What a feast of wonderful photography Chin
That looks like a great trip, I wish we had more accessible woodland where I live. Nice work on that hot pepper sauce my friend, it looks delicious. I have roasted oysters in the half-shell with gruyere cheese and tabasco in the past
Looks like an idyllic campsite, Chin!! And even though I just ate breakfast, that great looking Chili sauce is making me hungry all over again!!
Really enjoyed your post Chin
. Outstanding pictures, especially the kookaburra! What a cool looking bird. I had no idea they were big snake eaters, but I’d definitely welcome them around my camp
.
Your Caribbean fresh pepper sauce looks awesome and the stag on your Lambsfoot has some great character. I’m a huge fan of hot sauces, salsas and spicy foods and I’d love to get the recipe from you when time allows
Thanks for the kind words, my friends.
Jack and Charlie: yeah it's pretty great to have good camping spots within about an hours drive in any direction. I keep a pack ready to go with all the necessaries, so if I get the chance for an impromptu overnight camp, I can throw a few things in the car and head off at a moments notice.
Roasted oysters with gruyere and tabasco, Jack? You're making me hungry!
Stonebeard, kookaburras have a great personality. They're the largest bird of the kingfisher family. They're one of the main reasons why, if you do see snakes in the Australian bush, they're going hell-for-leather from one hiding place to the next. Kookaburras like to hang out on high branches and swoop down on snakes, lizards and tourists' bacon sandwiches
, and their laughing call is one of the iconic sounds of the Australian bush.
Hey, I didn't know you were a chilli-head! I don't tend to cook by measure that much, but I'd be glad to share that fresh, hot peppersauce recipe, my friend. I've sent you the recipe via PM. It's a good one, I think you'll like it!
bonzodog
,
@flatblackcapo , and
Cambertree
, I have an embarrassing case of edge envy, gentlemen!!
Chin
Ha ha, thanks GT. Yeah, that stag lefty A. Wright, which Charlie graciously gifted me, has the most 'sticky sharp' feeling edge of all my Lambsfoot knives. I thinned out the edge considerably on that one, with a succession of waterstones, then put a very minimal Sharpmaker edge apex on, at 15 dps for strength, finishing with a few light passes with the ultrafine rods in the 20 dps setting, and a light strop.
Putting a really acute edge grind on these A. Wrights can sometimes reveal a bit of unevenness, I've noticed myself and observed from some other Guardian's comments and pics in this thread. Now my preferred sharpening method from scratch, on these knives is to just do the whole process on the Sharpmaker, starting with the diamond rods at the 15 degree setting. I find the smaller contact area of the rods compared to a benchstone, produces a more even looking edge bevel, and is quite sharp enough, also being easy to resharpen. I sharpened my ebony Wright and Guardians edition knife in this way.
Great discussion on filework. I find I like looking at filework on other peoples knives, and it gives some interesting 'tells' about the maker. But it's not so often I see filework that seems to have that real unified flow to it. That's the kind of filework I'd like on a knife of my own. For a user, I'm afraid I'd be thinking of grit particles resting in those recesses too.
I like the filework on the knife bonzodog gave you, Jack - almost runic looking. It's also very interesting to see Stan's filing - quite consistent, yet still with a nice, progressively hand rendered look. I suppose in the old days a Little Mester could look at a fileworked back and tell whose work it was, out of dozens of other Little Mesters. Jack, do I remember aright in once hearing that Little Mesters have their own signature sequences of filework motifs?
It's a long weekend for Labour day here in Victoria, I had my Guardians knife out with me on Sunday, when I walked past this old stable door in a country town:
.But I do like this little beauty.Thanks Jack.
