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Discussion in 'Carothers Performance Knives' started by Nathan the Machinist, Jul 17, 2017.
No large choil please. And just so you know, tantos are awesome.
MUST have a sharpening choil. Does not need to be large.
Down the bayou there's a pizza joint called noble Roman's. They have a gumbo pizza :Chicken, andouille sausage, bell peppers, onion, and mozzarella. They also have one called down the bayou: Pepperoni, beef, shrimp, onion, jalapeños, bell pepper, black olives, and mozzarella. Haven't tried them but some people say it's good and others aren't a fan. I just know that I never order gumbo in any restaurant because my grandma made the best.
Golden Meadow! You take a risk driving through there! But next time I’m headed to Fourchon I might check it out.
Yeah definitely do 50.
How far out are the Boot Daggers ? Another 4-6 weeks, or..more towards end of summer? I know it early to ask, just curious.
No sharpening choil please. It's easy to add if you want one.
Just thought I’d share the best article on Chinese Foreign Policy I’ve read this year: https://www.tabletmag.com/sections/israel-middle-east/articles/china-middle-eastern-kingdom
Couldn't one consider BBQ pizza - which is quite common - a southern style pizza? Anyway, maybe I'm missing something, but other than Hawaiian pizza, I am not aware of any other American regional style pizzas . . . midwest style, or west coast style, etc. Sure, there is Chicago deep dish, and Detroit-style pan, etc. . . . but those names just refer to where they originated, not anything about the toppings or pizza itself which is specifically connected to the city/region like a beignet pizza or gumbo pizza would be associated with Louisiana. If place of origin alone is the standard, then one could consider the Magic Mushroom pizza to be a southern style pizza I guess. Maybe New Haven white clam pizza could be considered a regional style - but other than that and Hawaiian, I'm drawing a blank.
I like to make a psuedo-Rueben pizza at home. I use pastrami (> corned beef), mozzarella and swiss cheese, sauerkraut, and a brown mustard sauce in place of traditional tomato or white sauce. I think it's great, but not sure if it has a region . . .
Why should I have to modify a knife for which I paid good money to add something that every decent folding knife should already have? Anyway, I have neither the tools, skills, or ability to add a choil to a knife without butchering it. No choil = include me out.
Damn, only one of these is decent
To me, they do seem somewhat suboptimal in that regard. Every one of those could be tweaked to incorporate a dropped edge or some other minor detail that (to me) would have no negative bearing on any other aspect of the design but would allow better sharpening.
Why not? That's not a strength issue there. Maybe there's some functional issue with the mechanism? I don't know. But it seems like a low hanging fruit to me.
A few decent folding and fixed knives without it: Spyderco Military and Paramilitary, Police, Endura, Delica, most Big Chris knives, Murray Carter knives. It's an easy enough mod many on BF could do.
So Mark got himself a new haircut.
By haircut I mean he shaved his head
he looks exactly like a thumb.
He looks fast.
Diskin for the win! The Fire is as well designed a folding knife I've come across, Matt's knives are the best in the business
I’m gonna buy some hens and start eating fresh eggs soon. Looking at a couple Buff Orpingtons and maybe some Araucanas. Can’t believe my wife is on board, so I’m gonna move fast.