bruce moulds
AH legend
- Joined
- Aug 10, 2018
- Messages
- 2,871
- Reaction score
- 4,847
it turned up today after a covid challenged journey.
upon opening the package, what I saw reminded me of the time I bought a brand new no1 mk111 lee enfield.
built to a purpose and a standard.
you can't roll shit in tinsel and call it gold.
many knives today come under that heading, but not mine.
it was built with absolutely no bling, but purely to be a workhorse.
workhorse it may be, but it is also a thorough bred.
with this knife, garry had nowhere to run and nowhere to hide.
all corners are square and sharp, the handle fits faultlessly, the edge is in the middle, the blade/tang is as straight as a gunbarrel, and the polish is well executed and even all over.
the blade came sharp, and is an even sharpness from front to rear.
other than that it is a standard hunter/skinner with canvas micarta handles.
the blade shape is unique to me, and shows a number of dna traits.
it will clearly suit flaying, but will also run the cuts you have to make prior to actual skinning.
the point is fine enough to do reasonably intricate work, and while not a specialized caping knife could come close.
it is pointy enough to stab a sheep in the neck to cut its throat.
some might feel that a 4" blade is small, but this is a big knife in the hand.
I cannot say yet how it performs the tasks allotted to it.
a knife takes getting used to and that is the journey to come.
and each person will have different preferences and priorities.
here I think I have found a good all round knife with a preference for skinning and meat processing using mostly slicing.
for camping I am near a car and can use a bigger choice of tools.
I do not want to carve wood, make tent pegs, do scrimshaw, or chop pelvises.
I want to be able to take 1 knife into the field that will either stay sharp or be sharpenable.
this knife is good steel well heat treated, and comes with its own little steel.
the rear half of the cutting edge is straight, and can be used to save the front curved part edge.
what I did discover is that garry measures blede length differently than me.
his 4" seems to be the length of the sharp part.
the difference is small and proficiency in use will far outweigh the small irrelevant difference.
I look forward to getting blood and fat on it.
should I decide I might prefer a different shape I will go back to garry to get it for the standard of workmanship.
also garry has never bulshitted anyone that I have seen or heard, preferring to describe things and processes just how they are.
no magic, no free rides, no gimmics, just quality basic products to which you can add on what you want.
a last point is that the sheath can be worn sitting in a chair or car seat on my pants belt.
bruce.
upon opening the package, what I saw reminded me of the time I bought a brand new no1 mk111 lee enfield.
built to a purpose and a standard.
you can't roll shit in tinsel and call it gold.
many knives today come under that heading, but not mine.
it was built with absolutely no bling, but purely to be a workhorse.
workhorse it may be, but it is also a thorough bred.
with this knife, garry had nowhere to run and nowhere to hide.
all corners are square and sharp, the handle fits faultlessly, the edge is in the middle, the blade/tang is as straight as a gunbarrel, and the polish is well executed and even all over.
the blade came sharp, and is an even sharpness from front to rear.
other than that it is a standard hunter/skinner with canvas micarta handles.
the blade shape is unique to me, and shows a number of dna traits.
it will clearly suit flaying, but will also run the cuts you have to make prior to actual skinning.
the point is fine enough to do reasonably intricate work, and while not a specialized caping knife could come close.
it is pointy enough to stab a sheep in the neck to cut its throat.
some might feel that a 4" blade is small, but this is a big knife in the hand.
I cannot say yet how it performs the tasks allotted to it.
a knife takes getting used to and that is the journey to come.
and each person will have different preferences and priorities.
here I think I have found a good all round knife with a preference for skinning and meat processing using mostly slicing.
for camping I am near a car and can use a bigger choice of tools.
I do not want to carve wood, make tent pegs, do scrimshaw, or chop pelvises.
I want to be able to take 1 knife into the field that will either stay sharp or be sharpenable.
this knife is good steel well heat treated, and comes with its own little steel.
the rear half of the cutting edge is straight, and can be used to save the front curved part edge.
what I did discover is that garry measures blede length differently than me.
his 4" seems to be the length of the sharp part.
the difference is small and proficiency in use will far outweigh the small irrelevant difference.
I look forward to getting blood and fat on it.
should I decide I might prefer a different shape I will go back to garry to get it for the standard of workmanship.
also garry has never bulshitted anyone that I have seen or heard, preferring to describe things and processes just how they are.
no magic, no free rides, no gimmics, just quality basic products to which you can add on what you want.
a last point is that the sheath can be worn sitting in a chair or car seat on my pants belt.
bruce.
