Home Forums Gear Knives and Blades Something Different from Mike Miller

Asked Mike to do a traditional style butcher knife and he obliged. Was a bit out of his comfort zone with this one, but he stuck with it and completed the knife. Thanks Mike and I'm sorry that this one gave you fits!

you have used it already, right? How does it perform?

Man thats a fine looking Knife!

Blade is 3/32 steel. I tried to grind two of them and they would flex too much. I finally ground a 1/8 inch version and cut it down on a belt surface grinder. Even heat treated it moved too much. I kid him about his hands. I'm afraid mine would disappear in his grip.
Those handle slabs are a full 5 inches long and each one is 3/8 inch thick. They are 3/4 inch tall at start and go to 1 1/4 inch tall at thong hole area.

Why is there a jar of water in your pictures?

I like the lines and the look of that!

That knife just looks like it's ready for anything!

Just received knife a few days ago and too late for this year's processing but did use it to prepare some food. Cut up some semi frozen venison backstrap, sectioned some prime rib and used it to slice some tomatoes and cucumbers for a salad. Knife has some flex to the blade and slices surprising well for a deep bellied blade with hollow grind. Glad that Mike was able to figure this one out.

Have a deboned frozen rear 1/4 that I'll slice into steaks for the grill this week.

Yeah Mike, you know what they say about guys with big hands and feet? We have big knives!


That jar of firewater kept me warm yesterday and made watching the playoffs a bit easier.

SD

Very nice !

Really neat knife. Love the scales.