Guardians of The Lambsfoot!

[Jack Black]

There was a very interesting post recently about the cant on Lambsfoot knives. One of the differences was highlighted between Charlies Lambsfoot the first American made Lambsfoot by GEC and the traditional English version. I discovered this while sharpening one of my original English made Lambsfoot the other day, and another one i have. The desert ironwood has no cant, and the jigged bone does have the cant on the blade. Will show pictures with Charlies so you can see what i mean.

That's interesting Leon, you got something unusual there for sure (though contemporary Sheffield knives have a lot of variables) Looks like you put a nice edge on there It looks like your Waynorth does actually have a little cant, but maybe it's the camera angle

Good evening gentlemen. As I promised I was able to try the Henderson’s Relish on my dinner of chili mac and cheese last evening. My first impression is that it is indeed very good. Upon further analysis I came to the conclusion that (and this is only speculation) the folks who originally concocted this fine sauce were at some point treated to soy sauce from what was then called the Orient and thought how can I improve upon this? Well, let’s just add some sugar and a few other spices and whala Relish. Now for a truly unique sauce that was concocted on hills of West Virginia over 100 years ago I humbly submit my home made catsup. If there’s a brave sole here (preferably on this side of the pond) I’d be happy to send them a bottle for them to evaluate. I promise you won’t be disappointed.
View attachment 1670219

Great post! I'm glad you were able to try the Henderson's, and that's a great offer, to one of our lucky members, to try your homemade catsup I'm not sure about there being any connection between Henderson's Relish and soy sauce though. What we call soy sauce comes in many different forms, and it is made from fermented soy beans. I don't know about the availability of bottled 'soy sauce' in the 19th century, either here or in the Orient, but Sheffield explorers have only just made it over the hill to Leeds! I usually use tamari, but I use it in very different things to relish, and I think the only thing they have in common is the colour, and then not really, and the fact they come out of a bottle of course! By the time Henderson's Relish was made, other Yorkshire relishes were already very well-established, going back to at least the early 19th century. They were made from pureed pickled fruits though, and while the Henderson's recipe is still kept secret, we know that the ingredients are quite different to that, as they are to the rotted-fish base of Worcestershire Sauce. What the originators of these condiments had in common, I think, along with Coleman's, the big mustard magnate, is more likely that they saw a good business opportunity, particularly with the somewhat bland English food of the time. Leeds had a huge Yorkshire Relish factory, producing millions of bottles each year, which were exported all over the world. Henderson's, by comparison, had a tiny factory until recently, and it's only in the past couple of decades that they have allowed their relish to escape the confines of Sheffield!

donn gave me a bottle of Lancashire Sauce, which I think has only been sold commercially much more recently, and is also quite different in terms of its flavour, ingredients, and appearence

Good morning Guardians, my girlfriend is working today, and all my pals are away, so I think I'm going to be having a quiet Saturday. I'm sure I'll find plenty to do though Have a great weekend everyone

 

[cudgee]

Looks like you put a nice edge on there

I completely reprofiled it, now it is razor sharp, and easy to keep sharp.

 

[Jack Black]

I completely reprofiled it, now it is razor sharp, and easy to keep sharp.

Nice

 

[Pt-Luso]

 

[Onebigbill]

Good morning Guardians...or afternoon...or evening depending on where you live I guess. I just can't get going this morning. Had enough sleep. Maybe some hot tea and a bagel will do the trick.

 

[screened porch]

Good morning Guardians...or afternoon...or evening depending on where you live I guess. I just can't get going this morning. Had enough sleep. Maybe some hot tea and a bagel will do the trick.View attachment 1670442

Or go back to bed.

