Odd ball Old Hickory FOLDERS! for sea dogs and kerambit fans

Sarge- Got a few
'facts' for you- yes, a soft blade can be reestablished quickly. Said so. Manufactures like HI and others give us a hard, usable edge. It is understood as more useful by the knife world to have a edge that does not need replenshing every 15 minutes.

If this was not seen as desirable, it would not happen.
I can sharpen a butter knife to do a deer, and would, but there is a wide range of tools and 'quality' to choose from instead.
A knowledgable 'expert' like you can put on an edge quickly; so can an amatuer like me. I enjoy using tools within their capabilities, and my previous post had nothing contradictory with that.


munk
 
munk said:
Sarge- Got a few
'facts' for you- yes, a soft blade can be reestablished quickly. Said so. Manufactures like HI and others give us a hard, usable edge. It is understood as more useful by the knife world to have a edge that does not need replenshing every 15 minutes.

If this was not seen as desirable, it would not happen.
I can sharpen a butter knife to do a deer, and would, but there is a wide range of tools and 'quality' to choose from instead.
A knowledgable 'expert' like you can put on an edge quickly; so can an amatuer like me. I enjoy using tools within their capabilities, and my previous post had nothing contradictory with that.


munk
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I appreciate your "facts" Munk, but we'll just have to agree to disagree regarding how "quality" is defined. Still, I'd like to see you sharpen a butter knife and "do a deer", definite entertainment potential there.:D :)

Sarge
 
Sarge, my friend, if you get where you can't buy beer I'll send you some. That's just plain unacceptable after all you've tought me.
 
Sorry Sarge must be a case of low blood sugar .

I have seen a butterknife ground into a fillet knife and used to clean fish . Did a pretty good job too .
 
I don't feel you are being honest with me Sarge. I did not rain on your thread- I merely pointed out that 8 dollar Old Hickory knives had limitations. I aslo said I like them and would be willing to try the design, especially as even if I go through a lot of them- it may be cost effective.

To this you replied that a knowledgable guy, butchering a hog, would only have to stroke the blade a few times. Now you are amused by the butter knife.

You are treating me badly and acting elitest. That's how I see it, and that's how it went down.


munk
 
munk said:
Sarge- Got a few
'facts' for you- yes, a soft blade can be reestablished quickly. Said so. Manufactures like HI and others give us a hard, usable edge. It is understood as more useful by the knife world to have a edge that does not need replenshing every 15 minutes.

If this was not seen as desirable, it would not happen.
I can sharpen a butter knife to do a deer, and would, but there is a wide range of tools and 'quality' to choose from instead.
A knowledgable 'expert' like you can put on an edge quickly; so can an amatuer like me. I enjoy using tools within their capabilities, and my previous post had nothing contradictory with that.
Click to expand...

My dad told me about this controversy nigh on 4 decades ago. He said that some prefer the harder blades, some the softer. He liked the softer ones. He spend his early years as a trapper and butchered plenty of game with his soft $1 herter's knife, which I still have. The wood handle was accidentally burnt off, and replaced with my crude handiwork a couple of decades ago, but it's still going strong.

I have harder blades on my pocket knives, because I don't usually carry a sharpener with me. My Spyderco Gunting in CPMS30V will stay sharp a long time under heavy use, as will my Sebenzas. (Forgot what Reeves used in them, but it holds an edge.) My kitchen knives are softer carbon steel for the most part. But there is a steel and crock sticks nearby, and they get touched up when needed.
 
Howard- I don't like them too hard. I still remember a Kesar Bill measured at 57 Rockwell no one would buy. Credit where credit is due- even if it goes unacknowledged by former teachers- It was Yvsa who first taught me that a slightly softer blade had many advantages. And truth? I once gave Yvsa a Browning super duper deer skinner hunter that I could not sharpen. Yvsa could- after great frustration and pains.
I actually like the khuks around 58, 59 Rockwell, and not 60.

munk
 
munk said:
I don't feel you are being honest with me Sarge. I did not rain on your thread- I merely pointed out that 8 dollar Old Hickory knives had limitations. I aslo said I like them and would be willing to try the design, especially as even if I go through a lot of them- it may be cost effective.

To this you replied that a knowledgable guy, butchering a hog, would only have to stroke the blade a few times. Now you are amused by the butter knife.

