Let's see your Charlie SFOs

[USACelt]

My first TC Barlow. Got lucky and was able to get the one I wanted.

 

[esnyx]

LOL Evan.....what is scrapple anyway? It doesn't sound like food :barf: it sounds like a Milton Bradley game

Its basically "pig scrap" meatloaf that is usually pan fried and served. Who the heck knows what really goes into it though.

 

[B.F.U]

Scrapple is great. Don't let anyone tell you otherwise. One slice fried up is good for a day of walking up and down the mountains looking for whatever animal is currently in season.

Also here's my Charlow

 

[waynorth]

I reckon so....

Although technically (if not intuitive visually) the spey is the main blade, the clip the secondary-- hence the etch on the spey.

And what an etch it is (possibly my favorite):

~ P.

The spey is good for spreading other things, also. Witness New Zealands's national dish!! (JK, JK!)

 

[esnyx]

Oh no! Not Marmite!! This thread is turning into my food nightmare!!

Knife content:

 

[blademan 13]

My Mom makes some killer scrapple though she uses better cuts of pork than did the old timers. Blend with some corn meal and spices, slice thin and fry in hot grease until crispy. Perfect time to get my order in for a couple bread tins worth :thumbup:

 

[pertinux]

Thanks for the kind words, all.

Impressive collection, Sarah:thumbup: You have enough to carry a different one each day of the week (I've obviously listened to the Beatles' "Eight Days a Week" too often.)

Sarah, what a stunning collection! I had no idea it was so robust. Well done!

It looks like maybe 2 are users, and the others being preserved?

Thanks, Rob. And to think, they were just a drawer away when we were perusing my #25s. ;-)

As for use vs. preservation, you've pegged the current result, more or less, but not as a matter of intent. In contrast to earlier (inexpensive, often cheaply made) barlows, the TC barlows are almost too purty to use.

Almost.

Many have seen light(est) use, although the newest ones have simply been admired.

At this point, I have the luxury of being more careful to be darn sure a given knife of this caliber is going to be a true user (not just a fickle fling) before I employ it at all-- there's no going back, especially when I tend to be fairly hard on my gear.

The antique amber sawcut single clip blade riveted my attention and jumped into my pocket (and into regular use) before I knew what hit me. For whatever reason, it was immediately accessible to me. Maybe it's that it already looked broken in? It's not just my favorite TC barlow, it's one of my favorite knives of ever.

The yellar Day's Work is so ridiculously bright, such a standout amidst the color palette of the other offerings, I knew I wanted one-- designated for play-- from the time I learned they were being made. Then, we had a sort of "who can post the first picture of the spey spreading _______" fun going on ahead of time, so I put it to immediate use.

Fantastic collection. I would've picked the exact same one to use myself. That one second from the top on the left is called antique amber sawcut, correct?

Correctomundo! As per the above, I didn't choose it as much as it chose me.

Sarah, I just noticed this pic with jam and butter toast. Isn't the only One True topping in western Pennsylvania scrapple? or is scrapple too abusive to steel?

Ahem. I may live in PA, but I ain't from PA. Important distinction!

I believe the guiding directive was mar-something (marmalade, marmite, marmints), but I eschewed such unhappy options for good ol' raspberry jam.

Scrapple?!

~ P.

 

[Campbellclanman]

I was just sitting down here with my Peanut and Marmite pieces of toast - and Boom!!! it must be a sign...

I am waiting for a spare bit of time to take up-to-date photos ...Lovely photos posted - dont knock the Peanut butter and Marmite till you tried it- its just the best - Charlie actually mixed his together just right - you cant smear them all together - oh no!

 

[Jack Black]

The antique amber sawcut single clip blade riveted my attention and jumped into my pocket (and into regular use) before I knew what hit me. For whatever reason, it was immediately accessible to me. Maybe it's that it already looked broken in? It's not just my favorite TC barlow, it's one of my favorite knives of ever.

I think it stands out, even in such exalted company P, and is all the better-looking for the wear that you've put on it :thumbup:

I still haven't tried the peanut butter/Marmite combo!

 

[Cassander]

During lunch in Washington Sq Park today. I wonder in how many cities across the world you'd find someone with a charlow in their pocket...

 

[singin50]

I'm guessin not that many, most folks, who are not that active online, dont even know the GEC name. And frankly, I'm pretty happy bout that.

 

[tstaut]

Just received my first Charlie SFO - an ebony Radio Jack, here it is next to its great grandpa.

 

[Jack Black]

Just received my first Charlie SFO - an ebony Radio Jack

What a great start! :thumbup: I've just been admiring that lovely old Schrade in the Wooden Wednesday thread

 

[Alnamvet68]

 

[blademan 13]

Just received my first Charlie SFO - an ebony Radio Jack, here it is next to its great grandpa.

Excellent choice. I have many of Charlie's creations and the Radio gets far and away the most use. Just a great pattern overall and the secondary plays a crucial role in my therapeutic stress relief activities

 

[Cassander]

What's the model number on the radio jack? Nice pair there.

 

[esnyx]

What's the model number on the radio jack? Nice pair there.

152214

 

[Cassander]

Only spearpoints?

 

[Sonnemann]

Only spearpoints?

The Charlie SFO was only a spearpoint in chestnut bone, red bone, and ebony.
There was a Tidioute "Radio Knife", barehead, with a clip point that came out around the same time, but was of course not a Charlie SFO.

 

[JustinR]

Its basically "pig scrap" meatloaf that is usually pan fried and served. Who the heck knows what really goes into it though.

I consider myself pretty "southern" but that is the first time I have heard the word scrapple. I had to google it and it sounds very similar to what my great grandma called hog head cheese. I must say that was one dish (as a child) I did not partake in. Had they called it scrapple, I probably would have at least tried it.