Country Living
Country Living, Country Skills
Country People

KountryLife.com - A Country Living Resource and Community
Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

Channels
Gardening
Livestock
The Kitchen
Machinery
Tools

Photographs
Photo Gallery
Vintage Photos
Special Collections

Fun
Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Pictures
Tractor Parts
Tractor Manuals

Miscellaneous
Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

  
Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Looking for a good knife
[Return to Topics]

PCC-AL    Posted 12-08-2001 at 16:27:10       [Reply]  [No Email]
Years ago we could buy a good pocket knife with high carbon steel blades. There were several good brands. Henkiel, Tree, Case, Old Timer & later Buck etc.
Now you can't find a knife anywhere with high carbon blades. All the knives now have stainless steel.
High carbon blades were easy to sharpen. Granted they dulled just as easily, but a couple of strokes on the whetstone and they were back sharp again.
I have inquired of Atlanta Cultery Co. for a knife, but no luck. If anyone knows where I can buy a knife with these blades, I sure would appreciate the info. One, two or three blade knife is o.k.
Thanks


Hogman    Posted 12-11-2001 at 18:08:17       [Reply]  [No Email]
Al I made a butch on names,think I said "Atlanta cutlery" when I ment "Chicago" cutlery.
Atlanta is a distributer,did business with Them in 70's and early 80's till I moved back here to the hills and traded business for "HIGH PAYING FARM". It's high paying cause We pay pretty high ta run it.
Thanks for tha kind words.


PCC-AL Thanks to all and especially Hogman for info    Posted 12-09-2001 at 14:42:43       [Reply]  [No Email]
Thanks to everybody for the info.
Hogman, I never realized that it was the heat control that made the difference, but it makes sense now that you told me. I looked at the Robeson site and some of the others too, but they all look like stainless to me.
Thanks again.


Hunter    Posted 12-09-2001 at 08:49:34       [Reply]  [No Email]
Never liked Buck knives as steel is too soft and they don't hold an edge. Sure you can get soft steel mighty sharp fast but it won't last and you spend too much time sharpening and honing. I have skinned alot of deer and elk in my day and could never get through a job without stopping to hone a buck knife. Now, the best knives for the price in my opinion are made by Gerber and Browning. They are made to be used. I like a drop point blade. No pig stickers for me!


rayinpa    Posted 12-09-2001 at 07:50:33       [Reply]  [Send Email]
i'm surprised no one mentioned an antique shop. they can be full of old knives in almost new condition for very little money. i often find great tools too.


Hogman    Posted 12-10-2001 at 13:12:00       [Reply]  [No Email]
Thats a good thought Ray,some of those old knives are realy hard to beat. And, like Robeson
the only one I ever owned I bought in 1941. Payed several hours wages for it too.
I have several old ones made of good ole carbon steel,nuttin can beat em!!!!!

I made a knife for a friend some 30 years ago out of a power hacksaw blade. Have made several like that. He took His to the "way" out back and used it for three months cleanin fish,makin kindling,even skined a bear with it and was still near razor sharp. Problem was/is I have no idea what brand or type number the blade was.
Never came up with one like it again.

Some saw blades will not take a realy sharp edge no matter what. There We are gettin into molacural structurs'n sech other high falutin stuff too complicated for tha moment. Have You ever used an old "PUMA" knife? Scary the way they go through meat. All to do with molecules far as I could ever figure,next Ya take a Buck.


Ole CUss    Posted 12-09-2001 at 03:15:32       [Reply]  [No Email]

I have liked the products I've gotten from Smoky Mountain Knife Works.


Salmoneye    Posted 12-09-2001 at 02:21:04       [Reply]  [Send Email]
Can't believe I am the only one out there that likes Damascus blades.

I have a Case XX Gunstock and a Bear MFG hunting blade that are both 512 layer Damascus.
They aint cheap, but they will take a quick edge...


buck    Posted 12-08-2001 at 21:12:05       [Reply]  [No Email]

I don't believe anyone hs mentioned Ka-Bar.One of these in the stockman style is my favorite carry knife .Holds edge good takes abuse and easily sharpened.


