The Puukko

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lambertiana said:
Interesting color on that smoked fish. What species? Is it normally this color, or did that specific smoking method add the color?
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This is not smoked fish.
This fish is first laid in layers in a barrel. Each layer is sprinkled with salt. A heavy stone is placed on top and left in a cold place for 3-4 days. Then the fish is washed under cold water for 15-20 minutes. After washing, the fish is hung to dry under the roof. It is necessary to limit the access of the sun and insects to the fish. After another 3-4 days, the fish can be eaten.
 
screened porch said:
My Marttiinis.
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They're the same model, but the stainless one is 0.5" longer. Lynx Lumberjacks, if memory serves.
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Handled one earlier this week as you can find them easily here. Quality felt really nice for the price but the handle is bit too short for me. Also the short handle and long blade ratio felt weird for me.
They will be great users nevertheless for sure!
 
A.L. said:
Handled one earlier this week as you can find them easily here. Quality felt really nice for the price but the handle is bit too short for me. Also the short handle and long blade ratio felt weird for me.
They will be great users nevertheless for sure!
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Here's a short blade on a long handle! (By Ahti.) I like the way they've kept the traditional dangler and friction retention in a cheaper, and at least as strong construction.
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Price is the first thing I look at after a knife catches my eye, and I rarely look further. My Marttiinis were on sale at a time I felt entitled, maybe last year's birthday. I have reservations about the aggressive shaping, rather than the length of the handles, but I'm finicky: I have an Ontario Bushcraft Field knife that I like for its roomy, beefy grip, and I don't like it because the handle is too bulky.

Not to suggest that anybody else is finicky, but I need help with my finickiness, and I like a couple of things that Musashi said about swords. [Loosely paraphrased from memory.]
Some people like an extra long sword, thinking they can stand back and fight from a safe distance; and some people like a shorter sword, thinking they can close in and fight from a safe distance.
It is as grave an error to be overly familiar with your weapon as to be unfamiliar with it. What will you do if you have to fight when your pet sword is unavailable for whatever reason, or you're in a thicket where you can't swing a long sword anyway?
The spirit of the one spirit two sword school is to do whatever you have to with whatever you've got. (Of course he says "Kill the enemy".)
 
maxjeg said:
This is not smoked fish.
This fish is first laid in layers in a barrel. Each layer is sprinkled with salt. A heavy stone is placed on top and left in a cold place for 3-4 days. Then the fish is washed under cold water for 15-20 minutes. After washing, the fish is hung to dry under the roof. It is necessary to limit the access of the sun and insects to the fish. After another 3-4 days, the fish can be eaten.
Click to expand...

What species is this? And is the color natural or does it result from the salting and drying?
 
lambertiana said:
What species is this? And is the color natural or does it result from the salting and drying?
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Bream.
Are you asking about the color of the already sliced fish?
Yes, it acquires this color during the cooking process. But in the photo with the plate in the foreground is caviar. It is salted and dried inside the fish.
 
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