- Joined
- Mar 20, 2016
- Messages
- 14,020
Looks like a not fully hatched LC to me 

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.
Soft Behemoth-er? Asking for a friend...
Delta bacon?Quench in 130-140°f water for an hour per inch of thickness, then temper on a HOT grill for a minute per side![]()
FFG LC?
It’s hard to see on my phone!The grind on that LC looks like the left side of the Potato Knife.
wtf is that?
There's a third P.A. which is just a huge pain in the DOops, one PA stands for Political Arena and the other for the State of Pennsylvania. An honest double-entendre in here, LOL.
Where did you find a Mosin?Local grocery store visit #4 since lock down. Fully stocked with everything minus butt-wipes.
Mrs Gravelface actually was excited when I bought a Mosin the other day. I believe she may have contracted something....
Calling dibs on a shiv if there is oneFriday Pot Luck
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the blade looks really wide...A meat knife?
It's an old one off LC without the bolo blade or fuller. Thinking I'mma use it to cut BBQ
See Don Hansons meat carvers. Also think boning / Fillet and a 8 to 10 inch classy western style meat cutter. . 100 thick approx and a pleasure to cut ribs, pork bellies, big fish steaks and brisket. The racing light chopper turned into a kitchen / or meat bench knife.wtf is that?