Blades are
ground from bar stock. All knives have internal brass pins or internal
epoxy pins binding the handle slaps to each other through holes in the
handle steel. Brass parts are attached with brass pins hammered into
flared holes. Dymondwood handles are made from a commercial product
consisting of wood impregnated with epoxy and need little maintenance.
Wood handles are finished with paste wax, which should be reapplied
periodically.
Sheaths are made from cowhide.
Packer sheaths have loops and
a lanyard hole for carrying on a belt or attached to a pack shoulder
strap, etc. Sharp knives can easily cut through leather. Take care not
to insert a knife backward into its sheath, and do not force the knife
into the sheath or push it to far. The proper position is with the end
of the handle approximately even with the front flap.
Traditional sheaths hold the
knife by gripping the blade and with a strap snapped around the handle.
Do not insert the knife backwards, and make sure the blade is fully
seated into the sheath without any exposed edge at the base of the
blade.
Knife stainless steel will stain or
rust if continuously exposed to moisture. Brass can tarnish. Keep knives
dry and do not store for long periods in leather sheaths, which can hold
moisture.
Any knife blade can snap if used for
prying or shatter causing injury if struck with steel hammers etc.
Bob is a knife maker from west of
Edmonton,
Alberta. His knives are in collections in Canada, the United States and
Europe.