You are treating me badly and acting elitest. That's how I see it, and that's how it went down.


munk
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"You are treating me badly and acting elitest. That's how I see it, and that's how it went down."

In your opinion perhaps. You were telling us why a particular knife is, in your opinion, little better than useless. I was presenting information from a differing point of view. If you want to take it personal, go ahead, that's your prerogative.

Just because you're paranoid don't mean they ain't out to get you. Does somebody need a hug?

Sarge
 
Kevin the grey said:
Sorry Sarge must be a case of low blood sugar .

I have seen a butterknife ground into a fillet knife and used to clean fish . Did a pretty good job too .
Click to expand...

No worries Kevin, I was just having a bit of fun with you. I'm the same way myself, think a lot of us are, when it comes to pictures. They draw the eye and only later we go, "hey, there's words too". :D

Sarge
 
In your opinion perhaps. You were telling us why a particular knife is, in your opinion, little better than useless. I was presenting information from a differing point of view. If you want to take it personal, go ahead, that's your prerogative.

Just because you're paranoid don't mean they ain't out to get you. Does somebody need a hug?

Sarge

>>>>>>>>>>

Who said it was, no better than useless? Not I. It is 'insane' and a distortion of reality to suggest I said that. That may not be paranoid, as you are so quick to pronounce of me, but it is dishonest.

A hug? Sarge, how much do I have to agree with you before you'll stop getting defensive?

You are a very knowledgable man. You don't have to react defensively to prove that. Your 'different' point of view was subtly condescending. No ad hoc old line story will change the approach you used.

I don't know what I have to do now to reach the level of humilty and honesty I want from us both.

No one put you down.

munk
 
When I married my wife, she came with a set of Old Hickory's. Soft steel, yes, but even I can put a decent edge quickly on them. The sharpening steel they come with always puts a good quick edge; and for some unknown reason, my Chinses kitchen cleaver gets an amazing edge from that same sharpening steel. Must be same degree of "softness" which translates into reusability.

Always wanted $$$ Henckels; never NEEDED them. Don't expect to, unless somebody steals our kitchen set of Old Hickory's.

I need to refinish the wood on them though; after 10+ years they are a little faded. Probably sanding, stain, and a sealer of some type will do it...

Thanks for link and info. I made a solid wood sheath for an OH steak knife, which made it carry passable in a back pocket. A nice thin slicer.


Mike
 
munk said:
In your opinion perhaps. You were telling us why a particular knife is, in your opinion, little better than useless. I was presenting information from a differing point of view. If you want to take it personal, go ahead, that's your prerogative.

Just because you're paranoid don't mean they ain't out to get you. Does somebody need a hug?

Sarge

>>>>>>>>>>

Who said it was, no better than useless? Not I. It is 'insane' and a distortion of reality to suggest I said that. That may not be paranoid, as you are so quick to pronounce of me, but it is dishonest.

A hug? Sarge, how much do I have to agree with you before you'll stop getting defensive?

You are a very knowledgable man. You don't have to react defensively to prove that. Your 'different' point of view was subtly condescending. No ad hoc old line story will change the approach you used.

I don't know what I have to do now to reach the level of humilty and honesty I want from us both.

No one put you down.
munk
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And I didn't feel put down, nor did I feel I was being terribly condescending. Regarding my reference to "In the hands of a knowledgable user", you ain't one, and neither am I regarding the true context in which the knives, that we're apparently arguing about, are used. Don't believe me, just visit a meat packing plant. But apparently you took that reference as an implication that I'm a knowledgable user and you ain't. That's not how that inference was offered. Maybe I should have spelled it on out that there are professionals who work with those knives everyday by choice, far be it from me to tell 'em they're wrong.

So, there's knives you don't like, and knives that I do. Fair enough, let's shake on that.

Still, I would like to see you, or anybody else for that matter, "do a deer" with a sharpened butter knife. When something is funny, it's just funny, that's all.;)

Sarge
 
Sarge, You are a professional. It is a journey, and perhaps you do not yet know what you 'know' is there, but you are well on your way.
I would like to be able to offer counter view without being lumped into paranoid. The phrase reminds me of what other forumites have superficially thrown out, those who like the comfort it provides, and not you.


