California Knife ?

mojjax

mojjax

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Feb 27, 2005
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The blade design is a stabber, not a carver.

Pretty darned nice etching, too.

Sheffield is, of course, the city in England famous for knives.
 

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Felinepeachy said:
What's a stabber? Why would you have to stab it if it's already dead? :D
Click to expand...
He uses it for carving already dead turkeys, pork hams, and beef roasts.
NOTHING BETTER THAN THE TASTE OF SUCCULENT JUICY FINGERLICKING MEAT! :P
 

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RECOGNIZE MEAT FOR WHAT IT REALLY IS: THE ANTIBIOTIC AND PESTICIDE-LADEN CORPSE OF A TORTURED ANIMAL. -FelinePeachy.
I dont believe in torturing animals. Im a supporter of PETA, People for the Ethical treatment of Tasty Animals.
 

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Old_Okie said:
Come on folks. Take it to Rants or something. Not here.

Old_Okie
Click to expand...

I agree. This got a little ridiculous. It's a beautiful knife for sure.
 

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Cool Knife!!

But this one's intended purpose is as a weapon, not a kitchen utensil. Other than that I don't know knives very well.

HH,
SgtSki
 

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I work and have limited resources for knives and things. I love to eat. I work in dentistery. Teeth. It all begins in chewing. Digesten, and the stomach, and such as colen. (Yes, I am Mrs Mojjax. ) We are animal resuers. Yes, We do eat meat. We only wanted info.. for the California Knife.
 

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Im willing to delete my animal/meat comments if you will delete yours (posts) Felinepeachy? Im sorry I started it.
 

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Felinepeachy said:
What's a stabber? Why would you have to stab it if it's already dead? :D
Click to expand...

Exactly the point (pun intended). Knives can do three things: slice, chop or stab. That is much more of a thrusting knife than one would need for working cooked meat. The front of that knife has a clipped upper or "false" edge that makes a diamond shaped tip when seen in cross-section; also giving a relatively fast taper that keeps the edge strong. The reason for doing that is to have a strong tip that will not deform when thrust into a rib and will penetrate hide, clothing, etc. - as in the M3 combat knife or M4 bayonet. For carving it is much better to have a long, gradual taper from the spine to the edge (easier to slice though cooked meat and easier to sharpen).

A skinning knife, on the other hand usually has a lot of curve or "belly" to the blade and the tip is well above the grip-line so it won't poke through the hide and ruin it.

And, speaking of mercy, it was not uncommon for hunters to carry a long knife to offer the coup de merci to an animal. We're meat eaters - not barbarians. ;)

I didn't scratch and gouge my way to the top of the food chain to give up meat now. ;D
 

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To begin with, I am not a knife expert, but from observation, the knife look like it is meant for display only and hasn't been used as a hunting knife, or any other use.

I doubt that it was meant to be used for cutterly or carving.

The blade doesn't appear to have been sharpened. No obvious scratches in the polished finish.

A letter to Sheffield may breath life to this knife.
 

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