- Joined
- Mar 5, 1999
- Messages
- 34,096
Looks right to me.
-
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.
Twelve inch Ang Khola
- Thread starter Sylvrfalcn
- Start date
- Joined
- Mar 8, 1999
- Messages
- 8,911
The Duck is just jealous of me. I was instrumental in the rebirth of the 12" AK as follows:
About three years back the 12" AK had been dropped from the line. Leroy Thompson has written a review of HI and published it a year or so earlier in one of the knifezines, which I just happened to remember and go digging for and FOUND it.
That article listed the 12" AK. I already had a 12" Sirupati, but the idea of a little AK got me interested. So I asked Uncle. Dropped because there was no demand for them. Following me throwing temper tantrums, bawling at the top of my lungs and other sneaky social worker ploys, Uncle finally said he'd order them if we got six solid orders. The rest is history.
And, canard beak, next hunting season I'm loading my shotgun with some rounds of "Dragon's Breath" - the stuff that turns your shotgun into a 75+ yard flamethrower. Be prepared to lose much of your control surfaces. I plan to aim right up your empenage!
About three years back the 12" AK had been dropped from the line. Leroy Thompson has written a review of HI and published it a year or so earlier in one of the knifezines, which I just happened to remember and go digging for and FOUND it.
That article listed the 12" AK. I already had a 12" Sirupati, but the idea of a little AK got me interested. So I asked Uncle. Dropped because there was no demand for them. Following me throwing temper tantrums, bawling at the top of my lungs and other sneaky social worker ploys, Uncle finally said he'd order them if we got six solid orders. The rest is history.
And, canard beak, next hunting season I'm loading my shotgun with some rounds of "Dragon's Breath" - the stuff that turns your shotgun into a 75+ yard flamethrower. Be prepared to lose much of your control surfaces. I plan to aim right up your empenage!
- Joined
- Jun 4, 2002
- Messages
- 3,930
"very special bow stave"
Shirley, it'll be Osage Orange, also known as Bois Des Arc (French for "bow wood"), or "Horse Apple" for the large, lumpy, green fruit it produces. Osage is about perfect for an unlaminated "self bow" that'll be used for hunting/war (as the latter was aptly proved by the Apaches, and later, Comanches, down in Texas. Osage is strong, springy, and very durable. Yew wood has a slight advantage in elasticity/compression (when a bow is drawn the back has to withstand being stretched while the belly has to resist being compressed, this is how the bow limbs store energy) but yew, being an evergreen, is softer and requires more careful handling to prevent damage.
Making a self bow from Osage is very demanding, as it calls for the bowyer to follow a single growth ring throughout the full length of the bow's back. Cutting through a growth ring there would introduce a weak spot that'll cause the bow to fail. Aw heck, I'm starting to ramble on, ain't I? Go to Amazon.com, or one of the larger retail bookstores and check out "The Traditional Bowyer's Bible". It's in three volumes, all three of which are full of good info on making bows the "old way".
Sarge
Shirley, it'll be Osage Orange, also known as Bois Des Arc (French for "bow wood"), or "Horse Apple" for the large, lumpy, green fruit it produces. Osage is about perfect for an unlaminated "self bow" that'll be used for hunting/war (as the latter was aptly proved by the Apaches, and later, Comanches, down in Texas. Osage is strong, springy, and very durable. Yew wood has a slight advantage in elasticity/compression (when a bow is drawn the back has to withstand being stretched while the belly has to resist being compressed, this is how the bow limbs store energy) but yew, being an evergreen, is softer and requires more careful handling to prevent damage.
Making a self bow from Osage is very demanding, as it calls for the bowyer to follow a single growth ring throughout the full length of the bow's back. Cutting through a growth ring there would introduce a weak spot that'll cause the bow to fail. Aw heck, I'm starting to ramble on, ain't I? Go to Amazon.com, or one of the larger retail bookstores and check out "The Traditional Bowyer's Bible". It's in three volumes, all three of which are full of good info on making bows the "old way".
