Doc, fine looking knives      

Beautiful as always!!!!    

Now what about those who already have one?  

Shell,  
I never looked at it that way...but good point.  For those that already have one of my knives, invite me to hunt so I can watch and critique how you use it for skin'n  

Some day Doc, we will se if we can do that.

Sweet Jeff! I'm partial to #3 & #5 myself. I like a blade with a good bit of belly. Kinda reminds me of the Randall style blades. One of those puppys witha 5" blade would float my boat.Let us know how they work out. You going to Denton this year? If so, bring some sharp fondling stuff with you.

Jerry

Jerry, I'll be there.  Looking forward to another TG Shoot...Jeff

Those are some sweet blade designs.  Especially the third from the top.

It's hard to compare these knives from a picture.  Most are just rough finished so looks don't mean much.  The big difference is the thickness of the blades.  I'll be very interested to get opinions on what the desired thickness for a working blade turns out to be.  Plus see how the edge holds up cause of different tempering temperatures...Doc

Well, it's a tough job testing out fine, hand made custom knives...but I'm always willing to suffer for the pursuit of knowledge...and purdy steel  

Don't forget about the bears with all this pretty steel around now guys.

Jeff,

If you could, bring those blades to Denton with you. Like to get my grippers on them and give you an opinion. Here's a sweet little drop point I picked up from Bryan Baker from Boise;



This little gem has a pretty thick blade made of hard S30V steel. I put it to the camp test at Baltimore by slicing up some tomato and disecting my ribeye. Did a fine job but the thicker blade makes slicing 'maters a bit "different". I think a 5" blade is about prefect for a good all around knife, in my opinion.

Jerry

Dave, what do you think we are gonna be testing on?    I have high hopes of lots of skinning going on.

QuoteOriginally posted by Bob Walker:
 

QuoteOriginally posted by tippit:
 They are all scary sharp to start with...Good thing Vance & Norb aren't coming                Doc  

Now that's funny right there, I don't care who you are!!          [/b]

Vance, are you feeling the love from these guys?  

wish you were coming, Beachie.

Doc- I used my Tippit sheep scaled knife you gave me to skin my hog this past weekend- best edge-retention I've ever seen in any knife at any price..and when I was through I had to hand it to Squirrel Bait so he could finish HIS hog up with it...and we didn't even touch up the edge once!

I like the profile on that second from the top in first photo very much..but I'm bringing my sheep scaled Tippit with me.

I'm more than fond of the middle one and the two flanking it....  :D

Ray:
I want to see that knife/edge so don't sharpen it.  I can put a razor edge back on it but I'm very curious to see how sharp it really is after 1 1/2 hogs.

JC, Bob, and Curveman:
We may have a special guest riding out with us...just a little tease.  No it ain't Tilly the Trackin' dog    Doc

Like Ray, I can attest for the blade retention too, been using my sweet tippit knife for everything, never had to sharpen it yet and the blade is just as razorsharp and untouched as day one!