 

[Jack Black]

Good morning Guardians...or afternoon...or evening depending on where you live I guess. I just can't get going this morning. Had enough sleep. Maybe some hot tea and a bagel will do the trick.View attachment 1670442

I know the feeling Bill, I keep thinking I should go out and do something, but so far, apart from a little housework, all I've done is reply to some emails, listen to a Mark of the Maker podcast, and have a look through one of my knife books! That's a Tasty-looking breakfast my friend

 

[screened porch]

I know the feeling Bill, I keep thinking I should go out and do something, but so far, apart from a little housework, all I've done is reply to some emails, listen to a Mark of the Maker podcast, and have a look through one of my knife books! That's a Tasty-looking breakfast my friend

That sounds like time well spent.
With my rabies-vision, I don't get seasonal affective disorder at all.

 

[btb01]

I think if you were to ask for a grilled cheese sandwich here, most people are probably familiar enough with the term, for you to get something approximating to one. In the past decade or two, I've also seen the term 'melt' use, which I think is imported, as in 'cheese melt', though be aware that a 'melt' is more traditionally used, particularly in London, to mean a coward

If you were to ask for a chip butty here, I think you’d mostly just get weird looks. I usually think of a “melt” as a grilled sandwich that contains cheese and something else, like a patty melt or a ham and cheese melt.

Yes, barely anyone writes like that anymore do they?

Not unless they do it as a hobby.

TGIF Guardians!

Cool photo. I wonder if anyone’s ever made a left-handed Lambsfoot?

Old photo, but I think I’ll make a strong cup of builder’s tea this morning.

 

[Jack Black]

That sounds like time well spent.
With my rabies-vision, I don't get seasonal affective disorder at all.

Thanks buddy How is it with the moon-cycle Jer? I'm somewhat restricted in some of my activities at the moment, because of 'Slingshot Thumb'! I've been suffering with it a couple of months now, and thought it was just arthritis, but I think it might be RST (no chance of getting to the docs here at the moment though) I'm missing my slingshot practice, as well as my stick-making, and there's quite a few household jobs I'm struggling with. That's my excuse anyway! I had to laugh at this vintage beer advert! 'Skinny' I'd give my eye-teeth for 'skinny'!

 

[Jack Black]

If you were to ask for a chip butty here, I think you’d mostly just get weird looks. I usually think of a “melt” as a grilled sandwich that contains cheese and something else, like a patty melt or a ham and cheese melt.

I suspect so! Yeah, 'melt' is used in the same way here, 'tuna melts' seem to be quite popular, though ham and cheese sounds much better I think

Not unless they do it as a hobby.

There are several members here, with beautiful handwriting I once received some correspondence from some years ago though, and there were so many swirls and curls, I couldn't actually read the letter!

Cool photo. I wonder if anyone’s ever made a left-handed Lambsfoot?

At least one of the Sheffield manufacturers does them as standard. Cambertree has one

Old photo, but I think I’ll make a strong cup of builder’s tea this morning.

Classic! Great pic Barrett

 

[screened porch]

I had to laugh at this vintage beer advert! 'Skinny' I'd give my eye-teeth for 'skinny'!

And obviously women love a beer drinker!
Bummer about the thumb. Maybe you can get out your squirrel stick and practice knobkerrying till the thumb's sorted out.

(There- used 'em both)

 

[Jack Black]

And obviously women love a beer drinker!
Bummer about the thumb. Maybe you can get out your squirrel stick and practice knobkerrying till the thumb's sorted out.

(There- used 'em both)

That's what I've always thought Jer!

Thanks mate, I hate getting old! I'd probably just start my 'Cosher's Elbow' off again! You can buy trigger-releases, but they're over £50, and I think that'd kind of take some of the fun out of it. Maybe I'll not stick at it for a solid hour next time I didn't realise how long it'd last, but it's hard not to use it OTW is looking good

 

[Jack Black]

Just waiting for the gravy

 

[Jack Black]

Got my evening's entertainment sorted!

 

[screened porch]

Got my evening's entertainment sorted!

Is that the one with Jack Nicholson as the young lover?

 

[flatblackcapo]

Cool photo. I wonder if anyone’s ever made a left-handed Lambsfoot?

