Knife Question

[Hoodoo]

That's the place. Good outfit. Prices are cheap. Because of this thread, I got the Sheffield bug again and ordered a few more. Found out the cost included shipping. Too cool!

I could not pass up the shorter version of the bowie above. I ordered this one.

 

[jason01]

That's the place. Good outfit. Prices are cheap. Because of this thread, I got the Sheffield bug again and ordered a few more. Found out the cost included shipping. Too cool!

I could not pass up the shorter version of the bowie above. I ordered this one.

Shhhh!!! I usually make a habit of not buying commercial knives, and Im not a knife collector but all of a sudden I have an urge to try out a few of their blades!!!

 

[Stew]

My Dad bought me the bottom knife for my first fixed blade knife quite a few years back now and it's still in use today in my kitchen.

Mine looks a little worse for wear than Hoodoo's but then I like a nice patina!

 

[Hoodoo]

That's one of the nicest production Dadleys around for the price, imo. Excellent knife of great historical significance.

 

[Stew]

I agree, just a shame that it needs a new handle.

There's a fair gap at the (non-existant) choil area. It's a combination of the tang not being totally flat and the same with the scales.

I will rehandle it eventually, just got a few projects to finish off first!

 

[scruff]

I gave my new HM Slater Green River a whirl last night after a bit of sharpening and I must say that for a £6 knife I'm quite impressed.

Admitedly I only made my evening meal with it but for food prep it rates quite highly. This for me is largly due to the thin blade but also the 'depth' (?) of the blade which allows you to chop properly without risk of finger slicing. Thats if you make cuts with finger tips out of the way running/resting the knife on the 'middle' bones of your fingers (if you get what I mean).

I'm not sure what its edge retention will be like as the metal did seem quite soft when sharpening. I'll be getting some fish on friday to try some filleting. It boned really well but I found I could have sharpened the backblade a little more, to facilitate cutting backwards when reving trick bits and skin.

Regarding the backblade and the saw/scaler (or whatever its supposed to do bit - excuse my ignorance) are they usually just one sided? I found it quite strange that this is only on one side of the knife?? Is this because its a cheapy version or is this the standard Green River pattern?

I have to say though that when I have to replace my favorite chef's knife I'm more than likely going to go for a Green River knife....I don't know why it just seemed quite weildy (I use my Chinese slicing knife the most anyway!)

 

[scruff]

Here's a few (shocking) pics of my Green River Knife:

You can't see from the terrible photo's but "Green River" is etched on the blade at a skewed angle along with "HM Slater" & "Venture"

Not obvious in the photos but the fastening clasp doesn't fasten tightly to the handle. Infact you can draw/sheath the knife without even un-clipping it.

 

[RovingArcher]

Has anyone taken the Green River into the woods yet? It would be interesting to read how well it does at the various chores.

 

[Stew]

Has anyone taken the Green River into the woods yet? It would be interesting to read how well it does at the various chores.

Surprisingly I haven't. When I was first given mine as a wee lad I was actually a bit disappointed because I found it very hard to use the flat grind for much. I just didn't get on with it.
I guess I've kept that judgement for ever more as I've other knives that I take out with me.

Maybe I should try it again now I'm a little older and (hopefully) wiser.

 

[Labrador]

Hi Pierre,
try the following link

www.penknives-and-scissors.co.uk

I've just had an e-mail from them saying that they have a bushcraft knife prototype on the bench at the moment!