LazyHorse    Posted 12-08-2001 at 20:41:08       [Reply]  [No Email]
If your into tactical type pocket knives at all, I reccomend Benchmade. They aint cheap, but they are worth the price and they have a lifesharp guarantee. I never owned one you couldnt shave with. They are stainless blades usually AUS 8 or ATS 34, but they hold an edge well even when abused. Spyderco, and Cold Steel are also good brands. Another company I've heard good things about is Columbia River Knife & Tool. You can also check out AG Russels online catalog maybe they have what your looking for.


Larry    Posted 12-08-2001 at 20:18:44       [Reply]  [Send Email]

Is this what you're looking for?


Hogman    Posted 12-08-2001 at 20:06:33       [Reply]  [No Email]
Shrade old timer,carbon steel. Not a very good knife but about as good as You can get anymore.
For a few years after I retired I was on the road a lot and ran a job shop when at home mostly filling orders from road trips.
Anway, I carried Buck knives along with a few others. As mentioned in a prior post I have a great deal of respect for the Buck family but They put tooo durn much stainless "crap" in the blades!

I was also a distributor for "OSO SHARP" wheels and EZLAP Diamond products. Think I have a fair amount of knowledge on sharpening. Bucks are a pain in the butt to sharpen and will not hold a good edge IMHO...
That said we get to heat treat. I have a very small furnace,have done a fair amount of it,have delt with much bigger outfits etc. It costs a bunch to fire a furnace so a lot of blades are thrown in with batchs of other stuff that is sorta compareable temp and time wise with the main load which is mostly the one thats payin tha most. That long sentence means quality control is at best erratic.

Now take Shrade with Hi carbon (forget their s/s) they have had their own in house heat treat for many years hence good control.
Theres nothing magic about the steel,most everybody uses the same types,it's the heat treat that makes or breaks. Make sense???? Try and find an old Robeson that still has some meat left on it and forget tha rest!Thats pre WW11


Priscilla Kinter    Posted 06-12-2003 at 23:48:10       [Reply]  [Send Email]
I bought two beautiful (in need of some care) Robeson
knives at an estate sale today. They were dull and dirty and
black but I could tell they didn't belong with all those other
miscellaneous knives....paid a dollar for the two of them
and I'm wondering if anybody can second me in my
thinking that I found something special. They have odd
blades, thickish and rough on the top half. The tangs are
full length, with separate pieces of wood on either side
attached by three brass pins to make the handles. They
both say "Robeson Hammered" and have tiny little anvils
behind the lettering. They're quite fabulous really, but best
of all, they take an edge like nobody's business. Does
anybody know when Robeson made these "Hammered"
knives? I can't find anything about them and honestly, I'd
never heard of Robeson until today. They're beautiful,
deadly sharp, and I love 'em!!


smarr talic    Posted 02-24-2004 at 20:41:32       [Reply]  [No Email]
I thought we took care of those pesky
wonderings months ago. What you have is the
finest. What you hold are the best. Now what
are you to do?


Priscilla    Posted 02-26-2004 at 14:55:42       [Reply]  [Send Email]
This isn't the response I read the other day......Smarr Talic - is
that Lithuanian? Ukranian? Imagi-nanian? What I have IS the
finest, though I hold it much less than I care to. What am I to
do? As if I don't ask myself self this same question daily, and
moment by moment. At least I'll have plenty of time to dwell on
it, though I fear a practical answer is not forthcoming. Thank
goodness I, too, can be a patient man.

In the meantime, sharpen, oil, and sheath.

Maintain, and tuck away.

Thanks for the reply. The very best to you and,

Warmest regards,
Priscilla

p/s I'm attaching (or, attempting to attach) links for two
different knife makers. H.Roselli is a dried-apple head in its
early stages of dessication and Daniel Winkler (http://
www.winklerknives.com/bio.asp) is something all
together different. Enjoy. Advise. Lend me your two cents.


P    Posted 02-27-2004 at 09:59:25       [Reply]  [Send Email]
Dear Smarr:

Hold is a funny word. Don't know that I actually and truly hold
anything, though it feels sometimes as if I do.

Main Entry: 1hold
Pronunciation: 'hOld
Function: verb
Inflected Form(s): held /'held/; holdĀ·ing
Etymology: Middle English, from Old English healdan; akin to
Old High German haltan to hold, and perhaps to Latin celer
rapid, Greek klonos agitation
transitive senses
1 a : to have possession or ownership of or have at one's
disposal title to the car> b : to have as a privilege or position of
responsibility c : to have as a mark of
distinction PhD> 4 a : to have or maintain in the grasp b : to be able to
consume easily or without undue effect

None particularly apply to what I do with my finest of the fine.
I'll keep going.