Thanks Barrett. I have seen a couple left handed Lambsfoot knives. I have become so accustom to right handed knives, unless I switched all my knives to LH, it just throws me off.
That Ironwood Lamb if yours is a beauty.

 

[5K Qs]

I haven't as yet but will have a good look after a few more weeks. Will let you know.

Looking forward to the progress reports on that dye-leaching experiment.

It's great to see you here Gary, I know that many folks browse here, but of course, we need contributions too, particularly from those who still regularly carry a Lambsfoot That certainly sounds fascinating to me, at least! I would certainly attend if I were able to If you do go along, I hope you'll let us know what you learned
...

I went to the talk about Yorkshire immigrants in North America. I thought it was very interesting, but I've been quite interested in "historical stuff" since the first history course I took in 6th grade. I was hoping there might be something about Sheffield cutlers moving to the US, but no such luck. He had only 50 minutes to talk about a lengthy book, and chose to focus on emigrants from the Yorkshire Dales (most of whom went to the US, near the Iowa-Wisconsin-Illinois border) and the Yorkshire Moors (most of whom went to Canada). Apparently most of these people worked in lead mines, and also did some farming. Most were also not living in abject poverty, but they were non-Anglican "religious minorities" such as Methodists and Quakers. He had lots of nice photos, too.

Anyway, I thought it was an hour well-spent.

...
I don't think it has such a strict meaning here Gary, it usually just refers to a package, which might be a dozen bottles, possibly a crate, or a 'slab' of cans. The packages I received yesterday only contained eight Imperial Pint glass bottles, so nowhere near as heavy, but heavy enough for an old feller, with a steep flight of stairs

Interesting that "case" has such a generic meaning in British brewing. In the US, over the course of my adult life, boxes of 30 cans have become quite common "sales units" of beer, but I don't know if there's a special name for that. I've heard them called "racks", but have no idea if that's widespread.

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Fascinating post on your Needham lambsfoot, Jack!

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I've just been out for a walk round the block, it's cool outside, and quite windy, but still a nice day

I'm carrying my ebony Guardians lambsfoot this week, too! Coincidence ... or Grand Design??? Perhaps other Guardians have decided to follow my rotation schedule regarding lambsfoot knives?!?

Thanks Gary! I reckon some folks must eat a lot of cheese toasties, I had ONE last year! Looks like a tasty sandwich there with your Black Jack

Yeah, averages are strange that way!!
That Black Jack and sandwich photo was taken during one of our August vacations at Lake Huron, so the sandwich undoubtedly included a couple of slices of summer sausage, onions, extra sharp cheddar or pepper jack cheese, dill slices, hot pepper rings, lettuce, and ranch dressing. I'm sure I found it tasty!

I do! But it hasn’t been out of the garage much in the last few years. (In fact, I never even got around to getting Minnesota plates for it, and we’ve been here more than three years!)


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Really? That’s interesting. I don’t think I’d heard it called “cheese on toast” before this thread, but my grandma used to make us cheese toast when we were kids. I made it myself a lot more when we had a toaster oven, but ours stopped working a while back and, with less counter space in our current house, we decided not to replace it. It’s easy enough to make in the oven, but a bit less convenient.
...

Jack, is a cheese toastie made with butter on the outside of the bread, or not? In the US, a “grilled cheese” like GT mentioned is similar, but with a(n) (un)healthy amount of butter spread on the outside of the bread, and cooked on a griddle or in a pan on the stovetop.
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Maybe @Crazy Canuck or @CelloDan can confirm, but I think in Canada it’s sometimes called a “two-four.”
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Here are a couple I don’t carry as much as I should, my Ashley’s Choice and a big ‘un with light-colored horn that was a gift from Jack when I visited Sheffield.
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Barrett, your cab is really cool!
I wondered about making an open-faced cheese on toast; a toaster oven makes sense. I planned to try it just using a frying pan on the stove, but putting a lid on the pan to facilitate melting the cheese.
I always enjoy seeing your AC with the distinctive stag!

