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The Outpost This forum is dedicated to all who share a love for, and a desire to make good knives, and have fun doing it. We represent a diverse group of smiths and knifemakers who bring numerous methods to their craft.

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  #1  
Old 04-20-2001, 07:33 AM
Kevin Isler
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Bear Huntin' Knife


Just finished this monster. 14.5" OAL


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  #2  
Old 04-20-2001, 08:06 AM
Dana Acker
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YEOWWWW! Man, "now that's a knife." Great looking bevels. Cool guard, too. What's it hammered from? C'mon Kevin, give us all the specs, Bro. Serious knife. Good work.
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  #3  
Old 04-20-2001, 08:10 AM
Kevin Isler
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Leaf spring 2.5" wide blade, mild steel guard and mule deer antler crown handle. Feels mean as hell in the hand. Now I gotta kill a cow to make a sheath.
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  #4  
Old 04-20-2001, 08:42 AM
Dana Acker
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That is bad, Bro. This is one time when I'm glad I'm not a cow. What's the saying? "Eat mor chikin."
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  #5  
Old 04-20-2001, 02:06 PM
Kevin Isler
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Here's another shot

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  #6  
Old 04-20-2001, 02:58 PM
Roger Gregory
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Ouch, what a monster! Looks like you could hunt and skin the cow with that blade....

Excellent blade Kevin, that one has a certain look. It just shouts 'Mad' and 'Mongoose' at everyone.

Roger
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  #7  
Old 04-20-2001, 03:28 PM
genechapman
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That is one mean looking knife Kevin. Ain't no bears gonna mess with you.
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  #8  
Old 04-20-2001, 10:05 PM
Sweany
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Let's eat steak


Wear that down to the local steak house and pull it out to cut the steak. Bet you won't hasve to wait for the coffe
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  #9  
Old 04-20-2001, 11:43 PM
Kevin Isler
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It's just a big ass knife...


Hey Roger, I'm only mad in my spare time. Sorry about the cow comment. I know how big the global beef problem is. May the tribal brothers collectively pray for healthy food and....

beer & tasty women!


Sorry I'm a scared carnivor, I NEED BEEF!
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  #10  
Old 04-21-2001, 06:19 AM
Roger Gregory
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Re: It's just a big ass knife...


Hey Kevin, no need to apologise to anyone for cow and beef comments. Well except the cow when you go hunting with that knife!

The best news is that today is warm and sunny so it's barbecue season (well so was last weekend but then it was 5 degrees above freezing so we were in fleeces in front of the fire). So, healthy beef, lamb and pork from our prize-winning butcher....some Wadworth 6X and lots of chilli sauce.

No backyard forging yet though...unfortunately.

Roger


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