The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
A real beauty, David! The background as well!!Morning Guardians! Colder than.........Hope y'all have a good one. Nice Lambs out in the pasture today. Flat Cap Lambsfoot on some Irish Bog Oak
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Great Scot!! You have indeed been assaulted!! There are all levels of Doctors and Surgeons in this world!! It took me three tries to get one who could correctly treat my Carpal Tunnel Syndrome!! My sympathies go out to you, for the mess this guy made !!Then, there may be more surgery. I have been left both upset and angry by what has been done to me, which I regard as assault. Unfortunately, because of my vulnerable condition, I may not be around so much, or able to attend events, while my head wound heals."
Got a busy day today, unfortunately, but back to normal service shortly, hopefully
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I wish I knew, Jack. Could be oak? The pile side is nice as well, but much tamer.
Thank you, I think it's certainly a spectacular representative of whatever it is.
Morning Guardians! Colder than.........
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I concur. I only play a knife expert online though
My M. May does the same thing. It's a cam tang with a weird area where it feels like it loses all spring tension. Can't see it hurting much but it sure doesn't feel very super.
That looks like a cam tang. Knives with half-stops have a square tang, rather than a rounded one
Good observations gents, I think JJ has hit upon the issue, those knives leave the factory with all sorts of stuff in there. The best thing to do O Onikudaki is to flood the joint with some oil, work the blade backwards and forwards a few times, and then blow the joint out with compressed air (from an air-line or from a can). Oil again, and work the blade, then blow the oil out from a slightly different angle. Hold the knife in a tissue/Kleenex, so that you can see the gunk come out, and protect your wallpaper! Repeat a few times. If that doesn't work, you may have a piece of metal fash or something stuck in there
I wish I knew, Jack. Could be oak? The pile side is nice as well, but much tamer.
Thank you, I think it's certainly a spectacular representative of whatever it is.
It was nice, you stay warm mate.That looks heavenly !
We're still in the deep freeze, -9° this morning
Sweet pair Jack !
Big Blue is a beauty !
. Charlie lamb will be with me while I zip through town for my usual errands. Might sneak a pulled pork sandwich from the local BBQ joint. 
Last day off until seven straight nights in a row
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Needed to see before we left, also handy for cleaning a blade off too.
We took our time going homeStopped at Forster and had a picnic in the park.
Travelling on the freeway most of the way about 250km without having to turn.
Lots of farms and bush. To keep wildlife off the road. In bush areas there is chain link fencing a few metres back from the freeway with top 1/4 tilted back.
Well, I sent an email to Taylor's attempting to retrieve some information about the mystery wood covers on my Eyewitness lambfoot. I'll, of course, keep you all posted on my findings!
Since I blew the entire wood wad yesterday on Two-blade TEWsday, I delved into the flock for another wood-hafted lamb and came up with this Joseph Rodgers for Wood Wednesday.
All in all, a pretty poor effort IMO. The blade has some warp toward the pile side which makes the uneven centering even more noticable and sharpening a dicey proposition. Additionally, the glued construction is probably less than ideal from a longevity standpoint, the action is heavy for a knife of its size, and less smooth then I'd prefer even after copious oiling and manipulation - also, the lack of tang stamps makes it feel a bit "cheap".
I like its svelte pinless and bolsterless appearance, the steel construction, the nice dark wood covers, and I reckon that's about all.
What I really, really dislike about it is the bizarre "broken" angle that the blade sits at in relation to the handle. I think it looks perfectly dreadful and makes an otherwise serviceable knife hideously unattractive. Oh, and where's my stovepipe kick?
In (perhaps unfair) comparison, Charlie's lamb got the angles just right in my estimation. Everything flows. The spring side of the handle flows into the spine. The well side of the handle flows into the blade. All the features look like they're working together and, I believe, that attention to detail translates into an increase in enjoyment in use. In my book, that's a practical benefit. I believe that if you enjoy the tool you're using, you'll use it more consciously and thus with increased safety and efficiency.
