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That's a helluva knife. He can contour a handle, that's for damn sure. His are some of the nicest I've held. Just like it's so nice to pull a custom out of your pack to take care of a game animal...it'd be nice to pull that sucker out when it's time to fillet some fish. That'd be a great score for a fisherman that really values the whole experience.
Every day on this side of the ground is a win.
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That's a helluva knife. He can contour a handle, that's for damn sure. His are some of the nicest I've held. Just like it's so nice to pull a custom out of your pack to take care of a game animal...it'd be nice to pull that sucker out when it's time to fillet some fish. That'd be a great score for a fisherman that really values the whole experience. Its serious Antlers I'd keep one,but I have the butcher,the small fillet,the catfish,and this one takes the spot for the big bad boy.. The chef knife is an 8" blade so you can see that big bowie is a moster fillet slicer
Website : New website coming soon thanks for your patience
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Takes some definite skills to gring a blade that long and that thin especially hollow ground on a 14" wheel. Ole Ricky definitely knows what he's doin' on those fillet knives.
Last edited by mtnman1; 05/10/12.
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I'm sure this one is long gone now since Rick took it to Blade, but I flat out love this knife.
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Strickland bought that knife!
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He has damned good taste. That is possibly one of my favorite knives you've made in a fixed blade.
Last edited by mtnman1; 06/12/12.
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mtnman1 I whole hearted agree with you . Rick did an outstanding job and his hand rub was exceptional
Last edited by mike_e_miller; 06/12/12.
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Just off the bench
Last edited by rickmenefee; 07/01/12.
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Here are a couple going to the accuracy shop in LA. Bobbie Martinez and i desighned the elipical skinner which has the jigged micarta, dommed pins. The other is a prototype made from a T.Bose skinner - Carbon fiber. Both 3/16 cpm154
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Sweet blades Rick. Love the tooling on that sheath too.
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Roy he didn't taper them very much did he???
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Man, you ain't kiddin' that 3/16th really makes the taper dramatic. Bettin' there was a lotta metal moved to do those tapers. Love the jigged look.
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Roy he didn't taper them very much did he??? Man-O-man I just noticed that. Lots of sparks flying there alright.
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The carbon fiber knife was my second try. I had to practice on one, I ground my name off it when i was tapering the tang. It really looks nice when when you use thick stock and taper both ends. I dont do it very often anymore because its a lot of extra work. One advantage it makes it blade heavy and the knife works for you when skinning.
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either would be super skinners but i like the jigged micarta better for handle material.--cranky72
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Thats remington style jigging. The remington's from the 40's are some of my favorite knifes. Schrade peachsead jigging is also hard to beat. I am worling on one that will have peachseed style for a customer. either would be super skinners but i like the jigged micarta better for handle material.--cranky72
Last edited by rickmenefee; 07/07/12.
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There's the recent catfish knife on the magnet strip. Notice the color change to the older knives My chef,by Rick is out for leather,it'll be back soon
Website : New website coming soon thanks for your patience
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