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

scrteened porch said:
I can't make it out- there's a small curved stamp ending in "ghnal". I'm pretty sure of the "l" and none too sure of the "g".
I think it's pretty old, since it has no fake hammer marks and it had steel pins. It may have been nickel- plated.
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Hmmm, frustrating. I've got the same problem with a Champagne pattern I got last week.
 
Ha! Actually needed my knife at lunch!!!! You guys are a bad influence!!!!!

An unruly piece of ham was resisting the edge of a lame steak knife so I unsheathed the Schrade Lightsaber... :D

Lunch_zpsafc8660d.jpg

Sorry for the lousy pic....it was dark in there.
 
It's always great when a knife comes to the rescue! :thumbup:

Why do so many places have 'steak knives' that wouldn't cut through butter? :confused:
 
No pics because I'm waiting until I get a handle on general posting, :D but my GEC #89 and I cut out an easy-open notch in the handle of my Opinel #8. Still deciding if I'm done yet, lol...
 
The single spey Charlow assisted in dinner prep (grilled pork chops with rice and sweet corn). It then performed superbly as my dinner knife as I ate. All that followed by an ice cold beer. Now the Barlow is back in my watch pocket as I read beside a cozy fire. A perfect evening... :)
 
SAK Guy said:
Nice work!!!!! :thumbup:
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+1 :thumbup:

arizonaranchman said:
The single spey Charlow assisted in dinner prep (grilled pork chops with rice and sweet corn). It then performed superbly as my dinner knife as I ate. All that followed by an ice cold beer. Now the Barlow is back in my watch pocket as I read beside a cozy fire. A perfect evening... :)
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Very nice sir :)
 
I was having lunch today with a couple of coworkers- I ate some fine balcan liver and cut it up with my Schrade 34OT Stockman



Great knife!
 
Been awhile since I've had time to post here, so I remembered to take some pics last night

Peanut, took care of de-seeding and cutting plum tomatoes, thin sliced garlic and basil



Pete
 
Stich2442 said:
Been awhile since I've had time to post here, so I remembered to take some pics last night

Peanut, took care of de-seeding and cutting plum tomatoes, thin sliced garlic and basil



Pete
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Looks like a perfect pizza to me. I like how you bring the cheese high up on the crust.
 
sunandsteel said:
Looks like a perfect pizza to me. I like how you bring the cheese high up on the crust.
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Thanks, I have a funny analogy for that, one of my old cooking partners told me about 20 years ago (who once worked in a pizza joint, and the owner told him ) when we were doing prep for a catered event, can't post it here.

Pete
 
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