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Question about Stockman Knives and blade use
- Thread starter RickJ
- Start date
My usage of my stockman blades
The sheepsfoot is for pull cuts where you need a long straight cut, it is very difficult to push with it, so it very good for cutting material like leather
The spey blade is good for a curved motion cutting or pushing cut, and as the end is so round, and it means you can cut very small surfaces and get in to small place and cut
The clip is a general slice cutting blade
And I sharpen to meet my usage
So I keep my sheepsfoot very sharp an acute angle, where a couple of swipes on an extra fine stone brings it back to razor sharp
My clip is a general sharp for regular use
My spey I keep a course sharp that I can use for scraping or getting into places that might not be maximal for a blade. Again a couple of swipes on a course or fine stone brings it back to the rough sharp and this is easier to sharpen the tight curve on the end of the blade
The sheepsfoot is for pull cuts where you need a long straight cut, it is very difficult to push with it, so it very good for cutting material like leather
The spey blade is good for a curved motion cutting or pushing cut, and as the end is so round, and it means you can cut very small surfaces and get in to small place and cut
The clip is a general slice cutting blade
And I sharpen to meet my usage
So I keep my sheepsfoot very sharp an acute angle, where a couple of swipes on an extra fine stone brings it back to razor sharp
My clip is a general sharp for regular use
My spey I keep a course sharp that I can use for scraping or getting into places that might not be maximal for a blade. Again a couple of swipes on a course or fine stone brings it back to the rough sharp and this is easier to sharpen the tight curve on the end of the blade
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- Feb 22, 2007
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Thanks guys for the input to my question.
For me when I carried a stockman I found myself using the clip blade the most. It was more stout and had a nice belly to catch on string, rope, twine. I actually preferred the spey blade for opening boxes or any other small tasks. Such tasks would be cutting the tops off of lubricant bottles with the sealed spouts. For some reason no matter what pattern I always lean towards the spey blades for most small tasks. Not sure why but it just felt the best in use. The sheepsfoot was always my least used blade, but I agree it is wonderful for clamshell packages or any other task that requires that kind of control/safety. I never used my stockman to whittle or I could give a lot of feedback on those uses.
As for now, carrying a single blade I do miss that little spey blade. Something about how it cut, but using the belly of a drop point is close, but not the same. I think using the tip of a drop point vs a sheepsfoot mainly feels different due to the angle you have to move the knife towards yourself to engage the tip into media. The sheepsfoot seems to just be a natural for this.
I guess maybe since I grew up using a machete and improvising all around I am okay with either a multi-blade or a single blade. With a multi-blade I think I feel more organized and controlled. Well, thats just my two cents I thought I would throw in since you all gave me some input. As you can see I don't have to exciting of a life to constantly need a multi-blade.
Kevin
For me when I carried a stockman I found myself using the clip blade the most. It was more stout and had a nice belly to catch on string, rope, twine. I actually preferred the spey blade for opening boxes or any other small tasks. Such tasks would be cutting the tops off of lubricant bottles with the sealed spouts. For some reason no matter what pattern I always lean towards the spey blades for most small tasks. Not sure why but it just felt the best in use. The sheepsfoot was always my least used blade, but I agree it is wonderful for clamshell packages or any other task that requires that kind of control/safety. I never used my stockman to whittle or I could give a lot of feedback on those uses.
As for now, carrying a single blade I do miss that little spey blade. Something about how it cut, but using the belly of a drop point is close, but not the same. I think using the tip of a drop point vs a sheepsfoot mainly feels different due to the angle you have to move the knife towards yourself to engage the tip into media. The sheepsfoot seems to just be a natural for this.
I guess maybe since I grew up using a machete and improvising all around I am okay with either a multi-blade or a single blade. With a multi-blade I think I feel more organized and controlled. Well, thats just my two cents I thought I would throw in since you all gave me some input. As you can see I don't have to exciting of a life to constantly need a multi-blade.
Kevin
Every cracker cowman I have ever worked with has very different names for the two smaller blades. The names I use for the blades come directly from them. Ive always called the sheepsfoot blade the "marking blade", its the one you only use for cutting calf cods and ear marking. I would never dream of using any other blade, Mainly because its a good way to cut yourself or a calf. The spey blade Ive always called the "can opener" blade, its used for opening a can of beanie-weanies or anything else you shouldnt use a knife blade for, basically its your shit blade. Then your main blade is used for cutting fruit or anything else a man needs to use a blade for, in florida thats usually cutting a cabbage tree stalk to use in the cow pens. Oh and most men won't carry a knife unless its "black steel", stainless is too purdy for a cowman 
Ill try to post a pick of my old case large stockman that ive toted everyday for the past two years.
