Honey Horn vs. French Tip?
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Re: Honey Horn vs. French Tip?
All of the French tip I've seen have been various shades of cream to tan to brown. Honey is usually transparent to some degree or another. Whereas Blonde will be light but solid color, not transparent.
Good Luck,
DGRalph
Good Luck,
DGRalph
Re: Honey Horn vs. French Tip?
huckles wrote: ↑Sat Jun 26, 2021 7:02 pm I have a question about horns used in the Italian stiletto handles. I've gotten to where I can tell the difference between Buffalo and Brazilian dark horn. But I'm not seeing the distinction between the blondes "Honey Horn" and "French Tip". Latama site currently has one of each for sale under half grinds and charges differently for the two. So, educate me, please.
Chuck
Re: Honey Horn vs. French Tip?
French Tip is my favorite.
Re: Honey Horn vs. French Tip?
Ivano, I have always wondered what type of horn this one is? It's very unique. It's is difficult to capture the true look of this horn.Belivi wrote: ↑Wed Jul 21, 2021 6:54 am20210721_082922.jpghuckles wrote: ↑Sat Jun 26, 2021 7:02 pm I have a question about horns used in the Italian stiletto handles. I've gotten to where I can tell the difference between Buffalo and Brazilian dark horn. But I'm not seeing the distinction between the blondes "Honey Horn" and "French Tip". Latama site currently has one of each for sale under half grinds and charges differently for the two. So, educate me, please.
Chuck
Re: Honey Horn vs. French Tip?
What is this horn?
Re: Honey Horn vs. French Tip?
thom wrote: ↑Wed Jul 21, 2021 9:46 pmIvano, I have always wondered what type of horn this one is? It's very unique. It's is difficult to capture the true look of this horn.Belivi wrote: ↑Wed Jul 21, 2021 6:54 am20210721_082922.jpghuckles wrote: ↑Sat Jun 26, 2021 7:02 pm I have a question about horns used in the Italian stiletto handles. I've gotten to where I can tell the difference between Buffalo and Brazilian dark horn. But I'm not seeing the distinction between the blondes "Honey Horn" and "French Tip". Latama site currently has one of each for sale under half grinds and charges differently for the two. So, educate me, please.
Chuck
Hi Thom your pieces are French horn tip. Even though humpback is photographed all red I can see the reddish streaks of the horn tip. The tip the more you get close to the vertite and the more valuable it is and the more colors it has. As you move away from the top it begins to turn yellow with white and dark streaks. It always depends on the animal and the context in which it lived. Anyway, I assure you that my knives are French horn points.
Ivano.
Re: Honey Horn vs. French Tip?
Hi Jackalope, even if they are not my knives I would like to tell you that they are horn point. But as I said before, they are the slightly lower part or the animal had not yet developed the reddish streaks.
Ivano
Re: Honey Horn vs. French Tip?
For example, the RAM horn only the part of the last two in the picture (excluding the tip) becomes the handle, the rest is too thin and is discarded.
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Re: Honey Horn vs. French Tip?
... sorry only. the part of the first two photos. He gave it to me when I published.
Re: Honey Horn vs. French Tip?
Thank you for the explanation. That helps.
- Luke_of_Mass
- Posts: 444
- Joined: Tue Jan 03, 2017 7:36 am
Re: Honey Horn vs. French Tip?
I just picked up my first example of the new design of standard stiletto with the oval hole, which I admit is growing on me, if only a little.
Figured I'd share it as I believe the scales are relevant here, although 3knives called it "French Bovine Horn" - I <think> its criteria fits with French Tip horn, though not as beautiful as the ones Ivano just shared:
(if there's a more appropriate term for this horn, do let me know!)
My only problem with the piece is that the pommel appears neglected compared to models I bought in 2016 and 2017 (see comparison)
--edit--
I just noticed this - what is used to patch/close the sear channel? That's a new feature!
Figured I'd share it as I believe the scales are relevant here, although 3knives called it "French Bovine Horn" - I <think> its criteria fits with French Tip horn, though not as beautiful as the ones Ivano just shared:
(if there's a more appropriate term for this horn, do let me know!)
