Recent content by k975

Just to keep things simple (and legal) - bowhunting anything at all is still illegal in Sweden. There's an ongoing process trying to change this but no luck so far. //K9_75

If you want to make a really fast knife outdoors just take a blade with a sticktang, a piece of freshly cut birch and then hammer the tang into the middle of the birch piece (no need for a full length tang so snapped in half will be enough). If you like, whittle down the birch to suit you and...

Thank you for your nice words! I've put it to good use this weekend too doing a solo trip in the snow Saturday and then Sunday at the annual "Christmas tree harvest" with my family. I think I'll have too follow dwardo's advise and bring out the linseed oil! //K9_75

Inspired by some of the threads here, and elsewhere, I just wanted to post a tribute to one of my oldest and most faithful friends. It's not perfekt, not even wellmade or really well designed but after more than 20 years it's still the knife I reach for when going outdoors. Sure, there's been...

Well, Jonathan - between small and large there used to be something called "normal"..... I'm sorry, but I can't see anything small about the knife in the original post (and niether is there anything large about it). A few posts down is a pic of a small knife though..... /K975

Hmm, I think I got the title of the thread wrong - I couldn't for the best of my life see a small knife in the original post. //K9

Perch and crayfish of the European variety! The perch doesn't need much more that something to fry it in and some salt to be delicious! The caryfish should be cooked in salted water with some sugar, a good beer and lots of dill! //K975

I've modified quite a few moras. I like the tip to be a bit lower in the relation to the spine as it helps when making the opening cuts when skinning an animal. A lower tip won't dig in and potentially ruin any meat when the knife is held upside down making the cuts. //K9

It's bigger in the handle than the Clipper so would probably suit you just fine! //k975

I have to admit I had never heard the word before reading it in an english text somewhere. I'm from southern Sweden and here we call it "Kåsa". It might be different up north but I've still not heard it having spent quite a bit of time there. Kåsa is an old Swedish word though...

Pikes are relly good tasting if done correctly. Depending on the water they live in they can have a muddy flavour but it is not always so. Gut, scale and wash a pike with a weight of 1,5-2 kg (less than 4,5lbs) - bigger ones are best made into quenelles! Put real butter inside and outside...