Thread: Show me your knives

That’s an 84 engineering delux model.
It’s pretty sweet!

Originally Posted by Shelley

That’s certainly different, not sure I would call it a Bowie though, looks like a spearpoint to me...the handle looks good to slash and hack with, is it comfortable for delicate or reverse grip stuff?

What we visualize when we think of bowies is not necessarily true but more about whats be made popular through the ages.
https://www.relentlessknives.com/bow...e-history.html

Originally Posted by Shelley

That’s an 84 engineering delux model.
It’s pretty sweet!

Yeah mean. Want one

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Got to try out my new knife yesterday. Many thanks to John Worthington for his donation of this beautiful piece of cutlery to the Toby / CCF auction. I thought I had used a few sharp knives in my time hunting, but this piece is on a whole new level.

Ive got a similar model with walnut scales from John, it’s my favourite knife now.

Originally Posted by Mathias

Got to try out my new knife yesterday. Many thanks to John Worthington for his donation of this beautiful piece of cutlery to the Toby / CCF auction. I thought I had used a few sharp knives in my time hunting, but this piece is on a whole new level.

Attachment 122303

Very nice. And straight into action!
Do you take the rump off from the top of the hip plate separately?

Originally Posted by Tahr

Very nice. And straight into action!
Do you take the rump off from the top of the hip plate separately?

Rough bush butchery, off with the back steaks

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Originally Posted by Tahr

Do you take the rump off from the top of the hip plate separately?

I was thinking the same thing @Tahr looking at that. It's worth its own thread - whether to continue the cut up close around the bone and end up with the rump attached, or take it off as a separate cut - pros & cons ?

Yes, it's interesting. If I have a short bladed knife like a Mercator (which is hardly ever now) I sometimes take the rumps off when I do the back steaks, or I free them up from the top before I flip the animal over and take the legs off complete with the rump. If the knife has a bit of length (4"-5") I just take the rumps off with the legs with the animal on its back like usual.

The knife on the left is a plain looking Bark River (Kephart) but ideal for doing hind legs with the rump on them without any shagging around. Its one of my favourites. The one on the right can be a pain in the arse at times.

My latest knife sold, pretty proud and already blooded , ex venison butcher who is stoked with the performance ( tough first critic ) , two more under way now.
Both based on Bark River models, I will post as finished .

12c27 steel? I like the sharpening choil.

Yep 12c27 , choil / Spanish knot makes real world sharpening much easier, next two in 14C27.......watch this space

Reading this thread the world needs more tahr like humans

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Up coming knives in progress, Kitchen already gone but some hunters maybe available, PM if interested.
I now have started an Instagram / Facebook account under Medusa Knives.............need all the friends and followers I can ( no mates) ,shameless plug I know but just starting out and trying to get up and running.
Sorry if this steps over a boundary by self promoting, not trying or wanting to step on any ones toes.

There is a moratorium on buying rifles at my place at the moment. Knives were not mentioned so I made the only choice I could