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

comoha said:
My classic Randall model 3-6 "Hunter".
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I absolutely love the lines of the model 3s. That is a beauty there.
 
Modded cheap ($14) and sharp 14" Old Hickory Butcher knife with pined elk handles :




For comparison the smaller one has a 8" blade :

 
Thanks Johnny. This Crossada was made by Bob Dozier in 1998. Last time I looked, James Keating had someone else making them, with more of a bowie style clip point. I think he had them for sale on his website a couple years ago, but I haven't seen them in a while.

There is also a somewhat odd fellow in Utah that copies aspects of the Crossada design in his own work.
 
Re: The Crossada. Tom Krein also makes an excellent Crossada. Makes sense since he learned from Bob Dozier.
 
this is the first time I've tried to post a pic so i hope it works.
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that was easy enough, its Damascus, and antler, i had a friend put the quill work on it.
 
Here is a favorite that I've kept since 1978 or '76, never used it or carried it-L6 steel- I carried a Jet-Aer G-96 dagger instead! LOL; can't read the receipt date well but I paid $32.60 at the time. Gerber MK1
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Coupchoux said:
Modded cheap ($14) and sharp 14" Old Hickory Butcher knife with pined elk handles :

. . . .
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Ooo yea... That there chopper is a Jim Dandy for sure!. That is a knife I'd be a sling'n around on a big ole mess of vittles in preparation for the Thanksgiving feast here over the next few moons..

Fine acquisition, Coup! Enjoy that heavy chopper.. :thumbup:


Best,
Anthony
 
Those Old Hickory butcher knives are some tuff blades. I have a 10 inch more of a boning blade, that I have battoned through 3 inch cured pecan with no problem, except jarring the scales loose!:thumbup:
 
Homemade bowie knife - carbon steel, thin blade, elk handle with hand hammered pins :





 
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Well, at least the greater majority of folks posting in this thread lately understand what a traditional fixed blade looks like...:rolleyes:
 
ThundarStick said:
Those Old Hickory butcher knives are some tuff blades. I have a 10 inch more of a boning blade, that I have battoned through 3 inch cured pecan with no problem, except jarring the scales loose!:thumbup:
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They should be, they're made of one of my favorite blade steels; good ol' 1095 carbon.

1095 when properly tempered is good stuff. It's not the toughest blade steel around but plenty tough enough for most common uses, and few uncommon ones as well. The blades don't necessarily need to be thick either: machetes generally don't have thick blades and folks beat the dickens out of them out in the woods every day.

Monsieur Coupchoux has inspired me to get one of those Old Hickory butcher knives and mod it up. :thumbup:
 
I've had this one for awhile now, its a danish dagger, made by Stafford, out of Burlington flint.
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i did this one last year, its Kentucky flint, has a 3 piece paw paw handle, the points on with sinew(real sinew) and pine pitch, the sheath is brain tan with a raw hide insert. the handle is wrapped in brain tan and a bit of dogbane cordage.
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