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

I used my newer lambsfoot to whittle a peg leg for my Funk Forging legless leg vise.
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OK, the backsaw, hammer and chisel, and rasp helped a little.
And here's the knife, on the left.
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The leg will support the vise like this-
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when it's bolted to this:
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We'll see how it holds up. It might be quieter than an iron leg.
 
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Nice work Jer :thumbup: How are you finding your later Lambsfoot, fit and finish look pretty good? Is there a tang stamp or just the etch? Am I right thinking it's stainless?
 
Hey, Jack. I'm liking the new lambsfoot very much. F&F are a little better than on the bigger black one, though I like the shape of the black one better. Built like a tank, as we say around here. Just the etch, no tang stamp on either. They are both stainless, which is not a deal-breaker for me. (When I was a kid, I thought a better knife should be stainless.)
I've got to say, I don't have a very jaundiced view of today's Sheffield offerings. I like Taylor's and I'm about to try Slater, despite their terrible website. I need a 3.5" lambsfoot for comparison,and I might need a new clasp knife in stainless (I believe they have the tin/bottle opener I like instead of just the tin opener. Looks like Slater will send an invoice and charge me for actual shipping. I'll find out.
 
Hi Jer,

Thanks for the info. Hope you manage to get some more decent knives :)

Jack
 
No pics, but the wife and I went to the Outback Steak house, for dinner after church today, and I tried out my new GEC #12 Toothpick to cut my t-Bone steak up. I had made up my mind that I was not going to fight any more steaks with those incredibly dull serrated knives they give you. This is the first time I can remember doing this in public, but no one panicked and the waiter didn't say a word.

All I say is, Wow! That was so much easier, and enjoyable using a fine knife for this chore. I will never use their steak knives again when it comes time to cut up some meat. Well, the knife is broke in now, I recon. I decided to clean the fat and grease off the 1095 blade with some coke and a napkin, and when I got home, less then 2 hrs later, the blade had already rusted and I noticed that I had dulled the tip some from dragging across the my plate. It kind of surprised me it happened that quick, must have been the coke. Anyway, I give it a few licks with an Arkansas oil stone, and it's back shaving again, oiled the blade, wiped it off and put it back in my pocket. I think this knife is going to be a favorite of mine.
 
Woodrow F Call said:
Sod Buster Junior helping me rework the pull cord for a 1984 Honda ATC 200S

20130914_163306_zpsf49f1847.jpg


Here's the bike.

IMAG0125.jpg
Click to expand...


I had one of those, older than yours - a 185 without shocks. I was back in the Selkirk Mountains of British Columbia when the rewind spring broke. I took it apart just like you did out there on the mountain. I built a fire and heated the end of the spring so that I could bend it into a hook and put the thing together after using my pocket knife to shorten the rope a bit to get rid of some fraying. The bike shop said that my fix was exactly what they would have done (no campfire though), so I left it with the wilderness fix and it worked fine and helped me retrieve several moose from the boonies after that until some idiot stole it.
 
Out in the field? Could you not roll start it? Hold the selector down in 2nd, get the bike rolling and let the selector pop.... it acts like a clutch start.
 
Mr. Chips said:
I had one of those, older than yours - a 185 without shocks. I was back in the Selkirk Mountains of British Columbia when the rewind spring broke. I took it apart just like you did out there on the mountain. I built a fire and heated the end of the spring so that I could bend it into a hook and put the thing together after using my pocket knife to shorten the rope a bit to get rid of some fraying. The bike shop said that my fix was exactly what they would have done (no campfire though), so I left it with the wilderness fix and it worked fine and helped me retrieve several moose from the boonies after that until some idiot stole it.
Click to expand...

Great story Mr Chips :thumbup:

Lastmohecken said:
That's probably a lot of it, but I figured the coke may have contributed also.
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It's pretty corrosive stuff.
 
I had a Honda 200s like that. I loved that machine. It was riding home in our trailer when the hitch broke loose and the safety chains too. The whole thing went over a cliff and was destroyed that was not a good day.
 
C.Helm said:
I had a Honda 200s like that. I loved that machine. It was riding home in our trailer when the hitch broke loose and the safety chains too. The whole thing went over a cliff and was destroyed that was not a good day.
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Hopefully, all knives were spared!

Those Honda ATCs are good simple little machines. I also have a ATC90 that's from the 70s.
 
My Trevor Ablett Sheepsfoot Barlow just opened a fresh pack of coffee and a packet of digestive biscuits :)
 
Yesterday I found and ate my first wild nut - a black walnut.
Used a Schrade 804 to cut the hull (the fruit is very fragrant - lemony) and used all three blades to remove all the bits of fruit from the nut.
Had to use a hammer to open the nut. Used the coping blade to get the meat from the interior.
It had such a delicate flavor - the most flavorful nut I've eaten. It has a scent like amaretto.

The juices are used as dye, as evidenced by my hand:

TyPsJrg.png


My knife - which had been over-polished by the seller - got an instant deep-black patina. Unlike any other patina. So intense and quick.
I'll try to remember to photograph the knife.
Ha!
 
ddml said:
Yesterday I found and ate my first wild nut - a black walnut.
Used a Schrade 804 to cut the hull (the fruit is very fragrant - lemony) and used all three blades to remove all the bits of fruit from the nut.
Had to use a hammer to open the nut. Used the coping blade to get the meat from the interior.
It had such a delicate flavor - the most flavorful nut I've eaten. It has a scent like amaretto.

The juices are used as dye, as evidenced by my hand:

TyPsJrg.png


My knife - which had been over-polished by the seller - got an instant deep-black patina. Unlike any other patina. So intense and quick.
I'll try to remember to photograph the knife.
Ha!
Click to expand...
Ah! You've stumbled upon my secret! Black walnut juice is the best thing I've found for an instant patina. ;) :thumbup:
 
Interesting post Owen, look forward to seeing your knife :thumbup:
 
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