- Joined
- Jul 14, 2010
- Messages
- 15,417
Olive Drab is my favorite color. The original KA-BAR F/U knife design is my favorite design. The only wild card here, is the Kraton.
For me, Kabar and leather handle, anybody seen one of those before? Iconic knife, known by sight around the world, instantly. So, this whole Kraton thing has me at ends. Or it did. Fixed that.
My first real knife was a worn smooth, both blade and handle, Korean Era KA-BAR, so I tend to like the leather stacks. It just adds a soul to the knife. Leather is organic, and primal, dating back as far as we've been killing and eating stuff, so, it fits the whole package. Plastic and rubber feel so detached, and cold, but comfortable, and reassuring at the same time. Both materials work, each has its own appeal. I'll talk more about leather in another post, here, there be Kraton, matey.
So, throw in a 5lb pork tenderloin. Swine is as close to human flesh as we can find in nature, and offers a good media for a knife, titled Fighting/Utility Knife. Note how those words are organized.
Made slice along the bottom, where the cut wouldn't get past the fat run. Once that little piggy was outta plastic, well.....
For these cuts, I used a monkey grip, and downward push to the board, and a draw back on the belly. Not how I do my usual tenderloin cuts. Adapting my cut to work with the knife.
Not sure where this hair came from, but I have a wife and two daughters with dark brown hair, I'm bald. Its a fact of life in Casa De Moose. Pork looks good though.
And Pork Mountain when I was done.
I think I got 17 chops outta that dirt rooter, so, makes 2 dinners for us. I like how all the large chunks of meat I buy, has that "Sliced For FREE", gets me everytime man .
I like knives, and to honest, most times I go meat shopping, its because I have a knife I wanna use on it. I get pissed if LadyMoose buys it, and has it cut.
Pig slime is slick slime, and the Kraton held fast at every turn, even during the wash up, which was Dawn dish detergent and hot water. Toweled dry and put up. That's simple, and easy there. Next time, maybe I'll split some wood for my wood stove, and fry them up there, if its cold enough.
Thanks for lookin'
Moose
For me, Kabar and leather handle, anybody seen one of those before? Iconic knife, known by sight around the world, instantly. So, this whole Kraton thing has me at ends. Or it did. Fixed that.
My first real knife was a worn smooth, both blade and handle, Korean Era KA-BAR, so I tend to like the leather stacks. It just adds a soul to the knife. Leather is organic, and primal, dating back as far as we've been killing and eating stuff, so, it fits the whole package. Plastic and rubber feel so detached, and cold, but comfortable, and reassuring at the same time. Both materials work, each has its own appeal. I'll talk more about leather in another post, here, there be Kraton, matey.
So, throw in a 5lb pork tenderloin. Swine is as close to human flesh as we can find in nature, and offers a good media for a knife, titled Fighting/Utility Knife. Note how those words are organized.
Made slice along the bottom, where the cut wouldn't get past the fat run. Once that little piggy was outta plastic, well.....
For these cuts, I used a monkey grip, and downward push to the board, and a draw back on the belly. Not how I do my usual tenderloin cuts. Adapting my cut to work with the knife.
Not sure where this hair came from, but I have a wife and two daughters with dark brown hair, I'm bald. Its a fact of life in Casa De Moose. Pork looks good though.
And Pork Mountain when I was done.
I think I got 17 chops outta that dirt rooter, so, makes 2 dinners for us. I like how all the large chunks of meat I buy, has that "Sliced For FREE", gets me everytime man .
I like knives, and to honest, most times I go meat shopping, its because I have a knife I wanna use on it. I get pissed if LadyMoose buys it, and has it cut. Pig slime is slick slime, and the Kraton held fast at every turn, even during the wash up, which was Dawn dish detergent and hot water. Toweled dry and put up. That's simple, and easy there. Next time, maybe I'll split some wood for my wood stove, and fry them up there, if its cold enough.
Thanks for lookin'
Moose
