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Author Topic: Blades  (Read 1537 times)
WayOutWest
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« on: January 08, 2020, 10:48:26 am »

I belong to a Bladesmith forum and the question was posed by a guy that was commissioned to make a knife for a hog hunter. The guy wanted 10" to 12" of blade cause he jumped on their back to stick them. Oh Lord, reading the comments was a hoot, the misconceptions from the uninformed are rampant. But seriously what are some of your favorite carry knives for dogging. I know about anything will work in a pinch cause I remember ol Tdog went wandering off on his own with nothing but a 2" pocket knife and had to dispatch a caught sow.
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Cajun
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« Reply #1 on: January 08, 2020, 11:02:54 am »

My Mentor gifted me this knife   It has a 10” blade and overall length of 15”. We don’t kill a lot of hogs unless we are hunting WMA or private land where you have to kill them. To me, it is too big and I so seldom kill a hog anymore. I always let the young hands do the killing. That being said, this knife will get the job done.


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Bayou Cajun Plotts
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t-dog
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« Reply #2 on: January 08, 2020, 11:30:15 am »

I use a T-Hanger knife. It's relatively inexpensive at $30-$35 best I can remember. I'm pretty hard on knives and expect maybe too much from them, hell maybe that's my problem, I expect too much from.about everything. I want one that I can dispatch any size hog with, without having to dig a hole to do it. I also want to e able to chop brush with it. Sometimes its cut my way into a caught hog and sometimes I'll cut a path out for easier dragging or for the machine to get closer. For this it takes a little weight and a good tempered blade. The spine is about 3/16" thick. It's not quite as long as Cajun's with an 8.5" blade and by 5.25" handle. I like the rubber grip too. It really helps out in the water. The finger guard, which for me is a must, is heavy and wide too. The point is fine enough that it penetrates pretty easy too. I have killed a good many hogs with this very knife and chopped some pretty decent brush with it and it still looks like this and has never once been sharpened.

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Mike
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« Reply #3 on: January 08, 2020, 11:51:01 am »

I’ve used the Cold Steel OSS for many years now. It’s doubled edged, slides in like hot butter and it locks in the sheath in case you forget to snap it in.

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Austesus
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« Reply #4 on: January 08, 2020, 12:15:25 pm »

I started with a Kabar off of Amazon, the model with the olive green rubberized handle. I put an edge on the first 3” of the top of the knife to make it double edged and it has been a great knife, It’s killed a lot of pigs and never been sharpened since that first time.

Now I use a Schrade SCHF21 which I will post a picture of. It’s a needle point and double edged. It’s a great knife as well and a lot more compact, I think the blade is 5.5” or around there. My Only complaint is the sheath. It sits a little too high for me, I would prefer one that I could mount on my belt on the back and have the knife held in a horizontal position. But it’s rare for me to kill a pig these days. I almost always let my hunting partner or a guest kill the pig. I like to stand back and video the dogs working.

I was in Afghanistan with a guy that makes customs knives and sheaths, some of them look pretty sweet. One day I may get him to make me something custom. A double edge is a must for me, and I like a handle that keeps a good grip in any conditions since I hunt around a lot of swamp and water. It’s pretty common for us to catch pigs in nasty mud.




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t-dog
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« Reply #5 on: January 08, 2020, 04:58:26 pm »

These are the work of WOW. Really nice knives. I've seen them get the job done right a more than once.

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Cajun
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« Reply #6 on: January 08, 2020, 05:40:48 pm »

Those are good looking blades. I have a ton of horseshoeing rasps and whenever things slow down I am going to continue making blades. Just been to busy and too many hobbies for now. WOW, what did you temper those rasps in. I know some horseshoeing rasps are better steel then others and the couple I tied to quench in oil would not get hard but when I tried them in a saltwater brine they did harden.
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Bayou Cajun Plotts
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Austesus
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« Reply #7 on: January 08, 2020, 05:47:14 pm »

Some of y’all have some serious talent. I’ve always loved that kind of stuff and Wood working, but I don’t have the knife to really learn how to make knives. Y’all got me inspired though, I just checked out my buddies Facebook page where he posts the knives he makes. I just messaged him to see how much it will cost to have him make me one that I somewhat design. Here are some pics from his page


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Slim9797
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« Reply #8 on: January 08, 2020, 05:56:58 pm »

I don't have any pictures, but I've got about a 5.5" Anza made knife clip point single edge. And then I have a 6.5" double edged dagger my buddy who is quite the bladesmith made me. I rarely carry a knife though these days.


