Schrade-Walden 147 restoration and new sheath

I removed the decaying leather handle and replaced it with spalted hackberry. I regrouped the bevels, sanded the knife up to 600 and buffed to a mirror shine.
Then, I made a sheath for it. Had a very nice day in the shop.

[@HNXMedia]

Let's face it, the Schrade folks are jealous of how you refinished that knife.

[@bctruck]

I bought this at auction just to experiment with and I’m shocked at how well it cleaned up.

[@oldtimerlee8820]

Quality shop time! Doesn't matter which shop. Even better when it's the same for 2 shops in the same day. Productive work and a little cleaning / piddling (tinkering) is just what the doctor ordered. Glad you're enjoying it. Hope ya'll were spared from the storms yesterday. As always, hope you and Charly have a blessed Sunday. Godspeed.

[@bctruck]

No storms here. They all went north of us. Today I’m going to try and get three sheaths made. We will See,,,,,,,,,

[@WillowsGarden]

The knife and sheath look great, they should be happy with it. Have a blessed day and stay safe!

[@bctruck]

Have a good day!

[@stevekundzala676]

What an improvement buffing makes! That lil knife is beautiful! Have a GREAT Day!

[@bctruck]

I was shocked at what kind of knife was beneath the neglect and abuse.

[@abeldeleon3094]

Good productive day.👍👍👍

[@bctruck]

Yes it was!

[@BIGHOUSEBLADE53]

That's a beautiful little blade right there.

[@bctruck]

I’m very surprised at the knife that was hiding under all that rust and neglect.

[@michaelhardy195]

Amazing KZbin videos 😎👍

[@bctruck]

Thanks for the visit

[@michaelhardy195]

@@bctruck your welcome 😃✌️

[@TheRedneckprepper]

Yep that knife and sheth looks nice.

[@bctruck]

Thanks!

[@xzkt]

I like the wood handle. Phil

[@bctruck]

My first. I’ll be doing more of that now that I know I can do it.

[@rdnkrfnk]

that knife came out nice and the good thing is you can find them reasonable with the handle gone on em

[@bctruck]

I just bought several more on eBay.

[@chopsddy3]

Spalted hackberry!? Who da thunk it? The Schrade is nicer than it ever was. Super excellent restoration and sheath. BTW, (since you have a cleaver now, )I took a cleaver to a chuck roast. My intention was to cut it up and cook it like steak. I tried a piece but my broken teeth aren’t up to it. So, I busted out the cleaver. I chopped up enough for a big quick burger first. It takes more work than pork, but it was great. I was hungry and decided to eat my burger and store the remaining, roughly chopped meat in a plastic bag under refrigeration for further processing the next day. I watched some videos on the “reverse sear” technique for cooking chuck roast like steak. The next day came and the coarsely chopped meat in the bag was stuck together in such a way as to look like a steak. I decided to try cooking it as is using the reverse sear. It was stuck together but I knew it would be tender as I beat and cut the heck out of it the night before. I rubbed some salt into both sides and gently cooked it in a little butter until it reached an interior temperature of 115 degrees. I then took it off the heat to rest for twenty minutes. After twenty minutes, I heated the skillet up to high and turned the steak sized patty every thirty seconds until it reached an internal temp of 135 degrees and put it on my plate. It was amazing. beautiful pink in the center ,sliceable, super tender and delicious. That tough chunk of meat was just a cleaver session away from tender perfection. Granted, I could have slow cooked or roasted it over a few hours, but it’s getting too hot for that. Most of the time was chopping and chopping doesn’t heat up the kitchen. I’m fixing to go again.

[@bctruck]

My wife cooked a huge brisket. I’m gonna use my new cleaver and chop some up for chili. In the morning I’m gonna have a chopped brisket omelette.

[@chopsddy3]

@@bctruck Sounds great! Brad, today I was going to chop up the rest of that beef , but since I didn’t try the reverse sear on a solid piece,I tried it. That reverse sear technique turned that tough as a shoe piece of chuck into melt in your mouth steak perfection. Slow cook to an internal temp of 115 degrees then rest for twenty to thirty minutes. Then put in a hot pan ,turning it every thirty seconds until it attains an internal temp of 135 degrees. It was a perfect medium rare . Melted in my mouth. I just ate an obscenely large piece. Couldn’t stop. I’m making some coleslaw for desert to “assuage” my conscience. I cant help but wonder if that would work as well on brisket? The partial cooking, followed by the half hour rest worked like magic. Hey, since your equipped with a sharp chopper, you should pick up some fennel seed next time your making groceries with a piece of pork. Slice the pork, sprinkle with fennel and black pepper and chop until it turns to sausage. Best loose breakfast sausage you’ll ever eat. I have a ten dollar poly cutting board just for this. Easier clean up than a grinder and faster if you include cleaning the grinder.

[@swedesamurai3331]

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[@saltyshellback]

Buffer Brad! 😅

[@bctruck]

I’m the buffinator.