Guardians of The Lambsfoot!

I have finally got through. Started this year with a more positive attitude after what we have all been through over the last couple of years, but trying to log onto the Porch/Guardians is not helping. Just when i needed Bladeforums to help me through my self isolation/quarantine it goes on the blink, contracted Omnicron so been stuck at home for the last week. When are they going to fix it ???? and it does not matter what time of day or night i try to get Bladeforums up it is always the same, so has nothing to do with peak log on times. It is really starting to ---- me off, are they trying to fix it??? The only saving grace is that i have had a bundle of cutlery delivered, with some additions to my mob of Lambs.😁😁😁. Just Fix It. Please. 🤞🤞🤞.
Sorry to hear you got the Omnicron Leon :( I'm glad the symptoms were mild mate :thumbsup: This bad service has gone on way too long, there's a thread about it here (can't say it makes great reading). Thanks for your perseverance :thumbsup:
No, all good here my friend, had symptons for 4 days, but have had worse common colds. Came good on day 5 and completely brand new on day 6, no after affects at all, and no loss of smell or taste. :thumbsup::thumbsup::thumbsup:👌.

That is one of my beefs, there does not seem to be any updates on what is happening, or even that there is as issue. There could be a complete thread on the issue, but trying to find it is the problem when you keep getting 522 Error Timed Out.
Very poor all round. Thread is here :thumbsup:
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Good afternoon all,
I’ve been taking the time get acquainted with my lambsfoot. I have a good understanding why many like and value this kind of knife, myself now included, but at the same time can’t explain it.
Considering it’s a “working” knife my picture today is my just got home from work pocket dump.
I’m getting through this thread little by little to better understand it’s place in the knife world and history.
I think your feelings are very common Jon, I received my first Lambsfoot, as a lad, from my grandfather - I still can't explain why I like the pattern so much, other than that, it just works! :D I like the other straight-edged patterns, but a few subtle design differences, put the Lambsfoot head and shoulders above the others, in my opinion. We don't even know who invented the pattern, but they were a genius! I think the more you use your Lambsfoot, the more you'll grow to like it :thumbsup:

Good for you in tackling the thread, there's some great reading I think, particularly in the earlier pages, and a lot of shared knowledge there :thumbsup:
Great shot John, our week may only be 2 days this week, pretty good sized storm heading our way. 😎👍
Glad that's good news Todd! :D I hope you're all OK :) :thumbsup:
I agree Jack, nice photo of a beautiful spot. Wish I could take credit but I think Bill @Onebigbill took those. 😉👍
Sorry again about my faux-pas guys! :rolleyes: :thumbsup:
Too big for school, but as usual my Lambsfoot helped me prep my lunch just before we slipped out to the deck for a picture. 😊View attachment 1733152
Nice pic Todd :) :thumbsup:
It's only too big if somebody sees it. ;)
:D ;) :thumbsup:
Too close to retirement to risk a weapons charge! 🤣🤣🤣
🤣
Drizzled with olive oil. Can't hurt.
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You might be able to pick out some stuff from the thread index Jer :thumbsup:

I figure getting in trouble for carrying too big a knife puts me that much closer to retirement. 😁
🤣 :thumbsup:

There are many brands of "Baked Beans" here in the US. I happen this store brand that I think are made by Bush's but I'm not 100% sure. Looks like Heinz Original is towards the bottom. I surf'd the web here and found this:
We Tasted 10 Baked Beans and These Are the Best
  • B&M Original Baked Beans.
  • B&M Vegetarian Baked Beans.
  • Bush's Best Original Baked Beans.
  • Bush's Best Vegetarian Baked Beans.
  • Campbell's Pork & Beans.
  • Eden Organic Baked Beans—Sweet Sorghum.
  • Heinz Original Baked Beans.
  • Trader Joe's Baked Beans.
American-style baked beans are cooked with pork (bacon) molasses and brown sugar and the sauce is much sweeter and thick. These British-style beans are without meat, with a thinner tomato sauce with carrots, celery and Worcestershire sauce.
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Same here Bill, a lot of supermarkets sell their own brands, very cheaply. For most of my lifetime, Heinz absolutely dominated the market here. I can't understand why they would throw away the sort of brand loyalty they enjoyed, to make a few extra pence on each can, by adding water 🤨 I think all the brands are vegetarian, unless they have mini hot-dogs (or whatever) added. Very interesting to see the difference :) :thumbsup:
I know the irony of getting the Omicron, despite virtual self isolation.
That was rotten luck Harvey :(

