Pictures here! Photo Thread!

[OutdoorsFamilyMan4]

I love David Mary knives. I only currently own one (the EDChef) but hope that changes in the future.
Here are some pics of mine. Let’s see your knives from David Mary !

Spoiler: dead image links hidden by moderator for sightliness, but not removed in case they become active again

 

[David Mary]

Thanks Ryan, good idea. Here is my EDC wharncliffe made specially for me by... me.

 

[OutdoorsFamilyMan4]

That looks quite stab-nificent

 

[Todd Cloutier]

Sorry I am late to the party! And sorry for the crappy cell phone pics! But here are my current knives from david!

 

[Todd Cloutier]

Trying to upload more but it says the pictures are too big for the server to process!

 

[Todd Cloutier]

 

[Todd Cloutier]

The pics do not do these knives justice! the colors and fit and finish of everything is fantastic!

 

[David Mary]

Thanks for the pics Todd!

 

[OutdoorsFamilyMan4]

Trying to upload more but it says the pictures are too big for the server to process!

Todd, I’ve had the same issues. Bladeforums is screwy like that. It’s the only forum I frequent that I have to use an image hosting site to post pics, all other forums I can directly upload them with no problems. I use a free one called imgbb. Check them out it’s pretty easy to use

 

[Hurrul]

Thanks David!

 

[Sharp & Fiery]

Cool thread.

 

[Hurrul]

In the Northern Bridger Mountain range, SW Montana:

A nice rib of pitchwood/fatwood/lighter log:

Cleaning up a firestarter piece for a friend:

 

[David Mary]

Wow, looks like a fine day you had there.

 

[W. Anderson]

Clearing my side lot with the assistance of my DMC Seax:

 

[David Mary]

Clearing my side lot with the assistance of my DMC Seax

You're the man, thank you so much for posting! I love the patina you've got on the seax now by the way. Hardcore!

 

[TLA]

I bought this chefs knife back in June and I have been using it in the kitchen since. I’ll post up some user pictures after this post. Overall this has been an exceptionally made chef knife. The steel is 3/32” 1080 with the green and black g-10 scales. Now I would like to start off by saying that my wife thinks the handle is great for in her hands. I find it to be a little on the shorter side for me and I think if the handle was. 4 1/2” to 5” in length it would have a better feel and balance in my hands. Does the shorter handle really affect the performance of the on knife, not really in my opinion as I gave adjusted to it. Overall this knife is a workhorse in my kitchen. I keep grabbing for it when it comes time to prep my meals. It holds an edge and and is easily maintained. It will definitely be in my chefs knife rotation.

 

[TLA]

Here it is at work. I used it to slice up some green tomatoes for the grill. I grill them with a little seasoned salt and use birch wood to add some smoke. We just eat them or add them to various dishes.

 

[TLA]

A little prep for taco salad.

 

[David Mary]

Thanks for the great pics. Someone's got some fine dicing skills!

 

[Wild Willie]

Update on the 15n20 EDChef, still killing it in the kitchen, mom loves hers (I have a hard time holding back giving a knife to anyone). Boned some chicken thighs, sliced potatoes, and cut up another onion for dinner tonight... In answer to my question in the other thread about steeling... It seems to respond fairly well to my Dexter Russell 12 inch steel, but being an amateur at best I can't confirm with any empirical evidence.