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.
Really like that shadow. The meal looks tasty.
Casa Paul is a pain in the buttReally like that shadow. The meal looks tasty.
You mean Casa Paul is not authentic?
Well happy birthday
Happy birthday
Congrats Adam, very nice. Happy Birthday.
Fine pair buddy
Happy Birthday Adam!
The trip sounds great, and maybe the restaurateurs should focus on the recipes instead of pedigrees.We are heading out of Leeds, through the Harewood Estate, onto Bolton Abbey, stopping at an incredibly old pub, the Craven Arms, at a place called Appletreewick. On, through a series of villages, to stop at a place called Grassington for lunch. A visit to the local falls, then on across the Yorkshire Dales to a market town called Hawes, where I shall aim to buy Matt and Wolfie flat-capd. Next, to another old pub, used in one of those films about little men with big feet, I'm not fond of. Driving on through the scenic Buttertubs Pass, to our destination for the night, England's highest pub, The Tan Hill Inn.
Interesting!There used to be an Italian restaurant near me, where the owners supposedly traced their ancestry back to ancient Rome. Some years later, they opened a Polish restaurant, and we were led to believe the missus was actually Polish, and had learned to make pierogis at her grandmother's knee!
Both businesses failed!
I wore my waist-length Carhartt under my Lowe's red vest today. We're back in the highs around forty for the week, with the strong winds that seem to accompany yo-yo temperatures.I got wet and cold earlier, then forgot to turn the heating up when I got in. Seems to have turned the mild cold I had
I used to smoke Amphora. I think what remains in my Blue Boar tobacco jar is half Burley and half Cavendish, maybe with some odds and ends thrown in.
I like to mix the burley and Kentucky 50/50.
Thanks! Thought you might like that backgroundGreat knife and excellent background buddy!
Many thanks Dave, at some point, I'll try to add something to post 1 on dating Sheffield knives
Wonderful Steve
Hopefully so, my friend, that's just our itinerary for the first day
Great pic Paul
Crisp pic David
Tasty-looking fare Adam.I don't care much for the lack of snap this Joseph Rodgers has would not want to carry it for general usage. So, I decided to put it in the utensil drawer and use it at mealtime:
Very interesting WillThere are some Guardians I'd nominate ahead of myself but I've been happy with some of my recent captures.
I put light first, knife second. I'm always looking for thick, chunky, buttery light - light that looks so tangible, I imagine I could spread it on toast. When I find it, I try to remember when and where. Light, while often uncooperative, is relatively predictable. Once I know where and when the good light is, I FART - which stands for Feel, Ask, Refine, Take.
Feel: Everything good comes down to feeling. Good piano players play "with feeling." Good photographers do too. What are you feeling that made you want to take a picture - like deep down? If you know that, you're off to a good start.
Ask: You had a feeling to take a picture - now ask yourself "why?." Who is the audience? Why the particular subject? Asking questions leads to getting answers and the more answers you have about your picture, the easier it is to refine it.
Refine: You now have a pretty good idea of what the picture is about. Now is the time to do that more. "Is this picture about the knife on the branch, or the branch itself?" Maybe it's about the whole tree. Who knows? Only you. Whatever its about, emphasize that to the exclusion of all other unnecessary distractions.
Take: Take the picture. Phone, DSLR, one of those big wood things with the built-in cape - whatever you will. This is the easiest step of all. The equipment need not be expensive or complex, you just need to know its limitations and work with them. If you've done the previous steps, taking the picture is cake.
That's what I think is the important part of my process in a nutshell. It's fun playing around with all the technical stuff about photography, and post processing and all that, but it won't fix a picture that was taken without intention.
Hope some of that helps!
Sweet Shadow!
The trip sounds great, and maybe the restaurateurs should focus on the recipes instead of pedigrees.
I wore my waist-length Carhartt under my Lowe's red vest today. We're back in the highs around forty for the week, with the strong winds that seem to accompany yo-yo temperatures.
I used to smoke Amphora. I think what remains in my Blue Boar tobacco jar is half Burley and half Cavendish, maybe with some odds and ends thrown in.
Somebody recreated Blue Boar some years ago. I tried to like it, because it was my great grandpa's favorite, but I thought it tasted like a burning leaf pile.
Looking good MitchSnakewood
Great stuff Jack
Sorry to hear Jack, fortunately the spiked fever and chills have passed.Good morning Guardians, I hope everyone is having an enjoyable weekend. Shortly after I posted last night night, I realised that I fell very cold, but was also burning up, and figured I'd come down with flu. I felt dreadful, so took some paracetamol, and went to bed. Today, I feel really sleepy and knocked-out, but my temperature is gone, and I don't have any other flu-like symptoms. I don't know what it was. I did have some nausea, and an unsettled stomach, so I'm wondering if it could have been food-poisoning? Lots of bugs going round here, so who knows! Whatever it is, I'm taking it easy today, and might even cancel my work meeting tonight. Have a great Sunday Guardians
