Stag Saturday - Let's See Some Traditional Stag!

[SteveC]

 

[Pt-Luso]

 

[WValtakis]

Sneaky Stag Saturday with an old school Hubertus "Magic Knife"

 

[Techichi]

 

[robinpeck]

 

[waynorth]

Rehandled Northfield #470123!!

 

[sceva]

Is this traditional? This Hubertus Design goes back over 100 years. I should have it in hand next week.

my only question is why do the Germans seem to like fat stag and a radiused step up from the bolster? My preference for stag is thinner and flush or almost flush. First thing I'll do is blend the scales as much as possible without removing the rivet heads and contour the bolsters better again without compromising the rivet heads

 

[Old Engineer]

Is this traditional? This Hubertus Design goes back over 100 years. I should have it in hand next week.

my only question is why do the Germans seem to like fat stag and a radiused step up from the bolster? My preference for stag is thinner and flush or almost flush. First thing I'll do is blend the scales as much as possible without removing the rivet heads and contour the bolsters better again without compromising the rivet heads

View attachment 2718492View attachment 2718493

My opinion only is : For them it is all about preserving the Nice Stag . I myself like Stag a lot and much better than making Transitions that remove a lot of it . I would only make the edges of that very fine Stag Not Sharp . I do prefer better hafted slimmer Stag where the Stag runs from Bolster to Bolster but you sometimes then end up with a thinner knife that does not fit your hand . You are getting a fine knife I think and enjoy making it to your liking my friend . What is the closed length of that beauty ???

Harry

 

[sceva]

My opinion only is : For them it is all about preserving the Nice Stag . I myself like Stag a lot and much better than making Transitions that remove a lot of it . I would only make the edges of that very fine Stag Not Sharp . I do prefer better hafted slimmer Stag where the Stag runs from Bolster to Bolster but you sometimes then end up with a thinner knife that does not fit your hand . You are getting a fine knife I think and enjoy making it to your liking my friend . What is the closed length of that beauty ???

Harry

Thanks

I don't have it in hand yet but specs call for 3 3/8 - 3 1/2 closed I will post better photos later when I have it.

 

[SteveC]

 

[lambertiana]

Is this traditional? This Hubertus Design goes back over 100 years. I should have it in hand next week.

my only question is why do the Germans seem to like fat stag and a radiused step up from the bolster? My preference for stag is thinner and flush or almost flush. First thing I'll do is blend the scales as much as possible without removing the rivet heads and contour the bolsters better again without compromising the rivet heads

View attachment 2718492View attachment 2718493

My opinion only is : For them it is all about preserving the Nice Stag . I myself like Stag a lot and much better than making Transitions that remove a lot of it . I would only make the edges of that very fine Stag Not Sharp . I do prefer better hafted slimmer Stag where the Stag runs from Bolster to Bolster but you sometimes then end up with a thinner knife that does not fit your hand . You are getting a fine knife I think and enjoy making it to your liking my friend . What is the closed length of that beauty ???

Harry

This.

It would be nice to have perfectly hafted stag that is cut thinner so that the bark is bolster to bolster. But if I can't have that, I like the typical German style much better than what most other makers do. If I am paying a premium for stag, I want to see as much bark as possible. Most makers cut the scales thick and grind off half of the bark to make a smooth transition to the bolster. I will never buy a knife like that.

 

[sceva]

This.

It would be nice to have perfectly hafted stag that is cut thinner so that the bark is bolster to bolster. But if I can't have that, I like the typical German style much better than what most other makers do. If I am paying a premium for stag, I want to see as much bark as possible. Most makers cut the scales thick and grind off half of the bark to make a smooth transition to the bolster. I will never buy a knife like that.

I like s little smooth stag as long as there is some bark in there to give it some character. It would seem that they could remove some stock from the back to preserve the bark though.

Once I have it is hand and actualy see it in person I'll decide whether to leave it alone or work with it. I expect I will only be taking the sharp corners off.

 

[sceva]

This.

It would be nice to have perfectly hafted stag that is cut thinner so that the bark is bolster to bolster. But if I can't have that, I like the typical German style much better than what most other makers do. If I am paying a premium for stag, I want to see as much bark as possible. Most makers cut the scales thick and grind off half of the bark to make a smooth transition to the bolster. I will never buy a knife like that.

I now have the knife in hand. After looking it over I am leaving the bolsters alone and I worked the stag to my satisfaction taking no more than necessary to round off and smooth the corners up. The Germans seem to like sharp square corners.

Everyone may not agree but I think it is an improvement

 

[Old Engineer]

I think it looks pretty good . You made it like you wanted it and that's okay my friend . How do you like the knife over all ????

Harry

 

[sceva]

I think it looks pretty good . You made it like you wanted it and that's okay my friend . How do you like the knife over all ????

Harry

I am liking it. My preference is for smaller knives and this one fits in nicely. Seems solidly made and it appears from looking it over that Otter went back to the separate kick spring. That is an improvement in my opinion because they do break.

 

[Pt-Luso]

 

[Will Power]

 

[fishin1635]

 

[Crappie71]

 

[SteveC]