The "Five Amigos" (Variations on the Custom Cattle Knife)

338375 said:
I mentioned my preferrence for knives that come in at 3 7/8 inches, do you have any preferrence between 3 5/8 and 3 7/8 ? I know it's not a lot of difference, but for me, it really changes the way the knife feels
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The differences in length are not exact. The two 3 5/8" knives are a bit longer and also they have some width/heft so that you don't really feel much difference in hand.
(I think you can see in the images how little difference there is.)

3.75" is my preferred size for cattle knives (and what I actually requested in each case) but fortunately there was nothing about the "smaller" versions that put me off either one.
 
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Blues said:
In these the differences in length are not exact. The 3 5/8" knives are a bit over and also they have some width/heft so you don't really much difference in the hand.
(I think you can see in the images how little difference there is.)

3.75" is my preferred size for cattle knives (and what I actually requested in each case) but fortunately there was nothing in the "smaller" versions that put me off either one...and there was quite a bit to like.
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Absolutely
 
Man Blues that's a heck of a set you have there. All absolutely stellar, but that stag just warms my heart!
 
flyfishrman said:
Man Blues that's a heck of a set you have there. All absolutely stellar, but that stag just warms my heart!
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Thanks. :cool: Here's a link to a collection of custom stock knives which may also be of interest...

By the way, Ryu wrote back yesterday to say that he regretted that he was unable to access the forum due to issues with his old Mac but mentioned that the two images of his knife that I sent him "look better than the real knife"...which only goes to show that not only is Ryu a supremely modest maker...but a terrible liar as well. ;):p
 
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Adding this wonderful "eureka" cattle knife by Enrique Pena to the thread as it just arrived here today. It is built with Enrique's jigged bone, CPM-154, is 3 5/8" and 3 1/8 ounces:

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The opening post has been edited to add this knife to the mix.
 
Sweet piece. I've always liked Enrique's jigging, it reminds me of A.G. Russell bone.

- Christian
 
kamagong said:
Sweet piece. I've always liked Enrique's jigging, it reminds me of A.G. Russell bone.

- Christian
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Thanks, Christian. The knife is just outstanding in every way. I'm very happy to have had the opportunity to add it to the "Amigos".
 
Mr.Pena's work is always inspiring,congrat Elliot on a beautiful addition.
Stan
 
It makes me feel good that I'm not the only one who gets all tingly over these knives. Thanks, fellas. :cool::thumbup:
 
Those are incredible knives Elliott. I really like this pattern, and it's great to see these amazing interpretations of it. Thanks, as always, for sharing :thumbup:
 
Jack Black said:
Those are incredible knives Elliott. I really like this pattern, and it's great to see these amazing interpretations of it. Thanks, as always, for sharing :thumbup:
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Thanks, Jack. I just now got off the phone with Enrique and there may be another knife to join these other stalwarts in the future. Time will tell. :cool:
 
I want to start conditioning my taste buds - which brand cat food would be best to start on? Those knives are "perfect" examples of a modern stockman (no spey blade) ... Now that I've seen them, I've got to get one for myself. Moist or dry for a beginner's palate? :D
 
qncygnnr said:
I want to start conditioning my taste buds - which brand cat food would be best to start on? Those knives are "perfect" examples of a modern stockman (no spey blade) ... Now that I've seen them, I've got to get one for myself. Moist or dry for a beginner's palate? :D
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I like "Friskies"...inexpensive, readily available and it has the added bonus of not being that appealing to my Weimaraner so I still have a spot at the trough. :p
 
That is a great addition to your cattle knife "cotillion", Elliott - and a Eureka to boot. Beautiful knife-congrats!!!
 
jivedaddy said:
That is a great addition to your cattle knife "cotillion", Elliott - and a Eureka to boot. Beautiful knife-congrats!!!
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Thanks, Tony. Cotillion? Hmmm, that sounds pretty dandified. I better get some fancier pants! :p
 
I've never felt like a kid with ADD before viewing those photos. I keep cycling through the photos, unable to focus on any one knife because the others are so exceptional. Stunning!!
 
RobbW said:
I've never felt like a kid with ADD before viewing those photos. I keep cycling through the photos, unable to focus on any one knife because the others are so exceptional. Stunning!!
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Robb, I'm very flattered (and I totally get it). Gotta go, I hear my wife tapping the spoon on my bowl...:D
 
Blues said:
Thanks, Jack. I just now got off the phone with Enrique and there may be another knife to join these other stalwarts in the future. Time will tell. :cool:
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Hope so! Incredible! I feel like I'm in Knife Heaven on this forum, every day is better! :)
 
Elliot those are all fantastic! Each and every one of them. I am a bit of a "Cattle Knife Rustler" myself. LOL Better get those calves branded and in the corral!
 
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