Green River Knives
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Briny Bar
Forum Description: The place for general chat on saltwater fishing!
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=126415
Printed Date: 21 Jun 2026 at 11:44pm
Topic: Green River Knives
Posted By: Barrie
Subject: Green River Knives
Date Posted: 30 Nov 2017 at 1:14pm
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These are one of the best that I have come accross and I have 3 of them. 1 At Coromandel and 2 at home. My daughter has just moved out of home and bought her own home and wanted one of these knives as they are always sharp and easy to resharpen. Problem is I cant find anyone selling them around Auckland and she will end up stealing one of mine. Anyone in Auckland know when I may be able to get them? |
Replies:
Posted By: GSPOT
Date Posted: 30 Nov 2017 at 1:36pm
| I am 90% certain Green River is E Goddards second brand. Their 1st being Victory. So same knives just have 2 brands to satisfy the market. Action Outdoors would be the ones to talk to to confirm or deny this. |
Posted By: Barrie
Date Posted: 30 Nov 2017 at 1:56pm
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Thanks Gspot You are correct they do sell the Victory and Victory make Green River but they dont sell the Green River. I will call in and see how similar they are. Thanks for your help |
Posted By: Derek F
Date Posted: 30 Nov 2017 at 2:05pm
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Green River made awesome carbon steel skinning knives......don't know if they still do. ------------- And the trouble is, if you don't risk anything, you risk even more...Erica Jong |
Posted By: Derek F
Date Posted: 30 Nov 2017 at 2:07pm
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I really like the Diogenes st/st filleting knives but I only see them second hand....anyone know where they come from? ------------- And the trouble is, if you don't risk anything, you risk even more...Erica Jong |
Posted By: Titahi
Date Posted: 30 Nov 2017 at 2:18pm
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I searched high and low, in March of this year, via the internet in an attempt to get another Green river bull nose high carbon knife. I even emailed the sales manager at Goddard, offering to pay to have one made.... but never received a response. It appeared to me they have moved out of the green river line and concentrate on the victory knives,which is a pity. I eventually brought a Shun 8 inch blue steel Kiritsuke, which has a high carbon core sheathed in stainless on both sides. Stunning knife, unfortunately at a price to match. ------------- "I love standing by the ocean and just knowing what its for" |
Posted By: Steps
Date Posted: 30 Nov 2017 at 2:33pm
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I have green river knives going back to the late 60s early 70s... pre SS straight high carbon wood handles . And several more carving filleting. Yes world wide famous, made by Goddards in Auckland. World famous because of quality and had the US marines knife bayonet conract in the WW2. The green river brand had been their premium for around 100yrs till couple yrs back stopped it and built the victory commercial knife brand to meat works etc. There is a retail fishing outlet in Hamilton that stocked the old green river knives, and still had them up to a few months ago... and most properly still have stock The Clearance Shed, Pukekohe and manukau still have stock that I know of. It is my understanding they are the same steels.. but when comparing my high carbon stainless green river to my victory, they do seem a little different when honing, and life of the edge... nothing significant thu.. may just be my perception and preference. I have found with all the GR knives, once the original ground edge /burr has gone and needs reshaping, re forming not on a stone but re hand grinding a convex edge by stropping has a far sharper and far longer lasting edge. If one looks close at very expensive working knives.. usually hand made they have a stropped convex edge rather than a ground stone edge. The Diogenes, is rather the steel grade than the brand.. a steel made by Solingen.. yes a have a couple those knives 2 which includes a WW2 german dress bayonet. Was chatting to a knifemaker several months back and he said the Solingen diogenes steel knives are being imported and/ or distributed by a retail fishing gear crowd down Tauranga/ mount way. |
Posted By: Barrie
Date Posted: 30 Nov 2017 at 2:38pm
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thanks guys |
Posted By: fish-feeder
Date Posted: 30 Nov 2017 at 3:01pm
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Another awesome knife maker is svord,based in waiuku. My nephew works there and some of the knives they make are very hi quality. Made from hi carbon old saw blades. ------------- dont get my personality mixed up with my attitude,my personality is me,my attitude depends on you. |
Posted By: Fish Addict
Date Posted: 30 Nov 2017 at 4:18pm
| Dexter Russell have a Green River Brand of knives. I take it these are different to what you are looking for? |
Posted By: smudge
Date Posted: 30 Nov 2017 at 6:54pm
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I have a Green River knife. love it
------------- Best gurnard fisherman in my street |
Posted By: MB
Date Posted: 01 Dec 2017 at 12:16am
| Clearance Shed - seriously! |
Posted By: Barrie
Date Posted: 01 Dec 2017 at 7:20am
I dont know. |
Fish Addict wrote:Posted By: Barrie
Date Posted: 01 Dec 2017 at 7:22am
I went to the one in Henderson and bought one but its the smaller blade. They only had the 2 left. I will try the Manukau store next weekend as Im flat out this weekend. Thanks |
Posted By: Steps
Date Posted: 01 Dec 2017 at 8:53am
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Clearance Shed - seriously!
