What "Traditional Knife" are ya totin' today?

It’s hard to explain what makes this serrated Moki special. The quality is superior, the all steel construction is among my favorites and the serrated blade is as smooth and sharp as the plain version and the fact that it came broken in (scratched) is a plus. IMG_0422.jpeg
 
Spring has sprung around here.

I finally got around to waxing and sharpening this old John S. Holler. (1867-1906) It's a little beat up, but it sure gets sharp!

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I made a low-effort, bison leather slip for my 25 Beerlow and then got to toting it around. Short of wrapping a piece of leather around a knife like a pig in a blanket, I'm not quite sure how the lack of complexity could be reduced much further.

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A one-inch blade? Cute. I also toted a lambsfoot because I may have needed to cut something. I didn't but, I may have.

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How does one decide whether to Chicken Eye & Coon finger their things, or just play with them?:)
(Putting it that way, it sounds kind of lewd.)
I just bring out a drawer full of knives. Then I start oiling and playing with them. The ones that strike my fancy that day get pulled out and played with. I have already put those knives away and now I’m carrying my next knife.
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