How I used my pocket frame lock this evening....

mqqn

mqqn

JD Inventory Reduction Specialist
Gold Member
Joined
Nov 12, 2009
Messages
13,569
Hi Folks -

I have several frame locks and liner locks that I rotate into my pocket, and I recently bought John Kiedaisch's first Titanium Frame lock, which I have been carrying and enjoying using for most cutting tasks.

Tonight I decided to trim up a beef tenderloin roll using my JK Ti Frame-lock.

DSC_2007.JPG


DSC_2011.JPG


DSC_2013.JPG


DSC_2014.JPG


DSC_2019.JPG


John's O1 steel sharpens up easily and it slices through the steak like butter.

DSC_2030.JPG


DSC_2026.JPG



I have had the folder for a few months now, and I have used it regularly.

The knife worked very well for cutting up the tenderloin roll, and I cleaned it up and it will go to work with me again tomorrow.

Thanks for looking -

best regards -

mqqn
 
Last edited:
Nothing like some bonding between a man, his knife and some meat!

Would you mind sending me a link to where i could get on of those JK framelocks?

Thanks bro.
 
seelow123 said:
Nothing like some bonding between a man, his knife and some meat!

Would you mind sending me a link to where i could get on of those JK framelocks?

Thanks bro.
Click to expand...


Hi William - I will send you info on the knife. ;^)


RevDevil said:
That is very cool. Now we need some follow up pictures of the grilling!
Click to expand...

HuntBomb said:
Drooooooooooool
Yea...let's see some "after" pics.
Click to expand...

Hi Guys -

You will probably not like this, but I have a gas grill, so I prefer pan frying these steaks in butter, then when the steak is done, I put some heavy cream and brandy in the buttter and make a gravy to pour over the steaks.

You can buy a nice nice "choice" filet roll for around $55-60, and then I get 8 steaks and a bunch of trim meat from the roll.

My wife and I eat steaks every other night for a few days, and I make a nice steak, eggs and pancake breakfast with the trimmings.

DSC_0429.JPG


DSC_0433.JPG


DSC_0435.JPG


The above pictures show how I make the steaks, but on that occasion, I had some morels, so I fry the morels first, then the steaks, then make the sauce in the pan with the morel crispies. Yum, that is good!

best regards -

mqqn
 
Last edited:
I would totally eat a few of those. Thanks for the brandy/cream idea, I will try it next time I get some ternderloin. Nothing wrong with a gas grill at all. The last place I lived we could not use our charcoal grill because of the smoke, so we bought a gas CharBroil grill and it was great. Thanks for sharing, Bon Appetit!
 
Great shots, mqqn! Thanks for taking the time to share your experience.:thumbup:
 
Wow, I can get my daily source of iron, and protein :D

BTW, does that Ti get slippery? I'd think it would. :P
 
Sure beats the hell out of most kitchen knives!
I could use a late night steak right about now... *drooool*
 
I can hear the arteries filling up with plaque now! Neat knife, however. Gotta admit, I like steak seared in a pan - then baked. Minimal additions - coarse salt & ground pepper over a light coat of EVOO. I need a good CI pan...

I use a Buck 119 in the kitchen - great for chicken, fish, & small beef. I use my 120 for turkey slicing.

Neat knife! Hmmmm, I'll bet my CRK StarTac 'zaan would have a better 'wet' grip...

Stainz
 
Hi guys - thanks for the replies!

FireAnt said:
Wow, I can get my daily source of iron, and protein :D
BTW, does that Ti get slippery? I'd think it would. :P
Click to expand...

This particular knife does not as much as you would think, as the ti scales have a little bit of a sanded texture, which allows a little traction between your skin and the scales. Also, the design of this one is such that you have a good grasp on the knife, it has a bit of a swell to it and a little bit of a "birds-beak" at the butt to keep your hand in place. I noticed no problem holding onto the knife even with the blood from the filet roll.

best regards -

mqqn
 
You must log in or register to reply here.
Back
Top