Good morning Guardians, BF scrambled my quotes, and moving them around is a real pain since the last software change 🤨 I'm glad that all our wounded-soldiers are on the mend, it seems that you can't keep a good Guardian down! :D Is it only Tuesday?! :rolleyes: I hope the rest of the week goes well for everyone, and that there are no more mishaps or infections. Got my Hartshead Barlow back in my pocket today :) Have a good day everyone :thumbsup:

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Glad that's good news Todd! :D I hope you're all OK :) :thumbsup:
Now looks like we are getting several inches of sleet before getting up to 8” of snow and then really cold temps. 🙄 I’ve got plenty of bourbon so all is good! 😄
Sorry again about my faux-pas guys! :rolleyes: :thumbsup:

Nice pic Todd :) :thumbsup:
Thanks Jack. 😊
Good morning Guardians, BF scrambled my quotes, and moving them around is a real pain since the last software change 🤨 I'm glad that all our wounded-soldiers are on the mend, it seems that you can't keep a good Guardian down! :D Is it only Tuesday?! :rolleyes: I hope the rest of the week goes well for everyone, and that there are no more mishaps or infections. Got my Hartshead Barlow back in my pocket today :) Have a good day everyone :thumbsup:

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Love the mossy green background for your HHB Jack. 😊👍
 
Now looks like we are getting several inches of sleet before getting up to 8” of snow and then really cold temps. 🙄 I’ve got plenty of bourbon so all is good! 😄

Thanks Jack. 😊

Love the mossy green background for your HHB Jack. 😊👍
Good way of seeing it Todd :D Thanks a lot buddy :) :thumbsup:
Sure hope olive oil doesn't go gummy!😁
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Maybe you can buff it off Jer? Nice photo though :thumbsup:
Such a cool train, and you are lucky to have ridden it. 🤠:thumbsup:
Thanks mate :) :thumbsup:
Good Morning Guardians
Giving the Charlie Lamb a ride for a few days
I want to see if I can actually bond with it or not
It's certainly a looker John :) :thumbsup:
 
So guardians... I do a bunch of work with kernmantle ropes (the type used in climbing and mountaineering) and thus rope maintenance too. I'll spare you guys for a fully detailed explanation of the anatomy and build of a kernmantle rope but basically the interior - the kern, consist pf twisted parallel fibers that provides the majority of strength and a tightly woven exterior - the mantle, which provides abrasion resistance to the rope. You all probably knew that. Regardless... It can be a hella tricky rope to cut that if not done right will make the rope fray or cause the exterior mantle sheath to slide either up or hang loosely from the kern (hence we also heat up and "melt" the end of the rope to close the cut).
One of the primary reasons why I like traditional lamb and sheepfoot knives is that I found the thin and straight edge they have are (still!!) perfect for cutting even modern ropes. Yesterday I used my new lamboot for this task and I'm happy to announce that it went trough the rope like it was hot butter leaving a VERY nice clean, straight cut :thumbsup:
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So guardians... I do a bunch of work with kernmantle ropes (the type used in climbing and mountaineering) and thus rope maintenance too. I'll spare you guys for a fully detailed explanation of the anatomy and build of a kernmantle rope but basically the interior - the kern, consist pf twisted parallel fibers that provides the majority of strength and a tightly woven exterior - the mantle, which provides abrasion resistance to the rope. You all probably knew that. Regardless... It can be a hella tricky rope to cut that if not done right will make the rope fray or cause the exterior mantle sheath to slide either up or hang loosely from the kern (hence we also heat up and "melt" the end of the rope to close the cut).
One of the primary reasons why I like traditional lamb and sheepfoot knives is that I found the thin and straight edge they have are (still!!) perfect for cutting even modern ropes. Yesterday I used my new lamboot for this task and I'm happy to announce that it went trough the rope like it was hot butter leaving a VERY nice clean, straight cut :thumbsup:
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Great stuff Jacques :cool: There have been one or two posts about kermantle ropes here in the past. Many years ago, I was Equipment Editor of the main UK climbing magazine, and Climbing Editor of another outdoor magazine. I had a tour of Marlow Ropes, just after they started producing climbing ropes in the early 90's. It was very interesting :cool: That's a very impressive cut :) It's rare that I cut anything over 6 or 7mm now, but I cut a lot of 5mm Paracord! :D :thumbsup:
 
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