What Makes a Good, Traditional Barlow?

Campbellclanman said:
if I can take a sentence to thank Charlie for this wonderful prize- thank you Charlie for this fantastic knife!
Today's a GOOD day! :thumbup:
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Happy for you Duncan and so well deserving---looking forward to the pictures :thumbup::thumbup::thumbup:

Paul
 
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Sounds like a lot of appreciating is going on with these Barlows!
I am glad you all enjoy them!
I had a lot of trepidation about the Yellow bone handles! Will they be boom or bust?? Too colorful?? :confused:
Same of the Spey blade. Some "shunning" noises in the background.:eek: But mostly everyone understands it. Phew!!;)
I stuck a Yellow one in my pocket, a single blade spey, and I can't believe how often I take it out and look at it! So far it is doing everything I ask of it.
But we will see how it spreads Marmalade tomorrow!!:D
 
The yellow is growing on me fast. Initially I was like "What???", but now that I'm seeing them... Now I'm liking them! On a Barlow they just "fit". You couldn't necessarily pull this off with other models, but on a Barlow it just "fits". This is a commentary on your insight about what these knives really were in their day. :)

The spey blade? TWO THUMBS UP! :):thumbup::thumbup:
 
Reference the African Blackwood (the other woods also I assume)... Is it treated with anything by GEC or just sanded and waxed, then sent to the dealers?

I think I've heard the bone scales are treated with acrylic. Is AB and/or the wood scales treated with anything? The AB on this Charlow is amazingly smooth and the grain is incredibly fine. Is this one of those woods that has it's own natural oils within it? Or is this smooth, glassy finish just the nature of AB?
 
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Breakfast time today;

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Love that Thick Cut Marmalade! I wonder what a Marmalade patina looks like??
 
waynorth said:
Breakfast time today;

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Love that Thick Cut Marmalade! I wonder what a Marmalade patina looks like??
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Too funny! (Also: great.)

You beat me by a few minutes, as I came here to post the following.

When knife came to bread, I just couldn't make myself do "marmalade" after all (
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); hopefully, my substitution of raspberry jam will be deemed acceptable.

A blank canvas:
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Spreads, spread:
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Rooster thankfully still intact:
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(And no, I can't even look at these pictures without feeling sticky all over again!)

:D

~ P.
 
One year ago today, a certain beauty rolled off the line and into my mailbox heart.

pertinux said:
A fine heritage, carried forward.

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(P for Pertinux, natch.)

Charlie, it's an honor to have this knife (and now, this line of knives), and so grand to be present "here" as the TC barlows became reality through Bill's and your vision and commitment, and the work of all at GEC who have made them possible.

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Thank you.

~ P.
 
I agree, what a wonderful pattern. My single Spey Barlow has not been out of arm's reach since it came out of the tube last week. It's a masterpiece of simplicity and classic style.

Thanks to Charlie and GEC for this wonderful Barlow in it's most classic form.
 
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