I need another knife like I need another big toe      I found this one at a show last weekend and had to have it.

The sheath is what got to me, it's a neck sheath and  the quill work is fabulous. Even the edges of the sheath is stitched with quills. The leather is brain tanned with a rawhide liner.

The 6 3/4" blade is forged from a file and the handle is curly maple with pewter bolster and spacers.

 

It takes a razor edge and cuts through heavy bacon rine with ease.   :eek: .....   :D

     

Hey Ron,
I can see your really troubled by what ya went and did... To bring your sense of right back, I'll take that one off ya hands and even pay the shipping costs..
Your new friend Jim

Nice knife indeed, I'm kinda partial to the sheath though. Nothing any prettier then a quilled peice of brain tanned leather!
Fits right in with the Great Lakes, don't it ?
Jerald

Ron, who made the knife?, what knife show did you go to?

very nice and there's always room for one more knife.

Ron nothing like bacon fried in a cast iron fry pan. Cept cutting it with a cool knife like that. And that sheath well the pic tells the story.<><

I swear, Gramps was right.  The secret to long, happy livin' has got to be real butter, slab bacon, and cast iron skillets!! Nice blade Ron, and a very nice sheath.      

Maaan that is sweet!

Ron, why don't you send it to me. I'd probably trade you a sash. Then after 20 years of wearing it could look like this.

I was at an antique arms show in Baltimore last weekend, looking for that knife!! :mad:  

Killdeer  

What a beauty of a knife that is!

A 12" neck knife?  Man, that's one loooong neck!    

At first I thought you had just added that to your collection on a whim or because of its craftmanship and beauty, but then I saw that you really NEEDED to cut that bacon...

Hey Ron,

That's a nice knife and all  :cool: , but let's hear some more on that skillet   .  Is that a Griswold I see?  Pictures are often hard to judge but I might guess that as a No.9.  But the slab of bacon that your cuttin' says it may even be bigger than a 10?  Of course I get skillet fever so I could be wrong on all counts  :(  .  Don't leave me hangin', what are the specs?

I hope you enjoyed your bacon....Duane

Hey Duane,

Good eye yes it's a Griswold #12, I can fry bacon, taters, and a couple eggs at the same time in that big pan    :D    Those old skillets are the best, I use that one just about every day.

Bacon by the slab with the rine on is hard to come by around here. I ordered it from a butcher shop and it took two weeks to get it. I told them I wanted two slabs which ended up being 22# ..both sides of the hog    :eek:

Killy,

That's where I found the knife at an antique arms black powder show. Lots of neat stuff at those kinda places.  

Allright    Now that's a trophy to be proud of!  A No. 12 full of genuine bacon, and most anything else in the kitchen....They are made to be used every day, it's our duty.  I am glad to see you are holding up your end of the deal in fine fashion.  I wanted to say No. 12 when I compared it to your really neat new knife but didn't want to appear overly excited.  Wouldn't want people thinking I judge my cookware quality by inches alone.

Keep up the good life Ron....shootin', cuttin' and cookin'  

Cool looking knive.

Hey,
You said you were going to save some of that bacon for the summer shoots?! Now I see you showing off a new knife and your cast iron skillet with that slab-o-hog?      

"Hey Angela, go ahead and pull those lamb chops out of the freezer. We don't need to save them for Ron any more........"    :D