#78 American Jack

black mamba said:
I think it's the same one. The texture runs closer to the bolster in the GEC photo because it hasn't been buffed yet.
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I'm leaning towards the same conclusion. It's difficult to say with certainty for me, but there are lots of similarities in the contours of the ridges. The wonders of the internet that we can even engage in the debate!
 
007hunter said:
Tell me about it sir, I succumbed to the tortoise SFO once I saw the photos (numbered bolsters were the clincher)...I'm up to like 9 of these 78's. This one fits right in with the shell family!

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LOL! I would have had to add one of those tortoise shell 78s to match your existing collection.
 
I used mine to cut up lamb steaks last night and was kind of surprised how quickly a patina formed where I had used the blade. (Yes, I'm pretty much a noob with 1095 as a daily carry steel.) Anyway, I decided to force a patina on the rest of the blade. I stabbed it into a lemon, sliced some grapes and wiped it with balsamic viniger, which we had used in our steak marinade. Cleaned and relubed. I'm a little surprised that the oxidation actually made it easier to grip the blade to pinch open! I was a little bummed as it was kind of difficult to pinch. Now this is really a fantastic knife!

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Signalprick said:
I used mine to cut up lamb steaks last night and was kind of surprised how quickly a patina formed where I had used the blade. (Yes, I'm pretty much a noob with 1095 as a daily carry steel.) Anyway, I decided to force a patina on the rest of the blade. I stabbed it into a lemon, sliced some grapes and wiped it with balsamic viniger, which we had used in our steak marinade. Cleaned and relubed. I'm a little surprised that the oxidation actually made it easier to grip the blade to pinch open! I was a little bummed as it was kind of difficult to pinch. Now this is really a fantastic knife!

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Yeah, same experience here. New mirror polish was unpinchable, but with just a little patina on there it's very easy to pinch open.

Very nice even grey patina you got there btw! :cool::thumbsup:
 
Love when they get patina! Makes pinching super easy. I’ve got my white bone in my pocket today along with the Lambsfoot. I originally forced a patina with warm vinegar but I’ve been using it often for meals and what have you, just keeps getting better and better.

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Signalprick said:
I used mine to cut up lamb steaks last night and was kind of surprised how quickly a patina formed where I had used the blade. (Yes, I'm pretty much a noob with 1095 as a daily carry steel.) Anyway, I decided to force a patina on the rest of the blade. I stabbed it into a lemon, sliced some grapes and wiped it with balsamic viniger, which we had used in our steak marinade. Cleaned and relubed. I'm a little surprised that the oxidation actually made it easier to grip the blade to pinch open! I was a little bummed as it was kind of difficult to pinch. Now this is really a fantastic knife!

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That's how a carbonsteel user should look!:thumbsup:

Regards
Mikael
 
So my beautiful stag got mysteriously routed to a town half hour away. I hope that gets sorted out quickly.
 
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TheFactor said:
Going to carry my Risner SFO this weekend for the first time . Decided to pull her out of the safe she’s to nice to hide :thumbsup:
Maybe post a family portrait tomorrow of my modest collection of 78’s .
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Can’t go wrong with that! Nice choice.
 
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