Sarge
- Joined
- Feb 14, 2003
- Messages
- 1,710
Thanks, Rusty! I'm looking forward to mine.
- Joined
- Mar 31, 2000
- Messages
- 2,981
Rusty,
Reason NONE of the old timers wanted 12"PATOOYS is cause they knew,like I know now"IT AIN'T NO K"! WAY YOU CARRIED ON TO GET uNCLE TO GET THIS ,IS TYPICAL,new handle for you should be "whinnybutt!!
As for Sarge,poor guy,he is just trying to please ya,he wants the 12" to sell to HOT SHOT CNN reporters(THEY AIN'T GOT BRAIN ONE)he's running a scam!!AS FOR YOU AN A SHOTGUN! HA!!12":barf:
THE SAINT!
Reason NONE of the old timers wanted 12"PATOOYS is cause they knew,like I know now"IT AIN'T NO K"! WAY YOU CARRIED ON TO GET uNCLE TO GET THIS ,IS TYPICAL,new handle for you should be "whinnybutt!
!As for Sarge,poor guy,he is just trying to please ya,he wants the 12" to sell to HOT SHOT CNN reporters(THEY AIN'T GOT BRAIN ONE)he's running a scam!!AS FOR YOU AN A SHOTGUN! HA!!12":barf:
THE SAINT!
- Joined
- Mar 5, 1999
- Messages
- 34,096
Speaking of Leroy, he called and told me he had written the definitive knife book which will be out in about a year. HI has three pix and descriptions with field reports so Leroy tells me. But, sadly, the 12 inch AK is not among the three.
Appreciate your ramblings, Sarge.
And reminding me of an "always meant to get, but haven't yet" title.
Skimmed through a growth ring(sm. spot) on remaining Ash self-bow.
That was reason behind the praying, more like pleading "Don't break. Please don't break!" when drawing. As suspected, it's just a matter of luck/time before she goes. I'd best get the book.
Heard Osage orange is the best but I don't have it here in Northeast
woodlands.
Thanks,
Shirley
I would think 12" AK's have their place in the world as do ducks and saints.
And reminding me of an "always meant to get, but haven't yet" title.
Skimmed through a growth ring(sm. spot) on remaining Ash self-bow.
That was reason behind the praying, more like pleading "Don't break. Please don't break!" when drawing. As suspected, it's just a matter of luck/time before she goes. I'd best get the book.
Heard Osage orange is the best but I don't have it here in Northeast
woodlands.
Thanks,
Shirley
I would think 12" AK's have their place in the world as do ducks and saints.
- Joined
- Mar 31, 2000
- Messages
- 2,981
youngwood,
Ducks & Saints !YOU, are officially adopted!!Hmmm,young lady,have you ever wondered what a beautiful cave of wonderful K's looks like!!
Just think,Durbas,Buras,nice music,wonderful food,NO RUSTY,THAT NDN,WHIMPER,YAPPY,FED,KISMET A VERY SICKO CALLED ROGER,Sarge,can come by,he's safe!!Oh yeah,all the fishing you want ,with at least 8 to 13lb.bass GUR-EEN -TEED!
THE SAINT!
Ducks & Saints
!YOU, are officially adopted!!Hmmm,young lady,have you ever wondered what a beautiful cave of wonderful K's looks like!!Just think,Durbas,Buras,nice music,wonderful food,NO RUSTY,THAT NDN,WHIMPER,YAPPY,FED,KISMET A VERY SICKO CALLED ROGER,Sarge,can come by,he's safe!!Oh yeah,all the fishing you want ,with at least 8 to 13lb.bass GUR-EEN -TEED!THE SAINT!
- Joined
- Jun 4, 2002
- Messages
- 3,930
Khuks? What about them 8-13lb. Florida largemouth bass? Y'all can say what you want about the duck, but I know firsthand he ain't exaggerating about the fishing. Ever fish the canals for Peacock Bass Jim? Those are some feisty devils.
