Thread: Jack versus old Jack

Recently I got a secondhand example of Nga's "Jack" knife for no 1 son. It's a Mk 11 I think. Said son has left the knife with me for a while during a Aussie mission.

Since I had to do a mutton today I thought I'd give it a spin. Now my main knife of 43 years is an Robert Uddstrom custom knife that is remarkably similar to the Jack in many ways, it's also D2 steel, the blade shape is of the same family of "modified skinner" and the length is very similar.



I don't do too many muttons these days,so am way out of practise . . . When I was in the Canterbury High Country we'd do 4-6 muttons every fortnight, and up to 30 wethers for dog tucker every week, you get pretty slick doing those sorts of numbers, and become very attached to a knife that works.

Anyhoo the Jack went well, it's edge was as good as I can put on the Uddstrom (bear in mind D2 is an absolute chore, if not a challenge to sharpen, it's very tough and diamond stones are about all I've had much luck with). It held up well, I only had one sheep to do but I'd say it would have easily got through 3-4 before it needed any attention. The shape was better for some things like taking out the ring gear and splitting the brisket, but for some reason I didn't feel it went as well skinning, but there's not much of that on a sheep. About a draw on everything else.

My biggest beef with the Jack is its sheath, I feel it's about 25mm to low, my homemade Uddstrom sheath conversely is 25mm to high! I wouldn't take this Jack hunting in its current sheath, just too much chance of losing it in tough going.


Cheers