Really nice job. One of the best stacked handles I've seen done, I also never liked how everyone goobers the disks with epoxy and puts the handle together. If you want to make itlook more authentic, if you look back at the original handle you'll see the middle of the handle had grooves or cuts in it, they actually did that at the manufacture supposedly to add grip. Also your sheath needs two more rivets halfway between the top and bottom. It came out really nice and I think it's one of the nicest restores I've seenand I've seen a lot of them to see how I want to tackle some of mine.

Its pronounced cat-a-raw-gus. There's no "ow" sound. As a kid i lived in Cataraugus county NY

That's nice

Unfortunately the locking pin on my Ka-bar comes out soon as you try to use the pummel. Not functional.

You shouldn’t be shooting anything with that shot…but enjoyable video regardless

Wes, is this channel, dead? Or just on hold until you have more time (whenever that may be)?

Are you left handed?

Beautiful restoration

That rocks ❤

I’m a “Knifeaholic” and you totally blew my mind with that restoration 💯👍🏻 Beautiful job 😊 I hope you don’t totally abandon this channel 🙏🏻

My father picked up one of these in Japan in the late 50’s.

I swear they can turn invisible.

I'd like to introduce you to WD-40 for the rusted areas, so you dont have to hammer it like that! 😅

Wes this reminds me of Johnnys reloading bench. I miss him so much I really wish he didn’t leave KZbin. I completely understand why he did but it still bums me out. Thanks for taking the time to do this video.

Is there not a sausage stuffing attachment for the mincer (meat grinder)? That is how I do it, and use continuous natural collagen casings, those seem far better. The casings are I think 10 feet long, I just twist the sausage off as required after the fact, it’s enough to keep pressure on the casing for an even fill. I’ve not tried fermented sausage, but for cured meat sausage, after adding (usually dry) curing salts, and ensuring enough saltpetre to stop botulism, I let the meat fully absorb the cure for at least 12h, maybe 24h if coarse. Then put it on flat trays 1/2 inch deep, in the fridge until it looses 15-25% water weight (a few days, you might find the condensation evaporation on the fridge compressor is overwhelmed, pipe to a bowl). I then load into screw top jars, and pressure cook 30mins at 20 psi, before final sealing. I will try the summer sausage from Amazon if they will ship it here.

More!

Hi Wes. I brass slug is a brilliant idea!

Didn’t see this channel until now. Great to see, most people don’t have any idea where meat is from. That is some very fat venison, compared with here. I bet that will cook up just fantastic, and less problem with drying out. I’m with you on trimming the ‘knicker elastic’ parts, yes it’s slow, but easier to do before freezing and thawing. Very different butchering style, I was taught to take the meat apart by muscle groups, particularly in the fore end. For the tenderloins and best parts of the rump, it helps the texture to flash freeze. put a 5 gallon bucket of food grade calcium chloride brine in the freezer, and get as cold as possible, stir occasionally to keep it slush and stop big lumps forming. Vacuum seal the meat and plunge into the brine, stir for a few seconds every few minutes till frozen solid (surprisingly quick). Important safety tip, do not flash freeze your fingers, if you do, don’t bend them (it will smart a bit as they thaw out, you won’t do it again).

Are all cattarugus 225 q. Ww2 knives

Well done with the leather stack redo, nothing worse than a loose handle on a knife. Also, keep track of where you source parts from to ensure you don’t buy crap again. And, good that you didn’t put extra rivets on the edges of the sheath, they’re not needed if your stitching is well done. I enjoyed watching your work.

I have a 225Q and I use it all the time around the homestead. I really need to get to the handle, it's about to crumble. I'm not too worried about the rest of it because it gets beat on all the time. One of my favorite knives.

Anyone notice that it's a left-handed sheath? Interesting. May have been home made by someone who needed a non-standard sheath.

These knives did see a lot of use after the war. And they were sold commercially also. You are probably right about them not being a true or even good hunting knife, but more of an everything else utility knife. They were or are now called quartermasters knife by some. I very much need to rebuild mine that came by way of my Grandfather who got it no telling where. It was virtually a brand new knife when I got it about 1970 but I used it and want to continue using it and pass it on in field ready condition.

talk talk talk. jut do it

A really thorough and fine restoration. I enjoyed watching. UK.

You dis a great job, and staining the leather handle made it "POP". Love the nice finish on the handle.

What I want to know is where he's finding these. Everywhere I've looked they're going for a minimum of 100, with lots skyrocketing into the 3 to 400 range.

Beautiful restoration my friend Very nice work

finally no pussy mirror finish for gen z and millenials that says oh shine , shining goood knife . Well done sir.

I think the handle is a little darker, but it looks better. No regerts! 😉

Enjoyed this

Thank you, I learned a lot.

Shouldn't have watched this while I'm hungry. Dig all of your content Wes 🤘

outstanding

How much does a restoration cost for you to do it? I have the same knife

I wonder if you need more circulation in the smoker. Smoke fewer sausages in a batch. And if you can't reliably control the temp. buy a new smoker. A "real" smoker. just a couple of thoughts ~

nicely done, I've played around with this a little bit and it's a lot tougher than it looks, your end result is impressive

Try and hang your sausage while smoking

Did great. A tip for when you're stacking the leather, wet them all (maybe you did and I didn't notice?) and when you press them they'll really fuse well, just make sure you let the wad dry out before you go further. Also, some people (unless you're truly sticking to the old methods) will saturate each leather disc with epoxy before stacking them as an alternative to leather. Finished piece looks incredible. But you're looks gorgeous too, so great work.

I would have polished the blade to a high gloss but that’s just me It’s a beautiful knife and pretty rugged. Thanks good job

Earned my like, watched the whole thing…. Have so many mixed emotions and thoughts on this video…. But I gotta say it DOES look fantastic

More videos please.

Excellent restoration.

Wes....what the heck.

Grew up in Southern Ontario. Hunted lots of squirrels

Nice job Wes. I guess you can make a silk purse out of a sow's ear. Just discovered your second channel today.

One of those and an old tool box full of bayonets has been laying around our shop,for at least 60 years Now I have to dig them out and look Thank you for great video

Wes you need to post more on this channel!!both are really great channels, but this one is important just the same as the other one

Are there going to be any more videos put on this channel Wes?

WOW….You absolutely brought that blade back to life….amazing job bro!