One is none, two is one.....Boy Scout or Hoarder?

Rick H

Rick H

Well-Known Member
There is a hardware store in Mackinaw City that has a display case for Case knives covering about 12-15' of wall. Every model they currently make and about half of the discontinued styles as well. Case and Caldwell....(Caldwell was one of the cousins to the Case family, they built a few knives to honor him). I know I bought a "Caldwell Half Whittler" with a jigged bone handle that is my all the time with me knife. Nothing is cheap, but the selection is outstanding.
Mackinaw City is a tourist trap, but that hardware is worth the trip.
 
fiver

fiver

Well-Known Member
it also works on bone joints rather nicely.
I prefer a drop point as an all around type knife but I bought the Boy a nice katana blade years back and had to borrow it a time or two.
after snapping the tip off the old timer, it got re-shaped into a katana tip sorta, I rounded off the bottom angle some and like it that way.

ohh.
sweet relish here.
I like to cut up my own sweet and bread and butter pickles for a nice balance.
 
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358156 hp

358156 hp

At large, whereabouts unknown.
The chisel type tip was/is intended to penetrate armor. Samurai armor was commonly made of overlapping "scales" of leather, plus iron plate if it was available. These were commonly lacquered to protect them from weather. The scales in the armor was intended to allow as much freedom of movement as possible, at least in its original configurations. European influences kind of messed all this up later.
 
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Ian

Ian

Notorious member
^^^^^This.

We studied a few weapons in Tukong, the Katana being one of the ones that got a lot of attention. Penetration and balance. There is a subtle technique of the thrust which twists the tip slightly and with the curve of the spine, the tip actually makes a hooking motion to twist under and between the scales, then it punches through like a wadcutter making a full-bladewidth wound without having to step in all the way or extend the thrust to the hilt.
 
Ian

Ian

Notorious member
Hoarding to preferences of cucumber preparations to pocketknives and ancient Japanese fighting weapons in three whole pages? You guys are slipping......
 
oscarflytyer

oscarflytyer

Well-Known Member
add horseradish! Talk about polar! I have found it to be an absolute 1 or 0! I LOVE it (originally from up North). NOBODY in my family (all South) can stand it!
 
Winelover

Winelover

North Central Arkansas
Relish..................we keep both dill and sweet. Cindy uses both. One used for her tartar sauce and other for potato salad. One for hot dogs, other for hamburgs. Me, I prefer cocktail sauce on fried fish.

Horseradish, I love it. Hotter the better, must be able to clear out the sinuses. Must be the white, not the red that is toned down with beets. Creamy style on Prime Rib. Out of cocktail sauce, add it to ketchup and make your own.
 
F

freebullet

Guest
Y'all can have the relish, horseradish, & anything pickled. Hard pass.

The katana is a slicing weapon to the core of its being though. Designed & refined as such. Possibly one of the best ever created. Debated in my mind only by the civil war era cutlass, with the katana being more durable.

I bought the wife some years ago. Gifted her private lessons in Shinkendo. Stabbing is a very very tiny fraction of any available practice form I've found. 99% of it is about moving your body/sword to not kill or maim yourself, not damage the blade, & slice your threat.

The katana is a fairly delicate blade. Even good ones are easily damaged by chopping, & other improper use. Deflection is quite an issue due to blade curvature. The point being set back well off hand center make them less than desirable for stabbing actions & modern training reflects that.

Here is a 24" dojo pro- 1060 through hardened, full tang, rayskin, silk, brass, iron, horn, & wood. Nice affordable cutters.
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They use these for Tameshigiri practice. They work splendid for slicing & limited stabbing.

Guess we are production efficient in blades. Really like a machete have many hours logged using them. Throwing knives & axes... aside from the little edc pocket folder I like the fixed 4.5 drop point stainless buck. Can do 3-4 whole deer without touch up not to bad. I need to break out the spear & practice though it's been awhile.
 
Ian

Ian

Notorious member
Definitely a slicing weapon, and not for hacking, but the angle of the point was the question I was trying to explain.
 
B

blackthorn

Active Member
For skinning any animal with hair/fur that quickly dulls a blade, i.e. Moose, Deer, Elk etc. we use one of those utility type knives with the snap-off and throw away blades. Once the skin is off, I switch to my trusty little Puma (sometimes referred to as a "finger") and my four and a half inch Puma lock blade. For most work in the kitchen I use an old carbon blade that could almost be called a boning knife.
 
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