So, this morning I had my Friday morning retired old fart breakfast. Every Friday we all make a point to get together at this little country diner up in Middletown, and it's sort of loosely called the Bill Moran breakfast club. We all were brought together by our friendship with Bill Moran, and after he passed on, we made a pact to keep our friendship going. Of course, being all knife knuts, the breakfast is the time we all bring out any new cutlery, or old favorites and sometimes try to our do one another. Last time we had a sausage cutting contest, Hoppy won. This is done by holding a country sausage out on a fork parallel to the plate, and try to slice it in half with a single strake of the knife. This is thick country sausage with a good skin on it. It's a trial of a new knife to cut the sausage in one swipe at breakfast.
Well, having a new knife, of course I had to compete with it instead of my old standby peanut. I'd really stropped the sucker before I went, and had a wicked edge on it. Jack led off with a nice stag handled Boker stockman, and almost made it. A bit of skin held on, (it's slippery stuff.) so he was out. Hoppy used his blue bone Eisenhower, and sort of made it. The cut piece held on for a second, then plopped in his easy over eggs. Tom used a well sharpened Case trapper and made a clean cut dropping his piece of sausage on the plate. My turn came, and the easy open GEC came out. This caused some surprise at the table as I'm well known to be a peanut man. The easy open jack sailed through the sausage like it wasn't there. Last time I made this clean a cut it was with an Opinel number 8 I'd stropped the heck out of before I went to breakfast.
Of course, the easy open got passed around for the group to chicken eye and coon finger. It got lots of comments, all positive. The wide thin blade so far has proved to be a great slicer. It can cut a thick piece of suspended country sausage held over a plate with little problem. In this circle, that's a good thing, but then Penny the waitress thinks we're a sick bunch but she likes us anyways. Between the apple and avocado yesterday, and the sausage today, it's starting to get a mild patina on the 1095. It seems like meat juices, even from cooked meat, do a nice blueish patina. But most of all, it passed muster with the Bill Moran breakfast club. On both looks and performance.
Not a small thing with that bunch!
Carl.
Well, having a new knife, of course I had to compete with it instead of my old standby peanut. I'd really stropped the sucker before I went, and had a wicked edge on it. Jack led off with a nice stag handled Boker stockman, and almost made it. A bit of skin held on, (it's slippery stuff.) so he was out. Hoppy used his blue bone Eisenhower, and sort of made it. The cut piece held on for a second, then plopped in his easy over eggs. Tom used a well sharpened Case trapper and made a clean cut dropping his piece of sausage on the plate. My turn came, and the easy open GEC came out. This caused some surprise at the table as I'm well known to be a peanut man. The easy open jack sailed through the sausage like it wasn't there. Last time I made this clean a cut it was with an Opinel number 8 I'd stropped the heck out of before I went to breakfast.
Of course, the easy open got passed around for the group to chicken eye and coon finger. It got lots of comments, all positive. The wide thin blade so far has proved to be a great slicer. It can cut a thick piece of suspended country sausage held over a plate with little problem. In this circle, that's a good thing, but then Penny the waitress thinks we're a sick bunch but she likes us anyways. Between the apple and avocado yesterday, and the sausage today, it's starting to get a mild patina on the 1095. It seems like meat juices, even from cooked meat, do a nice blueish patina. But most of all, it passed muster with the Bill Moran breakfast club. On both looks and performance.
Not a small thing with that bunch!
Carl.
, the middle knife you will see has the half moon and the surrounding HJ's dont..
