I'm wondering, what exactly is stag? I know what it looks like in general, but there are many terms being thrown around (Burnt Stag, Natural Stag, Genuine Stag, India Sambar Stag, Elk Stag, Second Cut Stag, Stag Bone, etc...).
Can you all shed some light on what exactly stag is and the different varieties that are possible?
Thanks!
Just about all the Stag used on knives today comes from the Sambar Stag native to India and Southeast Asia. I believe the modern material called "Red Stag" is Sambar Stag that has been dyed. I believe genuine European Stag from the European Red Deer has been banned for quite some time.
GEC,and some other companies have different names for Sambar Stag depending on how it acquired and prepared as handle material. I am most familiar with the GEC types of Stag.
1. Genuine Stag is acquired in rolls,just a section of horn,and and cut into slabs,fit to the knives,sanded and buffed totally in house. All this is done by old time methods and there is no dying,burning or other treatment whatsoever. GEC doesn't even rout the Genuine Stag forn Inlay Shield.
2. Natural Stag is acquired in pre-cut handle slabs. When GEC is preparing a run of knives to be handled in Stag,they take the very best of the Stag Handle slabs and use these for Natural Stag. They match the slabs as best is possible,fit them on the knives and grind buff and polish them. No dye or coloring is used on the Natural Stag.
3. Burnt Stag is basically what is left after the very best is used for Natural Stag. It is bought in in slabs,fit to the knives,then ground,buffed and polished. The last step for Burnt Stag is a little flame from a propane torch to add a little color. All knife companies use this method. Few let it be known.
4. Second Cut Stag is a handle slab cut from the antler after the first,most colorful,layer has been removed.
5. Bone Stag is cattle bone that has been jigged or prepared to resemble Sambar Stag
6. Elk Stag is most generally from the shed horns of the North American Elk.
I hope this helps!
