The Knife Thread

[Irish]

Actually I never even thought of that, I have some Hoppes No.9 bore solvent in a bottle, shoulda tried that.
Did my 50/50 ATF/Acetone cocktail earlier, let it soak in for a good while, then remembered that I need to buy a new bit of RHS to use as the handle on my action wrench, just in time for Bunnings and Masters to be closed. D**ks. Looks like it's going to get to sit overnight now.

[Alitis007]

Here is the knife and some of the sharpening kits. <img src="http://www.nissanpatrol.com.au/forums/attachment.php?attachmentid=44792"/> <img src="http://www.nissanpatrol.com.au/forums/attachment.php?attachmentid=44793"/> Smith's Kit <img src="http://www.nissanpatrol.com.au/forums/attachment.php?attachmentid=44794"/> Generic "Lanksy's" Copy <img src="http://www.nissanpatrol.com.au/forums/attachment.php?attachmentid=44795"/> Diamond Pen <img src="http://www.nissanpatrol.com.au/forums/attachment.php?attachmentid=44796"/> Sent from my iPhone using Motorculture mobile app

What would you use that sort of knife for?? Having one edge would it be more for shaving or scraping rather than cutting??

That second sharpening system looks like it'll be better for larger/ wider blades yeah?? I'm asking about about the sharpening systems coz i'm looking for a good one for wider blades like for cleavers and bowie type knifes coz i'm not confident in myself with using the old fashion stone lol, plus using the lansky its pretty fool proof so great for me hahaa

was reading some knife forum yesterday and they were putting down Good makes of knives having no edge retention at all and general build quality is well crap. I'm thinking this is the case with knifes being made elsewhere from poor steel. Probably why you see Our fore fathers knives are still around and sharp to this day. I like my older knives compared to all the newer ones

I've found that knifes that rust like 440 and high grade ss and high carbon steel keep their edge longer. I've found most knifes today are chemically sharpened so they never really have that fine "bur" that makes it really sharp. I was told ( it could be wrong tho) when you sharpen a knife your creating a bur that you work to the centre of the blade and the cutting edge is to be fine cut to be polished so its as smooth as possible so you can keep the cutting edge flat as you can.

@ George.... How about this? http://www.ebay.com.au/itm/7-Skinner...item3a8e497d1b

In the last couple of days i'm surprised how many people i know that have worked in animal processing, what i've found out is that most people use a rigid and a semi rigid boning knifes for lamb / goats for processing up untill you need something heavier like a cleaver or saw. Most of the skinners i see on ebay are curved blades and more suited for animals with tough skin that needs to be cut away unlike the goats we did where we inflated the carcass to separate the skin from the meat the used our knuckles to skin it occasionally using the knife to cut away the fat that didn't unstick. The gut hook isn't really needed but if you had it it'll save you a whole 2 seconds lol

[threedogs]

http://www.nissanpatrol.com.au/forum...1&d=1400554046
I'm old school and like using a stone for the edge, I sharpen all my mates knives and their wives kitchen knives through out the year
I'll then use Brasso and some wet/dry then I'll buff the edge like I did on my Buck 119br with the cocobolo handle and 6" blade [see pic]
They are sharp and stay sharp IMO, My cast iron knifes are awesome for holding and edge.

Anyway more Molle gear arrived to keep the MOLLE MONSTER happy, a long torch and battery pouch,
and my ACU "Bundy and Coke camel pac" lol good to see "CAMEL pack excepts ice cubes" YOO Hooo

Received some more Mail from Kukri house Nepal they suggested the 2 x Kukri with the Lanyard hole in the hilt
one is light brown and the other is darker, I'm getting the more traditional one, either the "FARMER' or the WW2 issue one
Ilike the traditional handle if I was ever going to display it,, Going on "U" Tube clips I should have every tree trimmed in a 5K radius in about 4 hours LOL
These are Kukri House selection

http://www.ebay.com.au/itm/Authentic...item233a831874

http://www.ebay.com.au/itm/Genuine-G...item233a6eae5d

This looks like a good survival knife

http://www.ebay.com.au/itm/Aranyik-H...3D151305525364

[oncedisturbed]

TBH I think it is more for show than being functional.

Still waiting for stuff to be delivered but did just pick up a Gerber Freeman on sale for $37 at Anaconda, very nice blade and comfortable to hold.

ImageUploadedByMotorculture1400655006.492695.jpg


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[threedogs]

You need to get an account at Anaconda lol. Only been in one store[Bayswater]
I dropped off Anaconda when they built their first store right next to Rays down Geelong.
But don't need anything they sell so far
That blade us very similar to my Buck Vangard

[oncedisturbed]

Hahahaha very true, wifey said the same thing. Wasnt keen on its nylon sheath so am messing around with designs for a leather version


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[Alitis007]

They're nice looking blades on both of those! How hard do you think it'll be to re shape the blades on them ?? I've been looking at some cheap knifes on ebay but thinking of re styling the blade closer to a boning type knife but more of a cross between boning and sticking .

[oncedisturbed]

No point as you would need to re-heat treat them and then temper then, sharpen then re-temper again to demagnetise them again before final sharpening.

Better buying a knife blank already done and make the handles up and sharpen how you wish.

Just scored a SOG machette for $33 delivered. Google the Sogfari kukri and have a look, sweet shape and size and very good brand.




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[BigRAWesty]

@OD, how did your arm guard go?? I'm starting to play with the bow now so once I find a string and setup the peep I'll be lining up some targets..

[threedogs]

@ George the left knife is my Boning knife Mundail I have used this on many killers up north
my other 8"mundial [4th from left] I have used when I worked on a Shark boat processing shark bodies[3000+]
and later processing sheep and beef. It by far my sharpest knife having no shoulders.
@ camp that's the one most grab or the new 10" Chefs knife to carve the roast.
A sharp knife can only get better the more its used and sharpened, if the quality is there to start with.
Your Butchers Knives we would have used your 6" curved skinner on sharks and a 6" boner

cheap field kit

http://www.ebay.com.au/itm/4-in1-Hun...item2c73595933