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- Nov 30, 2014
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- 10,298
That just makes you feel Warm & Fuzzy when something like that is in your pocket , or walking in high cotton , walking with a skip in your step .
Very nice my friend . That Sir , is a keeper !!!!
Harry
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The BladeForums.com 2024 Traditional Knife is available! Price is $250 ea (shipped within CONUS).
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GEC new #43 pattern, who’s excited?
- Thread starter SVTFreak
- Start date
Very nice my friend . That Sir , is a keeper !!!!
Harry
- Joined
- Feb 23, 2014
- Messages
- 548
Good luck with that...GEC gets its hooks in ya pretty easily..
Okay I need to stop buying these things now.
- Joined
- Feb 23, 2014
- Messages
- 548
Fried in bacon grease!!!My new favorite knife pattern...maybe.
Cutting the silver skin off of some California black tail back straps. Just a lil garlic, salt and pepper!
JTB_5
Gold Member
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- Oct 6, 2017
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- 7,857
God bless Chris Tucker and the Oregon Knife Show!! Well worth the 7 hours of driving yesterday. It was systems overload....So much to see..My pockets are much lighter today.
Or are they heavier, due to your extra carries?
- Joined
- Feb 23, 2014
- Messages
- 548
Actually yea they are heavier..No buyers remorse either!Or are they heavier, due to your extra carries?
- Joined
- Jul 12, 2004
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- 570
Got my factory seconds camel bone to go along with the Beaver Tail. Don't really see what was wrong with it other than the scales are a bit of a different color on the two sides which doesn't bother me. Also has a bit of a harder pull than the Beaver which is perfect for and EDC knife. Both are dead centered with no blade rap and only a slight bit of a proud tip on each but not enough to get caught on. Really great knives and I plan on using them both as I want the color on the Beaver Tail to darken with use a bit.
- Joined
- Apr 5, 2018
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- 160
I’m riding this car like I stole it.
That patina is starting to look REALLY good. I just started using my beaver tail for food prep this evening and can only hope mine follows in this direction. It’s funny, coming from a professional cooking background it’s hard forcing myself to use a pocket knife when I have four beautiful chefs knives ranging from 7-10 inches in blade length
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- Joined
- Feb 23, 2014
- Messages
- 548
That camel bone looks nice. Did it have an S on the tang?
Got my factory seconds camel bone to go along with the Beaver Tail. Don't really see what was wrong with it other than the scales are a bit of a different color on the two sides which doesn't bother me. Also has a bit of a harder pull than the Beaver which is perfect for and EDC knife. Both are dead centered with no blade rap and only a slight bit of a proud tip on each but not enough to get caught on. Really great knives and I plan on using them both as I want the color on the Beaver Tail to darken with use a bit.
- Joined
- Jan 29, 2016
- Messages
- 7,622
Love it! These micartas are great users and look amazing!I’m riding this car like I stole it.
- Joined
- Feb 25, 2001
- Messages
- 6,810
The 43 makes a nice little pairing knife, when it needs to. The shape of the clip and the nice thin edge do a great job on fruits and veggies, as long as they aren't too large. The patina really started forming yesterday while doing kitchen prep. I was making beer can chicken in the backyard, and set out a bunch of lemons and onions to cut up. The lemons kept getting cut, even after the chicken went on the grill, for adding to my beer and other drinks. Two hours of lemon slicing, without ever wiping down the blade, worked a patina miracle.
My plan is get a nice thick dark patina on this knife. Then I'll give it a treatment of Seal1 CLP Plus Liquid Knife Protector when the hot humid weather hits my area. I'm interested in whether the CLP will effectively eliminate most of the summer corrosion issues that I so frequently seem to have with carbon steel knives. I really love my GEC's, but the rusting just drives me insane. My fingers are crossed.
- Joined
- Apr 20, 2016
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- 663
Man the more I see of these knifes the more I want one!
- Joined
- Apr 5, 2018
- Messages
- 160
I've been using my Opinel no.9 effile as a paring knife for a few years now, the thin flexible blade is like a mini filet knife and suits my paring needs perfectly. That being said its predominant job seems to be opening food packaging -- there really isn't much in the kitchen I can't do with my chef's knife haha.
Citrus is a great idea, my wife likes to squeeze lime on her peanut butter toast in the mornings, I'll have to prep the limes for her
I've been pleasantly surprised with the 1095's tendency to darken instead of flash rust; I have a few carbon Japanese kitchen knives that start to rust if you don't wipe them down after every slice.It doesn't really get humid here in northern Idaho so I haven't had any issues with corrosion. I make my own paste waxes for my woodworking, so every couple of weeks I'll rub a thin layer on all my carbon steel blades and wooden kitchen utensils and that seems to do the trick!
Sounds like you have a nice symbiotic relationship between your 43 and your cooking! Jealous of your beer can chicken, every time I think about pulling the grill out of the shed it snows again haha. Again Buzz, I love the direction your micarta is headed!
Get one! I have three now and would buy more if I thought my wife wouldn't kill me haha.
- Joined
- Feb 25, 2001
- Messages
- 6,810
Indeed. The natural canvas micarta is one of things that most draws me to GEC. I find to be exceptional nice looking, and utter wonderful to use.
- Joined
- Feb 25, 2001
- Messages
- 6,810
This run was a surprise for me. I try not to buy too much carbon steel these days, and I'm actively trying to cut down on my knife purchases this year. I had no plans of buying anything from this run. Not even on my radar. But the second I saw the canvas micarta variant, it was love at first sight.
- Joined
- Jul 12, 2004
- Messages
- 570
