Behind The Scenes 3/5/2018- ???

delkhouri said:
I'm thinking your time is off. 3pm in Georgia should be 12 noon in SoCal

on Friday morning pics should go up.but the preview thread is usually posted oround 2pm Georgia time.
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Sorry--totally right. I still spend enough time on the East coast to still casually confuse whether I should add or subtract 3 hours. Thanks for the heads-up on the preview thread! :thumbsup:
 
Tutone said:
Also dont forget about all the awesome dealers selling Fiddlebacks. Go to FiddlebackForge.com and click the purchasing option and it will list all the dealers.
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Yep--I've visited them all! Lots of good looking blades, but the one I'm after is nowhere to be found! Thanks though--
 
VANCE said:
Behind The Scenes @ Fiddleback Forge

Just a friendly reminder these knives are for “Preview” not “Pre-sale”.


Walked in this morning and spotted this on the table
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Someone got the donations kicked off
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For those that don’t know, it’s a type of beef jerky from South Africa. Dirk Loots introduced the guys to it en route to the last Guild meeting. It’s all the rage in the shop now.
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Ok….on to the knife stuff
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This set is going to be cool.
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Russell is grinding away on some CBW knives
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#pocketdump Russell carries a knife & a nasty towel
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Kyle is getting started on the first glue-up of the week
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Russell & Allen are going to start on a new display for BLADE this year.
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I think that it’s going to turn out nice.
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This is how you can find the dogs most of the day
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I’ll get more knife content as the week progresses.


More to come as time permits.

Thanks for looking!

Questions & Comments welcome.
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Do you use a food dehydrator to make Biltong?
 
Bmurray said:
We need some fiddleback guardless designs like the OKT Warthog for cutting board work.
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I've been using my reaper to cut biltong. C'est bon.

Aias said:
Hello gents,

I've been undergoing a profound change in my blade preferences, selling off parts of my fixed blade collection, and have come to find what you sharks have long known to be true... Andy's work is amazing. I hope to take a dip in the shark pool this Friday, should the model I'm on the lookout for be offered. Any friendly words of advice? I've read through the stickies hear, so I have a pretty good idea how to proceed... in theory... which won't mean much when the frenzy begins. But I'll do my best to keep up and have fun.

Anthony
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Welcome aboard. Have fun with Fiddleback Friday sharking, but if you don't score, call the shop. Greatest guy ever will take your call and sell you a knife from our stock. With particular requirements, which you seem to have, this may be a more efficient way to get your Fiddleback.

Freedom Pullo said:
Do you use a food dehydrator to make Biltong?
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Yes. Its cut from london broil, washed with vinegar, seasoned with 1/3 mix of salt, black pepper and toasted correander seeds (and some heat and garlic because I'm Cajun), and dried for 3 days in the dehydrator. Delicious.

jaz322 said:
Would love to try a piece if they bring some to trackrock
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I will bring a BUNCH to Trackrock to be sure.
 
Fiddleback said:
Yes. Its cut from london broil, washed with vinegar, seasoned with 1/3 mix of salt, black pepper and toasted correander seeds (and some heat and garlic because I'm Cajun), and dried for 3 days in the dehydrator. Delicious.



I will bring a BUNCH to Trackrock to be sure.
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Sounds pretty tasty, wonder if I could recreate it with wild game... Does the internal fat in the cut play a big part? Seems like a big hunk of venison might have trouble getting the right consistency because of how lean it is. Going to have to do some research...
 
Fiddleback said:
Welcome aboard. Have fun with Fiddleback Friday sharking, but if you don't score, call the shop. Greatest guy ever will take your call and sell you a knife from our stock. With particular requirements, which you seem to have, this may be a more efficient way to get your Fiddleback.
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Thanks so much! I very much appreciate your willingness to help me out. My son (8 years old) pretty much helped me decide what to get--and he has already claimed it!
 
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And--by the way--that meat does look delicious. The Fiddleback I have in mind will be in hand when I do some carving of my own... I roll like this:

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So you might guess I have my sights set on a larger model. ;) I promise to post many pics of my Fiddleback in action!
 
Aias said:
And--by the way--that meat does look delicious. The Fiddleback I have in mind will be in hand when I do some carving of my own... I roll like this:

oiwrpz.jpg


So you might guess I have my sights set on a larger model. ;) I promise to post many pics of my Fiddleback in action!
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that's right on the money!!:thumbsup::thumbsup:
 
Bmurray said:
We need some fiddleback guardless designs like the OKT Warthog for cutting board work.
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The Bushfinger is guardless, and weren't you just talking about how it is your favorite crossover do it all knife you've ever owned? The Handyman is guardless and is a great smaller do all that works well at a cutting board. The Gaucho is another good one that crosses over well. So does the Shank. My personal fav is the Woodsman and I keep waiting on a mini Woodsman along the same vein as the Baby Bushboot. I just hope if he does a mini Woodsman I can get one in tapered 1/8, or even better yet tapered 5/32 like my Esquire and Bushnub, and all my other fav Fiddlebacks. that crossover well for me. Thin is great in the kitchen and all, but in the woods I prefer something a bit more substantial. LOLOLOL if 3/32 worked in the woods for me I likely would have never discovered custom knives, I'd likely still be sporting the old Sabatier paring knife that was my fav urban "bushcrafting' knife in 1981, or maybe the Old Hickory paring knife I had before that . It was the fact that Andy was in the more reasonable areas of thickness for an outdoor knife; 1/8 and 5/32 (thicker than 1/16 and thinner than 3/16) that drew me in as much as his unique designs. With all of the 3 inch and above blade lengths, I think it doesn't get much better for a crossover woods knife than tapered 5/32 with a full height grind. In my experiences in the field years ago, thin bladed knives have a tendency to snap at the tip when you take them beyond reasonable uses.
 
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A mini woodsman or bushfinger xl would be amazing. We (I) really need a guardless 4.75" - 5" pointy knife.
 
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