Snark 2.1

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The Warrior said:
Sweet looking blade:

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I agree. That blade looks well thought-out.
 
TBL said:
I used to go to bed so high and wired, yeah, ya ya ya! (2m3sec into the song :D)
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I wish that was the reason. It's just this stoopid head/chest cold/sore throat thing that's got me feeling half-vast.
 
Silverthorn said:
Its funny, I just commented on his sale thread today. I feel the same way Dubs. its a good looking blade, and looks like quite a cutter.
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I saw that you had. Like you said, clean looking. F and f look superb, and I like how there's not much of a ricasso at all.
 
The Warrior said:
I saw that you had. Like you said, clean looking. F and f look superb, and I like how there's not much of a ricasso at all.
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Yes. Can get right next to the edge, f and f looks great and the edge geometry looks nice handle looks comfy too. The edge sticks out farther than the fingers and handle too would make it perform well in the kitchen as well as the field.
 
The Warrior said:
I saw that you had. Like you said, clean looking. F and f look superb, and I like how there's not much of a ricasso at all.
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Silverthorn said:
Yes. Can get right next to the edge, f and f looks great and the edge geometry looks nice handle looks comfy too. The edge sticks out farther than the fingers and handle too would make it perform well in the kitchen as well as the field.
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Right on. No reason for a big ricasso on a knife that size or smaller, in my view. There's nothing there that shouldn't be there... just a straightforward, well-designed cutting implement. :thumbup:

ETA: I just checked the sales thread for specs... .125" stock @ 1.5" wide with a FFG and .013" thickness behind the edge makes for a wicked cutter. I generally make my knives in that size range out of 3/16" stock in case people get to really hammering on them, but in all honesty 1/8" is plenty, especially with a tough steel like O1. 61-62Rc is a little harder than I would usually run a knife like that, but I don't see it being a big problem unless someone gets really dumb with it. The subtle handle contours look great from here, too.

Also... not all O1 is equal; there's actually a fair amount of variance between different "brands". Starrett steels are widely respected for being right on spec, and that's reflected in the cost of the barstock they sell. I don't know that maker, but it looks like he's really thought that design through and executed it very nicely. It's a darn good price, too. My hat is off to him. :)
 
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james terrio said:
Right on. No reason for a big ricasso on a knife that size or smaller, in my view. There's nothing there that shouldn't be there... just a straightforward, well-designed cutting implement. :thumbup:

ETA: I just checked the sales thread for specs... .125" stock @ 1.5" wide with a FFG and .013" thickness behind the edge makes for a wicked cutter. I generally make my knives in that size range out of 3/16" stock in case people get to really hammering on them, but in all honesty 1/8" is plenty, especially with a tough steel like O1. 61-62Rc is a little harder than I would usually run a knife like that, but I don't see it being a big problem unless someone gets really dumb with it. The subtle handle contours look great from here, too.

Also... not all O1 is equal; there's actually a fair amount of variance between different "brands". Starrett steels are widely respected for being right on spec, and that's reflected in the cost of the barstock they sell. I don't know that maker, but it looks like he's really thought that design through and executed it very nicely. It's a darn good price, too. My hat is off to him. :)
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Well said James. :thumbup:
 
My supervisor got back from Cuba this week. Got me a little something (not the BK11) :thumbup:

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TBL said:
That sucks! Feel better soon! Maybe sweet talk the missus into some bone stock soup ;)
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We do have a fair amount of home-canned homemade broth in the pantry. :) It's way, way better than the crap you can buy at the grocery store, which seems to be mostly salt. We save/freeze all our chicken and turkey scraps/bones until there's enough for Ang to simmer down for a batch of stock... it makes the whole house smell awesome while she's letting it cook down, and it comes in mighty handy when someone's feeling poorly or we just want to throw together a quick pot of soup. :thumbup:
 
In other news... science! (sort of)

[video=youtube;8ad9e0mO8Q4]https://www.youtube.com/watch?v=8ad9e0mO8Q4[/video]

I've watched quite a few of that cat's vids and he seems pretty reasonable and knowledgeable, as well as having fun.
 
james terrio said:
We do have a fair amount of home-canned homemade broth in the pantry. :) It's way, way better than the crap you can buy at the grocery store, which seems to be mostly salt. We save/freeze all our chicken and turkey scraps/bones until there's enough for Ang to simmer down for a batch of stock... it makes the whole house smell awesome while she's letting it cook down, and it comes in mighty handy when someone's feeling poorly or we just want to throw together a quick pot of soup. :thumbup:
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My wife does the same :D It drives me nuts waiting for it to simmer down! she normally boils it for 12 or more hours lol.
 
hickok45 has tons of fantastic videos. He is always careful to show how much fun guns can be and given his popularity, is a blessing to the gun community.:thumbup:
 
james terrio said:
In other news... science! (sort of)

[video=youtube;8ad9e0mO8Q4]https://www.youtube.com/watch?v=8ad9e0mO8Q4[/video]

I've watched quite a few of that cat's vids and he seems pretty reasonable and knowledgeable, as well as having fun.
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Lol when I was a teenager we used to go up to my buddies cottage and do this. While everybody would be drinking around a camp fire... every once and a while somebody would drop a .22 round into the fire. The pop would make people almost soil themselves.
 
That's a good lookin' blade up there. Though I wouldn't use it in the kitchen - too much belly, not enough depth to the blade near the fingers for chopping on a board. Looks like a sweet camp knife.
 
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