Re: Nessmuk knife


<alvinj@xxxxxx> wrote in message news:ev9s7s$hh2$1@xxxxxxxxxxxxxxxxxxxx
The old hickory skinner came in. Like the green river skinner this
has a thicker blade than the butcher knives by old hickery or the
hunter or or Dadley by green river.

I bought a few OH's a while back and the blades were .055" thick. :/
You might have been sent old stock?

I don't have anything to measure them with. I have an old hickory 7 inch
butcher knife I bought new maybe 20 years ago and it looks to be as thick as
the one I reworked that I bought last year. Same for the carving knife and
chef's knife and they seem to be as thick as the green river knives. I
thought you liked them thin and sharp?

My green river skinning knife has a much thicker blad that the other green
river knives and this knife is thicker than the other knives I've talked
about. I'm assuming thick blades are a feature of skinning knives.

I do have one very large old hickery. The largest size I could find and it
does have a thicker blade so I'm assuming blade thickness varies with the
modal. This thing might make a decent blank to make other knives from if you
have the right tools to do it but saw blades may be cheaper and better.

The paring knives are thinner than the butcher knives. The green river
skinner is a thicker blade than the old hickory skinner even if it is a
shorter blade. The green river skinner I own is shorter than my reworked old
hickory skinner. Not sure if I could ever get used to using it as a general
purpose knife. I suppose you could cut it down but you'd end up with a
rather short but robust blade but it's already as short as I like a fixed
blade other than paring knifes which I normaly only use as steak knives if I
even bother to use a short knife then.




I decided to take a chance on turning my less than ten dollar
investment into trash and ground it down to make a Nessmuk.

Cool! :)

Yeah, modify that cheap sucker, and make it worth keeping. ;)

The blade is now about the same length as a Dadly but much
stronger. It leans back from the base to the tip. Lo

Picture! :)

I post using my real e-mail address. Send me yours and I'll try to send you
a photo. I will also have some text explaining that this attachment is for
real.


The scales look like very dark hickory. I assume heart wood. If
they don't have some sort of penitrating oil finish on them they
look like they do.

Mine looked like very plain walnut and dry as a bone.
English walnut cheaper than hickory right now?

The knives in this on-line order seems to have had their handles treated or
something. Dark wood, smooth, looks dense. The scales on the carver were
extra nice. Maybe the dealer had them treated or something?

The ones I bought in person never had a hint of anything on the wood when I
got them but turned dark after being treated. They still don't look the same
as on the recent purchase. I think this is what you got?

Handle finishing still left something to be desired especially on the
largest blade because some of the corners are square and less than
comfortable. I'm going to have to cut the corners down before I can figure
out what if anything a knife like that is good for. Short Machete?




Not sure when I will get the chance to test it out but I can
understand why a man would want to carry a knife like this. You
could pay a lot more and end up with a lot less knife. This is
about the right size for easy carry.
deowll

A good tool is a good tool and something as basic as a fixed blade
hust hasn't needed to change much except in the market place?

People like stainless and they like plastic. Low maintenance and it looks
good. Doesn't mean the knives used 100 or even 200 years ago didn't give
equal or better service or at least the better ones did.

The thing that has changed most is I think a person could now live with at
most a serrated bladed paring knife to slice the occasional tomato for a
sandwich and even that depends on the person liking tomatoes or some other
fruit. If it's stainless damp wipe it and forget it. Sharpen it? Forget
that.

At one time people wore their knives out. That isn't going to happen in most
homes. Okay you might need something to slice a steak or something before
you eat it but the cheap stainless serrated blades my sister gave my mother
have never been sharpended and will never need to be sharpened. They aren't
going to ever wear out either unless the new owner wears them out. I think
they were sold after father had his stroke and mother moved to a smaller
house.





Happy Easter and don't none of you go shotting the Easter bunny.

Hmmm... good idea, thanks. :)

Shame on you!


Alvin in AZ

Have fun and God bless if you believe in him or not.


.

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