Back on the subject, i.e. 12" AKs, oh happy day I got mine back. It was a blem made by Sher, perfect little khukuri, blem only because it had a pretty good crack in the horn handle. I'd super glued the crack and had been using the khuk for a while before I gave it to our radio sergeant. Same gal that was our radio sergeant over in Afghanistan, small in stature, but tough (used to be a drill instructor). Anyhow, she apparently hadn't been using anything on the handle to keep it from drying out and the crack had widened slightly. No big deal to me, but it apparently bothered her, so I traded her a couple of decent knives for it. I spent about an hour and a half slowly filling in the crack with layers of superglue until the glue formed a slightly raised bead above the surrounding horn. Used the karda to scrape it down flush, polished the handle back to a sheen, and gave it a liberal dose of skin moisturizer followed by my trusty Chapstik. Polished/honed the blade, and the little booger looks better'n new and ready to go. Good thing too, cause I used it all afternoon building a small shade shelter for the guys.
With regards to Ol' Quackipuss, who probably uses an eight pound sledge to hammer nails, the 12" AK is a little khukuri, but, IMHO, a handy one and one tough little workhorse. So go polish your M-43s duck.
Sarge
Back on the subject, i.e. 12" AKs, oh happy day I got mine back. It was a blem made by Sher, perfect little khukuri, blem only because it had a pretty good crack in the horn handle. I'd super glued the crack and had been using the khuk for a while before I gave it to our radio sergeant. Same gal that was our radio sergeant over in Afghanistan, small in stature, but tough (used to be a drill instructor). Anyhow, she apparently hadn't been using anything on the handle to keep it from drying out and the crack had widened slightly. No big deal to me, but it apparently bothered her, so I traded her a couple of decent knives for it. I spent about an hour and a half slowly filling in the crack with layers of superglue until the glue formed a slightly raised bead above the surrounding horn. Used the karda to scrape it down flush, polished the handle back to a sheen, and gave it a liberal dose of skin moisturizer followed by my trusty Chapstik. Polished/honed the blade, and the little booger looks better'n new and ready to go. Good thing too, cause I used it all afternoon building a small shade shelter for the guys.
With regards to Ol' Quackipuss, who probably uses an eight pound sledge to hammer nails, the 12" AK is a little khukuri, but, IMHO, a handy one and one tough little workhorse. So go polish your M-43s duck.
Sarge
- Joined
- Mar 31, 2000
- Messages
- 2,981
Sarge,
Yep ,on the Peacock! Have a friend that caught a 39lb. Snook from the bank at Holiday Park!!Know you went there a time or two!hee!
Come to think of it 12"might be just fine for "old" people who can't hump a full Ruck anymore! Or women in the kitchen,choppin carrots ,or someone like Rus who is so far over the hill he can't remember the......!! hee!
THE SAINT!
Yep ,on the Peacock! Have a friend that caught a 39lb. Snook from the bank at Holiday Park!!Know you went there a time or two!hee!
Come to think of it 12"might be just fine for "old" people who can't hump a full Ruck anymore!
Or women in the kitchen,choppin carrots ,or someone like Rus who is so far over the hill he can't remember the......!! hee!THE SAINT!
- Joined
- Sep 7, 2001
- Messages
- 5,946
- Joined
- Jan 30, 2002
- Messages
- 7,269
Sam Choy's Award-Winning Roast Duck
In "Sam Choy's Island Flavors" (Hyperion, $27.95), the popular Hawaiian chef writes: "Roasting duck the traditional Chinese way is a lot of work, but I've found an easy way to do it that I think tastes just as good. It's like a shining star on our menu." The intense heat of the initial half-hour of roasting, combined with the salt-based dry marinade, releases much of the duck's fat. It may be prudent to open a window, or use an exhaust fan to emit any smoke.
1 5-pound duck (defrosted, if frozen)
1/2 cup soy sauce
FOR THE 'DRY' MARINADE
2 teaspoons salt
1 tablespoon garlic salt
1-1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon whole coriander seeds, crushed
Rinse duck; remove and discard wing tips, fatty neck flap, and any pieces of fat from cavity.
