I'd like to express my gratitude to Mike and the crew at BRKT for making these knives at all, much less as beautifully as they did.
The Bark River build quality never fails to impress, no matter how many of them you pick up.
Thanks goes to the KSF crew, too. Derrick and Wendy are on a boat right now, so are out of pocket, but thanks to all those guys in Oregon, too. *Tip for best drill press
I can tell you right now that this one will probably be used as much as any of my other knives.
It looks and feels much like the Old Hickory butcher knives that were in both of my grandmothers AND my mom's kitchen, but with that wonderful BRKT build quality.
This thing will be a mainstay in my kitchen and out by the smoker.
I added a couple family pictures with the Parang and Bush Seax I recently got for size comparisons, and to admire the differences in all three sets of Cocobolo scales.
The Mountain Man is noticeably lighter and more nimble in the hand, and just begs to slice something up.
I remember being about 10 or 11 years old, setting out into the pastures of Western Kentucky on summer mornings, with a couple brown grocery sacks and a butcher knife stuck down behind my belt to harvest the new growth leaves off the abundant Poke weed so mom could boil them down (with about three changes of water, because they're toxic at first) for greens (or Poke Salad) for supper.
I don't actually remember being too young to use one of those knives, so you could say I grew up using one. It was a useful tool, and I wouldn't have been able to fathom people trying to take away knives any more than if they wanted to take away the big metal ladle that hung on a nail by the hand pump on my grandparents' back porch. They were both the right tool for the jobs that they did, and nothing more. I don't ever remember looking at a butcher knife and thinking it was scary.
Long ramblings by somebody who just went WAY back in a time machine as soon as I picked up this Mountain Man.
Sorry.
If you process meat (or Poke) at all, you need to grab one of these while the very limited run lasts.
You can thank me later.
The Bark River build quality never fails to impress, no matter how many of them you pick up.
Thanks goes to the KSF crew, too. Derrick and Wendy are on a boat right now, so are out of pocket, but thanks to all those guys in Oregon, too. *Tip for best drill press
I can tell you right now that this one will probably be used as much as any of my other knives.
It looks and feels much like the Old Hickory butcher knives that were in both of my grandmothers AND my mom's kitchen, but with that wonderful BRKT build quality.
This thing will be a mainstay in my kitchen and out by the smoker.
I added a couple family pictures with the Parang and Bush Seax I recently got for size comparisons, and to admire the differences in all three sets of Cocobolo scales.
The Mountain Man is noticeably lighter and more nimble in the hand, and just begs to slice something up.
I remember being about 10 or 11 years old, setting out into the pastures of Western Kentucky on summer mornings, with a couple brown grocery sacks and a butcher knife stuck down behind my belt to harvest the new growth leaves off the abundant Poke weed so mom could boil them down (with about three changes of water, because they're toxic at first) for greens (or Poke Salad) for supper.
I don't actually remember being too young to use one of those knives, so you could say I grew up using one. It was a useful tool, and I wouldn't have been able to fathom people trying to take away knives any more than if they wanted to take away the big metal ladle that hung on a nail by the hand pump on my grandparents' back porch. They were both the right tool for the jobs that they did, and nothing more. I don't ever remember looking at a butcher knife and thinking it was scary.
Long ramblings by somebody who just went WAY back in a time machine as soon as I picked up this Mountain Man.
Sorry.
If you process meat (or Poke) at all, you need to grab one of these while the very limited run lasts.
You can thank me later.