Replies to This Discussion

Permalink Reply by Jan Carter on April 30, 2011 at 20:30

Hey You old Cajun, you know things just get better with age!!  With enough salt you can preserve anything my friend

In MemoriamPermalink Reply by D ale on April 30, 2011 at 21:21

 

!!! {[ LIKE ]} !!!

Jan Carter said:

I decided to go with the Carbon peice I love the best because of its history and usefullness. 

In MemoriamPermalink Reply by Robert Burris on April 30, 2011 at 21:42

 

Here's another one of my favorites, a Treeman made of vintage Studebaker Spring. I guess it's 5160 spring steel. I use it to clean big game.

In MemoriamPermalink Reply by Robert Burris on May 3, 2011 at 18:10

 

This is an old carbon steel knife my grand father started using back in the 1940's. He used it as a camp knife and he also wore it when he rode his horse while hunting. The knife has a scandi grind, tapered tang, 3 inch tapered point and is 3/16 thick. The type of carbon steel the knife is made of is any ones guess. The knife takes and holds a good edge. I would love to have it rehandled one day. I thought you guys might like to take a look at it.

Permalink Reply by Jan Carter on May 3, 2011 at 18:30

Robert,

That background look surpisingly like fawn.  I really like the Treeman.  I am an old softy for the knives we hand down or get handed down to us.  My humble opinion, keep the wood as good as you can for as long as you can

In MemoriamPermalink Reply by Robert Burris on May 3, 2011 at 18:35

The deer shin is Axis deer. I might just clean up the old handle.

Jan Carter said:

Robert,

That background look surpisingly like fawn.  I really like the Treeman.  I am an old softy for the knives we hand down or get handed down to us.  My humble opinion, keep the wood as good as you can for as long as you can

Permalink Reply by Jan Carter on May 3, 2011 at 18:42

I have one to show you also Robert but am having a bit of diffiuclty with my card right now.  How big does an axis deer get in your area?  The skin is sure nuff pretty!! 

In MemoriamPermalink Reply by Robert Burris on May 3, 2011 at 18:51

I am not sure how big they get but this one was about 160 or 170 pounds and was a buck. They are very good eating. I was to go make another hunt this spring but I had a few medical problems.

Permalink Reply by stephen tungate on May 3, 2011 at 18:53

i would guess that knife would be well seasoned like a old iron skillet would be. mine makes the best gravy my grandad had.but i did not get his knife.thats a shame.but the skillet will do. thats cool jan..

Permalink Reply by Jan Carter on May 3, 2011 at 19:45

I have my grands old iron skillets.  Amazingly enough no one else wanted them

My next trip to Arkansas I am am going to beg some of grandpas knifes from my cousins.  As the only girl I did not get one. but a few of the cousins may be willing to trade an old for a new

Permalink Reply by Jan Carter on May 4, 2011 at 18:42

OK,

Here's the one I was a little challanged at getting on here yesterday.  It looks like an old filet knife but actually Donnies grandfather used it on the farm to filet the fat off the skin real thin to make cracklin's.  The long thin blade made that work easier.

In MemoriamPermalink Reply by Robert Burris on May 4, 2011 at 19:17

Miss Jan, it looks like that if you cut yourself once with that knife, you gonna bleed twice!

• ‹ Previous
• 1
• 2
• 3
• 4
• 5
• Next ›
• Page