Food prep EDC blades.

AntDog I'm guessing that's a Custom never heard of a Greco Companion..
Aias that TGLB looks right at home blade deep in red meat, or piercing poultry the Emerson seens so wicked at that angle.
What find of Traditional is that? I'm not too good with IDs.
Rubberdog I'll need a shipment of biltong right away. You just reminded me I had a diy jerky setup I never got around to finishing....
 
Lance23 said:
AntDog I'm guessing that's a Custom never heard of a Greco Companion..
Aias that TGLB looks right at home blade deep in red meat, or piercing poultry the Emerson seens so wicked at that angle.
What find of Traditional is that? I'm not too good with IDs.
Rubberdog I'll need a shipment of biltong right away. You just reminded me I had a diy jerky setup I never got around to finishing....
Click to expand...

Yeah it's a custom made by John Greco. No idea if he's still making knives. He was having some kind of problem with his hands, and last I heard he was either retiring or had already retired.

I snapped mine up off the exchange here about 12 years ago or so... Maybe a little longer than that. Best $50 I ever spent! It's the main reason I like A2 tool steel so much. I can get it screaming sharp easily, and it holds the edge forever. It's developed that nice, deep, dark grey patina that only comes from age and use. It's one of my favorite knives ever.
 
Lance23 said:
AntDog I'm guessing that's a Custom never heard of a Greco Companion..
Aias that TGLB looks right at home blade deep in red meat, or piercing poultry the Emerson seens so wicked at that angle.
What find of Traditional is that? I'm not too good with IDs.
Rubberdog I'll need a shipment of biltong right away. You just reminded me I had a diy jerky setup I never got around to finishing....
Click to expand...

Hey Lance,

Thanks; I love to get the blades good and bloody, even if it's just in the kitchen. The traditional is a Great Eastern Cutlery #42 Missouri Trapper w/ natural stag. It's my favorite pattern of traditional knives--I have one w/ Cocobolo too (which happens to be my true edc, along with what every else strikes my fancy for the day). The Emerson is pretty wicked--it's the Ubr Commander, sporting a 4.4 inch blade. And the TGLB, well, that's my favorite fixed... it just got better and better at slicing once the coating was stripped and I sharpened it up again.

Great idea for a thread, BTW! :thumb up: Let's see what I'll carve up tomorrow... maybe pork ribs with a hair-splitting hatchet; I haven't done that yet... should be fun :)
 
Aias said:
Hey Lance,

Thanks; I love to get the blades good and bloody, even if it's just in the kitchen. The traditional is a Great Eastern Cutlery #42 Missouri Trapper w/ natural stag. It's my favorite pattern of traditional knives--I have one w/ Cocobolo too (which happens to be my true edc, along with what every else strikes my fancy for the day). The Emerson is pretty wicked--it's the Ubr Commander, sporting a 4.4 inch blade. And the TGLB, well, that's my favorite fixed... it just got better and better at slicing once the coating was stripped and I sharpened it up again.

Great idea for a thread, BTW! :thumb up: Let's see what I'll carve up tomorrow... maybe pork ribs with a hair-splitting hatchet; I haven't done that yet... should be fun :)
Click to expand...

Awesome! Can't wait to see that hatchet in action. And I agree - great idea for a thread!

Oh, and niiiice TGLB! Those are so boss man.
 
Thanks AntDog, I just put a very, very fine edge on my Wetterlings wild side hatchet, though my wife is looking at me funny when I tell her that I'm going to use it on the ribs. :)

And yes, I absolutely love the tglb... it ruined me for all other fixed. My Beckers don't see much action these days.
 
I'm loving the reaction to this so far! Super glad it's been received positively.
That $50 knife has sure earned a place in your heart; I can tell how you wax romantic.
I've yet to own a piece of A2 and my only traditional is a case peanut, seeing all these great blades makes my wallet tremble. And my kitchen call to me!
I need to get an axe worth a mirror polish to try my hand at rib-splitting.
Seeing your stripped TGLB makes me want to strip my RS...or buy another to do just that.
My wife is loving seeing all these great meals and gorgeous blades, I don't think she sees my wish list growing..
 
John Greco is retiring from the knife making business. He is currently selling off all his custom made knives he has in stock. I didn't realize that he used any A2 because almost all of his medium to large knives were made from 8670.
 
I've used a Spyderco Miliie a bunch for food prep and it works great..

I'll also say the Spyderco SouthFork is a excellent kitchen knife..
 
Lance23 said:
Pinnah I can't tell but do you leave you're opinels patina'd or do you keep them polished?
I was waiting to hear about or see a Buck 110 , I knew if wouldn't be long.
Click to expand...

Heya!

I carried the Carbone for many years and when I did, I let them patina.

I've since switched to the Sandvik 12C27 INOX which is a bit harder. Really a great EDC steel.
 
You know, I always felt that other than camping or cutting food in a pinch outside the kitchen, using a non-kitchen type knife for food prep was a bit ridiculous or in other words just having fun. But, a knife is a knife. So why not, right?
 
TLA said:
John Greco is retiring from the knife making business. He is currently selling off all his custom made knives he has in stock. I didn't realize that he used any A2 because almost all of his medium to large knives were made from 8670.
Click to expand...

Yep. I bought mine a looooong time ago. Back when he was using A2 almost exclusively. I don't have any of his knives in 8670, but I've had a few in A2. The Companion is the only one I kept.
 
22-rimfire said:
You know, I always felt that other than camping or cutting food in a pinch outside the kitchen, using a non-kitchen type knife for food prep was a bit ridiculous or in other words just having fun. But, a knife is a knife. So why not, right?
Click to expand...

I mostly agree with this; kitchen knives are designed for this purpose. But, having fun with your knives is important! I think that is sometimes lost on this forum, with all this nitpicking about steels, my knife is stronger than your knife, etc.
 
dogstar said:
I mostly agree with this; kitchen knives are designed for this purpose. But, having fun with your knives is important! I think that is sometimes lost on this forum, with all this nitpicking about steels, my knife is stronger than your knife, etc.
Click to expand...

That aspect of it isn't lost on me man. Fun is the name of the game for me. Otherwise, what's the point? It's all about the use and enjoyment for me!
 
Agreed--taking the hatchet to the ribs was overkill... my wife confirmed that, but she was got into the fun and snapped the pics. Half of the three racks went into the slow cooker, and the others are marinating for the BBQ. As promised:
rup2fr.jpg

mltgd3.jpg

vr9ef8.jpg

2ed6op1.jpg

2m4d14y.jpg

14t7uvn.jpg
 
Somewhat surprisingly, my Spyderco Resilient has made an excellent food knife!

I also like to use a Mora Companion though the grind isn't super ideal. It IS super sharp though.
 
Aias said:
Agreed--taking the hatchet to the ribs was overkill... my wife confirmed that, but she was got into the fun and snapped the pics. Half of the three racks went into the slow cooker, and the others are marinating for the BBQ. As promised:
rup2fr.jpg

mltgd3.jpg

vr9ef8.jpg

2ed6op1.jpg

2m4d14y.jpg

14t7uvn.jpg
Click to expand...

Lmao! Awesome!

That hatchet has to be damn sharp to do that! So how are the ribs?
 
I will use which ever knife happens to be in the pocket at the time. I've really been drooling over the military lately just because it seems like it would work wonders with food and fileting fish.
Here's the opinel no. 9 I got just minutes before I through these pork tenderloins on the grill. I figured this would be the perfect opportunity to utilize its slicing abilities.

 
You must log in or register to reply here.
Back
Top