I have definitely had more than two, just not lately

Can confirm the use of two four. Sixer, case (12), and two four (flat).

Mike, thanks for confirming Barrett's report that a collection of 24 beers is called a two four in Canada. Kind of confusing for me that a case of beer in Canada means 12 cans/bottles.

Back in the sixties we had an open fire place, on a Sunday night we quite often had " Cheese toasties " cooked in a Cast Iron jaffle iron. In season we would add tomato's or if we really got spoilt " Baked Bean Toasties ". There was something special about a toasted sandwich cooked in Cast Iron over an open fire..

When I was a kid we had things like that that I think we called "fry pie makers" that we would use when we had a fire going outside. I think they were designed for camping, but since we had a dairy farm with cows that needed milking twice a day 7 days a week, we didn't really go camping much. But several times per summer we'd have an open fire in the front yard to roast hot dogs and marshmallows and sometimes make fry pies. Our fry pies back then usually included some kind of fruit or fruit preserves.
My wife and I have one of those in the basement, but we rarely use it. When we do, it's usually for some kind of meat-and-cheese sandwich. I never though of including baked beans, but that sounds good! Ours is not cast iron; my guess is it's aluminum with a teflon coating inside. Also, ours is a "2-in-1 Pie Iron" that has 2 of the little compartments side by side on the same set of handles. (Might have been a wedding gift.)

Lunch time here, and cold, all this talk of cheese toasties got me inspired. A lesson in making one.
...

Looks good.
That's how we make a toasted cheese sandwich round these parts.

I agree with Jer; that's a good grilled cheese sandwich tutorial, Leon!
I'll bet you could even make a nice toasted chip butty, with or without cheese, that way.

Love how the wood is aging on this one. View attachment 1668976

Is that rosewood, Todd? Really attractive!

Being doing a bit of research and found this.

I finally managed to find a previously-taken pic of that Needham price-list.
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In the old days, all those Sheffield cutlers would need printed materials like the ones Leon and Jack posted. Was there a specific printing firm dedicated to serving the cutlery industry's printing needs, or did each cutler take their business to an "all-purpose" printer of their choice?

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Good morning Guardians, hope your Fall Season is going well.

View attachment 1669814

Always a treat to see your stellar stag HHB, Bill!

I think the inexpensive Rosewood models are often under-appreciated, only because they are inexpensive, and therefore fairly common, but the best examples can be great knives

I very fond of my rosewood lambsfoot that my wife and daughter picked up for me in York!

It sure is! Here is a a pic if Betty when she was young and shiny.
You have a great weekend yourself, my friend.

I haven't written this for a long time, so please indulge me: Old Black Betty, Bam-Ba-Lamb!!

Good evening gentlemen. As I promised I was able to try the Henderson’s Relish on my dinner of chili mac and cheese last evening. ...

That chili mac and cheese looks fantastic!!

- GT

 

[btb01]

I suspect so! Yeah, 'melt' is used in the same way here, 'tuna melts' seem to be quite popular, though ham and cheese sounds much better I think

I forgot about tuna melts (mostly because I don’t eat ‘em).

There are several members here, with beautiful handwriting I once received some correspondence from some years ago though, and there were so many swirls and curls, I couldn't actually read the letter!

I really enjoy writing things by hand, but my penmanship is far from stellar. For a long time my cursive handwriting looked like a third grader’s (because that’s the age at which they taught it to us, and then they never required us to use it after that). A few years ago I got into fountain pens for a bit, and my cursive improved some, but I still don’t really use it.

 

[bigfish64]

Is that rosewood, Todd? Really attractive!
- GT

Thanks, yes it is rosewood Gary, when it arrived it was really dry, dull, and very plain looking. I put oil on it several times and discovered it actually had some nice character.