Fiddleback User Pics

I prefer a thin knife made for the kitchen as well. The kitchen is the quickest place to get a good patina for me though!
 
pechelman said:
honest question here for folks showing user pics in the kitchen, and truthfully not trolling;

Do you really use your fiddleback as a kitchen knife or just doing it on occasion to develop patina?

I'm curious because I've never had any knife other than a thin kitchen knife that I've enjoyed using for food prep.
Attempted to cut an onion with a recently acquired recluse and it was an awful experience that ended before it began. Then again, I am spoiled with j-knives for the kitchen...
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That depends on the knife. This Shank is tapered 1/8 with a full height grind, and it pulled kitchen duty a good bit.

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My Woodsman, in tapered 5/32, is my favorite kitchen knife to date, and I do a lot of cooking. It's all in personal preferences. I prefer to use a knife I'd feel comfortable with in other applications as well as cooking...

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http://www.bladeforums.com/forums/showthread.php/1095262-Soup-s-On-)?highlight=vegetable+soup

But most of the others are usually only spending time in the kitchen to develop a patina, or test the blade geometry.


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pechelman said:
honest question here for folks showing user pics in the kitchen, and truthfully not trolling;

Do you really use your fiddleback as a kitchen knife or just doing it on occasion to develop patina?

I'm curious because I've never had any knife other than a thin kitchen knife that I've enjoyed using for food prep.
Attempted to cut an onion with a recently acquired recluse and it was an awful experience that ended before it began. Then again, I am spoiled with j-knives for the kitchen...
Click to expand...

They are good for field knives, but compared to a sub 2mm thinly ground kitchen knife they suck;) Still use mine from time to time in the kitchen and a lot when out hiking:D
 
NoFair said:
They are good for field knives, but compared to a sub 2mm thinly ground kitchen knife they suck;) Still use mine from time to time in the kitchen and a lot when out hiking:D
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Pfffft....you guys and your thin knives...smh... :)

It just comes down to personal experiences and personal preferences. My personal experiences in life have left me in a place that if I would absolutely hate being stuck with a knife if I had to leave without notice or warning while using it, I just can't get comfortable with the idea of using it at all really. It is an aspect of my ptsd that i tried to defeat for a while, though in all honesty the time spent commercial trapping and fishing...and doing so much food prep with my hunting knife likely played a role. Then I realized it wasn't causing me any problems and quit worrying about it. I made some progress with it though, and as long as the knife is full thickness and not full-height-ground. I am ok with 1/8 or 3mm. The hard work I have done with the KEBs has been therapeutic in that aspect. But overall I still prefer 5/32 or 4mm as a minimum. Though also as another bit of progress, as long as I have faith in the maker, I have settled on 3/16 as a maximum. Major progress for me considering the knife I carried the longest in my earlier years was a heavy 5/16 7mm thick... It could be because I am 6'-3" tall and weigh nearly 300 pounds...but I perceive no real difference in function between the 1/16 paring knives I have used and a 5/32 Hiking Buddy with a high grind, other that the HBs I have had were not guardless. Since I notice no difference in functionality, it seems pointless to me to deal with the psychological discomfort for no purpose at all...
 
thanks guys for the thoughts.
my experience seems to most mimic NoFair's, but was certainly not intending this to be a judgemental comment on those using the knife they like for the tasks they want.

in the end, whatever makes you smile. :)

Enough with the partial thread derail, and back to users' pics!
 
Tod:

Those curls look like fireworks going off......very nice !

I've got a Runt coming in this week which will pair up with the pocket sheath I won in Bud's GAW. This will be my second try with a Runt. The first one didn't do it for me. I hope I end up bonding with this one as much as you seem to like yours.

Peter

Peter
 
pechelman said:
thanks guys for the thoughts.
my experience seems to most mimic NoFair's, but was certainly not intending this to be a judgemental comment on those using the knife they like for the tasks they want.

in the end, whatever makes you smile. :)

Enough with the partial thread derail, and back to users' pics!
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I'm sorry if that reply was taken with a perceived negative tone, I was just being conversational in my head as I typed it... I didn't take it as being judged at all.

But as I said, when it comes to knives like my Bushboot, which is an edc, if it's in the kitchen being used it's either for the purpose of furthering the patina, or it's just handy and expedient. I use it much more for food consumption than food preparation :D

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hasco said:
I finally decided to give the runt a try... It is a fun little knife.

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Wow, those are some very nice curls! And that little fella has some very nice spalting :)
 
Finally got around to tying on a lanyard on the GAW FB from the summer trip thread. Thanks again William! You are a gentleman.

Little knife, little curls:

 
That's really cool. I always wanted to carve up some but all we got in these parts is corn! ;)
 
hasco said:
The quality of these photos is astounding Brian! What camera and lens did you use for these?
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Thanks Hasco! It is a Nikon D90 with jut a standard 18-55mm lens on these. Too many outgoing expenses right now to get the macro lens I really need. Hopefully that changes soon though...
 
I'm new to stalking Andy's knives but boy the pull has been strong. I'm sure you all can relate! My 3 finger Karda showed up yesterday and I couldn't be happier. Gave it a mineral oil overnight for a head start against Colorado winter air. I think the spalting looks great, and I love this tux handle configuration.

I have it here with a skystorm left hand carry sheath that I've been using for an izula (upgrade!) for quite a while. Seems to fit pretty well and I'll give it a chance to mold to the knife before I shop around. This will be my edc knife. Now the question is force patina or natural! I guess I can try both but I'll shoot for natural for now with some food prep thrown in to help get things started in a good way.

Since it's the first fiddle I own, I'm of course already looking hard for the second! :D Really like burl handles, and I'm out for a boot but a bushfinger could sneak in before if it came up.

Shut up and show us the pics! Sorry for the indoor lighting. I'll see if I can remember to get some outside.
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COLongshot said:
I'm new to stalking Andy's knives but boy the pull has been strong. I'm sure you all can relate! My 3 finger Karda showed up yesterday and I couldn't be happier. Gave it a mineral oil overnight for a head start against Colorado winter air. I think the spalting looks great, and I love this tux handle configuration.

I have it here with a skystorm left hand carry sheath that I've been using for an izula (upgrade!) for quite a while. Seems to fit pretty well and I'll give it a chance to mold to the knife before I shop around. This will be my edc knife. Now the question is force patina or natural! I guess I can try both but I'll shoot for natural for now with some food prep thrown in to help get things started in a good way.

Since it's the first fiddle I own, I'm of course already looking hard for the second! :D Really like burl handles, and I'm out for a boot but a bushfinger could sneak in before if it came up.

Shut up and show us the pics! Sorry for the indoor lighting. I'll see if I can remember to get some outside.
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Looks great man, and welcome to the addiction. The support group meets on Fridays :)

Well...you can actually "force" a natural patina :)

http://www.fiddlebackforge.com/inde...-information/forcing-a-patina-with-food-prep/



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