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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.
Anyone remember this one? (none JK :()
- Thread starter KYenglish
- Start date
stabman
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- Sep 17, 2007
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u said "juxtaposed". snickers.
Yep.
It does look pretty good.
Can't wait to see how it performs once I can put it to some real use.
- Joined
- Nov 12, 2009
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And that looks like REAL kielbasa too - not that imitation crap they sell in megastores -
The knife looks very happy in your possession stabby!
So - what did you make with your onions and 'basa?
Makin' me hungry here dude!
best
mqqn
The knife looks very happy in your possession stabby!
So - what did you make with your onions and 'basa?
Makin' me hungry here dude!
best
mqqn
stabman
Gold Member
- Joined
- Sep 17, 2007
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- 21,327
stabman
Gold Member
- Joined
- Sep 17, 2007
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- 21,327
Yesterday's supper.
Start with two kinds of onions:
Add potatoes:
And BACON!
Combine it in a bowl, with lemon pepper and ground black pepper. Bacon was mostly cooked, then the extra fat was removed by pressing in paper towels. Add slight amount of extra virgin olive oil, and swish it around till all potatoes and onions are evenly coated in oil and spices:
Add fresh grated mozzarella cheese after it is mostly cooked, then put it back in the oven:
Dinner!
This will be the last pic till woods usage occurs. I will continue to use it in the kitchen till then, but this shows that it effectively cuts all the different textures of food, pretty much. :thumbup:
Start with two kinds of onions:
Add potatoes:
And BACON!
Combine it in a bowl, with lemon pepper and ground black pepper. Bacon was mostly cooked, then the extra fat was removed by pressing in paper towels. Add slight amount of extra virgin olive oil, and swish it around till all potatoes and onions are evenly coated in oil and spices:
Add fresh grated mozzarella cheese after it is mostly cooked, then put it back in the oven:
Dinner!
This will be the last pic till woods usage occurs. I will continue to use it in the kitchen till then, but this shows that it effectively cuts all the different textures of food, pretty much. :thumbup:
- Joined
- Nov 12, 2009
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Looks very tasty Stabman! Simple, but all the good stuff and prepared with a proper blade.
Commendable, and thanks for sharing your pictures.
I look forward to your woods pictures - they should be equally epic.
Keep being awesome with sharp things!
best
mqqn
Commendable, and thanks for sharing your pictures.
I look forward to your woods pictures - they should be equally epic.
Keep being awesome with sharp things!
best
mqqn
stabman
Gold Member
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- Sep 17, 2007
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- 21,327
It was quite tasty.
Kind of poutine-like, but in chunks rather than fries, and no gravy.
Quite filling.
I expect it will perform equally well in the outdoors setting as well.
I find that kitchen use gives a good feel for how a knife will do in general...you find out really quickly which ones cut like a hammer.
- Joined
- Nov 12, 2009
- Messages
- 13,408
It was quite tasty.
Kind of poutine-like, but in chunks rather than fries, and no gravy.
Quite filling.
I expect it will perform equally well in the outdoors setting as well.
I find that kitchen use gives a good feel for how a knife will do in general...you find out really quickly which ones cut like a hammer.
The first time I had poutine fries was at the Antlers at the Soo - awesome.
Now, recently, in Peoria Illinois no less, there is a BBQ place that has poutine fries! No kidding (The Blue Duck for those in the area that are 'poutine-curious' ;^) )
Go get you some, stabman!
You are going to be invited to the invitation only JK Kitchen Knife Passaround.
I hope you accept the invitation.
best
mqqn
stabman
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- Sep 17, 2007
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- Joined
- Sep 19, 2012
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Who would have thunk that Poutine "WOULD PLAY IN PEORIA" I have trouble on the Southside here just getting Malt Vinegar for my fries in restauraunts. Glad that old knife was brought to life. I knew Peter was the guy to revive it,but my thoughts now are on on the, soon to be born SQUIRREL KNIFE! (a honorable mention in one of the knife design contests that Peter has volunteered to handle after John makes the blade with his awesome grinding and heat treating prowess).
stabman
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- Sep 17, 2007
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- 21,327
Woods testing will have to wait for next excursion...last one was in flood level rain, and I didn't manage to get it tested.
But I did make this festive Mini-Spear on Canada Day.
The knife worked really well, especially considering that this was some sort of really dense, really hard wood that is stabilized as well (I forget what exact wood it is...had it for about 5 years). :thumbup:
But I did make this festive Mini-Spear on Canada Day.
The knife worked really well, especially considering that this was some sort of really dense, really hard wood that is stabilized as well (I forget what exact wood it is...had it for about 5 years). :thumbup:
stabman
Gold Member
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- Sep 17, 2007
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glad to see it's still holding you for ya, i like your mini spear to
Thanks.
It is certainly holding up well.
The spear just kind of emerged as an impromptu idea.
I was just testing the cutting ability while watching a movie, and one end started to develop an edge.
Once I noticed that, the spear idea sprang forth.