Author Topic: Brock Blades (Read 22156 times)

Ken Brock · « **Reply #25 on:** December 08, 2011, 06:14:57 pm »

Quote from: Coronach on December 08, 2011, 12:21:45 pm

Those Kentucky Karadishis look pretty sharp (obligatory pun). Seriously, nice off-side addition to a gunbelt. Just the thing to insert into an assailant and wiggle until he lets go.

Mike

I made the Kentucky and the Bear for a former SF medic (ret.) who now teaches the classes where they have the live pigs to work on

he tells me that tissue damage in the classes is pretty impressive

WeTheArmed.com

Thernlund · « **Reply #26 on:** December 08, 2011, 06:34:46 pm »

Live pigs? What, do they just cap some poor unsuspecting pig then set about saving it?

Or do you mean already slaughtered pigs? As in "pig cadavers"?

-T.

Ken Brock · « **Reply #27 on:** December 08, 2011, 06:39:17 pm »

Quote from: Thernlund on December 08, 2011, 06:34:46 pm

Live pigs? What, do they just cap some poor unsuspecting pig then set about saving it?

Or do you mean already slaughtered pigs? As in "pig cadavers"?

-T.

live pigs

the instructors do the wounds to the pigs and the students then have to work on saving them

Thernlund · « **Reply #28 on:** December 08, 2011, 06:40:51 pm »

Hm.

-T.

EDIT: Upon further research, apparently the pigs are heavily sedated by a veterinarian and remain unconscious the entire time.

http://articles.latimes.com/2009/aug/10/local/me-pigs10

Certain invaluable training, for which there is no substitute. Leaves me feeling mildly melancholy none the less. Ho hum.

Ken Brock · « **Reply #29 on:** December 08, 2011, 06:48:09 pm »

I know there was actually some debate about it in congress awhile back. I'll see if I can find the link

I googled it and most of the links were to PETA so I didn't put up the url here

but it looks like the wound testing began somewhere back in the 50's

Coronach · « **Reply #30 on:** December 10, 2011, 02:16:45 pm »

What debate? If you save the pig, you save the pig. If you don't save the pig, you have BACON!

Mike

Ken Brock · « **Reply #31 on:** December 10, 2011, 02:39:19 pm »

Quote from: Coronach on December 10, 2011, 02:16:45 pm

What debate? If you save the pig, you save the pig. If you don't save the pig, you have BACON!

Mike

we all know how congress is

some of the people in congress were trying to outlaw the practice of using live animals for the battlefield medic classes

I happen to love bacon (but my high cholesterol doesn't allow me to have it anymore)

coelacanth · « **Reply #32 on:** December 11, 2011, 01:18:13 am »

Life without bacon.

Sounds sort of like jogging - it doesn't make you live longer, it just seems longer.

Avenger29 · « **Reply #33 on:** December 11, 2011, 12:11:28 pm »

You're about an hour away from me. Glad to see we've added yet another member to the WTA Southern Command. I'll be in touch with you sometime next year about a knife, I need something to go with my turnout gear...right now I've got a truck transmission rebuild sucking all the spare dollars out of my bank account.

Ken Brock · « **Reply #34 on:** December 11, 2011, 01:16:00 pm »

Quote from: Avenger29 on December 11, 2011, 12:11:28 pm

You're about an hour away from me. Glad to see we've added yet another member to the WTA Southern Command. I'll be in touch with you sometime next year about a knife, I need something to go with my turnout gear...right now I've got a truck transmission rebuild sucking all the spare dollars out of my bank account.

cool

what area you in?

Avenger29 · « **Reply #35 on:** December 11, 2011, 02:13:10 pm »

I'm from the Greenwood/Abbeville area but live up in Caesars Head nowadays.

Doug Wojtowicz · « **Reply #36 on:** December 11, 2011, 02:41:12 pm »

Wow... those are some truly attractive blades!

Attractive? They're as sexy as Newt Livesay's stuff!

The Double D is especially sweet - I can see why it's the most popular.

Ken Brock · « **Reply #37 on:** December 11, 2011, 10:40:43 pm »

a couple of different versions of the Rooster ( blade is the same, handle is different)

some assorted knives with a little better photo of the Breacher for George.

Bottom picture, left to right

Breacher, A1K, Warrior Creek knife, Street Badger

coelacanth · « **Reply #38 on:** December 11, 2011, 10:45:15 pm »

Do the tanto style blades have a single grind?

Thernlund · « **Reply #39 on:** December 11, 2011, 11:00:18 pm »

Good lord... that A1K is so sexy I can hardly stand it.

Is that something you have right now? For sale?

-T.

Ken Brock · « **Reply #40 on:** December 11, 2011, 11:06:01 pm »

Quote from: coelacanth on December 11, 2011, 10:45:15 pm

Do the tanto style blades have a single grind?

you mean a chisel grind? where only one side of the blade is ground and the other is flat?

that A1K was ground on both sides. Some of the tantos, like the Beast are chisel ground

thernlund, the only thing I have available right now is a mini-cathead. Like the one in the picture here

sarge712 · « **Reply #41 on:** December 11, 2011, 11:43:32 pm »

I wish you had more in stock. I will drop coin on a good blade in a heartbeat and your blades look fantastic

coelacanth · « **Reply #42 on:** December 12, 2011, 02:20:59 am »

Quote from: Ken Brock on December 11, 2011, 11:06:01 pm

you mean a chisel grind? where only one side of the blade is ground and the other is flat?

Yes - that was what I wanted to know. Just used the wrong term to describe it.

Lokidude · « **Reply #43 on:** December 12, 2011, 02:44:02 am »

That Warrior Creek knife is stunning. Curses upon my broke-ness.

Ken Brock · « **Reply #44 on:** February 19, 2012, 05:00:43 pm »

here is a recent news story about the training with the live pigs I was talking about

http://www.cbs8.com/story/16957050/exclusive-pigs-killed-in-military-trauma-training-near-alpine

GeorgeHill · « **Reply #45 on:** February 19, 2012, 08:31:08 pm »

It's not savory... but necessary.

Coronach · « **Reply #46 on:** February 19, 2012, 09:26:09 pm »

Not savory? I bet they taste just fine.

Sent from my DROID BIONIC using Tapatalk

Ken Brock · « **Reply #47 on:** February 19, 2012, 09:29:14 pm »

this was a "one of a kind" fighter I made for the Blade Show a few years back

Ken Brock · « **Reply #48 on:** February 19, 2012, 09:30:10 pm »

a double-edged Persian and a dagger

coelacanth · « **Reply #49 on:** February 20, 2012, 05:58:32 pm »

I agree with the " not savory but necessary " aspect of the training. It is certainly as humane as anything taking place in a slaughterhouse or feeder cattle operation and the dividends it pays are way out of proportion to the marketing of meat for our tables.

Nice looking blades, Ken. I need to own a Double D, though. PM inbound when the tax return check clears.