My only problem with the piece is that the pommel appears neglected compared to models I bought in 2016 and 2017 (see comparison)
--edit--
I just noticed this - what is used to patch/close the sear channel? That's a new feature!
Knee-deep in the hoopla...
Re: Honey Horn vs. French Tip?
Hi Luke, I see your posts now. I am not a regular person in looking at social networks and for this reason I am not very quick in replying. The blond horn handle some also call it French horn, but to be specific you have to ask AKC who sold it to you what kind of horn it refers to. In the finishing of the caseback today I no longer work it because I have reached a very high degree of precision in the coupling of the spring, if you notice the spring is shiny and coupled to the brass there are no annoying jolts even on the whole side of the lateral support. This is because the holes are perfectly laser cut and then they are also reamed to make the fit as precise as possible. The knives that have the taping process at the bottom are sheared springs that protruded a lot and needed that process in order to make the knife salable. I like the non-machined version more, it gives a sense of precision and care in the workmanship.Luke_of_Mass wrote: ↑Fri Jul 23, 2021 3:40 pm I just picked up my first example of the new design of standard stiletto with the oval hole, which I admit is growing on me, if only a little.
Figured I'd share it as I believe the scales are relevant here, although 3knives called it "French Bovine Horn" - I <think> its criteria fits with French Tip horn, though not as beautiful as the ones Ivano just shared:
(if there's a more appropriate term for this horn, do let me know!)
My only problem with the piece is that the pommel appears neglected compared to models I bought in 2016 and 2017 (see comparison)
--edit--
I just noticed this - what is used to patch/close the sear channel? That's a new feature!
Ivano
Re: Honey Horn vs. French Tip?
i have to disagree with ivano , i like the machined version better ,just looks better all around, the non-machined looks cheap like Taiwan made stiletto's lol .
- Luke_of_Mass
- Posts: 444
- Joined: Tue Jan 03, 2017 7:36 am
Re: Honey Horn vs. French Tip?
Thanks for the clarification, and no worries I am glad to hear from you - I know AKC has their own terminology for the horn, But I was curious what you and Frank call this specific piece since you made it, but it sounds like it could be either french or blonde horn. Either way, it's very beautiful!Belivi wrote: ↑Wed Jul 28, 2021 5:28 amHi Luke, I see your posts now. I am not a regular person in looking at social networks and for this reason I am not very quick in replying. The blond horn handle some also call it French horn, but to be specific you have to ask AKC who sold it to you what kind of horn it refers to. In the finishing of the caseback today I no longer work it because I have reached a very high degree of precision in the coupling of the spring, if you notice the spring is shiny and coupled to the brass there are no annoying jolts even on the whole side of the lateral support. This is because the holes are perfectly laser cut and then they are also reamed to make the fit as precise as possible. The knives that have the taping process at the bottom are sheared springs that protruded a lot and needed that process in order to make the knife salable. I like the non-machined version more, it gives a sense of precision and care in the workmanship.Luke_of_Mass wrote: ↑Fri Jul 23, 2021 3:40 pm I just picked up my first example of the new design of standard stiletto with the oval hole, which I admit is growing on me, if only a little.
Figured I'd share it as I believe the scales are relevant here, although 3knives called it "French Bovine Horn" - I <think> its criteria fits with French Tip horn, though not as beautiful as the ones Ivano just shared:
(if there's a more appropriate term for this horn, do let me know!)
My only problem with the piece is that the pommel appears neglected compared to models I bought in 2016 and 2017 (see comparison)
--edit--
I just noticed this - what is used to patch/close the sear channel? That's a new feature!
Ivano
And what is the substance closing the scale in the last picture? Calk?
I think I will grind the bottom of the knife - it just looks more polished (finished) this way, but I understand why you might skip the part if it's not jagged or otherwise too rough to enjoy.
Last edited by Luke_of_Mass on Wed Jul 28, 2021 7:22 pm, edited 1 time in total.
Knee-deep in the hoopla...