Stag Saturday - Let's See Some Traditional Stag!

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I never thought of that,I always assumed they would sand down the other sideView attachment 304395083

Look at the Luger knife I posted today and SteveC’s Wards stockman. They have well cut stag. Look at the old Sheffield knives and see how the bark is bolster to bolster. To properly cut stag requires more labor and uses more stag, so most makers today use thicker scales and grind off a lot of the bark to blend it to the bolsters. Sometimes only half of the bark is left. I’m not going to pay a premium for stag if a lot of the bark is gone. The example you posted has close to 20% of the bark gone.
 
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