Guardians of The Lambsfoot!

Jack Black said:
🤣 :thumbsup:

Nice line-up Jer :) :thumbsup:

Farewell sweet Hartshead Barlow :) Thanks for all the pics Gary, I'm looking forward to seeing what you pick next :) :thumbsup:

Smashing photos :) :thumbsup:

Thank you for not mentioning the purchasing details Kevin :thumbsup:

"The Porch was set up for the purpose of non-commercial discussion about traditional knives - to talk about KNIVES, not the BUYING OF KNIVES. As per the sub-forum guidelines, please keep questions about buying and selling out of this thread. If you see a knife you like the look of, and would like to purchase something similar, please contact the owner privately to ask about where they bought it, rather than in this thread."

I can't see any reason why that wouldn't sharpen up OK, but I'd make sure you get a pic which shows the blade in full, so that you can see that the point is intact. Do you know the maker? Compressed fibre handles like that were used by a number of firms. The one below is by Milner :thumbsup:

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Thanks for the info!

I really dont mean to break any rules or upset anyone. I try to not mention names of sellers and shops.

I'll definitely ask for some more pictures. As for the covers.. to be totally honest... i thought that they were some kind of old dark wood... lol
The only information that the seller gives is that it's unstamped, carbon steel and probably from the 1920's
 
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Kevin-B said:
Thanks for the info!

I really dont mean to break any rules or upset anyone. I try to not mention names of sellers and shops.

I'll definitely ask for some more pictures. As for the covers.. to be totally honest... i thought that they were some kind of old dark wood... lol
The only information that the seller gives is that it's unstamped, carbon steel and probably from the 1920's
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Your post was quite acceptable Kevin, but please don't mention any sellers or shops, as it would contravene the sub-forum rules. We can discuss the knife itself, and thanks for showing it, but there's no need to mention anything about the sales process I don't think :) :thumbsup:

The date sounds like a complete guess I think. A shame it has no provenance, but I think it's certainly a Sheffield knife, and unfortunately many have been produced without tang stamps. Hopefully, you can sharpen it up, and make it look better :thumbsup:
 
Jack Black said:
Your post was quite acceptable Kevin, but please don't mention any sellers or shops, as it would contravene the sub-forum rules. We can discuss the knife itself, and thanks for showing it, but there's no need to mention anything about the sales process I don't think :) :thumbsup:

The date sounds like a complete guess I think. A shame it has no provenance, but I think it's certainly a Sheffield knife, and unfortunately many have been produced without tang stamps. Hopefully, you can sharpen it up, and make it look better :thumbsup:
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Thanks! I will keep everyone updated about how it will clean up. If i decide to get it that is.
 
Kevin-B said:
Thanks! I will keep everyone updated about how it will clean up. If i decide to get it that is.
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Thanks Kevin, of course :) If you're ever looking for an opinion on something you're unable to ask here, please feel free to PM me. I'm sure some of our other Guardians would also be happy to help :thumbsup:
 
Kevin-B said:
I just cant get over how stunning patina can look in the right lights. All those beautiful colors.

I definitely love taking pictures of it and sharing them ;)
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Very nice patina Kevin :thumbsup: :cool:
I wonder if it will stay like that or turn a more uniform grey over time.
Keep us posted :)
What type of foods created it ?
 
CelloDan said:
Very nice patina Kevin :thumbsup: :cool:
I wonder if it will stay like that or turn a more uniform grey over time.
Keep us posted :)
What type of foods created it ?
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I’m pretty sure that it will fade.

As for the foods…i cut apples and pears with it almost every day.

Sometimes onions and garlic..dinner stuff..

I don’t immediately clean the blade either. I clean it after i finish eating my apples. Which can take a few minutes.

So I suppose a combination of both daily fruit cutting (for me its only apples and pears) and giving the juices a couple minutes before wiping.
 
screened porch said:
Rose Beast is almost an inappropriate name for that side.
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Definitely! :D :thumbsup:
Kevin-B said:
That's why i prefer my blades to be carbon. :D
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The changing nature of carbon steel is definitely one of the reasons I prefer it :) :thumbsup:
CelloDan said:
Very nice patina Kevin :thumbsup: :cool:
I wonder if it will stay like that or turn a more uniform grey over time.
Keep us posted :)
What type of foods created it ?
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Kevin-B said:
I’m pretty sure that it will fade.

As for the foods…i cut apples and pears with it almost every day.

Sometimes onions and garlic..dinner stuff..

I don’t immediately clean the blade either. I clean it after i finish eating my apples. Which can take a few minutes.

So I suppose a combination of both daily fruit cutting (for me its only apples and pears) and giving the juices a couple minutes before wiping.
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I think you get the spectacular colours at first, then they eventually fade to grey. That's been my experience at least :thumbsup:
 
Jack Black said:
I'm just having some leftovers for lunch - pasta bake and blackberry crumble ;) :thumbsup:

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Very tasty leftovers I'm sure! So is the WCLF. Not a big fan of B;ackberries though - seeds get stuck in between my teeth.😬

Good afternoon Guardians. Late start on the day and it's raining out. Wouldn't you just know? I washed the car yesterday.😯 Keeping my HHB close today.
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Onebigbill said:
Very tasty leftovers I'm sure! So is the WCLF. Not a big fan of B;ackberries though - seeds get stuck in between my teeth.😬
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I enjoyed them Bill :) I know what you mean about blackberries, but it's less of a problem as I've got older, and have fewer teeth! :D ;) :thumbsup:

Onebigbill said:
Good afternoon Guardians. Late start on the day and it's raining out. Wouldn't you just know? I washed the car yesterday.😯 Keeping my HHB close today.
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Isn't that typical! :rolleyes: We were supposed to have snow, and Arctic temperatures this week, but it hasn't been that bad today. Much as I love my WCLF, your great pic has me pining for my Hartshead Barlow! 😁👍
 
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