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.
You are the one responsible for me getting them lol, and this thread got me to dig mine out and put the large one back into my pocket. I've used both in the kitchen, and used the large one for all kinds of stuff. I've brought it on trips where it got pressed into food prep duties. They are really great all around knives. Sad the disco'ed them.It's nice Duane, more conventional than the Castor though, so not much of a surprise. @scruffuk gave me my Pequena, and I thought 'What is this strange thing', took me quite by surprise, real nice, slicey little knife, and I'm sure it's even more useful in the larger size
I used the Pequena a heck of a lot in the kitchen, might have to drag it out for an Old Friends reunion sometime
LOL mine got the DMT blue stone treatment before use, then the red...aluminum oxide stones would be more than sufficient, the steel is on the softer side, but they will take a screaming sharp edge. And they take well to a strop to restore it. I've even used Carl's coffee cup method to hone mineHow sharp were your knives? I haven't put mine to a stone yet, thinking it prudent to wait until I had finished oiling the wood and eased the walk and talk a bit. But when I first inspected this knife, the first thought that came to mind was that the old cutlers at Queen could teach those Spaniards a thing or two about how to put on an edge.
How sharp were your knives? I haven't put mine to a stone yet, thinking it prudent to wait until I had finished oiling the wood and eased the walk and talk a bit. But when I first inspected this knife, the first thought that came to mind was that the old cutlers at Queen could teach those Spaniards a thing or two about how to put on an edge.
LOL mine got the DMT blue stone treatment before use, then the red...aluminum oxide stones would be more than sufficient, the steel is on the softer side, but they will take a screaming sharp edge. And they take well to a strop to restore it. I've even used Carl's coffee cup method to hone mine
that right there is the fun of using the working mans knives, use 'em hard and put them away wet lol.Yes, I agree the steel is on the soft side, but it sharpens up easy. I steel my kitchen knives, and, when he gave me the knife Tom also gave me a pocket-steel, which I used to use on the knife, worked well. I really didn't baby that knife at all!
kamagong , put a good edge on that knife, grab a pile of cardboard, and have some fun
Five years after it was discontinued, I finally found an Aitor Castor. They came in three sizes -- Pequena, Mediana, and Grande. This one, as you can probably guess from the thread title, is the Mediana. At 3 7/8" closed, it's right around my sweet spot for utility and ease of carry.
I'm glad I picked this up. Though the fit and finish is nothing to write home about, it's not bad at all given the price point they originally retailed for. The construction is solid, the bubinga covers have potential, and the design has its own unique charm. A few coats of oil, some polishing of the joint to smooth out the action, a good sharpening, and this knife will be one I'll happily carry.
Jack Black
. The brand on this one is Pallés. (I know less about Spanish knife brands than I do about Spanish knives. ) Jack actually sent me two of them at different times; I gave the larger of the two away to another Porch member. I've carried the other one a bit, it's a nice little slicer. I like these knives for a lot of the same reasons I like Opinels.
- GT
It's nice Duane, more conventional than the Castor though, so not much of a surprise. @scruffuk gave me my Pequena, and I thought 'What is this strange thing', took me quite by surprise, real nice, slicey little knife, and I'm sure it's even more useful in the larger size
I used the Pequena a heck of a lot in the kitchen, might have to drag it out for an Old Friends reunion sometime
Good looking knife. I'm not particularly knowledgable when it comes to Spanish traditional knives, but I do have one similar knife that was a gift from
The larger of the two knives was similar in size to an Opinel No. 8. I thought the smaller knife was more pocketable, which is why I kept that one for myself.
Happens to me all the time...
) It also works well in the garden opening up sacks, trimming stuff, harvesting veg and taking cuttings etc. I particularly like the fact that mine has stainless liners & backspring married to a carbon blade. It keeps down the corrosion and gunk factor inside. It certainly arrived blunt but sharpens up keenly. Probably just not profitable to make, very glad I have one though.
Did it look like these?
Yeah, pretty much, but Pallares rather than Palles, and with a carbon steel blade