Did your Traditional knife get a workout today? -Part II

[afishhunter]

My Böker stockman cut up some red radishes and a bit of Cauliflower.

 

[deltaboy]

My Walden 34OT opened Christmas Sunday, Monday and Today!

 

[JupiterPaladin]

I have an old Colonial cigar patterned Jack-knife that I modded last Summer that despite the 2.25" main blade and side to side play, it cut down 4x thick cardboard walls on pallets containing tons of steel parts. 3 foot cut, 4 per pallet, 8 pallets down... Edge still easily brought back with less than a minute on the fine stone. Gotta love that old American carbon steel!

 

[Peregrin]

"Did your Traditional knife get a workout today?"

Hardly a workout but since I don't hunt anymore, I gotta give the knives a little taste once in awhile.

My Lloyd Shadow helped me tuck into a nice slice of a Christmas rib roast on toast with brown gravy for lunch. Yummy!

 

[JB in SC]

Hardly a workout but since I don't hunt anymore, I gotta give the knives a little taste once in awhile.

My Lloyd Shadow helped me tuck into a nice slice of a Christmas rib roast on toast with brown gravy for lunch. Yummy!

No fair, ours is all gone

 

[Peregrin]

No fair, ours is all gone

I'm the big meat eater in the family, so I usually have some leftover.

 

[deltaboy]

Cut the lids off the takeout containers! Old Timer 8OT Stockman Sheep's foot!

 

[Signalprick]

Wife and I got ourselves an Instant Pot Duo Plus for Xmas. We did Pork Chops with a mushroom gravy and white rice for dinner. The Coffin Jack is making easy work of the chops!

 

[johnny twoshoes]

New knife new job.


My wife and I are celebrating finding out the gender of our soon to be baby. I’ll have a little giveaway planned for this weekend.



The nuts and bolts for the grill were shrink wrapped to cardboard and the little coping blade came in handy.

It’s got a patina started and needs a decent edge.

 

[Kevin-B]

So i just got to try out my new TC barlow.
I did some dinner prep and i cut up an apple.
It's starting to develop a nice patina.

 

[Ace Rimmer]

I've been wanting to do some more whittling so I used my Rough Rider split-back whittler to create a little bas relief leaf in a block of basswood. I use the Opinel mini-steel to touch up the edges when they begin to lose their sharpness. The amber bone on this knife has been re-dyed with Rit "scarlet". Funny, my other RR whittler has a very heavy pull, and this one is extremely light. I generally like the fit and finish of RR knives, but backspring tension seems to vary a lot. My muskrat has different pull between the two otherwise identical blades.

 

[Kevin-B]

Here are a couple picture's of my TC i took over the day

 

[deltaboy]

Opened Mail and cut veggies!

 

[peanutsxx]

I love my 20+ year old Henckels kitchen knives. The peanut helped get the tbone onto the plates.

 

[JB in LV]

This modded beer scout from BigBiscuit is carried a lot and went to Joshua Tree with me this weekend. Strawberries didn't stand a chance.

 

[Kevin-B]

here's the TC again, its beginning to get a nice dark patina on it.

 

[HWF]

 

[ArchiveMoto]

I filmed an episode of an antique motorcycle web series yesterday with my buddy Dale at the Wheels Through Time Museum in Maggie Valley, NC. We took his newly acquired 1913 Harley-Davidson, which hadn't run in at least 80 years or so and got the old girl going again. We lubed up all of the joints, heated the old oil out of the cases with a hotplate underneath to drain it, put some NOS Firestone Nonskid tires, cleaned and adjusted the magneto, filled it with gas and oil and fired it up in no time. Never even touched the 105 year old carb or as much as wiped the original plugs! Had to clean some corrosion off of the points so out came my new SMKW 78 which handled the job with ease, in all one of less than 10 tools it took us to get this thing back in shape after such a long time.

 

[Planterz]

That is cool as hell. A real piece of history.

 

[WhittlinAway]

Of all my knives, this Opinel No. 10 is my favorite for preparing collards.

It didn’t even break a sweat, so I think the workout will continue with it being my steak knife later.