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Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
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Do you use your traditional knife in the kitchen?
- Thread starter nokia
- Start date
- Joined
- Dec 17, 2004
- Messages
- 1,212
Yup, thats why I have to have a 2 blade knife, one is dedicated to food...
Like a lot of these guys here, cuttin' apples at lunch and snack time is a main stay of my EDCs work.
I too like it as a test of sharpness, and a good test of how long it'll stay sharp- when I made hunting knives, I used this as a cleaning/butchering test in the off season... For instance; Cubing 20 pounds of beef for future stew meat... raw a good test, but since raw meat cuts almost twice as easy as cooked meat(IMO), I'd cook the meat first, so cutting 20lbs of cooked beef was a good test for cutting up 40lbs of raw game meat..
I do admit to cheating my pocket knives on occasion, say for thick roasts, or watermelon, where the blade is just too short to not fill the handle with gunk while finishing the cut; I then use a custom nessmuk that stays in the kitchen, and then a vintage 10" old hickory if needed.
I never could see a reason to get a special knife out, if i got one on me anyway.
AN exception being watch Mum use the Ulu I made her... Art in motion if i do say so myself
and such a sweet specialized design..
G.
Like a lot of these guys here, cuttin' apples at lunch and snack time is a main stay of my EDCs work.
I too like it as a test of sharpness, and a good test of how long it'll stay sharp- when I made hunting knives, I used this as a cleaning/butchering test in the off season... For instance; Cubing 20 pounds of beef for future stew meat... raw a good test, but since raw meat cuts almost twice as easy as cooked meat(IMO), I'd cook the meat first, so cutting 20lbs of cooked beef was a good test for cutting up 40lbs of raw game meat..
I do admit to cheating my pocket knives on occasion, say for thick roasts, or watermelon, where the blade is just too short to not fill the handle with gunk while finishing the cut; I then use a custom nessmuk that stays in the kitchen, and then a vintage 10" old hickory if needed.
I never could see a reason to get a special knife out, if i got one on me anyway.
AN exception being watch Mum use the Ulu I made her... Art in motion if i do say so myself
and such a sweet specialized design..G.