The last time I visited a meat packing plant the head butcher sharpened his blades nearly 'flat', and had to touch them up every few minutes.


munk
 
munk said:
Sarge, You are a professional. It is a journey, and perhaps you do not yet know what you 'know' is there, but you are well on your way.
I would like to be able to offer counter view without being lumped into paranoid. The phrase reminds me of what other forumites have superficially thrown out, those who like the comfort it provides, and not you.


The last time I visited a meat packing plant the head butcher sharpened his blades nearly 'flat', and had to touch them up every few minutes.


munk
Click to expand...

I regret the use of the term "paranoid", I was just trying to get across that I wasn't trying to shoot spit balls at you as hard as you might have been taking it. That we both can be outspoken and opinionated ain't necessarily a bad thing as long as we don't let the horse ride us. I don't want to hold back if I have information that presents the other side of any given coin. But, at the same time, I don't ever want to be perceived as some kind of "knife snob" or "expert". I'm neither, I'm still learning like everybody else. Think I'll go grind a knife now.

Sarge
 
Words ? there were words ? L:O:L

They are awesome looking rugged knives . I actually have a soligen steel sailors knife .Gravity blade with a marlin spike . They remind me of it for some reason .
I guess its their functionality .

I will have to scare up another site that doesn,t charge 25 bucks for shipping .and thats U:S:P:S:
I,d rather pay double for the knife and half for shipping .
 
Kevin the grey said:
Words ? there were words ? L:O:L

They are awesome looking rugged knives . I actually have a soligen steel sailors knife .Gravity blade with a marlin spike . They remind me of it for some reason .
I guess its their functionality .

I will have to scare up another site that doesn,t charge 25 bucks for shipping .and thats U:S:P:S:
I,d rather pay double for the knife and half for shipping .
Click to expand...

Kevin, don't take this wrong, just wondering out loud, but what are knife dealers like up in Canada? With such vast expanses of "great outdoors" one would think the quantity and variety of outdoor cutlery available would potentially reflect the quantity and variety of outdoorsmen.

Sarge
 
I don't ever want to be perceived as some kind of "knife snob" or "expert". I'm neither, I'm still learning like everybody else. Think I'll go grind a knife now."""""""" Sarge

No, but I'll tell you what; your art has gotten to the point where threads like; "I'm not a professional" are ....beside the point? I think he protest too much?
You don't have to sign a form, but a lot of us listen to you and watch what you've made. I don't know what that makes you, and I don't care- because people who do it from the heart don't need my or anyone's approval.

"long as we don't let the horse ride us."

Damn that horse. He's taken me on too many rides, and it's about time I was smarter than my horse.

Thanks Sarge.
Sorry if I was too touchy.


munk
 
Sarge ? Honest truth is my hunting for knives came alive when I started trad archery . Before then outdoor life was a once a year camp out that I had to drag the ex to . I have started to explore the custom knife makers up here but thats not for me at this moment . My buddy makes neat knives . He has taken a vacation from it to get other things straightened out in his life . I appreciated the fineness of knives all my life . It is when I started to have more need of them that my interest peaked . At this moment I am driven by need and price . A need to learn more as well as need of necessary tools . Price speaks for itself . Within the past two years I have acquired more knives than in my entire life . If you want to include rasps and files we could cut that down to in the last year .
 
Ad Astra said:
When I married my wife, she came with a set of Old Hickory's. ...
I need to refinish the wood on them though; after 10+ years they are a little faded. Probably sanding, stain, and a sealer of some type will do it...
Click to expand...

Whenever I have the linseed oil (once or twice a year) out I give the wooden handled kitchen knives a coat.

You might try just oiling them with a linseed/turpentine mixture before you start sanding or anything else. Sometimes that really brings out the character of an old knife, that you will loose if you sand it first. If you don't like it, you can always sand it down and start over. If you do like it, you got a better result with less work.
 
Sylvrfalcn said:
Never heard of an Old Hickory folder, not even sure if they're American made or imported (a sadly common trend amongst "American" production knives), but they, at very least, have me curious, so I thought I'd share.
Sarge
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Sarge, the top knife looks very similar (if not the same) to the made in China lockback sold nowadays in Home Depot.

As for the thread, I was amazed (and not amused at all) as it drifted from its original topic.
For me both munk and Sarge are "elite" in its very positive meaning: when they are talking, I am listening carefully, since I learn a lot.
 
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