Is it an option to buy without a sheath?
Not that I would buy one except maybe a peasant knife for um .........er well.................. probably nothing.
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Is it an option to buy without a sheath?
Not that I would buy one except maybe a peasant knife for um .........er well.................. probably nothing.
The sheath alone would put me off buying one.
yep the sheath is rude to say the least here is my version of the skinner.its of south for xmas
Attachment 31581
Hey John, never tried your stuff before but I may be tempted, can you let us all know what's in it, steel, wood and specs?
hi shelly its n690 steel hardened to 60 rockwell angico handle blade is 150mm long not sure of handle length it fits my big hand like a glove
cheers john
Nice, n690 is a primo steel. Different league to L6 and what not that Svord use.
I am aware of N690, its Austrian, the same company makes Elmax, of which I have a knife with that in it, and that's tuff! I understand N690 is similar to vg10, it's sometimes, maybe poorly, compared to 440c, either way though it stainless and not a carbon steel so you can't really compare it to Svords steel, apple to apples and all that.
But back to you John, if I was looking for a little fixed blade with a 2.5-3 inch blade with a slight downward curve and a sheeps foot point for use in the garden and brewery (cutting cable ties, pruning hops, chopping out weeds), and no guard, with a say 3.5 inch handle and little leather sheath, would that be something you would make?
hi shelley i will reply properly tomorrow been away fishing and hunting to tired tonight
cheers John
I compare N690 with Svord steels (carbon and stainless) because its vastly superior and can be purchased in quality knives at a cheaper price. Viz, ENZO. I have one, and it makes Svord look like a rough joke.
EnZo Trapper Knives
Its N695 that has similar characteristics to 440C. N690 is superior to 695. I’ve used both on deer.
Vastly superior? Not sure, I'm partial to O1 but I think steel is just steel until it's tempered, and it's the skill of the tempering (quenching, annealing etc), which makes one blade, as opposed to all steel, superior, I find sweeping statements quickly become undone. Those Enzo's seem nice but not really my style, good price but.
I simply gauge steel and knife blades by whether they can butcher and bone a whole deer without touching, and whether they are damaged at the end of the job or not.
Like, dozens of knives and different steels and hundreds of animals. Unsophisticated, but. :D