Place duck in a large dish and pour soy sauce over the bird. Roll duck in the soy to coat; let sit 10 to 20 minutes, turn the duck in the soy every 3 minutes or so.
Preheat oven to 500 degrees F.
Combine all dry marinade ingredients in a cup. Rub duck inside and out with this mix.
Place duck on a rack in a large roasting pan and roast for 30 minutes; pour off, or with a baster, remove, fat once or twice. Reduce heat to 325 degrees and cook for 1 hour, or until meat thermometer registers 170 to 175 degrees. (No need to baste during roasting.)
Serve with white rice and a green vegetable.
Serves 4.
(It's ALWAYS prudent to open a window when the duck is around. )
In "Sam Choy's Island Flavors" (Hyperion, $27.95), the popular Hawaiian chef writes: "Roasting duck the traditional Chinese way is a lot of work, but I've found an easy way to do it that I think tastes just as good. It's like a shining star on our menu." The intense heat of the initial half-hour of roasting, combined with the salt-based dry marinade, releases much of the duck's fat. It may be prudent to open a window, or use an exhaust fan to emit any smoke.
1 5-pound duck (defrosted, if frozen)
1/2 cup soy sauce
FOR THE 'DRY' MARINADE
2 teaspoons salt
1 tablespoon garlic salt
1-1/2 teaspoons garlic powder
1 teaspoon paprika
1/2 teaspoon white pepper
1 tablespoon whole coriander seeds, crushed
Rinse duck; remove and discard wing tips, fatty neck flap, and any pieces of fat from cavity.
Place duck in a large dish and pour soy sauce over the bird. Roll duck in the soy to coat; let sit 10 to 20 minutes, turn the duck in the soy every 3 minutes or so.
Preheat oven to 500 degrees F.
Combine all dry marinade ingredients in a cup. Rub duck inside and out with this mix.
Place duck on a rack in a large roasting pan and roast for 30 minutes; pour off, or with a baster, remove, fat once or twice. Reduce heat to 325 degrees and cook for 1 hour, or until meat thermometer registers 170 to 175 degrees. (No need to baste during roasting.)
Serve with white rice and a green vegetable.
Serves 4.
(It's ALWAYS prudent to open a window when the duck is around.
)- Joined
- Mar 31, 2000
- Messages
- 2,981
Kismet,
YOU are treading on dangerous ground!
Some forum members who angered THE BLESSED DUCK have Vanished! Rur.Wis. huh!! Havent shot groundhog or gophers in a long time,huuum,Kismet = groundhog,300YDS.HEE! hmmmm!Bwaaaaa!No I must be my normal "PERFECT self!Whatcha got that I have to have Unc. let's drive these 12" can't play with the BIG Du...I mean MEN crazy!!With girlie hands like Rus, no wonder all these WHIMPS like 12"paring kitchen knives!Girlie hands..Bwaaaa!
THE SAINT!
YOU are treading on dangerous ground!
Some forum members who angered THE BLESSED DUCK have Vanished! Rur.Wis. huh!! Havent shot groundhog or gophers in a long time,huuum,Kismet = groundhog,300YDS.HEE! hmmmm!Bwaaaaa!No I must be my normal "PERFECT self!Whatcha got that I have to have Unc. let's drive these 12" can't play with the BIG Du...I mean MEN crazy!!With girlie hands like Rus, no wonder all these WHIMPS like 12"paring kitchen knives!Girlie hands..Bwaaaa!THE SAINT!
- Joined
- May 18, 1999
- Messages
- 15,395
For any that's interested:
here's some online info about Bois D'Arc, Osage Orange, and Primitive Archery.
here
here
and here
That roasting method may get rid of some of the fat, but there's no way to make an OLD AND Infirm Duck, notice the emphasis on Old, tender or tasty, especially one that eats little carp and mullet minnows and gator eggs!!!!
:barf: :barf: Can y'all just imagine what that cave smells like? I mean just walking through the seabird exhibit at our local zoo is enough to make you :barf:!!!!