ad-closed So I made a mistake.....one more good sized Bowie before Christmas...

[Grand Torino]

SOLD!!! Made from 3/8" thick....that's right...3/8" thick 52100 ball bearing steel. Blade length is 8 1/2" and OAL is 13 3/4". Handle is made from hard rock maple with Padauk and G10 accents. The finger guard is 52100 as well. It's $170 shipped and includes the combo leather/kydex sheath shown.

Thanks for lookin'.

[RED333]

Very nice there Mr D. 

[Durow]

NICE mistake GT!
Might there be a few smaller “mistakes” before Christmas????

 

JK. Looking forward to seeing your 2021 selections.

[Grand Torino]

14 minutes ago, Durow said:

NICE mistake GT!
Might there be a few smaller “mistakes” before Christmas????

 

JK. Looking forward to seeing your 2021 selections.

Nope.....I have a project I want to start and that blade alone will take several weeks I believe.

[MacGyver]

If you're looking for projects in 2021 - I'd love to see a GT take on a brisket slicer.

Just saying...

[Raoul]

59 minutes ago, MacGyver said:

If you're looking for projects in 2021 - I'd love to see a GT take on a brisket slicer.

Just saying...

Agreed.

[TripleGGG]

Awesome GT. If you buy one of these Bowies you will not be disappointed.  I personally guarantee it!

[Grand Torino]

1 hour ago, MacGyver said:

If you're looking for projects in 2021 - I'd love to see a GT take on a brisket slicer.

Just saying...

Anyone have an idea how thick the steel is on one of these knives? I've seem them made from hand saw blades but never held in my hand an actual quality brisket slicer. There are plenty on the interwebz but I've yet to find a listed thickness.

[MacGyver]

They're thin - and therein is likely the tricky part. 3/32" isn't uncommon.

That said, I think the Granton ground blade and the blade angle probably make as much difference as the thickness.  It's not uncommon to see sharpened at 15 degrees.

[Raoul]

33 minutes ago, MacGyver said:

They're thin - and therein is likely the tricky part. 3/32" isn't uncommon.

That said, I think the Granton ground blade and the blade angle probably make as much difference as the thickness.  It's not uncommon to see sharpened at 15 degrees.

This is a man who is serious About his brisket.

I'm in for one too......

[Raoul]

https://stonewallsbbq.com/best-brisket-knife/#:~:text= Choosing the Perfect Brisket Knife  1,on the material of the handle. More 

[Grand Torino]

35 minutes ago, MacGyver said:

They're thin - and therein is likely the tricky part. 3/32" isn't uncommon.

That said, I think the Granton ground blade and the blade angle probably make as much difference as the thickness.  It's not uncommon to see sharpened at 15 degrees.

Yeah I was reading that about the angle. I see reading further a lot of them are made from 01 steel. That is a carbon steel and requires care. They say the acids make for a nice patina but also requires it to be cleaned and dried after use to avoid rust. A lot of guys after cleaning put vegetable or olive oil on them. With 3/32" steel I'd have to have it professionally treated cause warping becomes a huge issue.

[Grand Torino]

2 minutes ago, Raoul said:

https://stonewallsbbq.com/best-brisket-knife/#:~:text= Choosing the Perfect Brisket Knife  1,on the material of the handle. More 

I've been looking at that page. Real purdy knives for sure.

[MacGyver]

1 hour ago, Grand Torino said:

Yeah I was reading that about the angle. I see reading further a lot of them are made from 01 steel. That is a carbon steel and requires care. They say the acids make for a nice patina but also requires it to be cleaned and dried after use to avoid rust. A lot of guys after cleaning put vegetable or olive oil on them. With 3/32" steel I'd have to have it professionally treated cause warping becomes a huge issue.

Yeah, I think the angle is more important than the thickness overall. You could easily go up to 1/8” or even 5/32” and not notice much. 

It wasn’t too long ago that all our kitchen knives were carbon steel. I’ve got one of your early blades in my kitchen - and sliced a pork roast with it tonight. It’s developed a great patina. I wash it by hand - dry it straight away - and don’t worry about it much.

I love the modern super steels as much as anyone. I’ll buy anything in M390. But it’s hard to beat old school carbon steels for being able to get a blistering sharp edge with ease. 

[Randall53]

Looks good! 

[hipower]

Do you take trade-ins? I have some VERY NICE knives from a guy around here that I'd give for it.

That is awesome!!!

BTW...I showed some of you knives to a few buddies in a lgs . Raves on them!

Everyone loved them.

[peejman]

19 hours ago, MacGyver said:

If you're looking for projects in 2021 - I'd love to see a GT take on a brisket slicer.

Just saying...

This is a good point.... I might get away with a few more if I could use them in the kitchen without my wife asking... "why are you using that camp knife?".  A modest sized chef's knife is very useful... 

[10-Ring]

1 hour ago, peejman said:

This is a good point.... I might get away with a few more if I could use them in the kitchen without my wife asking... "why are you using that camp knife?".  A modest sized chef's knife is very useful... 

One of the several GT sawmill blades is my go to in the kitchen.  

[TripleGGG]

This is my goto kitchen knife from GT. Sheath matches my apron. Hahahaha 

[Grand Torino]

So......getting back to the original post. Anyone want to buy a Bowie?

[Wade195]

Looking at it pretty hard.

[TripleGGG]

3 minutes ago, Wade195 said:

Looking at it pretty hard.

I vote that you do it! 

[mlorr]

I’ll take it, can’t pass on that quality piece.

[mlorr]

Received this fine piece of craftsmanship today!  Awesome as anticipated, thanks again GT.  Keep them coming..