Yep they have been stocking them for around 3 to 4 yrs now. |
Posted By: Barrie
Date Posted: 01 Dec 2017 at 10:02am
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I got the one I wanted at Norcross but will still check out Clearance shed in Manukau |
Posted By: The Tamure Kid
Date Posted: 01 Dec 2017 at 10:09am
Definitely. Those are US-made knives, and still do carbon steel with wooden handles, the classic old school knife. I got one via an Australian stockist. This place sells the other NZ Green River knives, but mostly boning etc by the looks of it. https://store.nzfarmsource.co.nz/store/recreation/hunting-fishing/knives" rel="nofollow - https://store.nzfarmsource.co.nz/store/recreation/hunting-fishing/knives I have visited this shop in person on the North Shore - amazing selection, including a lot of Victory knives. https://www.top-gear.co.nz/results.html?q=victory+" rel="nofollow - https://www.top-gear.co.nz/results.html?q=victory+ And I've also been to the Victory factory in Mt Wellington, and they sell at lower cost than full retail over the counter. The ladies dug out a carbon steel one for me after a lot of patient searching. They only take cash though, not EFTPOS or credit card. For anyone who's interested, any Victory knife made from 'carbon steel' (not stainless) has a serial number starting with the number 1. e.g. 1/710/15/115 Anything starting with a number other than 1 will be stainless, not 'carbon' steel. |
Posted By: The Tamure Kid
Date Posted: 01 Dec 2017 at 10:17am
I just wish they were easier to sharpen. The 'convex' machined blade shape means they need to be sharpened in a different way to a standard blade, and for someone without a high skill level in sharpening (ie. me, who uses one of the sharpening contraptions that sharpen other blades really well), it's not an easy skill to master correctly. I've watched mouse pad and sand paper tutorials on YouTube, but just can't get the hang of it.
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Posted By: Fish Addict
Date Posted: 01 Dec 2017 at 2:31pm
Thanks for the clarification. I thought that may be the case. I have found this company has a good selection of knives. http://www.everten.com.au/knives.html" rel="nofollow - http://www.everten.com.au/knives.html |
Posted By: Steps
Date Posted: 01 Dec 2017 at 6:34pm
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I've watched mouse pad and sand paper tutorials on YouTube, but just can't get the hang of it. mouse pad.. thats like trying to sharpen a King Arturs sword on a match box It takes a bit of work because you are going from a flat grind.. as in a stone to a round/ elliptical on the edge. Have a close look at the svord custom type knives.. the whole edge is convex not just the very edge. "The 'secret' is in the burr" basically you form a fine burr on the edge before turning to to the other side.. ALWAYS form the burr. Convex edge , if you start with about a 800 grit wet n dry sheet sand paper clipped to a sheet of reasonably firm neoprene type sponge. Wet the sand paper. Then if a working / boning knife hard steel about a 30 deg angle and draw back, with a slight twist as come off the tip.. pull back (strop like as in a cut throught razor).. light press ure around 20 times, feel for the burr forming .. burr formed , proceed to the othe side, the back Till you have formed the orginal flat ground edge into a fully formed convex edge. Now you are ready to actually put the fine edge on Same as above.. the 800 grit is very smooth by now.. or use 1200 or 1600 grit.. except this time very little weight, 5 strops one side check for the burr, 5 other side check for burr.. now 4 and 4 then 3 and 3 then 2 and 2 then 10 alternating .. weight of the knife only. When edge gets dull , and dont wait till actually dull.. 10 or 20 alternating strops ... If want get real sharp.. which for general use is a waste of time, unless intend to have a shave.. a leather barbers strop with fine cutting grit worked in to the leather.. PS if wanting to get that 1st ground angler right start with one of those draw thru sharpeners.. form the basic angle then proceed. |
Posted By: fish-feeder
Date Posted: 01 Dec 2017 at 6:51pm
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That's gotta be worthy of a sticky thread to be honest,or at least in a tips section if there is one. ------------- dont get my personality mixed up with my attitude,my personality is me,my attitude depends on you. |
Posted By: Steps
Date Posted: 01 Dec 2017 at 7:17pm
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Also out Waiuku way is James Goulder.. friend of one of my sons. Makes super cool custom knives.. hand axes etc https://www.facebook.com/goulderknives/" rel="nofollow - https://www.facebook.com/goulderknives/ Or simply google goulder knives These are real high end tools |
