Phil Wilson Bird and Trout.

[The Mastiff]

When you use and get familiar with a Phil Wilson knife you not only look at performance differently, but you also begin to see just how great a difference in performance between his knives and production. Things don't look the same. Don't get me wrong. You still will lust after other knives like you did before but you may think that " I have 10 CPM 154 knives already, but I don't have a CPM 154 Phil Wilson yet." Next thing you know you are laying in bed thinking about how long it will take you to get your slush fund replenished and how you can get one without waiting years.

Then 10V, S110V, etc., etc.

Joe

 

[Steel130]

When you use and get familiar with a Phil Wilson knife you not only look at performance differently, but you also begin to see just how great a difference in performance between his knives and production. Things don't look the same. Don't get me wrong. You still will lust after other knives like you did before but you may think that " I have 10 CPM 154 knives already, but I don't have a CPM 154 Phil Wilson yet." Next thing you know you are laying in bed thinking about how long it will take you to get your slush fund replenished and how you can get one without waiting years.

Then 10V, S110V, etc., etc.

Joe

I know exactly what you mean. I'm already trying to figure out how I will get a Smoke Creek from him. Not one of his designs is unattractive to me. It is rare for me to find a maker that I like everything they do.

 

[Surfingringo]

Thought I would bump and old thread with pics of a new knife. This knife is something between a b&t and a smoke creek. Steel is m4 at 65! Edge has proven to be very tough and durable cutting through bones on larger fish and according to Phil the edge retention is slightly above s110v. I don't do any structured edge retention tests but I've talked to Ankerson and I'll be sending this one to him to play with in February. It is designed for heavier work at .014 behind the edge so I'm sure it won't hang with something with extreme geometry but it's been an amazing performer for me so far!

 

[sodak]

That's beautiful! How abrasive are those fish in general?

 

[Surfingringo]

That's beautiful! How abrasive are those fish in general?

Depends on the fish. The mackerel you could clean with a half sharpened butter knife. Probably the toughest fish I clean are the bigger snapper. Thick tough skin and heavy scales, and they are pretty bony fish too. Pushing through the rib bones on the larger ones is pretty demanding on an edge.

 

[rpn]

Saw that pic on the Spyderco forum and wondered what knife it was. What's the blade length on it SG?

 

[victorf]

Thought I would bump and old thread with pics of a new knife. This knife is something between a b&t and a smoke creek. Steel is m4 at 65! Edge has proven to be very tough and durable cutting through bones on larger fish and according to Phil the edge retention is slightly above s110v. I don't do any structured edge retention tests but I've talked to Ankerson and I'll be sending this one to him to play with in February. It is designed for heavier work at .014 behind the edge so I'm sure it won't hang with something with extreme geometry but it's been an amazing performer for me so far!

Nice custom Phil Wilson, saw in Spyderco site as well!

Everytime seeing your catch, makes me hungry for some Sashimi!

 

[Surfingringo]

Saw that pic on the Spyderco forum and wondered what knife it was. What's the blade length on it SG?

About 4 1/4 I think. It's been a real beast of a knife so far. He hit a real sweet balance between heavier use and mean slicer on this one.

 

[Steel130]

Great pictures Surfingringo. I saw your thread on Spyderco's site as well. I look forward to their collaboration. If you get the chance, could you take a picture of just the blades profile? I am curious to see the tweaks Phil did to the shape.

 

[Ankerson]

About 4 1/4 I think. It's been a real beast of a knife so far. He hit a real sweet balance between heavier use and mean slicer on this one.

I think he hit it just right for your specific type of use from what you have been saying, the knife should work well for a very long time. :thumbup:

 

[Sonnydaze]

...surprised that you had to sharpen one of Phil's knives. I had his Southfork, and the darned beautiful thing bit me almost before I could touch it. I suspect that you are a demanding owner; nothing wrong with that.

 

[waterstoneblades]

It's nice to see more of Phil's knives posted! When I see three if his models in the same picture, I think the owner must have some serious cutting tasks:thumbup:

 

[B34NS]

Great photos! Love seeing Phil's work getting out there! One of the best in the bay.