In other news, USPS remains an abject catastrophe and Jeremy's slip remains at large. Hopefully tomorrow. I think USPS must be frightened of the Royal Mail discovering their ineptitude as I had a recent package from the UK arrive in four days, while another recent package, from Vermont, took 9 days and a detour through scenic Arizona to arrive. When advanced AI replaces their utter bungling, I'll simply sip my chai tea and lean back into my rocking chair with a knowing smile upon my grizzled visage.
Last day off until seven straight nights in a row
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Last day off until seven straight nights in a row
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Thanks Will !Thank you, Steve!
Quite the specimen!!
Hope it's gone well Bob
Sweet Lamb I'm not sure they'll need the stamps Will, but they can't hurt. That wood looks similar to wood they have been using a few decades now. I've not really known the Sheffield makers to use oak much. Generally, they go for the cheapest stuff they can find
I hope you get a reply Will. I don't know much about wood, compared to lots of folks here. L lambertiana has always been my go-to wood guyVery true, Bob! I forgot the specific term for the feature, but it has those long, relatively pronounced striations in the surface texture that I usually associate with oak. That's the entirety of my basis for classification.
Very nice DavidMorning Guardians! Colder than.........
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Thanks Charlie, worst injury I've had in 60-odd years, and I've done some things!
I think that would be more likely, though the African Rosewood I had from Wright's was actually a little darker than their Indonesian Rosewood. Could it be Chinese Rosewood?
It looks familiar to me too, like wood!
OTW doesn't change much Jer
Nice Steve
Chippy Tea!It was nice, you stay warm mate.
Needed to see before we left, also handy for cleaning a blade off too.
We took our time going homeStopped at Forster and had a picnic in the park.
Travelling on the freeway most of the way about 250km without having to turn.
Lots of farms and bush. To keep wildlife off the road. In bush areas there is chain link fencing a few metres back from the freeway with top 1/4 tilted back.
Fantastic Mitch 
Looks like a fantastic trip I'll swap you Will!Well, I sent an email to Taylor's attempting to retrieve some information about the mystery wood covers on my Eyewitness lambfoot. I'll, of course, keep you all posted on my findings!
Since I blew the entire wood wad yesterday on Two-blade TEWsday, I delved into the flock for another wood-hafted lamb and came up with this Joseph Rodgers for Wood Wednesday.
All in all, a pretty poor effort IMO. The blade has some warp toward the pile side which makes the uneven centering even more noticable and sharpening a dicey proposition. Additionally, the glued construction is probably less than ideal from a longevity standpoint, the action is heavy for a knife of its size, and less smooth then I'd prefer even after copious oiling and manipulation - also, the lack of tang stamps makes it feel a bit "cheap".
I like its svelte pinless and bolsterless appearance, the steel construction, the nice dark wood covers, and I reckon that's about all.
What I really, really dislike about it is the bizarre "broken" angle that the blade sits at in relation to the handle. I think it looks perfectly dreadful and makes an otherwise serviceable knife hideously unattractive. Oh, and where's my stovepipe kick?
In (perhaps unfair) comparison, Charlie's lamb got the angles just right in my estimation. Everything flows. The spring side of the handle flows into the spine. The well side of the handle flows into the blade. All the features look like they're working together and, I believe, that attention to detail translates into an increase in enjoyment in use. In my book, that's a practical benefit. I believe that if you enjoy the tool you're using, you'll use it more consciously and thus with increased safety and efficiency.
In other news, USPS remains an abject catastrophe and Jeremy's slip remains at large. Hopefully tomorrow. I think USPS must be frightened of the Royal Mail discovering their ineptitude as I had a recent package from the UK arrive in four days, while another recent package, from Vermont, took 9 days and a detour through scenic Arizona to arrive. When advanced AI replaces their utter bungling, I'll simply sip my chai tea and lean back into my rocking chair with a knowing smile upon my grizzled visage.
Jakeywax31
gifted me a much nicer example I wish I could remember what Rodgers called these knives 
Pulled pork sandwich sounds a great idea PaulLast day off until seven straight nights in a row
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I don't envy you the 7 straight nights buddy, but that's a fine-looking Lamb to have in your pocket Stunning pic Steve
Sweet