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WayOutWest
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« Reply #9 on: January 08, 2020, 06:33:20 pm »

Thank you Cajun, I used SaveEdge wide rasps for the big ones and an old Bellota that I got from T for the smaller one. I use Houghton quench oil and I believe it is the rapid quench stuff. I temper in the wife's oven with a roaster pan of sand I heat to 400 degrees and bury the blades in for 2 one hour soaks. I use a differential temper on the smaller blade since I won't be chopping with it. Austesus I believe I have seen your buddies work in the Bladesmithing for Beginners page. I recall that knucklbone handle.
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Austesus
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« Reply #10 on: January 08, 2020, 07:39:12 pm »

WayOutWest, maybe so... his Facebook page is “Iron Buffalo Forge and Anvil”. He’s stationed down in Georgia and had made a few before we went overseas, it looks like he’s made quite a few since we came back. He’s one of those guys that’s good at building just about anything, and real good on attention to detail from what I’ve seen. I’m gonna see about a price to make me one with a 6-7” blade, dual edged with a sharp tip and some kinda cool handle with a low profile finger guard.


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Reuben
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« Reply #11 on: January 08, 2020, 08:19:46 pm »

If I could only have one knife for the rest of my life it would be the KABAR USMC SURVIVAL KNIFE...I have sharped it a few times in almost 40 years...back when I was young I chopped 2” diameter trees, trimmed them up and we used them to carry out hogs...chopped my way in and out to dogs with said knife...if you study the blade it was well thought out in design...I too put an edge on the top side 2” from point to the point and it sticks like a hot knife through butter...

https://youtu.be/RZ76SXuTWHc
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Austesus
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« Reply #12 on: January 10, 2020, 04:23:06 pm »

Any of you guys seen the TOPS wild pig hunter knife? It looks pretty slick. 7-1/2” blade (personally I think a 6” is the sweet spot for me. Plenty long enough to get the job done and not too big and swinging all over the place). My buddy that I messaged said he’s in Germany until July so I’ll have to wait on having him make me a new knife, but I’ve been browsing to find some ideas I like. I’m a fan of the straight blades, no big curves, and I like the needle points. I think they give a butter smooth stick. But I would like a knife that can also double as a good cutting knife to clean a pig with in the field to take tenderloins or hams in the event we can’t take he whole pig


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Reuben
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« Reply #13 on: January 10, 2020, 05:15:51 pm »

Austesus...the draw back on the survival knife I like is that it’s not the best skinning nor the best meat slicing knife...the blade is  a little on the thick side...
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Training dogs is not about quantity, it's more about timing, the right situations, and proper guidance...After that it's up to the dog...
A hunting dog is born not made...
Austesus
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« Reply #14 on: January 10, 2020, 09:23:17 pm »

I agree with you reuben. For the past few hours I’ve actually been looking in to skinning knives vs fillet knives, and trying to figure out what differences make a good knife, and if there is an ideal blade that does it all pretty well that I also like the looks of


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TheRednose
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« Reply #15 on: January 12, 2020, 12:41:20 am »

I’ve used the Cold Steel OSS for many years now. It’s doubled edged, slides in like hot butter and it locks in the sheath in case you forget to snap it in.



Yup out of all of the knives I've used for stabbing hogs this one is the most functional, not fancy or super high end but everything about it is functional for stabbing a hog. The perfect blade length (I have found 7-9 inches is best) the handle material has amazing grip even when wet, the finger guards which I feel is almost the most important part in preventing any slipping of the hand up, to a great sheath system like Mike mentioned.
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Cajun
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« Reply #16 on: January 12, 2020, 08:33:47 am »

.        The 2 curved blades I patterned after a great skinning knife I had. I left it in Canada by mistake and when I called up there looking for it, nobody had seen it. Some lucky Indian picked it up I am sure. The bottom knife I forged. The two curved knives are great skinners on hogs, bear or deer. I just have not been able to get back to making knives the last couple of years due to two shoulder surgeries   Hope to get back soon.
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Bayou Cajun Plotts
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t-dog
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« Reply #17 on: January 12, 2020, 07:01:11 pm »

Those are interesting knives Cajun.

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WayOutWest
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« Reply #18 on: January 12, 2020, 09:09:34 pm »

I could see using those knives Cajun, they look useful. I understand not forging with bad shoulders. I worked as a millwright all my life and at 65 I don't much feel much like swinging a hammer so I am doing mostly stock removal.
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Cajun
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« Reply #19 on: January 13, 2020, 07:39:29 am »

I said bottom knife but it is the one in the middle that I forged but yall probably figured that out. lol   The advantage to the curved blade is when you have a straight knife and a hog or deer hanging, if you have the knife in your hand, you half to cock your wrist forward with the knife to skin with. With the curved blade, it is already in position.
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Bayou Cajun Plotts
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