My affair with knives started when I was about ten years old. Now that I’m reflecting back 25 years ago, it brings back memories of being raised in the country, working on the farm and the various knives that I worked with during that time. A time that I miss when I think about growing up and kids today, they miss out on a lot.
The first knife that I recall using was a Case XX yellow knife. I kept this in my pocket for cutting rope when I bailed hay and also when I was cutting tobacco tops. I had to have a sharp knife for shucking the tops of the plants off; this knife I found suited me best. This was one of my first and earliest knives I had. I can still remember the old dingy case which I had for about 5 years until my father got me my second knife and onto a third one.
My second knife was a buck with a plastic handle. The third was a heavy handle Bowie. I loved both of them each for separate reasons. The buck had a latch mechanism and flipped open. It closed up like a Case and was compact with its own carrying case as was off green in color. However, for deer skinning, I preferred the Bowie for its easy, long, strokes for cutting into the flesh. If you skin a deer, you don’t want to take short cuts; you want them to be longer. Unlike for squirrel or rabbits, where you’d get the shorter cuts using the buck’s easy swift movements.
I also enjoyed fishing, but with fishing I preferred a filet knife on catfish and other fish due to the differences in skin types.
Along the way I also used cheap off-brand knives for whittling wood sticks. I had frequent access to sticks because we used a wood stove the entire time I grew up. That same wood stove is still there and still being used. This gave me ample amounts of practice at maneuvering my knife and how to make certain cuts.
One of the top reasons that I liked the Case knife aside from the fact that it was my first one was its durability and how compact it was. Because of its durability it can maneuver between tasks like going from cutting rope to tobacco tops. It leaves fond memories for me. I know that even if I had it today aside from the tell-tale signs of usage, it would still be a sound piece of equipment.
The Buck Bowie knife that I owned I preferred for its design. The design and use of the knife allowed for longer strokes, cutting of an animal. This required for a sharp edge, a sturdy blade and even a strong handle. The Buck handle was strong, easy to grip and could sustain frequent use. Since it had a clasp to fold the blade into the handle, it also
Some of the best filet knives that I worked with were Smith & Wesson. Having worked with an assortment, I find that though not as versatile as the Case Double XX knife or the Buck bowie. Its durability and practical use make it one that you return to time after time. The Smith and Wesson that I used I found was best suited for cutting and gutting fish.