Thread: Svord Curved Skinner

Originally Posted by Tahr

you must be quite good with your hands then...for a farmer.

It was the sheath I was mentioning, not the knife...I have one and no matter how badly it is treated it still serves me well.

Originally Posted by Spook

It was the sheath I was mentioning, not the knife...I have one and no matter how badly it is treated it still serves me well.

I meant the sheath too

Originally Posted by Ground Control

I've lost all respect for Svord , take a long look at that sheath and see if you can honestly tell me that you haven't as well .

Ken

yeah its totally horrible

ive got a peasant knife I bought a few years ago now, sharpened it up real nice and went blunt skinning out a goat, so ended up reaching for the trusty bahco

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.

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

Originally Posted by Shelley

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?

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.

Originally Posted by Shelley

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.

Unless its 440c steel, average at best, shit in my view.

just so everybody is on the same page as to heat treatment of knife blades

quenching is fast cooling of the blade after it has been heated to a certain temperature for a prescribed time to make the blade hard but brittle

tempering is a heating of the blade to a lower temperature for a longer time to make the blade slightly softer but tougher
this can include a deep freeze cycle

annealing is heating a previously hardened steel to a prescribed temperature and cooling slowly at a fixed rate to make the steel soft

as thar has said a great steel coupled with a great heat treat makes a far superior knife
cheers john

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.