Horsewright Knives and Leather

[Horsewright]

Great too see that California Coyote and sheath. New sheath and belt looks great also.

Thanks David!

No, it doesn't; but it doesn't need it!I'm amazed that you remember my humble Li'l knife!!! What with your prodigious output and all!! View attachment 2840433View attachment 2840434
A nice knife - the textures are balanced, and it's the right size for this City Slicker!! I love it!! It is mostly a safe-Queen though - I should use it more!!
(Scratches are on the scanner glass, not the sheath!!)

Glad you are liking that California Coyote Charlie!

 

[Horsewright]

Since we'd been talking a lil bit bout dammy steel thought ya guys might like seeing this pic. Last night I did a trip tip and used this dammy paring knife to check to see if it was ready.

 

[RLB0414]

Since we'd been talking a lil bit bout dammy steel thought ya guys might like seeing this pic. Last night I did a trip tip and used this dammy paring knife to check to see if it was ready.

I thought beef was done when the hide and horns were knocked off and a bic lighter had been passed under it.

 

[Horsewright]

I thought beef was done when the hide and horns were knocked off and a bic lighter had been passed under it.

Ya know it was bordering on dark last night when I took that pic. I was really pushing the settings trying to get the pattern in the steel in the pic. The inside of the tri tip where it is cut there was actually a deep red. Kind of a deal as I was cooking for four last night. Josh he likes it barely dead. Me, I’m on the medium rare side. Nichole, she’s on the more medium side of medium rare and Barb she wants it well done and then some. Always a trick and I mean every time, getting it right! But it was perfect last night.

 

[RLB0414]

Ya know it was bordering on dark last night when I took that pic. I was really pushing the settings trying to get the pattern in the steel in the pic. The inside of the tri tip where it is cut there was actually a deep red. Kind of a deal as I was cooking for four last night. Josh he likes it barely dead. Me, I’m on the medium rare side. Nichole, she’s on the more medium side of medium rare and Barb she wants it well done and then some. Always a trick and I mean every time, getting it right! But it was perfect last night.

I understand. Glad it turned out perfect.

 

[echoscout]

Since we'd been talking a lil bit bout dammy steel thought ya guys might like seeing this pic. Last night I did a trip tip and used this dammy paring knife to check to see if it was ready.

Looking good

 

[Horsewright]

I understand. Glad it turned out perfect.

Yes sir. The one prior, not so bueno! Secret is not to go so much for the well done plus.

Looking good

Thanks David, ya got tri tip your neck of the woods?

 

[cudgee]

But it was perfect last night.

Looks Perfect.

 

[Horsewright]

Looks Perfect.

Thanks!

 

[echoscout]

Thanks David, ya got tri tip your neck of the woods?

Yes sir, altho I don't remember seeing any recently. I'll have to remember to look next time I'm at the butcher shop or the grocery store

 

[Horsewright]

Yes sir, altho I don't remember seeing any recently. I'll have to remember to look next time I'm at the butcher shop or the grocery store

Yeah it is spreading in popularity. It was very regional even here in California for a long time. It originated in a small town where I grew up, Santa Maria. Santa Maria is a good sized city on the Central Coast of California now. But when I was living there it was a one stoplight cowtown. Its a grilling mecca. For years it was known as Santa Maria Tri Tip. I was watching the Bearded Butchers (in OH) the other day and they were saying even 5-10 years ago they didn’t know what it was and they were taking that cut and using it for burger. Terrible!

 

[echoscout]

Giving the Mestano a rest. Been carrying this Cowboy last couple days. Sometimes I wonder why I even carry a folding knife anymore. I use my Horsewright for almost every cuttin chore now days.

 

[Horsewright]

Giving the Mestano a rest. Been carrying this Cowboy last couple days. Sometimes I wonder why I even carry a folding knife anymore. I use my Horsewright for almost every cuttin chore now days.

View attachment 2842360

Great pic! I’m with you on the lil fixed blade convenience. I seldom carry a folder. Usually only when I go to the big city and I seldom do that. Whats your favorite sheath style?

 

[echoscout]

Great pic! I’m with you on the lil fixed blade convenience. I seldom carry a folder. Usually only when I go to the big city and I seldom do that. Whats your favorite sheath style?

The horizontal is my favorite Followed by the pancake. The slotted gets used more for pocket carry with a Cowboy Toothpick when I don't want one on my belt in certain situations.

 

[Horsewright]

Yep I'm with you on the Horizontal. My fav too. Got one on right now.

 

[cudgee]

even 5-10 years ago they didn’t know what it was and they were taking that cut and using it for burger. Terrible!

. We had the same thing happen here with Lamb Shanks, they used to give them to customers for dog food for nothing. Then people realised how good they are and all the celebrity cooks started using them, now they cost about $10-12 each. The French and Italians used to call all these so called tough cuts of meat peasant food, now you can't but them they sell out so quickly.

 

[lambertiana]

Yeah it is spreading in popularity. It was very regional even here in California for a long time. It originated in a small town where I grew up, Santa Maria. Santa Maria is a good sized city on the Central Coast of California now. But when I was living there it was a one stoplight cowtown. Its a grilling mecca. For years it was known as Santa Maria Tri Tip. I was watching the Bearded Butchers (in OH) the other day and they were saying even 5-10 years ago they didn’t know what it was and they were taking that cut and using it for burger. Terrible!

If my wife sees any pink she won't eat it.

I have found that tri tip makes a very good roast, too.

 

[cudgee]

If my wife sees any pink she won't eat it.

I have found that tri tip makes a very good roast, too.

 

[Horsewright]

. We had the same thing happen here with Lamb Shanks, they used to give them to customers for dog food for nothing. Then people realised how good they are and all the celebrity cooks started using them, now they cost about $10-12 each. The French and Italians used to call all these so called tough cuts of meat peasant food, now you can't but them they sell out so quickly.

Yeah that seems to be the way of things. Biggest drawback to tri tip? Only two tri tips per steer! Dang it!

If my wife sees any pink she won't eat it.

I have found that tri tip makes a very good roast, too.

Nichole use to be that way too but she's got to the point that she's like I said just a lil bit on the medium side of medium rare.

Vice a versa, my friend, on the roast deal too. Years ago when we started keeping a steer back for our own freezer we started getting all these roasts we'd never really heard of before. This roast and that roast. But what I found was the vast majority of those guys grilled up really good if ya treated em like tri tip!

 

[Sacto]

Thanks!

I use to make a lot of knives from damascus. I quit some years ago as the quality of the steel I was able to source was going down. I simply couldn't source reliable Damascus anymore. Thought I had a replacement but they didn't work out either. My 26C3 knives have for all intents and purposes have replaced the dammy ones. Here's an old California Coyote in for a new sheath. This knife is 12 to 15 years old, worn and used daily by a farrier and rancher.

I don't do filework these days either:

Its new sheath:

Very cool to see that old, well-used knife and sheath. Hope mine is like that some day.