Forums
New posts
Search forums
What's new
Articles
Latest reviews
Author list
Classifieds
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
Hunting
Coyote Hunting - From 10 Yards to over 1,000 Yards
Ramblings and Such From Hunting Coyote
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="DSheetz" data-source="post: 3090598" data-attributes="member: 91783"><p>Buck; that looks good. I enjoy working persimmon and it's great for howlers or knife scales. I like the torx head screws. Old hickory knives are an old standby kitchen tool I still have a few and love them. The old carbon steel knives kind of fell out of favor with the advent of stainless-steel knives but to me they still are the better knife unless you want to spend a lot of money on a knife. You can look at a kitchen knife like that one and see where the work was done with it by the blade having a worn-down area from use and sharpening close to the handle. So many of the older ladies would slide their hand into a drinking glass and use it like a steel to just keep the used area sharpened up. I know a custom knife maker that does that to his blades right out of the shop because when he was learning the art that's what some of the knives, he got from an older knife maker looked like. I asked him if he knew why they were that way and he said well, that's the way so and so makes his so that they cut better. So, then I asked him have you ever looked at the older knives used by a housewife in her kitchen for years. A few garage sales and auction houses later he asked me how did you know about that. By being exposed to it in the kitchen helping and watching a lot of women sharpen their knives on a drinking glass.</p></blockquote><p></p>
[QUOTE="DSheetz, post: 3090598, member: 91783"] Buck; that looks good. I enjoy working persimmon and it's great for howlers or knife scales. I like the torx head screws. Old hickory knives are an old standby kitchen tool I still have a few and love them. The old carbon steel knives kind of fell out of favor with the advent of stainless-steel knives but to me they still are the better knife unless you want to spend a lot of money on a knife. You can look at a kitchen knife like that one and see where the work was done with it by the blade having a worn-down area from use and sharpening close to the handle. So many of the older ladies would slide their hand into a drinking glass and use it like a steel to just keep the used area sharpened up. I know a custom knife maker that does that to his blades right out of the shop because when he was learning the art that's what some of the knives, he got from an older knife maker looked like. I asked him if he knew why they were that way and he said well, that's the way so and so makes his so that they cut better. So, then I asked him have you ever looked at the older knives used by a housewife in her kitchen for years. A few garage sales and auction houses later he asked me how did you know about that. By being exposed to it in the kitchen helping and watching a lot of women sharpen their knives on a drinking glass. [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Hunting
Coyote Hunting - From 10 Yards to over 1,000 Yards
Ramblings and Such From Hunting Coyote
Top