30 year old design still works

Gr8Scout · Post by **Gr8Scout** » Sat Nov 17, 2007 4:28 pm

This year, like every year, the knife industry presents us with the latest in hunting knives. Guthooks are big past couple of years, still going strong.

Third day of the firearm deer season here in Michigan and even a blind squirrel finds a nut now and then. Eight this morning I killed one. The knives I have carried for deer gutting purposes for quite a few years now are shown below. For a long, long time I have collected the Frontier series by Imperial. Actually made in the Camillus factory. Abnout 1975 to 1984, I think. Lineup of many different models was ended because Imperial Schrade decided they were eating into the old Timer and Uncle Henry series.

Note the drop point on the 432 pale yellow handled ('Old Ivory' Imperial called these handles). IN advertising of the era, they made slight reference to the dropped hunters of Bob Loveless... indeed, Loveless was possibly the first to join a collaboration with a factory when he soon after designed the PH1 for Schrade. A high polish on the carbon steel made these frontiers easy to keep clean and resisted getting a patina. There was a wood handled lineup also, called the Double Eagles, that featured stainless blades. Same designs.

Note too the Old Timer buzz saw trapper. Makes cutting the pelvic bone a piece of cake. Sawblade locks with the old fashioned 'press here' brass extension on the liner for safety. I've trimmed many a tree limbs in my shooting lanes with this thing.

New, cutting edge designs are nice. But here in Michigan, you can still find old, very old, Marbles hunting knives working in the woods. 'Old Timers' of all kinds still gutting deer.

Deer is handing in the garage, tenderloins marinating in Italian dressing and I just washed the blood off my truck. Gotta have lunch now, take a break from the woods, clean my shotgun and launder my hunting togs. Only about another month and a half of deer season left and I need two nice ones to get me and the wife to June.

But I don't have to sharpen the knife. Plenty of edge left on it, and I have about fifty of these things anyway. Just thought I'd share with you guys.

Phil

justold52 · Post by **justold52** » Sat Nov 17, 2007 4:49 pm

Thank YOU very much Gr8Scout.

This made me think of the days when I lived in WI. near Sheboygan.

You sure had a grate day in the woods. I think I was there too but I am sorry for not helping you drag the deer out...

That was always a big job for me. It is a grate day for use to see the knives we love being used.
I can almost taste the venison now. If you want I can bring some beer to go with it.

El Lobo · Post by **El Lobo** » Sat Nov 17, 2007 4:54 pm

Ken,
Here's a tip for you.....tell Phil you'll make the Margaritas. No slushy ones, just over a few ice cubes, if I remember correctly.

Good shooting Phil...

Backstrap Chili...

Salud!!

El Lobo

P.S.

Ooops...I just noticed you're already marinating the tenderloins. No chili this time, but I'm sure it will be super good!

MITCH RAPP · Post by **MITCH RAPP** » Sat Nov 17, 2007 5:01 pm

Phil; Very Nice!

Have one on me.

El Lobo · Post by **El Lobo** » Sat Nov 17, 2007 5:07 pm

Hey MITCH.....

You whipped that up real quick like. I'm sure Phil will enjoy that one.

Bill

MITCH RAPP · Post by **MITCH RAPP** » Sat Nov 17, 2007 5:23 pm

Hey! Wolfie; How you doing? Since your a Rum Guy, here's one for you.

El Lobo · Post by **El Lobo** » Sat Nov 17, 2007 6:06 pm

Thanks my man!
I'll bring the.....

justold52 · Post by **justold52** » Sat Nov 17, 2007 9:59 pm

HOW HA ...Michigan party time...

orvet · Post by **orvet** » Sat Nov 17, 2007 11:07 pm

Hey Lobo,
Is that the Honduran or Cuban Rey del Mundo?

El Lobo · Post by **El Lobo** » Sun Nov 18, 2007 12:16 am

Now Dale...

Cuban?? Are you trying to get me in hot water??

That is the double Maduro Robusto Larga from Honduras...one of my favorite all time smokes. I just thought it would be good with MITCH's Mojito and some of Phil's deer...

Starvin' Wolf(e)

Gr8Scout · Post by **Gr8Scout** » Sun Nov 18, 2007 12:25 am

Thanks my friends. The tenderloins were delicious. Skinning and butchering tomorrow. My, we all certianly have great tastes in booze and smokes.

Phil

orvet · Post by **orvet** » Sun Nov 18, 2007 12:39 am

Lobo,
I have smoked a number of Cuban cigars and not a single one could hold a candle (ah...... er……..or a match) to a good average Dominican or Honduran, let alone the premium cigars from Dominican Republic or Honduras.

Phil,
Down home on the ranch we call tenderloin "backstrap." There ain't nothin' better than backstrap with backstrap gravy!

There ain’t nothin’ better for breakfast than leftover backstrap & eggs with leftover gravy on biscuits or hotcakes.

Y’all are squattin’ in tall cotton!

Congratulations!

Dale