter pattern and large, but light butcher patterns. Hard knife to find now, but here are some modern ones -

.

.

 

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This will do for now. The sheath looks like it was meant for a 6" thumb-ramp skinner, but all my thumb-ramp skinners are 5" and in the sheathes they came with. This may have come with my Pal RH6.