The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Damm knoefz! Very sorry to hear that. I hope your pain will ease up soonLast monday Guinnes passed away.
At the age of 10 he lived his life to the max.
Travelled all over europe, we were unseperatable.
He stopped eating so we made a last trip to the woods and then to the vet...
The house feels empty, and so does my life right now.
I know these feeling will mellow out but that'll take time.
![]()
RIP my friend, you'll be in my heart and my mind forever
Thanks for putting it into perspective for me, haha.Depends on how old you are if you're like 200. 25,000 not so many.
Congrats! 25,000! Someone’s got to keep this place goingThanks for putting it into perspective for me, haha.![]()
Congrats! Not every couple would have survived!Spent 9 hours installing crown moulding with my girlfriend in her kitchen, and I'm happy to report we're still together.
25,000/11 - ~ 2,300/year.Just wanted to say that this is my 25,000th post on Bladeforums. I really need a life.
Spent 9 hours installing crown moulding with my girlfriend in her kitchen, and I'm happy to report we're still together.
Gonna try out a carbon steel skillet, besides the stainless steel skillet I just got, to compare them against the old reliable cast iron. The black steel model I picked up is a beast of a tanker, heavy duty and thick. It's French, made by Matfer Bourgeat. I just eased over the edges with some emery, then started the seasoning. I reckon a round of bacon and eggs is in order this weekend, some kind of taters to go with ought to about do it. A pan seared steak... ohhhhhhh.![]()
Wait. What??? I feel like my life might have just changed in an amazing way...You know that thick layer of fat running through a brisket after smoking it?
Did you realize that after cooling the slab, you can trim it out, slice it 1/4" thick, and fry it like bacon?