1 a : to maintain position : refuse to give ground ......Ah, a
definition that finally has some agreement, considering the
context.

And: 4 : to maintain a grasp on something : remain fastened to
something
5 : to go ahead as one has been going miles>
6 : to bear or carry oneself

This is definitely the kind of "hold" I have - much more of the
internal than the visible, social, and concrete external.

Holding a course per freta hactenus negata, as it were. "The
other phrase that comes to mind is more obscure...per freta
hactenus negata, meaning to have negotiated a strait the very
existence of which has been denied. But it also suggests a
continuing movement through unknown waters. It is,
simultaneously, an expression of fear and of accomplishment,
the cusp on which human life finds its richest expression." Barry
Lopez, Arctic Dreams. Terror and true and utter Living -
hmmm, funny how the act of absolute living makes one so
vulnerable and fragile when it seems it's what we ought to be
doing in the first place.

But enough of my wanderings.

Hold on, imperatively speaking, Smarr.

Ciao.


P    Posted 03-02-2004 at 16:02:57       [Reply]  [Send Email]
Not only do I have nothing to really hold, but I think.....

There are people with dogs and then there are women with dogs
named "Darwin."

And what does it mean that said people are "on the map?"

On the map? In sight, no per freta.....you know? "In your sight"
like charting a course to the next destination?

On the map? On the map??? What is on the map when put next
to off the grid? A million to one? Incomparable? Possible,
necessary, the next destination?

Please not the next destination.

There is no plan, but does that mean? When there isn't a plan
does that mean no going out of the way to seek out an end, but
no stopping one from coming if the means find you?

I've spoken for years about replaceability, but I don't WANT to
become obsolete. The very thought....

I am beside myself.

I am - distraught.

There were attempts to elicit a promise to stop pushing, to stop
putting masculine objects in the way when they will only be
ignored due to lack of interest. Due to intended long term
fidelity. Due to it's not gonna happen. Not a matter for teasing
- it's not going to happen. Not something to be feared - it's not
going to happen. But are they back because? Because there are
people with dogs but then there are others with dogs named
"Darwin?"

You find me silly.
You find me laughable.
But perfect, too. And all those other things. What comes after
perfect? I mean, what's the next step up from perfect?
You find me silly, perhaps.
If not, there is just cause to be afraid.

Just make sure I know when it happens. These things are safe
with me. The only place for a Smarr is where a Smarr needs to
be and I will not spill whether a Smarr gives two figs for yours
truly or stops. Just be sure that I know. If it was a warning,
well....

My chin is wobbly.

I don't want to be replaceable. But.
If someone with the cutest of dogs, which mine certainly is not,
was a better commodity and visible to boot, I would absolutely
be obsolete.

I think the space behind my rib cage has fallen out of existence.

Smarr.....

Smarr...

But eggs and toast can be another day, so
Is it better to fall from favor slowly, or just have it be done?
I, too, would rather fall from a deer stand than fade away into
dim hindsight. No. I want to hang on with every nail and every
muscle and each tooth and toe and leg and

No fading for me. Perhaps no falling gracefully, either.

I want to last until time and time and time favors me and last
and be as good as it has been predicted.

These someday things are so far away. And there are so many
people with dogs like a Darwin between now and then.

I don't want to be forever invisible, quickly forgotten. I have a
fifteen year plan. I have a fifteen year plan. I have a fifteen year
plan, do you hear?

I have class. I can't imagine sitting in class.

Have I been warned?



Priscilla    Posted 03-02-2004 at 18:12:57       [Reply]  [Send Email]
Oh my.

It's like getting excited and not stopping to think, but in the
worst possible way, isn't it?

I talk of coffee with people with names like A and E and N and
Gordon Setter and then I hear of one person and one dog and I
MELT DOWN.

Sigh.

My "problems" needn't be taken care of, those voice and things
that happen inside; they needn't be taken care of from the
OUTside. But, related to that, I just don't manage that kind of
teasing so well - it's a moment when I have to ask for care in the
handling of ME. Not care-taking, mind you - just carefulness.