Posted By: fish-feeder
Date Posted: 01 Dec 2017 at 7:36pm
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Wow,just a quick glance, that man has talent. I'd love to be able to give that a go. I'll stay a panelbeater for now. Good skills out in waiuku. ------------- dont get my personality mixed up with my attitude,my personality is me,my attitude depends on you. |
Posted By: The Tamure Kid
Date Posted: 01 Dec 2017 at 7:55pm
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Thanks Steps, you make it sound relatively simple, and the video clips make it look relatively simple. I marched off to Bunnings to buy a whole lot of papers in different grits, and use a big piece of neoprene as the 'mouse pad'. In the videos they use light pressure, just more or less wave the knife over the sandpaper and hey presto, they can carve shapes out of a piece of paper with almost no pressure. But I certainly haven't managed that technique yet. So for now I've abandoned the Svord into the too hard basket and am using my carbon steel Victory, which is much easier to sharpen (being a standard edged blade) and works well. I've read a few negative comments about Svords on various forums, and I'm sure it's because people don't realise what a convex edge is, and/or can't master the different technique required to sharpen them.
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Posted By: Steps
Date Posted: 01 Dec 2017 at 10:15pm
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To work a , reshape the edge of a good knife hard steel is a lot work..just to get the hang. Get a mini elcheapo Chinese or brisilan machete from the $2 shop. It has a big curve at the end so you can see how to twist on a big slow scale.. The steel works fast, you see what is happening.. And at the end of it yio will have the best fish splitter you will ever own. Then at the Sunday markets, look around for a cast non SS clever... Work that up....the best pizza cutter you will ever use, bloody handy for other stuff in the kitchen...because its sharp. Once a week, re strop those the carving knives pairing knives .. about 10 alternative wipes.. 2 weeks and back to the 10/10 step Keep high carbon knives in storage.. a can of aerosol non stick oil, a quick spray. If having problems KEEPING the end of the blade sharp..lay odds someone in the household when cutting a sandwich , what ever on a plate put more than the very tip flat on the plate...sharp knife only need to put the tip. I'm sure it's because people don't realise what a convex edge is, and/or can't master the different technique required to sharpen them. would agree.. for any sort of edge Get a pams $4 pairing knife from new world, strop it up.. best bait general boat knife will ever have just give it (them) a quick 10/10 5/5 ... sharpen before throwing back in the boat.. and the spray oil. Svord have only had a quick play on one of those..saw it was going to take more time than had at that moment.... if the steel is like a WW2 German dress bayonet...thats hard steel.. and if lost the edge, will take bit work to get back...same goes old german gold embossed cut throughts.. Form and work that burr...about 32 deg if working knife 22 deg if will never hit a bone, fine carving the roast type work. Be it on a stone or convex. |
Posted By: Don18025
Date Posted: 02 Dec 2017 at 8:34am
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If you wish to purchase Victory knives use Dunninghams on line service. https://www.dunninghams.co.nz/AncillaryEquipment/Knives" rel="nofollow - https://www.dunninghams.co.nz/AncillaryEquipment/Knives I use Victory knives on my boat and in the kitchen and they are great. There are two types of Green River knives - one lot made in America and those made in NZ......Amalgamated Hardware appears to be the sales agent for NZ Green River. https://online.ahm.co.nz/content/2#/product/search/?id=green+river" rel="nofollow - https://online.ahm.co.nz/content/2#/product/search/?id=green+river I think the NZ knife is the one you are looking for. May have to find one of their retailers. PGG Wrightson appear to stock Green River. https://www.pggwrightson.co.nz/Products/Product-Category/General-Merchandise/Tools/Knives I would rate both knives equally. 45 years ago I worked as a chain butcher whilst at University. Knives supplied then had wooden handles (no longer used) and were carbon steel (not stainless - I have two left used mainly in the kitchen. You do get attached to favourite knives - the tool you love performs best. Steps is on the mark with sharpening. Do it often and never allow the blade to get damaged or dull. |
Posted By: Steps
Date Posted: 02 Dec 2017 at 9:18am
