-
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
The newest Breeden pattern - Breeden DeWeese!
- Thread starter Codger_64
- Start date
- Joined
- Jan 27, 2007
- Messages
- 3,504
Looks really nice Bryan :thumbup: I like the big belly & the file work !
Codger_64
Moderator
- Joined
- Oct 8, 2004
- Messages
- 62,324
Yes, but just ever so slightly. I really, really like this knife shape. The belly lends itself well to skinning tough deer hides. The O1 steel keeps a good edge. In fact, I didn't have to hit it with the hone until after the second deer this year. The belly also allowed me to do the deboning as I prefer, slicing between the individual muscles to seperate them. I am still making jerky from the last two deer this week. It is a lot of work removing all of the connective tissue, but the only way I know to make finished jerky that doesn't have tough strands left in it. When finished, you can't tell ham meat from tenderloin.
Bryan, surely you still have the template I sent you? Well, the scans I posted last year are straight on shots and pretty close in aspect ratio (length x width), so it should be easy enough to cut a new pattern if someone wanted one. I cannot praise highly enough the overall design of this knife (for my purposes), nor Bryan's execution of it! Every detail of the design combines to make control of the blade positive and easy to use. I would hat to thing that Bryan or I had omitted any detain of DeWeese's original design as Webster Marbles produced it.
By the way, the blade steel is getting it's patina and the handle wood is deeping in color nicely, as a working knife should!
I'll find out this afternoon how well it does on crappie (that is a fish related to bass, for those of you not familiar with them). One of my friends has promised to bring me some of his catch this evening, and I intend to try filleting them with the Breeden DeWeese.
Michael
hi all,
Mike, Thanks for the kind words.
Yes I still have the tin plate you sent to me. I used it in making mine up but I wanted a longer blade and and longer handle and just a little wider too.
I look forward to hearing how your knife does on the crappie lol.
Bryan
Mike, Thanks for the kind words.
Yes I still have the tin plate you sent to me. I used it in making mine up but I wanted a longer blade and and longer handle and just a little wider too.
I look forward to hearing how your knife does on the crappie lol.
Bryan
- Joined
- Nov 7, 2004
- Messages
- 1,011
Post expired.
Last edited:
Codger_64
Moderator
- Joined
- Oct 8, 2004
- Messages
- 62,324
Well, Steve brought me three huge crappie yesterday evening. It seems they are schooling (and hungry) on the lakes and off-shoots of the Tennessee river near here.
I did try the DeWeese knife on the filleting job, but after the first one, I turned to my Schrade fillet knife. The short blade of the DeWeese works well enough on venison, but it's width made it difficult to follow the bone structure on one side of the fillet, and to get it flat enough for a smooth pass between the fillet and skin (with scales still attached) on the other side of the fillet. I had to resort to a "scraping" motion to cut the fillets which made it tough to get the smooth cut I desired.
There will be venison tenderloin butterfly steaks and Cajun blackened crappie fillets on the grille this evening! (and quantities of deer jerky to munch while I cook it all).
If any of you like experimenting with "antique" knife designs in real world applications, I can heartedly recommend this one. And as I keep repeating, working with Brian was an absolute pleasure! So Brian, can we see the version of this knife you made for yourself?
Michael
I did try the DeWeese knife on the filleting job, but after the first one, I turned to my Schrade fillet knife. The short blade of the DeWeese works well enough on venison, but it's width made it difficult to follow the bone structure on one side of the fillet, and to get it flat enough for a smooth pass between the fillet and skin (with scales still attached) on the other side of the fillet. I had to resort to a "scraping" motion to cut the fillets which made it tough to get the smooth cut I desired.
There will be venison tenderloin butterfly steaks and Cajun blackened crappie fillets on the grille this evening! (and quantities of deer jerky to munch while I cook it all).
If any of you like experimenting with "antique" knife designs in real world applications, I can heartedly recommend this one. And as I keep repeating, working with Brian was an absolute pleasure! So Brian, can we see the version of this knife you made for yourself?
Michael
- Joined
- Aug 3, 2009
- Messages
- 2,849
Bryan another great knife there. I am still loving my Warthorn. I would like to see a galary of the knives you have made,
Mike
Mike
Codger_64
Moderator
- Joined
- Oct 8, 2004
- Messages
- 62,324
Hi all,
Michael, I bet the fillet knife would work better too lol. I wonder how this design would work in say 1/16" instead of the 1/8" ? There would be a little more flex to to it.
