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

Going out walking again tomorrow, so thought I'd make some soup to take. Started by slow-roasting some red peppers and vine tomatoes, and frying some garlic and red onions n smoked paprika. My Castor helped me prep. Thought I'd give it a try ;) Forgot to take a pic until I'd eaten half a bowl! :D

 
Castor was on breakfast duty today, I didn't take any pics, but the results were something like this ;)

 
Didn't get a chance to take a picture, but i used the pen blade on my...

to cut painters tape for my office door that my students and I are turning into a tardis...
 
My neighbour was showing me the variety of fruit trees and bushes he has at the bottom of his garden, including raspberries, strawberries, apples, blackcurrants, and black gooseberries (never seen them before. Sure enough I got samples of everything. He also has several fig trees and gave me a handful of Leeds-grown figs to try. My Queen Utility clip-point helped me tuck in ;)

 
Good score Jack!

I'm partial to a goose'bob every now and then.
My rents have both green and black varieties.
 
Great with a bit of honey drizzled on em!

Seriously though *assumes Aled Jones type pitch* 'We all want some figgy pudding...'.
 
I had to look up Aled Jones. Still doesn't ring a bell.
Anyway, though I think it's a little over-dedicated to cook with jackknives when one has a battery of kitchen knives to hand, I've been solidifying the patina on my new Barlow with onions and peppers and garlic and such for the past few days. Here's a new picture, in front of a picture of Capel Enlli.
J0Nwnnbu

Or Dyma ffoto newydd.
 
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Nice pic Jer :thumbup:

I managed to lose my cap on the bus coming back from my hike yesterday, and since lost property services are no longer of much interest to bus (or rail) companies here, I had to buy a new one. Used my Boy's Knife to cut the plastic tag off. Just how do people do that without a knife?! If only ALL the irritations of modern life were so easily remedied ;)

 
This one has been busy turning from this:



into this:



Took some time to get cleaned up after dying, but I love the color of the bone now! It's going to see more action as a result.
 
Dinner time with my Opinel. The venison was overcooked just a tad, but it was still mighty tasty.

 
I took my Opi 7 out for a GOOD beating today :D. I tried batoning some pieces of wood that ranged from about 1" to 1.75" in diameter, and the little sucker did fairly good. Afterwards I was still able to slice paper pretty well :) but I soon found that the handle got a little damaged right near the lock. I don't have any photos at the moment, but I'll try and get some photos of where it got damaged in the near future. I also used it to slice a little ginger.
 
Toddwalla said:
This one has been busy turning from this:



into this:



Took some time to get cleaned up after dying, but I love the color of the bone now! It's going to see more action as a result.
Click to expand...

How long did you have to leave it in the dye? I'm thinking about trying this on my new Mini Trapper. Any other pointers to share about the process?
 
Flint Hills said:
How long did you have to leave it in the dye? I'm thinking about trying this on my new Mini Trapper. Any other pointers to share about the process?
Click to expand...

Here is the tutorial I followed for the most part: http://www.bladeforums.com/forums/s...Dyeing-Bone-A-Tutorial?highlight=dye+tutorial

Definitely make sure the knife is nice and clean before you start. I let the knife simmer for the full fifteen minutes before slowly cooling it down for another cleaning. If your knife has carbon steal blades I would definitely steer clear of dye that requires salt (Rit suggests it as an option, but I would leave it out). After it's done and cleaned up, I soaked it in mineral oil over night and then cleaned it again. The last thing I did was use flitz to polish up the metal (the bolsters and liners were tinted from the dye). After flitzing and reoiling, it was a brand new knife that will be used a lot more as a result.

If you have any questions, feel free to message me or shoot me an email.
 
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