05:46 Intro 00:33 Walk by the pond 02:09 Snowy trail past old cabin site 04:27 Bushwacking 04:49 Moose tracks 05:46 Hanging a tarp 07:50 Recent health issues 09:30 Discussion: Budget Bushcraft Knives 20:34 Making coffee 23:35 Please Like & Subscribe 24:37 Isaiah 56:3 24:52 Wealpe Chest Rig for GoPro camera 25:57 Bad Joke
Correction to a previous commenter's comment. Those are not hammer marks in the blade of the Old Hickory knives. They're stamped into the steel and for a reason. Reason being to provide air pockets when processing meat. The air pockets keep the meat from sticking to the blade while butchering. Other knife manufacturers use the same design and some even have the word 'Hammered' on the blades, but they're not. They are just stamped steel, again to keep wet meat from sticking while butchering.
Another great video. I like the way you explain that folks don't have to go spend a lot of money on the "latest greatest" survival/camping gear. Common sense like yours is not so common nowadays. I pray you are healthy again. Go with God.
Sorry late to the show. Green River knives from Dexter Russel are great for the price. I buy the blanks and put my own handles on them cause I enjoy doing it. But they are cheap even if you buy them with handles. They are well made and work really well. They are slicey without being too thin. I like the 6 inches boning knife, the 5 inch butcher/fish knife/hunting knife(same as you have) , and the ripper which is a 4 inch paring knife. Next I want to try a dadley green river knife as it is similar to the Kephart style too. Again amazing value for a good knife. Also Agree that 1095 is nice and easy to get razor sharp.
Yup. I love carbon steel too. It becomes your own with proper care. Easy to sharpen. I just keep a very light coat of olive oil on my carbon steel and I haven't had much of a problem at all. Love my Old Hickories as well .I have one for the kitchen and one for the belt with a sheath I found.
👍 Nice review of quality knives that served woodsmen/woodswomen for generations before we became fancy. I grew up in New Hampshire and enjoyed your walk through the woods.
Tks for the video! Quick related question regarding sharpening. I sharpen my "good" knife with a stone but my EDC with a carbide sharpener. Commiting a bushcraft sin, lol. In reality why is carbide sharpening so looked down upon. Generally speaking "farmer sharp" is good enough for me. Don't need to shave the hair off my forearm in an emergency.
A lot of bushcraft stuff on the internet gets "political." -knife stuff too. I don't know why. In my view, there are a lot of different ways to do things. If you find something that works for you, that's great.
It takes a lot of material off the blade and will drastically decrease the life of the knife if you always carbide cut it. It's not necessary to cut a blade that much except for re-profiling the edge.
I bought an Old Hickory 7 inch butcher knife and modified it to a 5 inch blade. Nice knife that gets plenty use. Even better, I bought a Russell green river Dadely blank ank put my own wood scales, extending the length of the handles by an inch. Not full tang but that causes no problem, and it's probably my most used knife. I get the feeling that the Dadely inspired the Kephart knife. Regardless, that Dadely is probably my favorite fixed blade.
Green river was/is one of my first fixed blade knives thirty plus years ago. Bought it primarily for a reenactment camporee and still have it. Time to dig it out after watching this.
00:00 Intro 00:33 Walk by the pond 02:09 Snowy trail past old cabin site 04:27 Bushwacking 04:49 Moose tracks 05:46 Hanging a tarp 07:50 Recent health issues 09:30 Discussion: Budget Bushcraft Knives 20:34 Making coffee 23:35 Please Like & Subscribe 24:37 Isaiah 56:3 24:52 Wealpe Chest Rig for GoPro camera 25:57 Bad Joke Easy DIY Sheath for Old Hickory Knife ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0khJSbKNY0E.html Russell "Green River" Knife ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-G5SjhBC783g.html Old Hickory 7” Butcher Knife @ Ace Hardware www.acehardware.com/departments/home-and-decor/kitchen-utensils-and-gadgets/cutlery-and-scissors/6167167 @Amazon www.amazon.com/Ontario-Knife-Hickory-Butcher-Kitchen/dp/B01EMO1LZW/ref=sr_1_4?crid=WR03KC85ER5R&keywords=old+hickory+hunting+knife&qid=1641774917&sprefix=old+hickory+hunting+knife%2Caps%2C173&sr=8-4 Old Hickory Hunting Knife www.amazon.com/Old-Hickory-OH7026-kitchen-knife/dp/B07XD5VXX9/ref=sr_1_2?crid=WR03KC85ER5R&keywords=old+hickory+hunting+knife&qid=1641774961&sprefix=old+hickory+hunting+knife%2Caps%2C173&sr=8-2 Old Hickory Fish & Small Game Knife (“Kephart”) www.amazon.com/Ontario-Outdoor-Fixed-Handle-Number/dp/B0853C6SPT/ref=sr_1_9?crid=WR03KC85ER5R&keywords=old+hickory+hunting+knife&qid=1641774961&sprefix=old+hickory+hunting+knife%2Caps%2C173&sr=8-9 Wealpe chest rig for GoPro camera www.amazon.com/Wealpe-Harness-Adjustable-Compatible-Session/dp/B09J8PM85S
Yes. The ice and snow in the video makes it looks cold. If I remember right, it was around 35 degrees F. Once I get acclimated to it (for the season) then it seems warm. But I filmed this some time ago and I am not 100% what the temp was.