Ill try to post a pick of my old case large stockman that ive toted everyday for the past two years.
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- Jul 25, 2010
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Hey Guys!
I have a Case Medium Stockman Chestnut Bone CV, so there is no spey blade, instead of that there´s a pen blade.
The sheepfoot blade is used for various cuttings. Like opening packages, cutting ropes and so on, so better to say for the "dirtier jobs". The Clip blade is used for food. The pen blade is not very much used. But if there´s one blade to dull, the pen blade will be used.
Kind regards
Andi
I have a Case Medium Stockman Chestnut Bone CV, so there is no spey blade, instead of that there´s a pen blade.
The sheepfoot blade is used for various cuttings. Like opening packages, cutting ropes and so on, so better to say for the "dirtier jobs". The Clip blade is used for food. The pen blade is not very much used. But if there´s one blade to dull, the pen blade will be used.
Kind regards
Andi
I know this thread is a little old but i just came back from a hunting trip where I used my stockman to clean the deer. So I was wondering the typical uses of the blades.
I carry this same buck stockman a lot, but almost always use the sheepsfoot, (not just cutting, I use it to clean under may nails probably more than anything else), the clip point I use for food. nothing worse than going to a restaurant and the knives are all dull and the steak isn't as tender as you'd like.
that spey blade though, that's the kicker right there. I see exactly why they're for flesh only. because on mine it got no use it was the sharpest. for starting a cut the clip has the tip and gets you in, after that though the spey is tits man, it does all the work you need and the shape is just perfect, and if really sharp I can't imagine anything working better. of course mine is the buck 303 and the cutting edge on the spey is only 1.5", I'd have liked longer to keep blood out of the hinge area.
anyways, I'm going to get myself another stockman. For a long time I never liked multi-blade knives (still see no point in a congress) much because seems pointless space, weight etc. Now I appreciate this one.
amended, I think I'm gonna try the trapper, the mini trapper has a longer spey blade than even the large stockman. if only I could get it with a warncliff and a spey I think I'd be pleased as punch.
Red
I carry this same buck stockman a lot, but almost always use the sheepsfoot, (not just cutting, I use it to clean under may nails probably more than anything else), the clip point I use for food. nothing worse than going to a restaurant and the knives are all dull and the steak isn't as tender as you'd like.
that spey blade though, that's the kicker right there. I see exactly why they're for flesh only. because on mine it got no use it was the sharpest. for starting a cut the clip has the tip and gets you in, after that though the spey is tits man, it does all the work you need and the shape is just perfect, and if really sharp I can't imagine anything working better. of course mine is the buck 303 and the cutting edge on the spey is only 1.5", I'd have liked longer to keep blood out of the hinge area.
anyways, I'm going to get myself another stockman. For a long time I never liked multi-blade knives (still see no point in a congress) much because seems pointless space, weight etc. Now I appreciate this one.
amended, I think I'm gonna try the trapper, the mini trapper has a longer spey blade than even the large stockman. if only I could get it with a warncliff and a spey I think I'd be pleased as punch.
Red
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I picked up my first real traditional on Friday from a platinum Case dealer in town for my EDC. As you can imagine, being a platinum dealer means that they have about 1000 different case knives on display and I handled many. While researching I was very interested in the Stockman because the combo of the sheepsfoot & clip blades seemed like probably the best match for finesse and utility. I didn't however see much use for the spey blade except for the backup, but I was still interested. Upon holding it in my hand I didn't really like how much metal was outside of the handle, especially the sheepsfoot which about doubles the thickness of the knife.
I ended up passing on the Stockman in favor of a Sway Back Jack, but I still feel that I compromised. I may re-visit the design later, but I kind of wish there were more options. I know that traditional patterns are they way they are because they're based on centurys old tradition, but I think it would be useful to see a blade like the sheepsfoot in more set-ups than just the stockman and I know from reading these forums that I'm definitely not the only person here who wouldn't mind seeing more sheepsfoot and less spey in knife patterns. One of the only examples I found was this S&M 2007 Horticulturist, which I didn't really like the scale color & jigging on. Why isn't a pattern like that made more often? It seems like a winner for city boy uses like mine.
I suppose there are uses for the spey, and you can grind down the kick on the sheepsfoot so it sits lower, but it still doesn't seem like my ideal set-up. I guess I'm just looking for my perfect functional & beautiful knife pattern so I can buy a few of those and not buy any others. I suppose don't really have the multi-pattern collector mentality as much.
