Food & Traditional Knives

Scubaroo said:
That’s awesome! Is the shield flush? How did you go about sanding it? By hand? Belt sander?
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No belt sander, I started with a half round file to get the bulk off and then used progressively finer grits of sandpaper. I finished the shield flush with the flat of the file and it turned out really nice! I usually satin finish all my tidioute GEC hardware so I didn’t worry about polishing back up to factory new. Thanks for the compliments! IMG_7400.jpeg

Pulled it out of the drawer today, it carries really nice with the slimmed down profile

Plus some food content today with a Harrison Brothers & Howson oyster knife 🦪

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AthroughZ said:
No belt sander, I started with a half round file to get the bulk off and then used progressively finer grits of sandpaper. I finished the shield flush with the flat of the file and it turned out really nice! I usually satin finish all my tidioute GEC hardware so I didn’t worry about polishing back up to factory new. Thanks for the compliments! View attachment 3078576

Pulled it out of the drawer today, it carries really nice with the slimmed down profile

Plus some food content today with a Harrison Brothers & Howson oyster knife 🦪

View attachment 3078616
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Very nice, thanks for explaining it! I might give it a shot some time if I can find one for a reasonable price.
 
Peregrin said:
5K Qs 5K Qs A belated Happy Birthday to you!

My better half cooked up a wonderful Cioppino with spinach linguini last night. A nice Pinot Grigio accompanied it.
I cheated and added the Cramer LC after the fact. What can I say, I was hungry!
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Thanks, Gary. :) My birthday was over a month ago, but late last week I took the leftover birthday chili out of the freezer, and am kind of reliving that "thrilling day of yesteryear" (as they used to say on the intro to The Lone Ranger radio and TV shows).

Your meal looks like something that can take the chill off a winter evening! :thumbsup::cool::thumbsup:

- GT
 
For lunch on Sunday, I had beans and cheese on toast. The photo also includes an orange canvas laminate Crossroads Sodbuster Jr. with S35VN blade that was a recent generous gift (along with a couple of splendid hawkbills) from Modoc ED Modoc ED .
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- GT
 
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If we go out our back door, down the sidewalk to the back gate by our garage behind the house, and then go kitty-corner across the alley that runs beside our house and garage, we reach the back of a bakery. We occasionally get goodies from there. (Actually, my wife sends me to the bakery every Saturday morning to get her a chocolate chip cookie and a large vanilla latte made with skim milk that I'm supposed to bring to her while she's still upstairs in bed.) Every month or two, my wife orders a pizza and I order a calzone from the bakery. My usual procedure is to eat one or two small pieces of my calzone while it's fresh from the oven, and then have a small piece for lunch for the next 5-7 days. I like the calzone better than pizza because I think its crust reheats better than pizza crust does, and because the calzone has more crust than a pizza.

I ordered a calzone in January, but I was somewhat disappointed. Here's a photo of the calzone after I've consumed more than half of it; a new large RR stockman is also shown.
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The crust certainly looks delicious, as usual, but there's too much of that good thing! :rolleyes:
Here's a pic of a slice I cut off for my lunch that day; you can see that there's hardly any filling (barbecue chicken) at all. I like crust, but there certainly should be more filling than THIS!! :eek:
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- GT
 
5K Qs said:
If we go out our back door, down the sidewalk to the back gate by our garage behind the house, and then go kitty-corner across the alley that runs beside our house and garage, we reach the back of a bakery. We occasionally get goodies from there. (Actually, my wife sends me to the bakery every Saturday morning to get her a chocolate chip cookie and a large vanilla latte made with skim milk that I'm supposed to bring to her while she's still upstairs in bed.) Every month or two, my wife orders a pizza and I order a calzone from the bakery. My usual procedure is to eat one or two small pieces of my calzone while it's fresh from the oven, and then have a small piece for lunch for the next 5-7 days. I like the calzone better than pizza because I think its crust reheats better than pizza crust does, and because the calzone has more crust than a pizza.

I ordered a calzone in January, but I was somewhat disappointed. Here's a photo of the calzone after I've consumed more than half of it; a new large RR stockman is also shown.
MTUhPyd.jpeg


The crust certainly looks delicious, as usual, but there's too much of that good thing! :rolleyes:
Here's a pic of a slice I cut off for my lunch that day; you can see that there's hardly any filling (barbecue chicken) at all. I like crust, but there certainly should be more filling than THIS!! :eek:
CeQ04Mr.jpeg


- GT
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I gotta agree with you, Gary! It's all about the filling! Nice looking yellow stockman!
Oh yeah, happy wife happy life!
 
Peregrin said:
I gotta agree with you, Gary! It's all about the filling! Nice looking yellow stockman!
Oh yeah, happy wife happy life!
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Thanks, Gary. :)
I think the filling ought to run from one side of the calzone to the other, and I'm sure the layer of filling used to be thicker, too.
I just found an old photo (a little over 2 years old) of a piece of calzone from the same bakery. Looks like a substantial difference in filling used between now and then!!
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- GT
 
Here's another of my "necessity is the mother of invention" sandwiches where I just stick some ingredients I find in the fridge between a couple of pieces of toast and call it a sandwich. This one was inspired by the classic BLT, but I had no bacon, and I don't really like raw tomatoes. So I decided to try a CLC (carrots, lettuce, and cheese) instead. I also used horse radish sauce as a condiment. It was good, but if I have apple slices available, I'd choose those over the carrots.
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- GT
 
I posted a lunch photo yesterday. Today I'll post a bunch of breakfast-related photos. Almost every morning, my "first course" for breakfast is either hot or cold cereal, and whichever it happens to be, I almost always cut up some apple, grapes, and clementine to add to the cereal. Here are photos in which the fruit is almost always the same, but the knives differ from day to day.

This is probably the oldest of the pics in this post, featuring an oriental Schrade 5OT. Another unique feature of this photo is that I had access to a banana on the day the picture was taken:
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I think I took this photo to show off the patina on the much-used spey blade of my Case chestnut jigged bone CV trapper (thanks, Chris). But I failed in showing the patina difference between the 2 blades. :rolleyes:
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The knife in this photo is a custom lambsfoot I won in an estimation game GAW last Labor Day IIRC (thanks, Rufus1949 Rufus1949 & Tyson A Wright Tyson A Wright ). Note that the cut up orange in this pic has already been transferred to the first layer of cereal etc. in the bowl:
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Here's a Rough Ryder Reserve Hawkbill doing the fruit-slicing honors; it's one of 3 knives Modoc ED Modoc ED generously sent me last month. I was surprised at what a good food-prep knife the hawkbill is. If I keep the point of the "beak" down on the cutting board while doing pull cuts, it cuts like the dickens as Carl J jackknife used to say. What a breakfast that was, with TWO colors of grapes! 🤓
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I have 3 more photos to post here, each featuring a knife I got myself as a Christmas or birthday present last December. First, as a change of pace, here's a Marble's smooth white bone sodbuster junior style knife shown with an apple, an orange, and a zucchini BEFORE the slicing commenced. Kind of an artistic still life photo. ;) (That was probably a day I was making oatmeal, because I almost never put vegetables in my cold cereal.
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A Rough Rider lambsfoot with carbon fiber handle is featured in this photo.
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Finally, a 4.25" closed carbon steel Rough Rider stockman with synthetic handles does the breakfast honors. The big clip blade on this almost new knife is probably a Top Five slicer among the many knives I own; I'm surprised and impressed.
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- GT
 
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