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45 years ago I worked as a chain butcher whilst at University. KnivesOK have a question..talk to several of the old knife hands (the butchers had done a 5/6 yr apprenticeship) guys who used to work the chains, they used to sharpen on a large revolving wet stone. Of coarse this used to give a concave edge. They maintained the concave gave a better "peel back" when cutting. Rather the wet stone was the quickest way to put an edge on their knives again, they only have a revolving wet stone... It was a production line .. to mess with a flat stone(s) just took too long to re form edges. Those guys working the chains used to be magic to watch their knife skills I have always, and still disagree this is the case in this application. Rather the wet stone was the quickest way to put an edge on their knives again, they only have a revolving wet stone. The best as far as I know, by far to peel back, keep the blade 'clean' is a concave blade.. with a stropped edge, as in a razor. |
Posted By: Don18025
Date Posted: 02 Dec 2017 at 12:26pm
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Steps, you are correct. When I was at the freezing works (I did 5 seasons as a chain butcher) we used the big slow revolving wet stone to set the blade shape at the edge, then we used a standard flat wet stone (carborundum type) to sharpen the edge.....note both the above were using water as the lubricant. Finally we would remove the burr and keep the edge honed with the standard Cambrian steel -ideally a fine grade one, which were like hens teeth and guarded jealously.......guys would take them of the floor at smoker sticking out of their boot if they had a really good one! New knives were often given to some guys who took them home and ground or filed the shoulder back to give a longer tapered edge. This kept the concave wet stone grind to a minimum. The company regularly ground the revolving wet stones flat, so no curve developed across the front and flat wet stones were removed if they became hollowed out. The chain operated at 8 lambs a minute, some jobs you did the lot, others you did 1 in 4 (pelting), legging there might be 3 of you, brisket punching 2 with one guy cutting the neck and tying the esophagus. So if you ever lost the edge you grabbed the steel for 4 strokes and back at work. You are correct butchery skills saved the knife, such as cutting leg joints at the knuckle. But a blunt knife could ruin your day.... No one cut themselves with a sharp knife, it was the blunt one that did the damage.
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Posted By: Steps
Date Posted: 03 Dec 2017 at 4:16pm
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Last night we had a bit of a family/ friends/ grandchildren inducing a few fish net members and wives, at home. As usual the std 7 days hung, 24 hr marinated, then braised over open fire spit.. We have been doing these for near 30 yrs. Cheap way to feed 35/ 40 ppl.. all up, under well $10/head So come caving time.. a must is good knives. And clean up today so whil knives out all together washed, re stroped..  left to right all convex ground. Kitchen: kept on magnetic wall strip original green river carbon steel wood handle carving knife late 60s.. original GR skinning knife carbon steel wood handle, late 60s around 2000 GR stainless high carbon general use knife, kitchen 2x Pams $4 pairing knives kitchen (same as my bait knives in the boat high carbon $10 cleaver, razor sharp kitchen Following at filleting bench in the shed: kept in wood block High carbon elcheapo $10 mini machete, razor sharp fish splitter.. it fillets BIG fish very well to High carbon GR stainless bigger fish filleting knife High carbon GR stainless filleting knife And on the left, the 'clip board'.. thats the sponge rubber , base and sheet wet n dry sandpaper used to strop the knives with Oh and the spit.. Robin hood style.  |
Posted By: Don18025
Date Posted: 03 Dec 2017 at 5:03pm
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Yum, looks like a good feast had by all. Thank you for sharing it with us.
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Posted By: Catchelot
Date Posted: 03 Dec 2017 at 6:22pm
Saltwater Connection Whangarei store have a few varietes of GR knives.
I had one about 40 years ago, in a leather sheath, wore it everywhere when at the bach/beach... I was the coolest kid back then haha
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Posted By: bazza
Date Posted: 03 Dec 2017 at 7:11pm
Geez Al ...... & to think you would have only been about 35 years old back then !
------------- When you cry, feel pain or sadness, no one notices your sorrow .... BUT fart just ONE time !!!!!!!!!!! |
Posted By: xtremefisho
Date Posted: 05 Dec 2017 at 8:56am
| rd1 farmlands mate usually have a good stock |