What "Traditional Knife" are ya totin' today?

Half/Stop said:
Some Stag and Micarta today! :D
40632451721_ed8b68b0c2_b_d.jpg

34260813205_8c425519f3_b_d.jpg
Click to expand...

Fantastic combination Ron ;) :thumbsup:
 
scrteened porch said:
I don't miss the days when you had to enjoy yourself sitting bolt upright in a jacket and tie. ((Not that we haven't gone too far the other way.) I'm old, I had to say that.)
Our local toboggan resort is still open. $18 per day per soul, toboggans and tubes (whatever they are) provided.

Woa, knife content: carrying these today.:D
qbbzjiq.jpg
Click to expand...

LOL! Me neither :D $18 sounds like a bargain :) That looks like some quality steel my friend :thumbsup:
 
My new Fight´n Rooster barlow, which hasn´t left my pocket since I received it last week. It seems to be kinda special: it has a blade stamped and etched with Fight´n Rooster, but on the Bolster it´s marked Tobacco. This usually appears on the bolster of Bulldog Brand barlows, afaik. But because the knives of both brands were made in the Olbertz factory in Solingen in the ´80s, it might be an error or the use of left over parts. Who knows.... :oops:
dsc00141.jpg

dsc00143.jpg

dsc00142.jpg
 
black mamba said:
Thank you, Buzz and GT, always appreciated. GT, this Uncle is for you! (I'd be very happy with stag that good!) :p

ciiCAhT.jpg
Click to expand...

How old is that Uncle Henry Jeff? I bought this one in 1970 & it was in my jeans pocket every single day for over 30 years until I retired it. I take it out of the case, oil the joints, and fondle it occasionally, because it makes me smile.
IMG_0680-X3.jpg
 
These in the pockets today : Sorry // Old Pics


Dropped Nancy off at work to do Taxes and then had to check on The Car On The Lake : Some History : Check the dates on the Photos


WHOOPS :



We have a lot of excitement around here . After this sinks , we will go watch the Stop Light change .
This time last year , it was in the water .

Harry
 
Ironbut said:
How old is that Uncle Henry Jeff? I bought this one in 1970 & it was in my jeans pocket every single day for over 30 years until I retired it.
Click to expand...

My #885 King Ranch stockman is from the mid to late '70s. Note the polished area of the edge, about the first 1/8 inch up. This is what is called the A.C.A. Edge (Amazing Cutting Action), which Schrade used from 1973-1980. Eric (ea42) said this in another thread:
"The A.C.A edge was accomplished with a very coarse belt grind at a fairly low angle, followed by high speed buffing on a cloth wheel. The micro serrations caused by the belt coupled with the stropping action of the buff made for a very sharp blade. They had to be careful not to overbuff or the requisite grind lines would be polished out. Obviously this type of edge was better suited for the larger knives."
 
black mamba said:
My #885 King Ranch stockman is from the mid to late '70s. Note the polished area of the edge, about the first 1/8 inch up. This is what is called the A.C.A. Edge (Amazing Cutting Action), which Schrade used from 1973-1980. Eric (ea42) said this in another thread:
"The A.C.A edge was accomplished with a very coarse belt grind at a fairly low angle, followed by high speed buffing on a cloth wheel. The micro serrations caused by the belt coupled with the stropping action of the buff made for a very sharp blade. They had to be careful not to overbuff or the requisite grind lines would be polished out. Obviously this type of edge was better suited for the larger knives."
Click to expand...

Thanks. I noticed the tang stamps were different. Mine says:
Schrade
Walden
N.Y. U.S.A.
Stainless
 
Dirk,

Hopefully someone has already corrected you on the Fight’n Rooster Barlow ....time to do a little research before you beginning guessing about knives...here a simply search using Fightn Rooster barlow would have provided the answer that the knife was made just as is in the photo
 
black mamba said:
My #885 King Ranch stockman is from the mid to late '70s. Note the polished area of the edge, about the first 1/8 inch up. This is what is called the A.C.A. Edge (Amazing Cutting Action), which Schrade used from 1973-1980. Eric (ea42) said this in another thread:
"The A.C.A edge was accomplished with a very coarse belt grind at a fairly low angle, followed by high speed buffing on a cloth wheel. The micro serrations caused by the belt coupled with the stropping action of the buff made for a very sharp blade. They had to be careful not to overbuff or the requisite grind lines would be polished out. Obviously this type of edge was better suited for the larger knives."
Click to expand...

Thanks for that info on the polished edge Jeff/Eric, I always wondered about that:thumbsup:
Ironbut said:
Thanks. I noticed the tang stamps were different. Mine says:
Schrade
Walden
N.Y. U.S.A.
Stainless
Click to expand...

Ironbut, talk about character:thumbsup::thumbsup::thumbsup::cool: I think the Uncle Henry Schrade Waldens all had serial numbers on the inside brass liners? unless that was just on the #897?
 
You must log in or register to reply here.
Back
Top