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KNIFE GUY'S, K-BAR ??

MIKE WISKEY
My son gave me this, wondering how old and worth?
k-bar.jpg
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Comments

6 comments

Date Votes
  • Spider7115
    It looks like a 1970's version of the Model 1226 "Little Finn". It would probably bring around $35-$40.

    Here's the current version:

    1226_large.jpg
    1232S.jpg
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  • MIKE WISKEY
    THANKS SPIDER
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  • Spider7115
    quote:Originally posted by MIKE WISKEY
    THANKS SPIDER


    You're welcome. Of course, I know it's worth a lot more to you. [:)]
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  • sandwarrior
    They are a great little knife though. Excellent as a 'kids' first hunting knife.'

    Added:

    Mostly because they're the perfect size to clean fish with when grampa takes the boys fishin'! And cleaning a deer too. Kids as well as a lot of hunters go out and buy the biggest knife they can. When really, you need about the leverage the length of that blade will give you and the thinness of the blade so you can get into some of the tighter corners when cutting. The only thing it lacks is some weight if you have to give a couple chops to separate the pelvis. But, if it's sharp you shouldn't have too much of a problem splitting that joint.
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  • MIKE WISKEY
    thaks, I thought it would make a nice 'caping' knife. And I do have an 'up & coming' grandson.[;)]
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  • makindu
    The Little Finn 1226 Kabar was my first hunting knife as a teenager. Don't let its size fool you. It is perfect for skinning squirrels, chopping off the feet and wing tips and neck of a grouse, perfect for rabbit, and great for filleting bluegill and crappie slaps from the skeleton of the fish. Obviously, to remove the skin/scales from the fresh fillet I always used a Rapala fillet knife. But the 6 inch bladed Rapala is way to big to remove the fillets from the fish. Little Finn worked perfectly. You could really stay close to the backbone and ribs when removing the fillet. And like others mentioned above, that dandy little Kabar can skin a deer, and works great removing the inside tenderloins, and the outer back loins. It gets into really tight places. All you have to do is keep it sharp. Debones the meat from the quarters with ease, as well. If I could only have one knife, it would be my Kabar 1226.
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