No snarky title

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Since I have not been to Tennessee lately and have been unable to stock up on my beloved Black & Tan, I've been branching out and trying some new beers. I really like Newcastle.
 
I never did get a taste for beer. I try it on rare occasion, only to find out I still don't like it, haha. I guess it's an acquired taste.
 
tradewater said:
Since I have not been to Tennessee lately and have been unable to stock up on my beloved Black & Tan, I've been branching out and trying some new beers. I really like Newcastle.
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I tried Newcastle, but didn't care too much for it. Still need to try some Yuengling.

The Warrior said:
I never did get a taste for beer. I try it on rare occasion, only to find out I still don't like it, haha. I guess it's an acquired taste.
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There's so many different styles to sample, surely there's is one that you would enjoy. May have to look for a while though.

I have recently (and hopefully temporarily)lost an appetite for beer, and alcohol in general.:eek:

Overall, I feel better, but I've got a fully stocked beer fridge that is being severely neglected.

Maybe when it warms up I will get a notion to imbibe once again.
 
james terrio said:
Don't sweat it.

I'm pretty adamant about IP rights when it comes to actual useful features, but you have to draw the line between respecting property and just letting someone bully you. Like others said... they're both made of steel and have a point and an edge... :rolleyes:
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fer realz.
your blade looks more Tracker-inspired that based on that funky thing he's trying to sell. Swoopy spines? Hm... look at the current SOG lineup - and that's just one manufacturer this year. Recurves? hmm, I've seen that before. On the same knife? Yup. And that's distinguishing in some way? nope.
 
Whats the purpose of a recurve? It seems like it takes cutting edge away from what ever your cutting. Or puts the cutting edge further away from what your cutting.

Maybe im not saying this right....
 
Chameleonbear said:
Just taking a stab in the dark here, was it like the 13th-20th they became spam ads?
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Sounds about right...

worldwood said:
Whats the purpose of a recurve? It seems like it takes cutting edge away from what ever your cutting. Or puts the cutting edge further away from what your cutting.

Maybe im not saying this right....
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Don't quote me but isn't it supposed to give you more cutting edge?
 
Jonny1280 said:
But in a case like this with J.D., I find it humourous that the designer will basically attack and question J.D.'s character and honor. Especially when nobody even knows this guy and have never even seen his knives! Lol
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I think that dude is operating under the category of, "If you can't dazzle 'em with brilliance, baffle 'em with baloney sausage". ;) I'd ignore him.

cbwoods67 said:
... black market mescaline...
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Is there any other kind? I'd hate to think I've been paying inflated prices all these years :grumpy:

BTW Cooper, I'll have some pics for you in a couple days...

The Warrior said:
I never did get a taste for beer. I try it on rare occasion, only to find out I still don't like it, haha. I guess it's an acquired taste.
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Maybe. I seem to have been born with a taste for it... :o

worldwood said:
Whats the purpose of a recurve?
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Aggressive slashing. It means there's always a slightly curved edge tearing into, well, whatever you're slashing at. On small knives I feel they're kind of silly, and can be a real pain to sharpen.
 
james terrio said:
Aggressive slashing. It means there's always a slightly curved edge tearing into, well, whatever you're slashing at. On small knives I feel they're kind of silly, and can be a real pain to sharpen.
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That makes sense i guess. I see a lot of bowies and large choppers with recurves and on choppers it really doesnt make any sense to me. I guess on machetes or fighting type knives it may be beneficial.

Like on the comp cutter, the sweet spot chopping is just an inch or 2 in front of the Gorilla logo. thats where you really get the power cuts. But if it was a recurve the sweet spot chopping would have to be further towards the tip of the knife and that would make for less efficient chopping. Towards the tip of the comp cutter is the area you use for slicing but towards the handle is where you get the really deep bites, and on a recurve that would be lost completely it seems.
 
worldwood said:
...the sweet spot chopping would have to be further towards the tip of the knife and that would make for less efficient chopping... ...towards the handle is where you get the really deep bites....
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That's almost certainly the first time I've heard that theory.
 
The first time you heard of a knife that has a sweet spot more towards the handle than the tip?

Thats how this knife was designed by Dan, The chopping and power cutting area is just a little in front of the logo and more towards the tip is for the cutting and slicing. If you watch some of the bladesports videos you will see some of the others are also using more towards the tip for the slicing and more towards the handle for power chopping.

I dont remember all the reasoning but Dan explained it to me some, i just forgot HAHA... But what i do know is when i chop with the area he told me to, i get way deeper bites. The couple inches at the tip is actually at .35" thick, then it goes down to around .32" thick until it gets to the handle. Making for more blade heavy weight and momentum.

Im trying to figure out how to take a still image out of a youtube video so i can show exactly what im saying.

Well its not a great pic.. its hard to catch the right second in a video but you can see Dan is using the area just an inch or 2 from the logo...



Here is my picture, you can see the area im using to chop, the blade is 2" wide... i get 2" bites there without much difficulty in this still wet xmas tree...

 
tradewater said:
Since I have not been to Tennessee lately and have been unable to stock up on my beloved Black & Tan, I've been branching out and trying some new beers. I really like Newcastle.
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New Castle is probably my #1 favorite. I have told Murph several times if I could only drink one beer the rest of my life, thats what it would be.
 
Wasn't/Isn't there a sub-forum on this board where you can request services? I thought i seen it in the past but now i cant find it.

Im not needing to request anything at the moment, but will in the next month or 2. Just wanted to see the types of requests that get posted for now.
 
I think there should be a dedicated section on the board where you could ask custom makers to make a knife you designed. Basically a section where people could post their designs and requirements and ask who would be willing to take on the challenge.

It would be beneficial to the knife makers too. The makers could look there for work, and the people wanting a knife made wouldnt have to ask multiple random makers to find one willing to do what you want and one with enough time to do it.

Im surprised this doesnt already exist really.
 
WW, My understanding is that a recurve on choppers, is presenting an axe like blade shape at the sweet spot, weight forward, and has been around a LONG time on different blades for different reasons. On say a Maintz Gladius, it allows heaver hits from a shorter thrusting blade, that can also chop. You can also, in close simply draw the edge along what your cutting, and when you get to the belly, the belly then cuts in deeper without having to apply increased pressure. The Kukri, Kopis, Falcata, are all early examples of adopting a recurve to allow deeper strikes with more power from a shorter more manageable weapon. My understanding is that one of the primary reasons these types of blades got shorter and shorter, was the change from men fighting on horseback, or in a melee crush, to men fighting in a shieldwall, while protecting archers and spearmen. But I could be wrong. Wouldnt be the first time, wont be the last.
 
worldwood said:
I think there should be a dedicated section on the board where you could ask custom makers to make a knife you designed. Basically a section where people could post their designs and requirements and ask who would be willing to take on the challenge.

It would be beneficial to the knife makers too. The makers could look there for work, and the people wanting a knife made wouldnt have to ask multiple random makers to find one willing to do what you want and one with enough time to do it.

Im surprised this doesnt already exist really.
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That indeed is interesting WW, however the problem I see with it is most knifemakers whos already have waiting lists are not prone to go out and look for those kinda projects. It may attract a type that has no business making a knife in the first place. For example, you post something up and say who wants to do it. I promise you Jerry Fisk, Don Hanson, or Ed Fowler arent going to step up. That might be a extreme example but my point is. If a knife maker is scrounging for work, theres probably a good reason. I may be wrong, thats just my 2 cents. I would suggest you contact a maker whos reputable, and whos work you like, then present him your design. If he cant or wont do it go to the next.
 
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