Attention! General in the house.

Getting to know the General,

It seems whenever i try to photograph my Buck knives it's drizzling.

General and friends,



Some dead hemlock under branches,



Working on some fuzzies,



A quick test fire,



How they do burn,



The fire getting warmed up,



Showing the General what his cousin the KA-BAR and I do for fun. He says he's up to the task.
 
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Love 120. One of my favorites.
 
I like it gents. Some good stuff going on here. What brand is your "UN" hatchet? Thanks, DM
 
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David Martin said:
I like it gents. Some good stuff going on here. What brand is your "UN" hatchet? Thanks, DM
Click to expand...



Gransfors Bruks Outdoor Axe.

A quick google brought up a review I believe represents both its strong and weak points.
http://survivalcache.com/survival-gear-review-gransfors-bruks-outdoor-axe/

Acquired in a trade deal long ago off the secondary market. The more I use them. The more value I see in these so called pocket axes. The three tool combo pictured covers an aweful lot of bases. Even if I swap out the General for my Woodsman or 105

It fills the role of limber, chopper, and batoner, saving the knife for knife tasks.

This little guy is tuned up, and will take hair off your arm and slice paper as good as most knives. It crosses over into many knife tasks also.

I had threatened to carve my Thanksgiving turkey with it this year. But caved and went in a different direction to give the impression of normalcy. It is weak in the Peanut Butter jar, unless you use the handle.

Some additional axe photos from the web. Some might actually be mine,
http://www.google.com/search?q=gran...i6mZ_KAhWHXB4KHY4UDHcQ7AkIRA&biw=1024&bih=644
 
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Old Hunter,
Beautiful knife and sheath combo!


Bad Hammer,
Not a scientist? Well then your views mean nothing to me.
Seriously, thanks for taking the time to measure and fondle. You analysis makes sense to me. It mirors my own comparisons of similar 119s. I find the phenolic 120 light, fast and very well balanced in hand. I wondered if the extra weight of the brass would throw that off.


Makael,
I have a 102, 103, 105, and a 119, in Brass/Cocobola. Your 120 would slot in there nicely.
 
The General in the kitchen,



Slicing up a Survival Stromboli, (Patent Pending)



Everything came from the pantry. Except the Mozzarella. sometimes even that is home made, but not this time.

Scratch Yeast Dough, Dak Canned Ham, Jarred Red Sauce, Jarred Garlic, Dried Basil,

Roll out the dough to approximately 1/8th" move to pizza peel dusted with cornmeal or flour. Add sauce, ham, spices and Mozz, to one half.

Leaving about half an inch of crust around the outside. I wet it all the way around with my fingers. Fold the other half over top of the first side. Seal by pinching the dough. Brush the top lightly with olive oil, and slide it onto the stone. No need to let it rise.

I had preheated a pizza stone to 450F and baked for 28 minutes. Added a small metal dish to pour water on for steam.
 
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My two 120's in their sheaths. The one in the black sheath had a broken off tip and I reshapped it.

 
Dave, the tip was broke off but not that bad so it doesn't have the real point anymore.

 
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