Thread: Show me your knives

the fourth from left.....green river bushmans friend.....or the knifecut take off....MY PERSONAL favourite of all time,gone back to one after years of pissing around with other types...happy as a pig in pooh about that decision...have dressed 8 sheep and a deer in last month with it...and it hasnt seen the stone since I first got it.

Yes. The edge goes on cutting and a few licks on the steel and lookout Bambi.... knifes and Hunting are a link to the past. When we're out in the bush we're doing what our ancestors 10,000 years ago did. The feelings skill fitness and work are I assume. The same as what they felt. Finding killing carrying out skinning and processing the kill cooking sharing bartering with friends and family with the joy and satisfaction of the whole experience is a key part of our chosen relationships with the hunting way of life....and I'm sure that our ancestors enjoyed their experience just as much? Rip into it lads make it the best thing ever. Fresh Liver frying in the pan... the reward of a successful hunt.......

talking about primitive.....Ive got all manner of oil stones,even a lanski with set angles plus a lanski two ceramic rod set...and for last year and knives that need stoning get just that...piece of Rangitata rock that had been split by heavy roller behind tractor at some stage and had split that close to perfectly flat its not funny...and man does it get things sharp quickly...its egg shaped about 1 1/2'' thick maybe 6" wide and ten long....cant see me wearing it out in my lifetime.
oh and agree about what you are saying except for me its heart and/or inner eye fillets preferably fried in butter...then scoffed on thick sliced bread with salt.....

Ohhhh! Yes real butter and heart made to go tagether. There's a heart attack in every bite..... deers tongue is good too. The week that your animal ages in the chiller. The Heart, liver, kidneys, tongue and eye fillets are enough to feed the family..... I've smashed rocks and used the sharp broken peices to cut up fish and stuff before when I was bush and opportunity without a knife came my way....

Two Spyderco Native Chiefs.



Top: Cutlery Shoppe Exclusive in CTS-XHP, DHC-coated, with G10 scales
Bottom: Sprint Run, CPM-S90V blade, carbon fibre scales

I’ve bought these two so that I can compare their performance as alternatives to my usual 4” fixed-blade for red deer butchery, and where the carbides in the blades are predominantly formed from chromium in one as opposed to vanadium in the other. Having the same blade dimensions in both - and with the choice of heat treatments applied with the same philosophy - should make for a valid comparison. Both knives as received were finished with a micro-bevel. I’ve re-apexed one and will take both down to a 15° polished finish for my first comparative assessment, a courser finish comparison to come later. I like this relatively new Native Chief design over the other larger Spyderco folders - the Military or Police 4.

Originally Posted by Puffin

Two Spyderco Native Chiefs.

Attachment 171388

Top: Cutlery Shoppe Exclusive in CTS-XHP, DHC-coated, with G10 scales
Bottom: Sprint Run, CPM-S90V blade, carbon fibre scales

I’ve bought these two so that I can compare their performance as alternatives to my usual 4” fixed-blade for red deer butchery, and where the carbides in the blades are predominantly formed from chromium in one as opposed to vanadium in the other. Having the same blade dimensions in both - and with the choice of heat treatments applied with the same philosophy - should make for a valid comparison. Both knives as received were finished with a micro-bevel. I’ve re-apexed one and will take both down to a 15° polished finish for my first comparative assessment, a courser finish comparison to come later. I like this relatively new Native Chief design over the other larger Spyderco folders - the Military or Police 4.

CTS-XHP is an excellent steel. Not dissimilar to CPMD2 (not ordinary D2), but to me, better.

S90V can be difficult to sharpen. The trick being to keep it sharp and not let it lose its edge. The edge will last and last. Can be a bit chippy.

Originally Posted by Tahr

CTS-XHP is an excellent steel. Not dissimilar to CPMD2 (not ordinary D2), but to me, better.

S90V can be difficult to sharpen. The trick being to keep it sharp and not let it lose its edge. The edge will last and last. Can be a bit chippy.

Attachment 171400

Mate, when are you selling me another beautiful knife?!

Originally Posted by Danny

Mate, when are you selling me another beautiful knife?!

Hah. When I fully stop working I guess I will sell them off one by one to pay for the groceries.

Interesting, I did not realize Spyderco made back lock models...

My Ka-Bar Doziers are vanadium steels (Aus 8A), looking forward to your comparison.

Finally you have found a knife equal to my Mercator knife. I look forward to finding out which one or parts don't make the chop.

ahh shit I already posted this pic, memory of a paua fritter.

a thing of beauty like that deserves a second viewing

Nothing unique or particularly noteworthy, but a very sentimental knife for me. A wee Buck 303 that belonged to my grandfather. Just fished it out of a box. Currently pretty dull, but will be having a run over the stones this week.

Just turned up in post, very nice @Nga