And also related - my talking of A & E & X,Y,Z - I never thought
of any ill effect that THAT might have. I never thought of any
uncertainty or fear IT might cause and for that, oh Smarr, I ask
forgiveness.

And I say again, it isn't going to happen.

REALLY.



Hogman    Posted 12-08-2001 at 20:12:16       [Reply]  [No Email]
A PS I donot own stock in shrade Uncle Burr ,realy..... I mentioned the old timer as I think it is the same exact as "uncle Henry' except for finish pluss most of tha henrys as I recall are again stupid stainless dull'ies.


PCC-AL Forgot to say    Posted 12-08-2001 at 19:18:24       [Reply]  [No Email]
If you are not familar with high carbon steel, the blades will turn black after use and sharpening. However, they are easy to re-sharpen.
The only knife I know made today with this kind of steel is "Old Hickory" kitchen knives. These are sold in Alabama and maybe elsewhere.


Hogman    Posted 12-08-2001 at 20:15:32       [Reply]  [No Email]
PCC try Atlanta cutlery for kitchen knives. Good and cheap a rare combination now days


Larry    Posted 12-08-2001 at 18:49:35       [Reply]  [Send Email]

I carry a Buck #301. I'm not sure how long I've had this one. Maybe around fifeen years. The first one I got for Christmas nearly thirty years ago. Still have it,but had to put it in a drawer.Dang near wore the thing out.


PCC-AL    Posted 12-08-2001 at 19:13:53       [Reply]  [No Email]
Hi Larry & other Buck owners,
In fairness to Buck, I ordered a Buck from L.L. Bean about 10 or 15 years ago. It was a single blade knife with high carbon steel. It was a great knife which is probably why some SOB stole it from me. Good Luck.


Jack57    Posted 12-08-2001 at 18:15:39       [Reply]  [Send Email]
Check out Coldsteel. They have a pretty good selection. I have a couple of their carbonV knifes and they have helded up well. Their web address is coldsteel.com


PCC-AL    Posted 12-08-2001 at 18:18:56       [Reply]  [No Email]
Thanks Jack,
I've heard of them, but never owned a Coldsteel knife. I still have a few of the old Boca-tree brand and Cases with worn out blades. Thanks again.


Dan G/Soganofla    Posted 12-08-2001 at 18:09:05       [Reply]  [No Email]
PCC, I don't know about the carbon steel, but I carry a BuckLite with a 3 1/2 inch blade. I've been carrying the same one for 8 years, and you can't tell it from a new one. The blade is still tight, and it takes five minutes on a Quachita stone, once every 2 weeks to keep it razor sharp.


Burrhead    Posted 12-08-2001 at 18:17:31       [Reply]  [No Email]
I got a black steel Barlow last year and when I got it home to sharpen it, the dang thing was made in Pakistan. It's a so-so knife but it aint the same as a real Barlow.


PCC-AL    Posted 12-08-2001 at 18:23:08       [Reply]  [No Email]
I agree Burrhead. When I was a kid, we all had a Barlow, they were even sold in the local toy store that we call "Ten Cent Store" ( 5 & 10 ).
They were pretty good knives too. The new ones don't compare. Thanks.


Burrhead    Posted 12-08-2001 at 18:35:15       [Reply]  [No Email]
Yeah I did'nt want to see you make the same mistake as I did.


PCC-AL    Posted 12-08-2001 at 18:16:16       [Reply]  [No Email]
Hi Dan,
I'm familar with Buck. They came along a good number of years after the others, at least in my part of the country. I guess I just don't like the stainless steel and trying to find the old stuff. It must not sell well so everyone went to stainless.
Growing up we used our knives for everything. Cut a chew(chaw) of tobacco, peeled an apple, cleaned the horses feet, you name it. Then we sharpened the blades. Thanks for the info.


magpie    Posted 12-08-2001 at 19:44:46       [Reply]  [No Email]
I don't care for the stainless either, but that is probably what sells. People like shiny cheap things. There are only a handfull of us who want quality for our hard earned money. Not enough for a company to make a profit on.


[Return to Topics]



[Home] [Search]

Copyright © 1999-2013 KountryLife.com
All Rights Reserved
A Country Living Resource and Community