Monthly rotation.

[eveled]

I’ve been thinking of carrying fixed blades more often. I have a lot of them to choose from and it seems a shame not to use them. So I decided to pick a new one every month or so and use it for weekend carry. I’ll document any cutting it does and share it here. Then I’ll clean and sharpen it put it away again and pick another.

Thanks for looking and comments are always welcomed.

[eveled]

This was my March choice. A limited edition Buck 212 Ranger with Buffalo horn handles. W2 steel. One of 13 made.

When I first got it I added thumb notches to the spine, then added a wide but shallow sharpening choil to make up for the sweeping grind. From the factory it had a slight recurve I had to sharpen out of it. I’m happy with how it came out.

Didn’t really do a lot of cutting with it. But it gained a nice patina from using it on my St Patrick’s New England boiled dinner. (I ate it for a week straight). Vinegar, spicy mustard, red hot sauce and horseradish sauce.

[eveled]

The factory sheath although decent quality didn’t work well for me. So I had one made for it.

[eveled]

Some pictures from when I first got it and it’s modifications.

It was a good month. I’ll pick April’s knife tomorrow and start using it this weekend.

[Doc B]

I just carried a small, fixed blade, that I got from Tony Wood, for a couple of weeks. It was the first time I'd ever carried a fixed blade, for any length of time. It was a nice change. By the way...not only does your knife look good...so does the food!

[tongueriver]

I like this thread, and I like BUCKS and I like New England Boiled Dinner. I have started carrying fixed blades on a regular basis and with Winter still with us a little, it is easier to go stealth. I don't know what W2 steel is but if it is from BUCK it must be good. I am carrying a Randall 23 in 01 tool steel this week and just used it to cut up a semi-frozen 20 pound block of pronghorn meat to run through my grinder. Love this knife (I love some 1200 knives, I guess)(so far) .

[rea1eye]

I do not carry a fixed blade but this rotation method should work out good
for you, Good luck and thanks for the post,

Bob

[eveled]

Thanks for the kind words guys. Yes the boiled dinner was awesome! Something I look forward to each year. I was saving that knife to patina in that special way on a special meal. This thread may turn into a good food thread now that I think of it.

Doc I’d like to see your Tony Wood knife. I am unfamiliar with his work.

Tongue river. That’s a beautiful Randall. Exceptionally pretty handle.

This months selection is an older Western L66. I always wanted one and fished this one out of the bay without a sheath. I cleaned it up. I thought it was an honest used knife when I bought it, but it had already been overcleaned then had a layer of bad patina. Sharpened it. Added thumb notches. Some JB Weld to seal the blade at the guard and a sheath from TripleK leather.

[Quick Steel]

A highly interesting post eveled. I enjoy seeing how you personalize your knife, e.g. addding jimping to the spine etc. And the photos are mouth watering.

[Doc B]

Thanks for the kind words guys. Yes the boiled dinner was awesome! Something I look forward to each year. I was saving that knife to patina in that special way on a special meal. This thread may turn into a good food thread now that I think of it.

Doc I’d like to see your Tony Wood knife. I am unfamiliar with his work.

Tongue river. That’s a beautiful Randall. Exceptionally pretty handle.

This months selection is an older Western L66. I always wanted one and fished this one out of the bay without a sheath. I cleaned it up. Sharpened it. Added thumb notches. Some JB Weld to seal the blade at the guard and a sheath from TripleK leather.

FDC57ED5-BF2B-48BF-9568-C558CB941D0A.jpeg3549BDBB-2D59-464C-B4F4-58AA3E2737CE.jpeg

Tony is frequently on the forum and often posts pictures of his work. He originally posted it. It was a knife I couldn't "unsee". I got this about a month ago...as my retirement present to myself. I posted a picture, after I got it; however, it is developing a nice patina, worthy of a new pix. Over the month...I bought a couple of packages of "bone-in" chicken thighs. I deboned them and then retained the bones. Over the span of a couple of weeks... I rubbed it with the bones and the little bit of retained flesh. In the past...I've had good luck with chicken, bringing out the blue hues in the patina...and I like the way this one is going.
At 6 1/4 inches, it's small enough to put in the edc rotation. The wharncliff / barlow has a very stout blade that takes a shaving-sharp edge, very nicely.

Edit...sorry for that foot in the picture

[eveled]

Oh that’s nice! What a sweet little knife. Congrats on your retirement!

[eveled]

Breakfast. Not a great slicer but did a decent job.

I’ve started working more on the blade to bring back that crisp grind line that was lost when it was previously over cleaned. Carrying it will keep it handy and I can keep working on it.

[eveled]

I brought that grind line back and it is a little better looking. It slices wood and straps nicely.

Now I can start on a new good honest patina.

[eveled]

Good morning everyone! Slow weekend. Nothing exciting here but I did have to cut the pound of bacon in half. The old Western was up to the task!

[eveled]

Diced onions to use in omlettes this week. Not the best slicer but a solid B+.

[jmh58]

This BUCK 196 has been seeing some belt/edc time as of late!!
John

[eveled]

Nice!

[jmh58]

Thanks..
John

[eveled]

its warm here today so rather than move the western to the belt on my shorts. I chose to rotate in another knife early. The Buck 124. To me it stands alone in Bucks line up. Full length and full width tang. One of my favorites that I’ve carried before. It is surprisingly easy to carry for a big knife.

[eveled]

Some of you may remember this iconic Nocona boot add.

I had this sheath made from a factory 124 and 110 sheath.

A4F5B2B6-2EA3-4E06-9DA3-A2DFC1252E09.jpeg (10.04 KiB) Viewed 3457 times

[tongueriver]

Got up @ 03:00 and drove 80 miles to a sage grouse lek and watched them for two hours. Had my Randall 23 in Thuya burl on my hip in case there was some peanut butter or somethin' that needed dealing with.

https://www.youtube.com/watch?v=cLnbiTkj1TQ

[eveled]

Peppers for an omelette. The BUCK 124 is surprisingly good at slicing. The convex main grind is probably why.

[eveled]

A little backyard bushcraft showed my son how to make a quick tent stake.

[eveled]

Well it’s time to put the Western and The Buck 124 away. It was a good month. I still like both knives a lot.

The Western was never meant to be a high end knife, but it carried nice and did all I wanted it to do. Funny thing is I got random “nice knife” comments while carrying it. One at LLBean and again at TrueValue hardware store. I’ve never had this happen while just wearing a knife on my belt.

The 124 is at the top of the Buck line and it did not disappoint. I cut some little branches off the trunks of my apple trees with it, and it didn’t even slow down. The Western would sort of bend them over the Buck glided right through. I credit the hollow grind and the weight.

One nice thing about the Western I found I really like the pommel shape it is angled just right for my thumb.

[eveled]

This month I’m carrying a Buck 117 Brahma. The stock sheath is tactical I guess but just seems silly. I found these distressed leather sheaths to be much nicer. Buck used them on a limited edition these must have been extra.