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

Blimey, where did this thread go?! :eek:

My Bladeforums 2011 EZO Jack helped me make a sausage sandwich for lunch, with spicy tomato and caramelised onion chutney, which I then managed to get down the front of my clean trousers :grumpy:



My new Charlow opened a fresh pack of coffee (I want to get a few pics before starting on the patina) :)

 
Jack Black said:
Blimey, where did this thread go?! :eek:

My Bladeforums 2011 EZO Jack helped me make a sausage sandwich for lunch, with spicy tomato and caramelised onion chutney, which I then managed to get down the front of my clean trousers :grumpy:



My new Charlow opened a fresh pack of coffee (I want to get a few pics before starting on the patina) :)

Click to expand...

Now I'm hungry... That coffee looks like it'd be tasty too!
Nice pictures, Jack. That Charlow is a beauty!
-Dan
 
Not the greatest pic, but here's the finished product. The stain looks much darker in this pic. It's actually a deep burgundy in better light:

rx37.jpg


I've really come to appreciate the subtle genius behind the slightly modified wharncliffe. A little change makes a big difference in performance.
 
Smithhammer said:
Not the greatest pic, but here's the finished product. The stain looks much darker in this pic. It's actually a deep burgundy in better light:

rx37.jpg


I've really come to appreciate the subtle genius behind the slightly modified wharncliffe. A little change makes a big difference in performance.
Click to expand...

Beautiful work on your pipe stand and super knife!
 
In the supermarket. Load of domestic broccoli, prices are steep but the quality is good. Only problem is the shop leaves about 30cm stump/stalk on these. Why pay for something you will trim down anyway? Whip out a GEC Houndstooth Wharncliffe, such a good slicer it goes right through those thick stalks like a dream:D
Woman on other side of the display gets all interested and asks me to trim up her batch too! Why not? These supermarkets have a load more money than any of us do:cool:
 
This sodbuster (a Kissing Cranes iirc, although the mark is long since gone) got some work today.

4DA57C56-5C38-4258-8586-7AA373C4F65D-14619-00000942AE3BB254.jpg


First, I skinned some new Air Handling Unit sections (took off the shrink wrap etc.).

9C26704A-ACCA-45D5-9A48-C9E35F42807F-14619-0000094775BCC0D8.jpg


Then, while dismantling the sections - as they were to be man packed up about 4 storeys for re-assembly in situ - the knife was used to slice the mastic seals around the edges of each panel.

Yup, that's excess patination - ie. rust - on the blade. I live in a very highly corrosive atmosphere, high salt, high humidity, high UV & if I forget to oil up a blade while it's waiting it's turn to be carried, this is what happens. Even stainless gets corroded here! Never mind, I'll give it some TLC with a scouring pad & some oil soon & it'll be fixed.
 
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After an afternoon in the excellent company of ScruffUK, I quickly rustled up some bruschetta and some of yesterday's soup :)

 
scruffuk said:
^^ Very tasty stuff Jack.
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Thanks Thom. I've just christened the classy little Vic Bantam you gave me this afternoon. First time I've had one of these Alox Saks, and I'm surprised how light they are. Great little package :)

Cheers :thumbup:

 
willgoy said:
In the supermarket. Load of domestic broccoli, prices are steep but the quality is good. Only problem is the shop leaves about 30cm stump/stalk on these. Why pay for something you will trim down anyway? Whip out a GEC Houndstooth Wharncliffe, such a good slicer it goes right through those thick stalks like a dream:D
Woman on other side of the display gets all interested and asks me to trim up her batch too! Why not? These supermarkets have a load more money than any of us do:cool:
Click to expand...
I do the same thing. I wish I could trim my meat the same way.
 
Smithhammer said:
Not the greatest pic, but here's the finished product. The stain looks much darker in this pic. It's actually a deep burgundy in better light:

rx37.jpg


I've really come to appreciate the subtle genius behind the slightly modified wharncliffe. A little change makes a big difference in performance.
Click to expand...

I keep getting mighty tempted by those Li'l Carvers... How do you find the grip, is it definitely a 3 finger job? Also, are they ground quite thick at the spine?

Sorry for all the questions!

Sam
 
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