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perswig
climber
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Sep 17, 2016 - 01:48am PT
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Esco, issat an Adams? And maybe a Necker in the back?
Guy who owned a little pawn shop in my hometown trapped as well; as kids we'd go see him in fall and he'd let us waterproof our boots from his stretching boards.
Dale
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Escopeta
Trad climber
Idaho
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Sep 17, 2016 - 05:43am PT
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The one with the black handles is indeed a necker. Many people swear by them but I find it useful only on raccoon. And just barely there....
The green one in the the front is a Sheffield knife (not a green english which is a much cheaper knife)
The mother of all fleshing knives is made by a craftsman out of Neb or OK I think, Lee Steinmeyer and I'll break down and get one here eventually but I've gotten to know the green monster pretty well.
Most of everything else I do I use disposable blades.
Here is one of Lee's knives....
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this just in
climber
Justin Ross from North Fork
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Sep 18, 2016 - 08:48am PT
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TBC, that’s f*#king cool.
530, looks good man.
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Reilly
Mountain climber
The Other Monrovia- CA
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Sep 18, 2016 - 09:50am PT
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So many nice shivs!
I'm not starting anything political but I found it interesting that throughout Europe carrying
most any of the shivs seen here would be illegal! I guess it isn't enforced much as evidenced
by the guy who sat in front of us on a Swiss train the day after a woman was stabbed to death
on a Swiss train.
Seems like he coulda been a little more considerate...
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Sierra Ledge Rat
Mountain climber
Old and Broken Down in Appalachia
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Oct 18, 2016 - 04:42pm PT
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My latest creation, a round knife for cutting leather. It's cut out of a circular saw blade. On my first attempt, the blade warped badly with the hardening quench, so on my second attempt I just cut the metal slowly to avoid disturbing the original hardness and temper of the saw blade. The handle is Mexican Cocobolo. Overall length 6 inches.
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perswig
climber
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Nov 19, 2016 - 01:08am PT
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Looks like a parer from the side but that topshot suggests some serious heft. Nice choice.
Dale
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Edge
Trad climber
Betwixt and Between Nederland & Boulder, CO
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Jan 10, 2017 - 10:10am PT
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Looking for something in the shop, I found this beauty that had been lost for the better part of a decade, but survived several moves. My dad gave this to me in my early teens.
Still sharp enough to cut paper, and 5 minutes with a Sandflex pad has her shining.
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Ghost
climber
A long way from where I started
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I bet they aren't cheap
I prowled around his website for a while and finally found some prices. Turns out that the absolute cheapest thing he'll sell you goes for $2,000. For anything that is more than basic, prices start at $4,500; and the really cool stuff starts at $6,000. But all those prices come with asterisks, and if you look farther down you'll see this: "*Prices quoted are in United States dollars, and are starting points; most knives quote higher."
But don't worry. If a $6K knife isn't good enough to impress your neighbors, he'll make a sword for you, starting at $12K
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survival
Big Wall climber
Terrapin Station
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Tami, owwww!!
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Wayno
Big Wall climber
Seattle, WA
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I was rereading the posts on this thread and came across this:
Justin, Benchmade uses mostly 154CM steel I think and is a higher end Stainless. It is a durable steel that should hold an edge and not be too hard to sharpen. I think the angle might be messed up from the stone or grinder. 17° is the ideal for a razor sharp edge, 20° is good for meat cutting, 25 for hunting and 30 for cutting cardboard.
Sounds like yours might be at 30 or above. They sell some good sharpener system guides that adjust to the angle you want.
From what I've read about them and the few videos I've watched they make life look easy. I use a belt sander to sharpen my blades, but mine aren't always precise. Haha.
Well, I don't make knives but I do refurbish old kitchen knives. I could tune up that Benchmade blade rather nicely. I like to go to Goodwills and thrift stores and pick up old kitchen knives for a couple of bucks each and bring them back to life. Sharpening, tip repair, bolster grinding, polishing and some minor handle touch-up usually does the trick. I use a belt sander also but as Justin says it helps to have an angle guide and a way to slow down the belt to less than 2000 rpm for the final high-grit finishing. The Ken Onion Work Sharp unit is rather nice but the belts are smallish and wear rather quickly.
A little trick I learned for getting the bevel angle correct to the knife is a sharpie. Mark the length of the blade edge and you should be able to see where the belt hits the edge on the first pass then adjust.
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Ghost
climber
A long way from where I started
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It was a Ken Onion-designed knife that I sliced myself open with last night.
That particular knife is plenty sharp right now, but it'll need a re-do in a month or so and the sharpening rig in Wayne's post looks good -- if the bevel angle guides work as advertised, it would be worth the money for sure.
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Wayno
Big Wall climber
Seattle, WA
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I have hand-sharpened with whetstones for years and there is definitely some skill and patience involved, and a few tricks, but this Ken Onion setup is the bomb. You need to be careful though, as it is easy to take off way too much metal or overheat your blade. It takes a light touch.
That said, I prefer the concave edge you get with the belts for my kitchen knives. More metal behind the edge and the transition from edge to bevel is smoother and with a nice polished blade, you use less effort to cut. When you are going for hours it makes a big difference.
A little favorite of mine, the Global 5" suntoku.
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Q- Ball
Mountain climber
but to scared to climb them anymore
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Nov 14, 2018 - 06:28am PT
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A gift from Bob Skinner. He designed and made it. Pretty cool to have #002, I think Todd got #001
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perswig
climber
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Nov 14, 2018 - 04:48pm PT
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Halcyon days, stylish threads, and knife games.
Ah, youth.
Dale
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