16 Fixed blades by Sylvrfalcn (Sarge)

[Fiddleback]

Well I missed out on this one, but bc of blade show I wouldn't have been able to spend on one anyway.

Awesome work Sarge. I love the antler handled one with the ferrule. Sweet.

 

[Kevin the grey]

Number fifteen is a great looking knife . The knotwork on the sheath is a great feature .

 

[ferguson]

Due to a mistake on my part, #5 is still available. This one has a really neat sheath, and the handle scales are really pretty rosewood, or Bocote. You can't tell that from the picture, but they are really superb.

Steve

 

[Sylvrfalcn]

hi sarge a big thank you to you guys on this i was very pleased to be a participanti was wondering if you had any info on the #8 i got ? thanks again and ill be watching ted

That one's got Bolivian rosewood handle scales done in a bird's head grip that is very comfortable and secure. All my blades are ground from old Nicholson metal cutting files tempered to around 58 RC. They're not real fancy as far as a polished finish goes, but they're strong, sharp, and hold a good edge.
That "marlin spike" is made from an old chainsaw file, thats polished and tempered just slightly harder than the knife's edge, so it can be used as a burnishing steel to touch up the knife's edge between sharpenings.

Sarge

 

[Sylvrfalcn]

Well I missed out on this one, but bc of blade show I wouldn't have been able to spend on one anyway.

Awesome work Sarge. I love the antler handled one with the ferrule. Sweet.

I sure hope you left your credit cards at home when you went to that blade show Andy, I imagine the temptations must have been tortuous.

Glad you liked that little antler handled one, so did Steve, given first crack at all of 'em, that's the one he picked. He knows a handy knife when he sees one.

Sarge

 

[ferguson]

All gone.
Thank you all!

Steve

 

[buckman#10]

That one's got Bolivian rosewood handle scales done in a bird's head grip that is very comfortable and secure. All my blades are ground from old Nicholson metal cutting files tempered to around 58 RC. They're not real fancy as far as a polished finish goes, but they're strong, sharp, and hold a good edge.
That "marlin spike" is made from an old chainsaw file, thats polished and tempered just slightly harder than the knife's edge, so it can be used as a burnishing steel to touch up the knife's edge between sharpenings.

Sarge

thanks for the quick reply sarge i have been reading some of the past posts on here it would seem that i am quite fortunate to have gotten one of your blades and that my first instinct to take several of them was right on the mark so i wish i would have done that but this one will make a good start and like i said i did do a bit of reading so i am not going to ask you to make me some more as i seen you said you dont sell knives its a hobby you just do it for the enjoyment and satisfaction :thumbup: :thumbup: good deal , but if you want to take some time off from work and relax and enjoy i will understand
on the #8 i got i really liked the like the lines of it should make a good all around kitchen knife and probably replace a half dozen chinese ones
and i think the marlin spike was a nice touch too:thumbup:
i like your sheath work too it looks good and looks durable but i dont expect mine will get much use in the kitchen unless its starts getting REALLY rough in there
and finally any suggestions you have on sharpening your knives would be welcomed and appreciated thannks again and keep up the hobbies ted

 

[Bri in Chi]

Now if she'd just learn to like to cook............

Gin, she probably won't until you start making some really, really bad meals. That's what my mom did when I was a kid, and it forced me to become a terrific cook

 

[Sylvrfalcn]

Gin, she probably won't until you start making some really, really bad meals. That's what my mom did when I was a kid, and it forced me to become a terrific cook

Two old cowboys traveling across country to their next cattle drive had an arrangement. Whoever lost a coin toss would have to cook until the other one complained about the food. The loser started out cooking some pretty good grub, but after a while began to get tired of doing all the cooking. So he began intentionally trying to get the other cowhand to complain. He'd overcook it, or undercook it, or mess with the seasoning, but the other fellow never once grumbled. Finally, at the end of his rope, he scooped up some fresh cow plop and tossed it in the cook pot. That evening at dinner, the other cowboy, upon spooning some down, exclaimed, "this tastes like crap". Rubbing his hands in delight, the cook thought he was finally off the hook until the ornery old cuss added, "best durn crap I ever had"

Sarge