The Sardinian connection.

[Âchillepattada]

From an old NYT article --

Never believe the journalists

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[Âchillepattada]

Thanks for the tip Jean-Marc. I have another question I have been wondering about. Given that Sardinia has remained a knife-friendly culture, is it a rite of passage for a young man to receive his first resorza? If so, at what age does it happen?

I've never seen such a ceremony, at least around me. Perhaps you imagine the Sardinian society more traditional than it is.
First the law forbid all the knives in public place. And the Sardinians are very law abiding. But you can find resorzas in a lot of houses. Some belong people and some others are only knives of the house.

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[Âchillepattada]

Question -- What do you feed your ram's horn handles to keep them from drying out during the winter?

It's not a question of season, just look at it. When the horn seems dry the keratin layers become visible.
About the olive oil. Ok course it rancid... if you let a bottle in a bright place. But we are talking about one or two drops on a cloth .

After years of use, with the oil and the hand fat the horn becomes beautiful :

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[Will Power]

Found a spare camera after all and managed a shot or two in the gloom, heavy frost on trees -9c. Don't think Sardinia can match these temps in December

 

[kamagong]

Thank you for sharing that picture Will. Beautiful. For someone who long considered the question of whether or not to get a friction folding resolza, you definitely made the right choice and picked a magnificent specimen.

 

[sitflyer]

Found a spare camera after all and managed a shot or two in the gloom, heavy frost on trees -9c. Don't think Sardinia can match these temps in December

Wow! That is a real beauty.

 

[RayseM]

My 2 remaining Sardinian knives - though I am discussing another commission.

Gigi Sechi MOZETTA on the left - Davide Steri DORGALESE on the right. Beautiful knives - beautiful forms - even in this light.

 

[kamagong]

My resorza has the old style protruding tip.

 

[waynorth]

First the law forbid all the knives in public place.

Wow!!!

 

[waynorth]

It's not a question of season, just look at it. When the horn seems dry the keratin layers become visible.
About the olive oil. Ok course it rancid... if you let a bottle in a bright place. But we are talking about one or two drops on a cloth .

After years of use, with the oil and the hand fat the horn becomes beautiful :

Â

It is wonderful to see how a Sardinian (or any) knife may age!! I prefer to see, enjoy, and use a knife with age, and stories to tell!!

 

[kamagong]

My 2 remaining Sardinian knives - though I am discussing another commission.

Gigi Sechi MOZETTA on the left - Davide Steri DORGALESE on the right. Beautiful knives - beautiful forms - even in this light.

View attachment 2006605

Ray, you are a braver man than I. If I stabbed a windowsill for picture taking purposes, I fully expect my wife to grab the offending knife and use it on me!

 

[RayseM]

I built the window sill. AND the sofa below it. I've got sand paper and finish if I get pushed.

 

[kamagong]

Why did I dither so long in getting a resolza? I adore this knife!

 

[waynorth]

Why did I dither so long in getting a resolza? I adore this knife!

It's a great handful, and an adventure getting used to a resolza!!

 

[kamagong]

It's a great handful, and an adventure getting used to a resolza!!

It's just the right size Charlie, as big as it needs to be.

 

[waynorth]

A Dorgalese variant by Steri; 10cm knife with an 8cm blade!!
Perfect for my city-slicker ways!!

 

[kamagong]

Very nice waynorth . How many Sardinian knives do you have now? Four? Five? Can you post a picture of them all together?

You have an enviable lineup, your knives are sufficiently different from one another and all unique in their own way.

 

[waynorth]

Very nice waynorth . How many Sardinian knives do you have now? Four? Five? Can you post a picture of them all together?

You have an enviable lineup, your knives are sufficiently different from one another and all unique in their own way.

I'll do it tomorrow!!

 

[RayseM]

Here is my EURO HORN collection - only 2 are Sardinian but they are all traditional and I don't think you folks will mind my mixing up the group, off thread a bit. Per the oiling discussion a few days ago, I gave these all some olive oil. Just precautionary though as I have never noticed any horn creep or shrinkage. The pivot pins of the friction folders need tap tap tapping once each year but otherwise all good! I love this little group.

Top to bottom ~
• Gigi Sechi
• Davide Steri (this is the big brother to waynorth 's knife above
• Jerome Latreille - Mammoth Tusk
• Little Antique “yataghan” type, made by Charpentier
• Pierre Yves Joyeux



I see that I have a dark handle theme going here - mostly. Time to change that up.

Will discuss a lighter more luminous horn for my next Sardinian.

 

[waynorth]

I'll do it tomorrow!!

It's tomorrow!! So here's my Sardinian knives for those living in the future!! Ha Ha!!!
Be Here Now!!!
In the order that they appear!!