FNG had been around for decades, along with SNAFU, FUBAR…Be honest, how many had to look up FNG? I know that did!
The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
FNG had been around for decades, along with SNAFU, FUBAR…Be honest, how many had to look up FNG? I know that did!
ME TOO!
I have no control over what other people do and I have no control over the secondary market.
An aspect of my business philosophy has always been to sell something for what it is worth, not for what you can get for it.
If you can make and sell something that is good bang for the buck, you will always be busy and you will always have food on the table.
I'm not going to start gouging and reduce the value of my work. It's worth what I sell it for, and I'm not going to screw that up.
I would say, fair and dangerous, mostly.Matt's a fairly dangerous man.
Suck up and move up.I would say, fair and dangerous, mostly.![]()
Thanks you! I personally would rather pay less and wait longer, and really appreciate that you charge a fair price for these.ME TOO!
I have no control over what other people do and I have no control over the secondary market.
An aspect of my business philosophy has always been to sell something for what it is worth, not for what you can get for it.
If you can make and sell something that is good bang for the buck, you will always be busy and you will always have food on the table.
I'm not going to start gouging and reduce the value of my work. It's worth what I sell it for, and I'm not going to screw that up.
After completing the anatomy lab in medical school, I was never able to eat tarragon chicken again, because that’s what it felt like I was dissecting at the time.Why is it called a long pig?
Human flesh tastes like pork, hence the term 'long pig' for human meat cuts, the 'long' denoting the difference between the limb lengths of pig and human. Although there are few 'first hand' accounts of the flavor of human flesh, its similarity in texture and taste to that of pork seems generally agreed upon.
...
Although I imagine my liver is probably a pale yellow