| Posted: Mon Sep 22nd, 2008 02:50 AM |
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Charley
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Just added scales to these this weekend. I know they aren't really cool custom blades, but I've not found anything that holds an edge better thanGreen River knives. I guess they've been doing it long enough to know how to do it right. Attachment: DSCF0006.JPG (Downloaded 55 times)
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| Posted: Mon Sep 22nd, 2008 02:56 AM |
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Rockydog
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Charley, I've been using Green Rivers since about 1973. Used to buy blades off of trade blankets at Rendezvous. Seems like they had more styles then. I've also got some Green River Commercial blades from a packing house. These things hold an edge for quite awhile and a couple of strokes on a steel and they are like new again. I don't know how you could ask for more. RD
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| Posted: Mon Sep 22nd, 2008 03:02 AM |
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Charley
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You've got me beat, only been using them since 1980 or so.
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| Posted: Mon Sep 22nd, 2008 05:49 PM |
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steel13
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My Dad had a Green river knife that he had bought from Herters in the mid- 60's. My mom "appropriated" it and put it in the kitchen drawer and used it almost exclusively for her kitchen duties until about a couple of years ago when I had finally sharpened it past the tempering line.
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| Posted: Mon Sep 22nd, 2008 06:03 PM |
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steel13
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One thing that I notice right away is that the knife my folks had and whats now currently offered is that their knife was factory blued or blackened by some means. I would have to wonder if they had changed the recipe a bit.
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| Posted: Tue Sep 23rd, 2008 09:59 AM |
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Timberghozt
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You cant beat functionality like that Charley If they will hold an edge,thats all I ever ask for from a knife.Doesnt matter if they are pretty,they cut meat and skin...what they were meant for bud
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| Posted: Wed Sep 24th, 2008 06:51 AM |
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sako06
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We have a Russell Green River Works Stag Handled Steel, Knife & Fork Carving set given to us by my wifes father,it was an antique when we rec'd it and we've been married 46 years.
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| Posted: Thu Oct 9th, 2008 02:00 AM |
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LilMag
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Charley I bought my first Green River knife back in the mid 70's, a skinner. It is plain and simple but soon found that "NO GUARD" can leave one with a sliced finger in a big hurry. I know own two of those knives but they are for looking at only.
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| Posted: Thu Oct 9th, 2008 01:10 PM |
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Charley
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I've used them since the 80's, as I said, and have never cut myself.
Now that I've said that, I'm sure I'm going to slice myself this hunting season simply because I said that.
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steel13
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When I use this style of knife I typically place my index finger on top of the blade, much like I am pointing toward the tip. I find that it give me a little more precision during meat cutting,and processing.
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Charley
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steel13 wrote: When I use this style of knife I typically place my index finger on top of the blade, much like I am pointing toward the tip. I find that it give me a little more precision during meat cutting,and processing.
I used to be in the grocery business about 30 years back./ I spent a fair amount of time with the butchers, back when meat was cut at the store level. I'm a decent cutter, and use my finger as a guide most of the time.
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| Posted: Sun Feb 15th, 2009 02:03 PM |
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fryboy
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luv green river !!! cool handles charley ! i do a few hafts (my other hobby is knifes and hafting things ) i did quite a few with cocobolo,i prolly need to get a foto-bucket account and share ( i know bad boy that i am ...) i usually used peened pins instead of cutler's rivets but liberally apply epoxy and prefer to peen a lil bit when the epoxy isnt set ,i turned quite afew green river 2022's into coffin handles -looks awesum with carved ebony btw ! found out that if one slabs elk thin u can heat and bend to some extent ,i tried spinnin the heads but found i like hollow tubing pins flared on those ( aka smaller thong tubing style )the rendevous boys love them green rivers if done well !
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