Discussion in 'Sargent Edged Tools' started by reidsisk, Mar 10, 2013.
Dang, everybody has one! I wont be able to sell the next batch.
They will disappear, I promise.
Test us! I dare ya !
Two is one, and one is, well you know...
Blade was made Fallbrook Forge made under supervision of SET, hopefully fits in here. Handle made of thick antique bronze, reindeer antler, birch bark spacers and karelian birchwood. I wanted it to look like it belonged to Fridtjof Nansen in 1900's and the maker (https://www.instagram.com/pawelmichalski_knives) did excellent job imho:
Beautiful, I cant wait till it gets here Pieter!
@Gecco304 thanks for the picture. Really glad you like the knife, it's a work horse.
@ARPILOT thank you for the great pictures. That looks like some good eats . I'm jealous. I'm not surprised that it worked well in that situation, you obviously know how to filet so as long as the initial edge sharpness is good you are alright. Scandi gets in trouble with deep cuts like rubber, cutting a radiator hose on car.
@ugashooter Glad you like it. Think that is .110" A2. Those are probably the best M3, right thickness and I have the handle contour pretty dialed in now. After comparing them with the last SBT I had I'm very pleased how that one turned out.
@Landrunner33 That scandi Apache might not have happened if it wasn't for the @tobiism Clan of the Southwest.
I do what I can. Lol
I think there is a cut the cheese joke in here somewhere.
I'm a recent fan of real cheddar, nice shot and good times my man.
My scale died so I haven't been able to weigh any of them. An 1/8" knife feels like a brick after working on thin stuff for a few months.
Something ultra thin and light from you could be the ticket for a permanent place in my EDC rotation.
The Companero above that Jeremiah posted is the best overall pattern I think. There are the first two protos, then the Compadre which is very similar to the 510, the Comanero is the Compadre with a flattened spine and slightly different blade, the Chapo is a "shorty" Companero, and the Compa is in heat treat. Simple!
I see that the letter C is at the center of these new creations.
What kind of helicopter?
Not sure, I'll try to find out.
Love that contour!
6.4oz with the sheath. The picture doesn’t do the grain justice.
My Kaiken has been my go-to for carry when I'm outside of work. It's a great size.
Currently fat wood rich and hardwood poor. I’ll fix it this weekend, but until then...
Thanks for the weight measurement @MountainBorn
Also, is there a knife under there? @ugashooter
Still shaving with that thing making a mountain, that’ll burn up in 2-3 minutes!
@blue333 Your ferro rods are all killer.
Knives ain’t half bad either.
which model is this?
Appears to be a Mors concept knife.
i would consider that the m3. this is more of a spear point design, im wondering more about the blade length and thickness.
That is the Mors concept knife. In Mors class knives and his concept the tip is near the center line. 1/10" blade thickness and the length of the palm.
The M3 is based on the Skookum Bush Tool designed by Rod Garcia.
thanks for clearing that up for me. i was thinking the skookum was straight from mors book... so many SET variations makes my brain hurt.
i was curious about that particular knife because i have a "custom spear point" i picked up from a member. if it had a 4 inch blade i would consider it the perfect knife for me. that knife looks a lot like it...
That perfect knife you seek would be the Sespe , 4" blade.
Sespe and Mors .
Thank you my friend!
I must say that out of all the knives I have, this one is my favorite handle! It feels like it was molded to my hand.
I have a ton of knives that have super comfortable handles, but this one easily sticks out as my favorite!
Brian, any plans to ever make another run of these in the future?
i wish i had bought SETs years ago... i would have saved a lot of money searching for the "perfect" knife. looks like the sespe will be the next search. if my spearpoint was a little shorter
the sespe is on the bottom?
Can everyone hear that Sespe talking to them or is it just me?
Slightly better photo of my Fallbrook Forge & SET blade, handled by Polish puukko maker Pawel Michalski.
Oh, and I thought a Finnish watch would fit better in this pic
I’ll get caught up on all the new posts this week.
Yesterday was a firewood day. Cut split and stacked most of the day.
Old age isn’t turning out like it was depicted in the brochures
But I lived.
Today, Sunday, the day of rest. Left me stacking some wood I didn’t finish. And wanting to do something fun before the 6 hour commute back to Pa for work tomorrow.
Strapped for time and not feeling overly frisky. I opted for a close to home brunch with Brian’s M3.
You’ve all seen feathers, and curls, and I was short for time. But trust me. The M3 rocks the fire prep.
I decided steak would go nice with eggs for a late morning brunch.
Getting the fire ready. Note the very non-bushcrafty truck rim.
I used a lot of smaller dead tops left over from the firewood work. Smaller pieces produce coals faster than larger stuff.
Soon enough I had a decent bed of coals. So on went the prize. .
After waiting the required time to see some blood bubble up. I flipped it over. I flicked the coals off the top after I took this shot.
This steak wasn’t too thick. So seven minutes after the first flip. I took it off to rest.
This is the toughest part of cooking steak on coals, or any steak for that matter. . Having the self discipline not to just start hacking into it.
The rest period is very important. It allows for cooling, and a redistribution of juices. Just cutting into it too soon can result in a tougher piece of meat. Let it rest. Note the emerging trout lilies in the background.
To ease the pressure to slice and eat. I snapped another shot of a very cool knife next to a vary tasty hunk of beef.
This particular piece of meat was destined for the kitchen for steak and eggs with home made rye toast. The rest will be a steak sandwich for lunch tomorrow.
But there was no way I wasn’t going to consume some out by the fire.
If there is a better way to prepare steak, I haven’t found it.
This wasn’t a fancy cut of meat. In fact, it was something I sliced off a bigger hunk of beef. But it was well marbled and it melted in the mouth like butter.
Much of it never made it off the cutting board. Some went for my bruch of steak and eggs. The rest is in the cooler.
As @ugashooter pointed out. The M3 slices beef extremely well.
Me personally. I like the new edgier Sargent logo the best. But as long as there is an S on it somewhere. I know the knife will perform.
That’s it for now. I got get busy, getting busy.
LV fire and fire steak pictures are back! Love it.
A new SET came in the mail Friday and immediately went into my pack and we headed off to the lake. WoodSet #1 drew blood (fortunately not my blood) it performed very well as you would expect from a SET.