Seasonal

Doc, thanks for this. I'm glad someone knew what I was describing. Now you know how hard this cutting would be on a knife's edge. DM
 
David Martin said:
It has much to do with a Gristmill. This time of year Ribbon cane and Sugar cane is ripe and harvested from the field and hauled to market or a
mill. Where it is then ground/ squeezed and the juices caught to make syrup, sweeteners, livestock feed in tubs of molasses. Which is high in iron. Above I have cut a few joints off a stalk of sugar cane and am peeling the tough exterior layer off. Then chew the inside to draw the sweet
juice out of the pulp. Then spit the pulp out once it's sweet flavor is removed. These long stalks can be found at roadside fruit stands and Farmers Markets this time of year in the South. I procured mine at a Truck Stop along an Interstate from a truck loaded down with it while
fueling. Cutting out the pulp from inside the cane will give a knife a good workout. DM
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So your wife distracted the driver and you made a haul off the back of the truck... :thumbsup::):D
 
Haa. I spotted it on the way home from the Gun Show. The farmers did not speak english which was no problem. During our conversation I discovered the sugar cane was grown in South-Central TX.. I was the only one there that knew what the truck was loaded with. After tasting some, I wish I had purchased more stalks. Perhaps I'll get another chance. DM
 
Saturday afternoon, I was on my deer stand for maybe 30 minutes and was lucky enough to take a doe with my bow. Dropped it in it's tracks, so there was no tracking and only about a 2 minutes ride to the house on the 4 wheeler. I had plenty of time to process the doe before dark so I thought I would try some different knives that I have acquired to see how they compared. I won't name the few knives that I tried that didn't do as well but I will say, for the price and for what it is, the Buck 110 or 112 is really still all that a person needs and is hard to beat. I know it seems that a clip blade has fallen out of favor, but for piercing a deer hide, there is nothing like it in my opinion. And the Buck steel stayed sharp, but had I been out in the middle of nowhere and it needed touching up, it would have been simple. To show that I am not completely biased, a Case Trapper in CV did well too. The thin CV blade really did a nice job in cutting out one side of the backstrap.
 
jec, glad you got one. There are Hundreds of deer dying off in Tenn. from Epizootic Hemorrhagic disease a virus caused by biting midges.
This is a normal cycle but worse this year. After a freeze the effect of these flies will subside. So, when out deer hunting watch the animal closely before harvesting. In an area of our state and TX we see CWD, Chronic Wasting Disease. Which can affect humans as it's found in spinal fluids. Watch the animal closely. DM
 
Thanks. Arkansas went from supposedly zero cases of CWD, to several counties that now have it in about a 2 year time period. Don't ask me how, but people suspect it had been here for awhile and missed or covered up. The county where I live supposedly doesn't have any cases of it, while the next county over has it. So if it isn't in my county yet, probably just a matter of time.
 
David Martin said:
Doc, thanks for this. I'm glad someone knew what I was describing. Now you know how hard this cutting would be on a knife's edge. DM
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Sugar Cane and quickly dull and knife edge, even the best of steels.

I am about to make some biscuits. I wish I had some sorghum syrup to go on them. Mmmmm. Tasty.
 
Doc, wish you had some too. Yes, it can I've now cut 6-7 joints which means 2 push cuts or mallet cuts on each end. Then peeling the cane bark and cutting the stalk into bite size pieces. This would have likely dulled a carbon steel blade. But my s90v steel 110 is still going. DM
 
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I've cut 9 joints now and the s90v steel blade is still going. Each stalk I bought had 11 joints so, I have a ways to go. DM
 
David,
I didnt know marujuana was legal down there like it is here in washington.:D
 
Oh, crud! I wondered who would go there. Ok, I'll call them 'segments' on the cane stalk. DM
 
Ok, I've now cut 6 more segments and the blade has burrs (I can feel them) on 70% of it's edge. Maybe 75%. At this point I would give it some attention. i.e. backhoning, to straighten out the cutting edge and restore it's performance. So, after 30 cuts,
no chips but curling or a burred edge. This type cutting is as close as it gets to malleting for me (using the heel of my hand). Then peeling the cane bark off and cutting the pulp into bite size pieces for chewing. A good work out for any knife. Hope you guys & girls enjoy this test data on a s90v blade. DM
 
David, have you used any other steel on the this sugar cane? I'd like to know how the S90V compares. Thanks, Preston
 
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Preston, thanks for the inquiry. To answer it, the best I remember is 4-5 segments that I cut with a carbon steel Schrade Old Timer and 7-8 with a early Buck 107. However, I'll admit my sharpening was not as good back then. As Doc mentioned, cutting this stuff is not like cutting cardboard or sisal rope. That's as close on the numbers as I can give you right now. I have another
stalk and I will go at that one with another blade steel. Then give you some other numbers for comparison. DM
 
I would be curious how S30V compares to S90V, but it's your call what you would like to test. I'm just enjoying this thread.
 
I have enough cane for 20 more cuts and peeling the bark. I could double up and do 40 cuts and some bark peeling. So, more than enough for that steel. If someone else asks for s30v I'll do it. Thanks, Buck. DM
 
I’m really enjoying this thread. I would not mind seeing the S30V comparison, as I plan on picking up a Titan as soon as funds permit. :thumbsup:
 
On removing the burrs on the s90v steel it only took 2-3 minutes to clean the edge up to have no burrs. I used a backhoning method on a oak hardwood flooring board with SiC grit applied, perhaps 400 grit. And utilized a very light touch. Little - No steel removed. Thanks, DM
 
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