I actually had a bit of fun with this improvised knife thing. I am currently looking into testing some new designs using any available materials at hand.(the next model will be NICE!!) I will see what I can make and test out, and then post the results.

I know most people could care less, but I get excited about this kind of stuff. Since none of my friends care about how well an improvised knife can cut I will post it here. Since I am doing it anyway I may as well share the info with someone.

" Sometimes the older knives are the better knives. "

Very true.

Often, the best flea market blades I find are old-style carbon steel butcher knives. People shy away from them because they're not shiny. But they don't realize that these are tougher, thicker, and better at holding an edge than all but the best stainless knives. For a dollar or two you can get a perfectly serviceable knife for the kitchen or the bush.

As for having knives passed down from family, that's priceless. I'm lucky to have a couple that my grandfather made from a huge old sawmill blade.