The Knife Life (Minor Topics and Random Stuff Thread)

Have you researched your school of choice's knife laws yet? I know some of them can be pretty vague. The tech school I go to pretty much leaves it up to an officer to decide what is a weapon instead of just going by state laws.
 
It would be good to know, but I would NOT choose a college based on their knife laws.
 
AntDog said:
It would be good to know, but I would NOT choose a college based on their knife laws.
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Lol yes Will, relaxed knife laws are just a bonus for me. And I carry IWB, so I think as long as I keep it under 3 inches and don't go waving it around, I shouldn't have any problems.
 
Dario sent me an update email today. He's finally finished the knives before mine and gathered the necessary materials. I think it's been to HT already as well. Shouldn't be much longer before its done.

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Sweet! I bet it will turn out just as awesome as your Dad's knife! Are you having it made the same or with a few tweaks?
Also, ok, now that your party is done, I just have to enquire about something...

Krissig12 said:
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Any reason why you didn't cut this across the grain?
 
My knife will be identical except in size and steel. It will be the original 3 inch version instead of the sized up 4, plus I brought the thickness down from his 5mm to around 3 to improve cutting ability. Elmax at 61-62 instead of n690co at 58.


As for the meat cutting, those were just my orders from the master chef (my aunt):)

It started off as 4 hunks of longer-than-they-were-wide tritip roast, so I guess the easiest way was to slice with the grain because it meant pieces that were smaller across. Same reason you slice salami a certain way (not lengthwise).
 
Ok cool. I couldn't tell if it was roast or brisket. I cut a one of the first briskets I ever made with the grain... Man, what a rookie mistake - everybody was sitting there picking meat fibers out of their teeth!
If it's roast though, it's all good. It's fine like that.
Can't wait to see your knife! I bet it'll turn out beautiful just like your Dad's.
 
AntDog said:
It would be good to know, but I would NOT choose a college based on their knife laws.
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I went to college in rural Indiana.Guns were strictly prohibited.But about six of us had rifles or shotguns.And enjoyed them with no interference from the administration...because shooting was for us a part of being Americans...and they respected that.
Funniest thing related to that...I shot up an abnormal psychology textbook after I finished the course with a 223.Tiny entrance holes...bigger exit holes.
A friend gave it to the Prof who taught the course on the first day of class who held it up and said "this is what abnormal psychology is about".

Very entertaining...late 80's America.No way you could do that now...which I find sad.

Blades of any kind were fine there as were swords.

Fun times.
 
AntDog said:
Ok cool. I couldn't tell if it was roast or brisket. I cut a one of the first briskets I ever made with the grain... Man, what a rookie mistake - everybody was sitting there picking meat fibers out of their teeth!
If it's roast though, it's all good. It's fine like that.
Can't wait to see your knife! I bet it'll turn out beautiful just like your Dad's.
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Thanks, I'm excited too. It'll also be a great user if it turns out the way I expect it to:thumbup:

I'm just debating whether to tell Dario to switch to a kydex sheath instead of the leather we originally planned. He hasn't made it yet, so it wouldn't be too much of a problem. But the kydex he does for these looks kinda weird IMO and I'd rather have a different style.

Maybe I'll keep it leather and just find someone to make me an aftermarket kydex one later on if I really still want it.
 
Krissig12 said:
Dario sent me an update email today. He's finally finished the knives before mine and gathered the necessary materials. I think it's been to HT already as well. Shouldn't be much longer before its done.

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I know that blade shape well. ;)

Looking forward to seeing the finished product!
 
AntDog said:
It would be good to know, but I would NOT choose a college based on their knife laws.
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As a soon to be student in Philadelphia (where ANY knife carry not on the job is illegal), perhaps take it into consideration a smidge.
 
155440 said:
As a soon to be student in Philadelphia (where ANY knife carry not on the job is illegal), perhaps take it into consideration a smidge.
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Nah bruh. It shouldn't play into where you want to go to get your degree (to be able to start a great career, and be able to afford all the knives you want, and as an added bonus be able to take good care of your family). In this case I'm sorry, but knives are unimportant. As heretical as that sounds.
 
AntDog said:
Nah bruh. It shouldn't play into where you want to go to get your degree (to be able to start a great career, and be able to afford all the knives you want, and as an added bonus be able to take good care of your family). In this case I'm sorry, but knives are unimportant. As heretical as that sounds.
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I posted that somewhat ironically considering I didn't take it into consideration. Anyway, if you're passionate enough about knives as a hobby or anything really that is restricted by local government, than it really should factor into your decision of where you want to live and learn and potentially settle down. One of the reasons I didn't bother even applying to a school in New Jersey is the fire arm restrictions and ivory import ban. As a fan of art knives, it sucks when all the ones you like are illegal to own.

It's not like it matters anyway considering most colleges don't want you carrying any sort of edged tool on their campus regardless of the local or federal laws.

The irony would not be lost on me if it turns out I live in Philadelphia for the rest of my life and never carry a knife again.
 
Ive been thoroughly enjoying my summer vacation so far. How's everyone else doing?


Knife content: Made a kickass roast beef sammich earlier, and lil stabby helped with slicing the tomatoes and bread.


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Krissig12 said:
Ive been thoroughly enjoying my summer vacation so far. How's everyone else doing?


Knife content: Made a kickass roast beef sammich earlier, and lil stabby helped with slicing the tomatoes and bread.


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beautiful sebenza and kick ass sandwich

I feel as if I can appreciate the beauty of the sebenza, I just don't think it's the knife for me. Do you feel as if you got your money's worth as opposed to a full blown custom?
 
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155440 said:
beautiful sebenza and kick ass sandwich

I feel as if I can appreciate the beauty of the sebenza, I just don't think it's the knife for me. Do you feel as if you got your money's worth as opposed to a full blown custom?
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I've never tried a custom folder, but I can assure you that I love this sebenza. I definitely feel like I got my money's worth:)
 
Took my grandpa hiking today. He'came down for my grad, and we'll all be going up to Canada with him for a week starting this Tuesday. I figured why not give him the full California experience be for we left? We were in the San Gabriel's, climbing the Echo Mt trail. He's been having some heart problems lately, so I didn't expect him to want to go very far. I kept asking if he was doing alright and he said yep every time. So we pushed on, and on, and on.......and on. At this point I was getting tired myself, but he wasn't ready to quit yet!:D

We made it all the way to the top, covering many miles and over 2,000 ft in elevation. When we got to the top it was a whole different world. Big boulders, pine trees, low clouds, wild flowers, beautiful. There's an observatory up there and a nice platform that you can see the whole valley from. I've posted pics of this trail before, but I had only ever gone less than half of the way up. It was really cool getting to see the top. He had a LOT of fun, and I even used my XM to help pick some flowers for him to bring down to my grandma. Told him to say "I climbed a mountain just to get these for you!":D

Knife content: I had the ESEE, the XM, the 599, and the SP48. Had more weight in steel than in water, but hey what can I say? I'm a knut:)


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