PSK knife thread

that's a beauty scott. Can't wait to get mine.

thanks for posting the pic.

Brett
 
Here's mine with some teak scales I added. This knife sees more carry time than any other neck knife I have.
PSK2.jpg


...It does get some competition from this one though
GossmanNessmukredux.jpg
 
100_0408.jpg


100_0412.jpg


PSK Jr in 154cm

Black Bead Blasted Micarta Handle

My favorite necker and one of the best slicers in my collection!
 
Hey! Waaaaait a minute, Kevin!
Maybe I am slow but, that one looks very slender compared to mine.
It's too small to be a PSK Sr.
I have a "standard," I think.
This one is a "Junior?"
Or is it a one-off special?

I can see I am going to have to start a new account in my knife budget.
 
Jeff H said:
Hey! Waaaaait a minute, Kevin!
Maybe I am slow but, that one looks very slender compared to mine.
It's too small to be a PSK Sr.
I have a "standard," I think.
This one is a "Junior?"
Or is it a one-off special?

I can see I am going to have to start a new account in my knife budget.
Click to expand...

yeah, I know what you mean about the knife budget.

Yikes!

Brett
 
Gossman Knives said:
Jeff, Kev's knife is the Jr. Same as the regular but 3/4" wide instead of 1" wide.
Scott
Click to expand...

I'll have to watch for those. I really like that.

Hey! Got my "GCM-scaled" PSK today!! VERY nice!:thumbup::thumbup:
Quite a little handful. I like the handle a lot.

I ran the "handle-less" one through some drills yesterday. I have to figure out how to incude photos with my post and I will share. :confused:
 
Sorry about the links. They were supposed to be pictures. Until I figure it out, feel free to click away but I will try to fix this so they come up as pictures.

OK, I took the PSK out for a spin yesterday. Ran it through the usual course and was not surprised at its brutish abilities but was impressed when we got down to the finer work. Please note that I changed the original secondary bevel to a convex edge. I may flatten that out a bit more now that I see what this edge can handle. I drove this puppy through seasoned Apple wood and green Hard Cherry and shaved/carved seasoned Apple and Hard Maple with no chips or rolls. I am bonding with this little blade - quite well.

Farting around at the wood stove with seasoned Hard Maple:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6114.jpg[image]

Gotta get the Jeep running before I can play:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6118.jpg[/image]

Splitting kindling - seasoned Soft Maple:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6124.jpg[/image]

Feathering some light kindling:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6133.jpg[/image]

Bigger feathers - bigger kindling - sesoned Apple:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6136.jpg[/image]

Driven point first through seasoned Apple:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6138.jpg[/image]

Coarse planing:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6144.jpg[/image]

Fine planing:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6147.jpg[/image]

End grain - sliced clean after all of the above:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6149.jpg[/image]

Cutting Hard Cherry and Serviceberry sapplings:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6155.jpg[/image]

Making a baton without a baton (green Hard Cherry):
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6166.jpg[/image]

Using baton (green Hard Cherry):
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6171.jpg[/image]

Batonned green Hard Cherry:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6179.jpg[/image]

Still makes shavings:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6185.jpg[/image]

Back to finer work started earlier:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6191.jpg[/image]

Fine work side project:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6199.jpg[/image]

Quick trip across the strop and, yes, that's hair on the blade:
[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6212.jpg[/image]

PSK called in some specialized help:
DSCN6222.jpg

[image]http://i163.photobucket.com/albums/t284/mike-foxtrot/DSCN6222.jpg[/image]

Now that I have one with Micarta scales, I won't repeat all this but I will say it's a completely different knife with a handle on it. Wouldn't give up the one with cord wrap though. Very handy and very tough.
 
oh man, those pics are AWESOME!!!

If you want to, edit your post and change the hyperlinks to not include the IMG tags on the beginning and end. that way we can see the pics without clicking on each one.

great job Jeff! You have way with a camera.

Brett
 
Thanks, Brett.
I'll try the fix.
Too bad I edited them to make them so small. I could have left them large enough to see s ome detail.:mad:

It was fun anyway and I will have more.
 
Great pics Jeff. Amazing what that small knife can handle. As far as the edge, that slight secondary bevel is actually convexed. I do that to make it easier to sharpen plus it adds strength behind the edge. I put the slight bevel then convex it on the slack belt.
Scott
 
Gossman Knives said:
Great pics Jeff. Amazing what that small knife can handle. As far as the edge, that slight secondary bevel is actually convexed. I do that to make it easier to sharpen plus it adds strength behind the edge. I put the slight bevel then convex it on the slack belt.
Scott
Click to expand...

I should add that my knife terminology may not be perfect either...:o
I can see that on the new PSK I got last night. Also, my "tweaks" don't mean there is anything wrong with what I started with - I just have "habits" I get along with. Makes it easier to sharpen the way I do it.

Yeah, There's not a lot this little knife can't do. The grind really contributes to making the thin handle not seem so thin - if that makes sense. Take a look at the saplings. Those were not a baton cut, but by hand - no hacking.
 
Jeff H said:
Thanks, Brett.
I'll try the fix.
Too bad I edited them to make them so small. I could have left them large enough to see s ome detail.:mad:

It was fun anyway and I will have more.
Click to expand...

oh man, they were great pics. Very impressive. I love that knife!!!!

Brett
 
Thanks, IUK12. I agree - should be "basic issue."
I love the scales on the handled one too. I don't like either "better" than another though. I love them both.:thumbup::thumbup:

Regarding what I did to the edge - I use that type of edge simply because I have found that using the edge that I put on myself matches when I go to sharpen it (old dog, old trick?). I don't mean to make it appear as though I am "improving" on Scott's work as I am definitely not an expert on these things. This is what the edge would look like after I have sharpenend it for several years so I just start out that way on new knives sometimes.

I also learned that you really do want the cord wrap if you're going to muscle the knife at all. I ordered it without, thinking I would take advantage of the slim blade but had to add it anyway. Soooo, that sorry-looking cord warp was my doing as well - not Scott's. For lighter duty, no sweat. I will have to add a third so I have "no-wrap," "cord-wrap" and "with scales."

This is a very versatile cutting tool. I did not go into this endeavor planning to use it this hard - it egged me on as I played with it. It does heavy work while still being very adept at finer work - without any noticeable compromise.
 
I got outside today and gave the mighty little PSK a small workout. Did some baton work, this little guy is serious. Scott keeps the spine sharp, so the firesteel and charcloth is a firestarting dynamo.
Food prep? Bring it on!


 
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