SOLD 2 Woodlore style Bushcrafters in Nitro-V

Nicholas Crawford

Nicholas Crawford

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Joined
May 27, 2017
Messages
129
WL-1
Steel: Nitro-V
HRc: 60-61
OAL: 9 1/2"
Blade: 5"
Width: 1 1/4”
Thickness: 1/8”
Handle: Varies
Scandi Grind
90 degree spine
Kydex Sheath
Weight: 6oz (7.5oz w/sheath)

Price: $160.00 (add $20 for the optional dangler)

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1) *SOLD* Black canvas micarta, white G10 liners with nickel and stainless Loveless bolts *SOLD*
2) *SOLD* Natural canvas micarta, ivory G10 liners with stainless thong tubes *SOLD*

Free shipping in CONUS (lower 48) with purchases over $100. Add $10 for shipping under $100. Shipping price outside the CONUS is subject to location.
For optional insurance, an additional $5 is required.

· Note: Duty taxes must be paid by the buyer if applicable.
· I use UPS for deliveries. What can I say... I like their tracking feature.

First "I'll take it” along with description gets it.
PayPal at crawfordcutlery@gmail.com
Checks and Money Orders accepted
Feel free to contact me with any questions.

Thanks for viewing.
Nick
 
Last edited:
These look really nice. I would love to hear how yours does in the woods, especially the tip. Looks like it would be great for processing game. Could be an interesting knife in the kitchen too.
 
bikerector said:
These look really nice. I would love to hear how yours does in the woods, especially the tip. Looks like it would be great for processing game. Could be an interesting knife in the kitchen too.
Click to expand...
I've done a little work with mine (whittling, batonning, trimmed shims while installing a door) and haven't noticed any issues. But I really want to put it through its paces. The tip is pretty darn stout, so I'm not too concerned, even with its acute point.
The English woodsman, Ray Mears, designed the edge specifically for wood related tasks, but there shouldn't be too much of an issue with food prep. It's not going to perform as highly as a Nessmuk in slicing.
Compare a woodlore to the Japanese deba, designed as a small fillet knife. The deba is not a thin, flexible knife. It's quite fat and its cutting edge is not too wide. It's a great fillet knife, nonetheless. Granted, if I remember correctly, its edge geometry is chisel shaped, where as the woodlore's is wedged. Point being, no knife will excel at every task, but we also can't limit what a knife can do based on our own ideas of what a knife should do. Well, that's my thought, anyway.
Thanks for the comment, as always
 
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