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Lets talk GEC!

I'm confused... if not for cutting food, what is the need for a pocket knife? :eek:

In all seriousness, though, that's about 60 percent of what mine get used for. Another 35 percent to cut the boredom of sitting at a desk all day and many nights. Then the other 5 percent on miscellaneous tasks.

I do notice the flavor till a decent patina gets going, but then it's not bad. I second the earlier reply about licking the knife, though... made that mistake a time or two... not good!
 
That is quite a fascinating census, I have alternated between mineral oil and 3 in 1 machine oil for my users, so it is not likely to ever cut food since I cant remember which got what. Also I play the harmonica, so some of the ones with the brass reed plates that protrude have taken a spot in the back of the drawer.
 
Pàdruig said:
Thank you for clarifying, John.

I'm of a different opinion though - I don't think the ring is designed for a knife to pass through the button loop and that it's simply coincidental that the single blade 15s do.

I had a chance to examine a very nice collection of boys knives with bails and chains at the Oregon Knife Show year before last. Either Charlie or a friend of his was in possession of that wonderful display (I can't quite recall). (In fact, I'd love to have Charlie ( waynorth waynorth ) chime in on this if he has the time.) Even though I wasn't examining the display with this particular feature in mind, I still recall that many of the button loops would have been too small for the knife to pass through.

Many of these knives come from a time where belts were less common and braces (suspenders) and even vests were more of the rule. Trousers were fitted with buttons for braces and belt loops were not at all common until the early to mid 20th century. With this in mind, it is more likely that a bail and chain feature was inclined to be worn like a pocket watch rather than the alternative and that is what GEC was seeking to accomplish.

Of course, that is just my opinion.

ETA: The thread below has a lot of great info in it. And it was @knowtracks with the great display.

https://www.bladeforums.com/threads/bails-and-chains.1586580/
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It was Dave's (@knowtracks) Boys Display, Dylan! I only helped a little!!
I think it is a coincidence that a knife fits through the button-loop on some GEC-made knives!
I remember having suspender buttons at the waist of my trousers (I am OLD!!) I think that was the likely target for the Boy's knife "loop", but sometimes a shirt or vest button is more convenient!!:)
 
I stole (I prefer to think of it as "liberated") this Old Hickory knife back around 1980. I'm not sure exactly what steel it is, but its definitely not stainless, so some variety of carbon. Love the knife. Never noticed any strange flavors from it or any other carbon knives I have.
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Markeologist said:
This is no "leg-pull." This is a 100% legitimate, quick, cheap, reversible, and elegant method of filling the hole. I posted this picture already but here it is again...an unaltered photo of my M&G 15 B&C knife. This is a trick that I picked up decades ago when I used to hunt a lot, just mash the walnut into the dings and gouges you often get in your rifle stock from a trip to the mountains (wood stocks, not polymer). Tried it here and it worked nicely. I imagine wood putty would work as well.
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I stand corrected, even admonished ;)

Now I want to find something that I can fill with Walnut meat :D or Pecan...but nothing available, wonder if tooth cavities would work :eek::D:D

Wonder what Walnuts do to your insides then....bung ups?

Thanks, Will
 
Pàdruig said:
I know some folks here who have a strong dislike for the flavor when using their high carbon blades on food. I do not - at least not after the first use. I think it is just a matter of body chemistry - like how some folks react adversely to the smell of brass and such (something that gets mentioned with some regularity here).

Personally, after the smallest bit of patina forms, I do not notice the metallic tang anymore.
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I'm sure you must be right...at least about the 'body chemistry' ;)

Can be the senses though, some people are lucky to have powerful eyesight or abnormally, almost animal, hearing. My hearing is good, bit above average, my eyesight is rapidly failing and nothing can be done about that but I love nature, landscapes aesthetics. They say as one sense vanishes another become more powerful in compensation, my sense of smell and taste are acute and it's not always a positive (a lot of people reek..:eek:) not bad for enjoying nuances in food or drink (wines) but things that repel, do so strongly. Carbon certainly imparts flavour on raw fruits and cheeses for me at least and it does not diminish with 'patina' either, I can taste that metallic hit immediately. Hurrah for stainless with foods and it's one reason that silver fruit knives were appreciated before stainless became widely used. Factor in brass with the carbon and yes it gets mentioned regularly, like most other things here ;)

Some people are unaffected by insects, they are left alone by them, others are bitten alive and some days in the forest can be sheer hell from fly bites and stings or when working outdoors with garden machinery. Even when I smoked the b-s tormented me :eek: it's the blood.....

So, yes it's individual like a taste for certain food & drinks and a repugnance for others. Did I hear liver mentioned....:poop::D

Regards, Will
 
mrknife said:
That is quite a fascinating census, I have alternated between mineral oil and 3 in 1 machine oil for my users, so it is not likely to ever cut food since I cant remember which got what. Also I play the harmonica, so some of the ones with the brass reed plates that protrude have taken a spot in the back of the drawer.
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Maybe my old Hohners taught me to love the taste/smell of brass? haha
I also play a lot of guitar and bass, so phosphor bronze and nickle plating both leave odors on my hands, which I find familiar and pleasant. Even my GEC's can leave a metallic smell on my hands if I use them long enough in the same sitting. What I need to do is pitch to Yankee Candle Co. that they need to make scents including wood and metal. ... come to think of it, they have "wood scents" that don't really do a great job of simulating actual wood smells.
 
PirateSeulb said:
Can't say I remember carbon steel skillets but Cast Iron skillets are still a big thing some restaurants still serve you food in cast iron.
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We use a cast iron skillet around the house, they're really great pans for cooking. That said, certain foods definitely acquire an extra flavor from the pan... specifically eggs and cornbread! I think I'm the only one in my family that gets that, though.
 
hornetguy said:
anybody remember cast iron skillets? Or carbon steel skillets?
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We use our cast iron all the time. Dependable as anything. The large thermal mass makes it easier to cook on and evens out the uneven heat of our electric stove.

... now you have me looking around my house and I’m seeing a pattern. I guess “traditional“ is a word I’d use to describe most things I enjoy.

must be something in the blood. Simple metals and wood...
 
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