What Makes a Good, Traditional Barlow?

[d.weglarz13]

OK - red it is.

Oh man, I am just drooling now. Still searching for that TC redbone single spear. Beautiful pics and beautiful knives. I may have to save one as my wallpaper...

dave

 

[philllll]

 

[Ryouchijtx]

Really great wheel of vintage barlows Phil

 

[Gary W. Graley]

Beautiful set-up and photograph, Primble.

(Thank You to Gary Graley again, for his generous bestowing of the foam-lined wooden boxes-- perfect for both safe carry and display.)

...~ P.

You are most welcome of course! Glad to see that they have been put to VERY good use
G2

 

[RDaneel]

I like the look of that Primble, Phil.

 

[Ryouchijtx]

Was on the balcony enjoying the evening cool and fondling some knives, couldn't resist shooting this in the fading light

 

[waynorth]

That Furness was from my little goodie bag, Charlie! I'm glad you're keen on it!

Ah! I am embarrassed, but grateful, Dan!! To be honest, I was pretty sure it was you, but didn't want to insult anybody! Thank you again!!

Ancient Parchment Bone (boiled to the bone) Charlie taught me how. :

Thank you again for the TC CC. :thumbup:

You are welcome, and nice job!! The grey tones are pure art!!

 

[Markesharp]

Hey Primble! I used the vinegar boil you recommended on my Ancient parchment bone TC.....What happened!? Everything shrunk! Is this the formula for a shrunken head?! Got any more bright ideas?! :barf:

 

[Primble]

Maybe you left it a bit too long mate !

maybe a different brand of vinegar next time .................. or something like that !

 

[Gevonovich]

Mark
It looks magnificent ....well maybe not Your only supposed to use Braggs. It's the only one that is unfiltered, unpasteurized, kosher-certified and contains the 'mother'.

Thanks for the laugh!!

 

[Markesharp]

Mark
It looks magnificent ....well maybe not Your only supposed to use Braggs. It's the only one that is unfiltered, unpasteurized, kosher-certified and contains the 'mother'.

Thanks for the laugh!!

Braggs?! You sure it's not Gaggs!? :barf: Yea, the 'mother' of shrunken heads!

 

[Primble]

Primble - "Ole Boiley Rides Again" It may be your best Primbleization to date!

Ebony Ancient "Au Naturel"

Thanks Ron. "Au Naturel" looks fine too ! :thumbup:

I'll add a few Two blade has walrus tusk that had been passed down through several generation.

I like that walrus tusk. :thumbup:

Oh man, I am just drooling now. Still searching for that TC redbone single spear. Beautiful pics and beautiful knives. I may have to save one as my wallpaper...

dave

:thumbup:

You are most welcome of course! Glad to see that they have been put to VERY good use
G2

:thumbup::thumbup::thumbup:

I like the look of that Primble, Phil.

You are welcome, and nice job!! The grey tones are pure art!!

Thank you Dean and Charlie. :thumbup:

 

[waynorth]

Old Boiley senior; probably the longest serving TC Barlow!

Unwrapped Dec 7th, 2012, and except for a couple of quick baths, has been in one of my pockets ever since (maybe with a few short holidays)!

Last sharpened about the 15th of April, 2015. Stropped yesterday!
Still cuts writing paper cleanly!! Old "B" has come to be my favorite knife. I have kitchen knives for cooking, but Old "B" does everything else!!

 

[waynorth]

What makes a Good Traditional Barlow??
One that was well made, and has unfailingly served its owner through thick and thin!

The black one is the subject knife! It has synthetic handles of unknown material which is laminated, chipped and swollen, but still works fine!
It still has razor sharp blades, and snaps open and closed!!
Obviously the "Oil the Joints" instructions on the tang have been followed.
It ain't over 'til it's over!!

 

[Ryouchijtx]

Old Boiley senior; probably the longest serving TC Barlow!

Unwrapped Dec 7th, 2012, and except for a couple of quick baths, has been in one of my pockets ever since (maybe with a few short holidays)!

Last sharpened about the 15th of April, 2015. Stropped yesterday!
Still cuts writing paper cleanly!! Old "B" has come to be my favorite knife. I have kitchen knives for cooking, but Old "B" does everything else!!

glad to see the infamous old Boiley Charlie Will have to try this one one of mine..maybe Beautiful piece

 

[Jack Black]

Nice to see 'Old Boiley' Charlie! :thumbup: Nice job on your ancient Primble, the grey looks good :thumbup:

Blimey, that IXL has seen some use Charlie!

 

[chisumr]

Old B looks mighty good Charlie.....also, the black barlow has been around the block a few times I see. Thanks for the pics....

 

[Half/Stop]

Old Boiley senior; probably the longest serving TC Barlow!

Unwrapped Dec 7th, 2012, and except for a couple of quick baths, has been in one of my pockets ever since (maybe with a few short holidays)!

Last sharpened about the 15th of April, 2015. Stropped yesterday!
Still cuts writing paper cleanly!! Old "B" has come to be my favorite knife. I have kitchen knives for cooking, but Old "B" does everything else!!

Charlie, it is nice to see Old Boiley again!

What makes a Good Traditional Barlow??
One that was well made, and has unfailingly served its owner through thick and thin!

The black one is the subject knife! It has synthetic handles of unknown material which is laminated, chipped and swollen, but still works fine!
It still has razor sharp blades, and snaps open and closed!!
Obviously the "Oil the Joints" instructions on the tang have been followed.
It ain't over 'til it's over!!

2 wonderful Old I*XL's! Oh my! Just imagine the stories these 2 could tell!

Maybe some day this Ancient Parchment Bone will have some stories to tell.

 

[Rusty1]

An absolute must have for when eating out. A Barlow with not one, but two toothpick blades.

Russell

 

[wundergussy]

I don't post here often, but this thread and many members here helped me get to this point. Still need a pair of LP clips, nail-nick clips, and nail-nick spears, of course. And then on to wood!