I ended up passing on the Stockman in favor of a Sway Back Jack, but I still feel that I compromised. I may re-visit the design later, but I kind of wish there were more options. I know that traditional patterns are they way they are because they're based on centurys old tradition, but I think it would be useful to see a blade like the sheepsfoot in more set-ups than just the stockman and I know from reading these forums that I'm definitely not the only person here who wouldn't mind seeing more sheepsfoot and less spey in knife patterns. One of the only examples I found was this S&M 2007 Horticulturist, which I didn't really like the scale color & jigging on. Why isn't a pattern like that made more often? It seems like a winner for city boy uses like mine.
I suppose there are uses for the spey, and you can grind down the kick on the sheepsfoot so it sits lower, but it still doesn't seem like my ideal set-up. I guess I'm just looking for my perfect functional & beautiful knife pattern so I can buy a few of those and not buy any others. I suppose don't really have the multi-pattern collector mentality as much.
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- Dec 19, 2006
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In this scan of a 1910 Thomas MFG catalog from the Old Catalogs thread, the ad suggests some of the uses. It refers to the sheep foot blade on the stock knife as a "tobacco" or "scribing blade". In the description of the cattle knife it says "it has one long pocket blade for whittling, one square edge blade for cutting tobacco or carpentry work, and a small pen blade for light work".
Just think, this thread started about this same style of knife, over 100 years of being used and still going strong.
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Every cracker cowman I have ever worked with has very different names for the two smaller blades. ... your main blade is used for cutting fruit or anything else a man needs to use a blade for, in florida thats usually cutting a cabbage tree stalk to use in the cow pens. Oh and most men won't carry a knife unless its "black steel", stainless is too purdy for a cowman
Great stuff, will1551. :thumbup: I'd love to hear more about what FL cowmen carry and use these days. I live a ways off now, but I'm a Florida native, and so's my dad. (Grandma moved to Davie in 1908, and Grandad moved to Miami ("Miamuh") in the '20s.
-- Mark
Bigfattyt
Gold Member
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I grew up with a medium stockman as a child.
I have to say that the clip blade got more use than the spey or sheepsfoot for one simple reason, it was the biggest. The spey blade I did not really have a purpose for.
Now, today, I don't have a stockman. I do, however have a large and small pioneer pattern, and the spey blade sees the most use for one simple reason. The spey blade is a full size blade on that pattern, and it is very "hand friendly" meaning it does not stab or poke the hand when using it to cut fruit, cheese anfd veggies!
Very handy for that.
I have to say that the clip blade got more use than the spey or sheepsfoot for one simple reason, it was the biggest. The spey blade I did not really have a purpose for.
Now, today, I don't have a stockman. I do, however have a large and small pioneer pattern, and the spey blade sees the most use for one simple reason. The spey blade is a full size blade on that pattern, and it is very "hand friendly" meaning it does not stab or poke the hand when using it to cut fruit, cheese anfd veggies!
Very handy for that.
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- Aug 14, 2011
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- 708
I just love this kind of thread! I am a beginner when it comes to traditionals: both the names of the patterns and the optimal use of each blade type. I would love to see a database of info like this about the various styles stickied for quick reference/general education.
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You guys crack me up! First there are thousands of ranchers/cattlemen/cowboys out there....you just can't see'em from the highway! With beef consumption going up, who do you think is working all of those cattle? We don't worry about the gunk/bacteria/dirt on our knives. If preparing food we wash them first. We castrate, cut, and carve most of the year and the stockman knife is used everyday of the week. I've seen the sheep's foot blade used for castrating more than the spey blade. When you reach behind your holding hand you don't want to stab yourself with the point. I guess it depends upon how you have been trained. If you have plenty of help to hold you will go through all the sharp blades. First. on a calf, you grab the scrotum, in your left hand, and work the testicles just above the bag, using your index finger and thumb. Then, with the right hand, you reach behind the left and make a straight cut across each side of the scrotum, above your index finger. Your knife must be very sharp to make the cut in one pass and protect your left hand. You can save that part of the discarded scrotum for a winter nose warmer or change purse. Lay the knife on the calf or put it between your teeth, if you only have one helper, and then you reach above the testicles with the left hand and push them out the scrotum cut. The testicles are pulled and the semen in the tubes are squeezed into the testicle. Then the testicle tubes are cut with the same blade. The testicles are put in an old Foldger's can or plastic baggy for counting or the frying pan. If your working more than fifty steers in a day one can loose count. You can imagine that this is not too comfortable for the steer or workers. One has to work fast so the knife has to be kept sharp. Since pocket diamond sharpeners are fast, they have about taken over the stone sharpeners on the range. They do whittle the blades down. So we go through knives in a couple of years. The spay and clip blade are used for so many things such as making a hole in a leather latigo to trimming leather straps, sharpening that stick, or skinning. I seen the Leatherman-type tool moving into the range because it replaces so many tools normally carried in the saddlebag. We often carry a fixed blade skinner on our belts, but the stockman is still the knife of choice.
Hope this helps!
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