Hi Doug, happy new year to you and your's, and any of those knives would be ok for the average bushcrafter, I haven't tried n Old Hickor yet as their a bit pricey here, but maybe one day I'll find a cheap one, but Mora's are cheap and readily available, and I've used them for years, and never had a problem, each to their own I suppose, lol. Thanks for taking us along , nice scenery, stay safe my friend, best wishe's for 2022, kind regards Stuart Uk.
Old Hickory is super cheap in the US because they are made here. I think Moras cost more here than in the UK. -But still an excellent value in my opinion. I can't say what brand, but I believe there are UK companies making and selling similar butcher knives as the Old Hickory. People came to the US from Europe and started making knives after patterns they were familiar with. So, I think you could find an old butcher knife for cheap money that is like an Old Hickory.
@@DougShoeBushcraft hi Doug thanks for the reply, I'll look into it, and see what I can find, most of the shefield knife company's have gone to the wall I'm afraid, can't compete whith the foreign imports, but I'll do some research and see what's available, look after yourself, Stuart Uk.
Have versions of the 2 Ontario knives, the spear point is made in Sheffield and they call it a Green River knife, it has a fish descaler on the spine, carbon steel and a good knife. The cut down butcher knife is by a Salvadorian company, not sure if it's a different line the Condor people do or a different company. The name of the company escapes me at present. Either of those 2 with a Sheffield Barlow (or your Mora) and you'd be pretty set.
Green River knives are top notch. They have been around since 1834, and still going strong. I have four different patterns of them. So, you didn't get your shots I take it?
The shots I assume you speak of have not been tested as much as medicine is normally. They were rushed in by the government. No liability for the manufacturer if it causes some sort of damage to your body and life. Use at your own risk. I prefer medical treatment that has been fully developed and tested. My humble opinion. Go with God.
You may like the BPS B1 1066 CS 3.2mm thick full exposed tang, true zero scandi grind, Walnut handle scales, 3mm thick 2 position leather dangler sheath, made in the Ukraine 28.99 on Amazon. The 1066 carbon steel somehow hold an edge almost as long as 1095, very close. Maybe do to a really good heat treat or something. I usually don't like anything lower than 1075 but so glad I tried it.
@@DougShoeBushcraft It's a better entry-level option than a Mora in my opinion. My only complaint is I wish they would have did a little more sanding on the walnut handle scales, and the spine of a knife could be a little bit sharper for throwing sparks. I already have my eyes on two more of their models the full flat grind Savage for camp food prep dudies and the larger Scandinavian grind Adventurer for bigger jobs than my B-1.
@@DougShoeBushcraft For sure I did that with my Mora, but i could find my good Nicholson double cut file, and used a cheap Chinese one that didn't really want to bite in. It was kind of skating across the spine lol, I mean one of the main jobs of a file is the have a high Rockwell rating hopefully of at least 64.😒
i think i picked up that first OKC knife for somewhere between 10-20 dollars at a hardware shop a while back. it was my barbecue knife when i got it. used to to cut meat, chop wood, carve wood, and whatever else needs heavy duty cutting. it was never as sharp as i would’ve liked but it always cut nonetheless. i just remember buying it cause i thought it looked nice, made in the USA by a brand i know, and was cheap. i might be wrong but it was probably $12 when i got it. it just sucks that there’s no sheathe. only thing that sucks is that the handle gave pretty easy. didn’t break but it has a very minor wiggle that’s audible when you hold it in your hand.
No. The Green River line was/is sold by Dexter in Massachusetts. It's an older knife company than Ontario. The two companies make some similar traditional style knives, I would say.
Ontario Old Hickory should really make a nessmuk style knife. I made one from their upswept skinner. But, they really should consider making one with a dangle sheath.
Thanks brother,your commitment is an example to those who don't like to work too hard, like myself..........................rich............................acoG
Excellent show, i have 2 ontairio butcher knive from a 1929 house i bought and one is in very good shape, the other has been resharpened over the years from at least 1929 and the blade is not even close to the geometry that the facrory intennded lol. May I ask what editing program do you use? I dont know how to splice videos as you willsee if youwatch one of mine. Oh and since you gotta wait til spring, Old spice is on sale at the local Hortons...
Doug, I have an Old Hickory original. Tried using it to baton some oak. That ended badly. The handle cracked and the rivets seemed to loosen. Do you have any experience with that?
the handles can loosen with batoning. That is something I could have covered in this video, but did not. I haven't had handle scales crack unless they were very old. I've seen it with other's knives and suspected it's because they kept putting it in the dishwasher which you shouldn't do with carbon steel knives.
High carbon steel rusts immediately if u don't wipe it off so they use crummy stainless steel in most modern knives snd you can't get the same edge. Old butchers all said the old knives were better but they were not allowed wood handles because of bacteria etc. Bullshit 😂
@@MB-jg4tr I heard it was for the ones sold at Walmart.I just bought one from a Mom and Pop Hardware store a couple of months ago and it was 1095.No telling how long they had it.I was happy to see it so I grabbed it up.
@@knifelyfe6565 sweet. So many were made there's still plenty of fresh 1095 ones floating around. Russell Green River Works knives are a little better, and an older manufacturer. They make the same old style butcher knives. Check out the 4215 model though, it's probably the best simple all-around quality yet inexpensive outdoor knife. It's the quintessential frontier knife that most American great great grandparents used, and it's been made the same way for about 200 years. 5" long 1095, good thin yet sturdy full flat grind, with a pointier tip than the butcher's. The handle needs sanding and oiling. Probably the most overlooked excellent knife in our times. It doesn't come with a sheath but the BPS leather dangler sheath fits it perfectly. Most of the newer outdoor knives these days are overbuilt and too thick to have really good cutting geometry IMO.
