WHAT ARE YOU CARRYIN RIGHT NOW? WHAT IS YOUR FAV EDC?

[Waukonda]

Craftsman Sta-Sharp five bladed Cattle Knife and a Horsewright Cowboy Toothpick

Great Cattle Knife!!!!!

[Jtx]

Craftsman Sta-Sharp five bladed Cattle Knife and a Horsewright Cowboy Toothpick

Nice!!!

[DM11]

Craftsman Sta-Sharp five bladed Cattle Knife and a Horsewright Cowboy Toothpick

Great Cattle Knife!!!!!

Thank you Ike!

Craftsman Sta-Sharp five bladed Cattle Knife and a Horsewright Cowboy Toothpick

Nice!!!

Thank you JTX!

[royal0014]

The always on my hip 112 auto is backed up by a Camco barlow tonight.

[Quick Steel]

I discovered I have a duplicate of the S&M Jackknife I showed a couple of weeks ago. Might as well give this second one its day in the sun. It is well made like the previous one other than for a bit of blade rub.

[bighomer]

Isn't that the truth! I really like that Grohmann, Bighomer! Hope your Thanksgiving was great!
[/quote]

Thanks TMK had a great Thanksgiving day.
The Grohmann is one of the best Chinese made knives I have.
Tote'n these today, probably my favorite stockman other than the ladies. Really like the anvil jack also.

[1967redrider]

Almost up to 30° here, shorts and t-shirt weather.

[toomanyknives]

Isn't that the truth! I really like that Grohmann, Bighomer! Hope your Thanksgiving was great!

Thanks TMK had a great Thanksgiving day.
The Grohmann is one of the best Chinese made knives I have.
Tote'n these today, probably my favorite stockman other than the ladies. Really like the anvil jack also.
[/quote]

Those are some good ones you're totuin'!
And hey, the Chinese have been making blades for a couple of thousand years,. so they should be pretty good at it by now!

[toomanyknives]

Almost up to 30° here, shorts and t-shirt weather.

Very nice RR! That Thermometer is sweet too!

[Waukonda]

I liked this photo of the Aberfeldery distillery in Scotland, so I borrowed Garry and David's technique and plopped my JKB down for a pic.

[Quick Steel]

Very well done, Ike. Since the knife is unsupported was the background laying flat?

[Waukonda]

Very well done, Ike. Since the knife is unsupported was the background laying flat?

Yes, it was the cover of a magazine, and I do realize that a knife born in the stockyards of Chicago has absolutely nothing to do with an old distillery a half a world away.

[DM11]

I liked this photo of the Aberfeldery distillery in Scotland, so I borrowed Garry and David's technique and plopped my JKB down for a pic.

[DM11]

Queen Barlow and a Cowboy Toothpick

[garddogg56]

Carrying an Anza and a Case muskrat the way there supposed to look

[garddogg56]

To gut a deer

[Quick Steel]

Ike, I guarantee you would find many stockyard workers who had a strong acquaintance with distilled spirits.

[1967redrider]

Bambi's mommy???

Just kidding.

I've heard that venison is very good for you, but I've never tried it. Can you do anything with the skin from a deer or is it just the meat and antlers?

You can tan deer skin, like leather.

[1967redrider]

Almost up to 30° here, shorts and t-shirt weather.

Very nice RR! That Thermometer is sweet too!

Thank you, Sir.

I liked this photo of the Aberfeldery distillery in Scotland, so I borrowed Garry and David's technique and plopped my JKB down for a pic.

Turned out smashing, Ike. Sweet knife too.

[1967redrider]

Bambi's mommy???

Just kidding.

I've heard that venison is very good for you, but I've never tried it. Can you do anything with the skin from a deer or is it just the meat and antlers?

You can tan deer skin, like leather.

I thought that might be possible, but I don't think I've ever seen any examples of it. I think it's fantastic when no part of the animal goes to waste.

Backstrap with peppers and onions on the grill is delicious. Often deer bologna is made, I have some in my freezer currently. And Canal Street made one of our Club knives with Whitetail antlers. Not as much character as Sambar Stag but nice and durable nonetheless.

[Ivoryman]

I liked this photo of the Aberfeldery distillery in Scotland, so I borrowed Garry and David's technique and plopped my JKB down for a pic.

Fabulous bones, does JKB mean Jack Knife Ben? Whatever it is there are some mean bones on that one.

Isn't that the truth! I really like that Grohmann, Bighomer! Hope your Thanksgiving was great!

Thanks TMK had a great Thanksgiving day.
The Grohmann is one of the best Chinese made knives I have.
Tote'n these today, probably my favorite stockman other than the ladies. Really like the anvil jack also.
[/quote]


Sweeeeeeeeeeeeeeet Stockman. Who made that, can't make out the stamp and when I try a magnifying glass all I see is pixels. Hope you had a good turkey day bud.

[royal0014]

Close as I have to crimson .....
ROLL TIDE !

[Reverand]

You can't go wrong with peppers & onions in my book! Deer bologna sounds "interesting". Very cool that a Club knife was made with Whitetail antlers....forgive me, but what is the difference between Whitetail antlers and Sambar Stag? I'm guessing the texture? Where does Sambar Stag come from anyway? I read the whole joke thread about "Sandbar Stag" on here, but seriously, what is it???

Kim,
When it comes to antlers, the differences amaze me.
Sambar Stag comes from the Sambar deer in India. They are a huge deer, and they have very long straight antlers that have a lot of texture on the outside. The inside has a soft "pith", but it is just a very small area in the very center.
https://images.app.goo.gl/uQZPE8u9YCF5FHoCA

Elk has large, straight antlers as well, but it has a thin hard outside with a very large pith. I have used Elk and Moose both on pocket knives, and any pith along the edges catches the particles from sanding & polishing and looks bad.

Case in Moose antler

Whitetail can look great on a knife, but their antlers are smaller, tends to have less surface character, and are so curved that it is difficult to get a piece flat enough for a knife handle. This Imperial is a small knife. I feel lucky to be able to rehandle two knives from one antler.

Imperial with Whitetail antler

As far as tanning hides, it can be done with current methods to make leather, or hair-on tanning (my parents used to be taxidermists, and they did this to preserve the skin for mounting deer), or traditional buckskin tanning like this:
https://youtu.be/dPJIYQGtBZE?si=8IQbI24ePSPS7_3w

[garddogg56]

Hey Kim imagine this red meat with NO cholesterols =
Venison

[bighomer]

I-man it's a Ulster, tote'n a Leek, Primble by Boker and a Old Cutler today.