Soooooo what time is dinner
Bryan
It isn't so much the flex I am missing (I use a minimum flex blade), it is the length and short height, plus the narrow piercing tip. But I will try the DeWeese on some other fish like catfish, maybe a boomer or two. And waterfowl season is opening. I'll see how it does in breasting ducks and geese for my wild rice dishes and gumbos. Can you tell I like eating wild game?
Michael
PS- Now I have to do a deer or two with my ebony handled Fiddleback Nessmuk! :thumbup:
Hi all,
Mike, thanks.
Codger, Yea I can see the blade length being a little short for the felleting. As to the narrow tip, the Deweese deffently does not have that lol.
I bet it does just fine on the ducks and geese.
I am sure Andy's Nessmuk will do just fine on the next deer or two.
Bryan
Mike, thanks.
Codger, Yea I can see the blade length being a little short for the felleting. As to the narrow tip, the Deweese deffently does not have that lol.
I bet it does just fine on the ducks and geese.
I am sure Andy's Nessmuk will do just fine on the next deer or two.
Bryan
Codger_64
Moderator
- Joined
- Oct 8, 2004
- Messages
- 62,324
The DeWeese worked very well on breasting two Mallards last night. In fact, I had enough duck gumbo left over for supper again tonight! I am getting impatient for the knife to get a good overall patina though, but don't want to "force" it or leave the knife dirty after butchering chores. Bear. I wonder how well it would work butchering a nice fat bear? Anyone in Tennessee have a fresh extra bear?
Codger
Hi all,
Mike I think it would work just fine on a bear, Over the last weekend we
processed up this roughly 700 pound steer. I tell ya for a skinning knife this pattern really shines.
Not a lot of pics though. It was cold and we wanted to get the job done.
Brian Andrews if you read this also my youngest Nephew Kory wanted to take the head off with his axe that he got from you. He was so excited about using his 24" axe lol.
I tried to get better pics but this one turned out the best.
It took Kory just 4 chops and it was done deal.
My nephew got a buck and a doe on sunday and skinned them both out with the Deweese knife. Guess what ? he is now wanting one lol.
Mike if you get a chance will you e-mail me some of that info you sent me the first time on Dall Deweese Please at tacklebreeden@yahoo.com
Take care,
Bryan
Mike I think it would work just fine on a bear, Over the last weekend we
processed up this roughly 700 pound steer. I tell ya for a skinning knife this pattern really shines.
Not a lot of pics though. It was cold and we wanted to get the job done.
Brian Andrews if you read this also my youngest Nephew Kory wanted to take the head off with his axe that he got from you. He was so excited about using his 24" axe lol.
I tried to get better pics but this one turned out the best.
It took Kory just 4 chops and it was done deal.
My nephew got a buck and a doe on sunday and skinned them both out with the Deweese knife. Guess what ? he is now wanting one lol.
Mike if you get a chance will you e-mail me some of that info you sent me the first time on Dall Deweese Please at tacklebreeden@yahoo.com
Take care,
Bryan
The DeWeese worked very well on breasting two Mallards last night. In fact, I had enough duck gumbo left over for supper again tonight! I am getting impatient for the knife to get a good overall patina though, but don't want to "force" it or leave the knife dirty after butchering chores. Bear. I wonder how well it would work butchering a nice fat bear? Anyone in Tennessee have a fresh extra bear?
Codger
Finally found a replacement for your 165 Woodsman, eh?
Codger_64
Moderator
- Joined
- Oct 8, 2004
- Messages
- 62,324
Finally found a replacement for your 165 Woodsman, eh?
Shhhhh!
Deweese knew what he was doing in designing this small pattern knife. Yas, it has the skinner features of a larger knife and the "package size" of my old Sharpfinger. I do miss the Sharpfinger's piercing tip, but not that much.
Yep Bryan, I'll see if I can dig up that information for you again and send it to you. I'm glad to see you trying out the pattern too! A steer is a worthy test subject for sure!
I am amazed that it hasn't drawn mure interest from the sportsmen in this forum!
Michael
- Joined
- Sep 4, 2007
- Messages
- 6,583
This is a dandy looking knife and Brian does great work. However I don't see any big advantage or disadvantage of this particular pattern over other hunting knives. Maybe I am missing something. Every person is drawn to different features in a hunting knife.