- Joined
- Aug 2, 2004
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- 18,850
Another bit of knife tradition:
Reading about the old French Laguiole, I found they are made without a "kick", the small extension under the ricasso that keeps the edge from slamming into the handle when closing it quickly.
One solution is to put a strip of cork or some other cushioning material inside. Another is to close the knife slowly, not releasing the blade until it has gently touched down. At that point I realized that's how I always close slipjoints, even those with a kick.
Look out for your tools, and your tools will look out for you.
(Look out for your employees, and your employees will look out for your business.)
I think people who used or use older knives tend to pick up good habits from them generally.
While I my self am not exactly old I did start out with slip joints and the like that were old.
It seems the modern knives we have now tend to encourage bad habits like flicking the blade open and closed.