EDC XIII Which knife or knives are you carrying today?

I stayed with long and pointy again today, but went with something a bit more discreet as I accompanied my wife to the RMV to renew her license. I must say that in this age of digital entry and communication that MA has smartly managed to make the entire process unwieldy, convoluted, obscure, and to make one participate both electronically and in person while making an appointment for what should be a simple task. No wonder the Registry office is locked with a private armed guard outside checking bona fides with several more inside herding the supplicants about. In fairness, the CS agents were quite friendly and helpful when one arrived at their end of the gauntlet.

The Al Mar Eagle LW seemed an appropriate carry for this Black Friday with my work truck as a photo background after returning home.

1688756734532.jpeg

1688756791961.jpeg

1688756835755.jpeg
 
alaskantinbender said:
Very cool Solingen slip-joint. Do you know who made it?
Click to expand...
Thanks, and of course. It’s an Otter Messer Drei Nieten Messer (three rivet knife).

This one has Blackwood (Grenadil) scales and brass rivets and as far as I know has to be ordered from Germany as they only sell it there with those scales. The ones they sell here have burnt oak scales with silver colored rivets.
 
UX6aX9T.jpg
 
birdave said:
I'm going to have to, try to find that hot sauce!
Click to expand...

Blair's has long been famous for ridiculously hot sauces with interesting ingredients. Many of their sauces use cilantro so if you're like me and hate that, Sudden Death is the right choice.

Starting out long before modern peppers like the Ghost and Scorpion were cultivated, their classic line uses pepper extract to push the numbers. In turn, I generally use this sauce as a heat source in other recipes. For instance, the sauce for the chicken here only uses 1oz of Sudden Death with 2oz BBQ sauce, 1oz Worcestershire, 1/3 cup butter and a little lemon juice. Even at that level of dilution, it is way too hot for normies and questionable for casual heat fans.
 
Kettleman Kettleman , thank you so much! Most of my experience is with Westinghouse and A. O. Smith/Clark. 480 stuff. It's always interesting to see how others do relay logic. I've never seen vertical relays, and now I want to open old elevator control rooms.

No pictures from me, fellas. Im-ugh-hurr wants money now, and I'm cheap and lazy.
 
Chronovore said:
Blair's has long been famous for ridiculously hot sauces with interesting ingredients. Many of their sauces use cilantro so if you're like me and hate that, Sudden Death is the right choice.

Starting out long before modern peppers like the Ghost and Scorpion were cultivated, their classic line uses pepper extract to push the numbers. In turn, I generally use this sauce as a heat source in other recipes. For instance, the sauce for the chicken here only uses 1oz of Sudden Death with 2oz BBQ sauce, 1oz Worcestershire, 1/3 cup butter and a little lemon juice. Even at that level of dilution, it is way too hot for normies and questionable for casual heat fans.
Click to expand...
Chronovore,
Thanks for the info. about Blair's Sudden Death hot sauce. I went to Google and put it in and I got a few places that sell it. There is also a Hispanic version called Muerte, that uses 50% more habanero peppers, than the one in your pict. with your knife. If I get some I'll let you know what I think. I love hot sauce and hot (spicy) foods. Thanks again, have a good weekend and stay safe.
 
You must log in or register to reply here.
Back
Top