Thread: Bahco Knives

Cheap enough you can melt handle off and see what you have to work with.

Originally Posted by Micky Duck

Cheap enough you can melt handle off and see what you have to work with.

My metal detector pin pointer says the tang finishes 30-35mm before the end of the handle.

Originally Posted by XR500

My metal detector pin pointer says the tang finishes 30-35mm before the end of the handle.

Plenty of length to rehandle to something a bit more aesthetically pleasing then

I watched a Steven Rinella episode where they cut up a whole bison with stone tools for a research paper. Was interesting to see what shapes worked best

It would be a labour of love to re-handle a ten dollar knife.

I prefer to accept them as they are and just use them.

Originally Posted by Fee Knicks

It would be a labour of love to re-handle a ten dollar knife.

I prefer to accept them as they are and just use them.

True, but i do like to keep myself busy and I have a couple spares

Got one of these from Bunnings for $30......outstanding value, great in the tackle box

Originally Posted by Scouser

Got one of these from Bunnings for $30......outstanding value, great in the tackle box
Attachment 268587

Don't think Mega has them where I work.

Originally Posted by Happy Jack

Don't think Mega has them where I work.

They have a DeWalt one for approx $60

The original agronomist, our friend Jethro. I named a wheat variety after him some years back. Tull. Unfortunately not a very successful cultivar but not bad germplasm.


Sent from my iPhone using Tapatalk

The tradional "Rabbiters Steel " would be the ruin of many a knife.

Might as well use an old chainsaw file - not much differance in texture or roughness.

A steel liberated from your local meat works is a much better tool - the smoother the better

Originally Posted by fawkes

The tradional "Rabbiters Steel " would be the ruin of many a knife.

Might as well use an old chainsaw file - not much differance in texture or roughness.

A steel liberated from your local meat works is a much better tool - the smoother the better

When I was shepherding we used to rub our steels on a brick to smooth them down.

(later: I see I have said that before)

Originally Posted by Tahr

When I was shepherding we used to rub our steels on a brick to smooth them down.

(later: I see I have said that before)

I too use a polished honing steel but couldn’t find a smaller compact version I could take hunting. I’ve since put a chainsaw file in a cordless drill and held the flat side of a grinding disc against it while both tools are rotating, then when the grinding teeth are gone I just use varying grits of sandpaper with the drill till polished nicely. Works a treat!!

Cambrian 14" butchers steel - these come in "cuts" usually 3, fine #4, extra fine #5 or polished #8. Various lengths the longest is 14" and while it's a pest to transport it is the one you need for long knives like chef knives or long filleters.

I have a #3 and a #4 cut, either will do but for kitchen knives that go through the dishwasher and get used on dinner plates etc (which is real hard on an edge) the #3 does the business.

Yeah the guys at the local freezing works do like their steels right.
It is quite funny to see them doing the job.
Do their station rotate to next, some slow careful stokes with the steel on their knife and back into it. Rinse and repeat.
Look like a serial killer I reckon lol