What Makes a Good, Traditional Barlow?

Modoc ED · Apr 4, 2013

Charlie - you probably recall that I'm not a real fan of blade etches but I want to take this opportunity to say that the blade etch on these Tom's Choice Barlows is very nice. The etches do not over power the blade and do not take away from the knife overall.:thumbup: Nice touch.

waynorth · Apr 4, 2013

Maybe we need a "hackneyed" thread - or a beauty mark one!
Here's my favorite WLST with its post-apple Beauty Mark!

Doesn't show as well in the scans, but it is black!
I dipped it in my glass of water, and wiped it, but obviously not well enough. But it has not diminished my enjoyment of it in any way - it's sort of made it mine!
The beginning of a beautiful Patina!!

waynorth · Apr 4, 2013

If you are happy, I am happy Ed!
I give those etches a lot of thought, and you may know that I get a charge out of the old etches I see in antique catalogs. Some are quite funny, some outrageous!
Yet another thread in the gestation stage!!

scruffuk · Apr 4, 2013

waynorth said:
Maybe we need a "hackneyed" thread - or a beauty mark one!
Here's my favorite WLST with its post-apple Beauty Mark!

I dipped it in my glass of water, and wiped it, but obviously not well enough. But it has not diminished my enjoyment of it in any way - it's sort of made it mine!
The beginning of a beautiful Patina!!

Oh defo a new thread calling there Charlie

Tis a nice looker that one too btw.

waynorth said:
If you are happy, I am happy Ed!
I give those etches a lot of thought, and you may know that I get a charge out of the old etches I see in antique catalogs. Some are quite funny, some outrageous!
Yet another thread in the gestation stage!!

Can't wait to see that one too. I've been thinking the JBF Champlins share that vibe too.

SHEBOP · Apr 4, 2013

Happy Feets here!

pertinux · Apr 4, 2013

waynorth said:
Maybe we need a "hackneyed" thread - or a beauty mark one!
Here's my favorite WLST with its post-apple Beauty Mark!

That's a beautiful knife, no matter what. I've never seen another like it, not even in pictures. I think it looks even better for use, but opinions likely vary.

Speaking of the beauty marks of use, here's my Grapefruit Special accompanied by its Onions sidekick:

The Northwoods wasn't a forgotten "oops" like the barlow was, I just didn't bother taking it out of onions I'd cut it with until after I'd finished my meal. The results were more dramatic than I'd expected. Er, "oops," after all?

I look forward to watching this one change over time, as well.

~ P.

Campbellclanman · Apr 4, 2013

This thread is insanely interesting!, I am about to go outside and take some LOOOOOOOOOOOOOOOONG overdue photos!!
Charlie, thank you for everything that you have done for the knife world, and thank you to each and everyone who has contributed so much to this great thread - about these great knives!!

festerfromnzed · Apr 4, 2013

I like the blade geometry...my one gets very sharp and holds it...impressed i am .. FES

rockgolfer · Apr 4, 2013

I think the best was saved for last

. Thanks Charlie, really like this one a lot :thumbup:

waynorth · Apr 4, 2013

I wish I had one!!:grumpy:

Jk, JK! I did keep one. I hope you enjoy it! I think there are a couple more out there somewhere, but not here!

kamagong · Apr 5, 2013

pertinux said:
At least I haven't dropped it yet! I mean, again.

~ P.

Did you ding the tip?

Your knife looks less pointy than the other clips we've seen showcased.

- Christian

Modoc ED · Apr 5, 2013

Looks like maybe the point has been pulled off the sharpener rather than lifted.

pertinux · Apr 5, 2013

kamagong said:
Did you ding the tip? Your knife looks less pointy than the other clips we've seen showcased.

- Christian

Modoc ED said:
Looks like maybe the point has been pulled off the sharpener rather than lifted.

Hunh. Y'all made me look! Nope, didn't ding the tip that I know of, and compared to an untouched new knife, I can't see an immediate difference, they're still exactly the same length, etc.

Although I see it is lacking that last tiny tiny bit of Whoville nose now, though the effect is more exaggerated in my picture(s)-- I had to really look. Is that what you guys mean?

I'll pay more attention going forward.

~ P.

kamagong · Apr 5, 2013

pertinux said:
Hunh. Y'all made me look! Nope, didn't ding the tip that I know of, and compared to an untouched new knife, I can't see an immediate difference, they're still exactly the same length, etc.

Although I see it is lacking that last tiny tiny bit of Whoville nose now, though the effect is more exaggerated in my picture(s)-- I had to really look. Is that what you guys mean?

I'll pay more attention going forward.

~ P.

That's it. I only asked because you said you dropped it. I did that with a knife once after a good cleaning and oiling. Slipped right out of my fingers to land tip first onto the bathroom sink. My nice pointy blade was now decidedly less so. Still bugs me every time I look at it.

- Christian

paulhilborn · Apr 5, 2013

Carried for over a week but no food prep was ever involved until yesterday. Ham for lunch with a "Grapple" for desert, Grapples are great. So finally the "Natural" patina begins :thumbup:

Paul

Modoc ED · Apr 5, 2013

pertinux said:
Hunh. Y'all made me look!

Although I see it is lacking that last tiny tiny bit of Whoville nose now, though the effect is more exaggerated in my picture(s)-- I had to really look. Is that what you guys mean?

I'll pay more attention going forward.

~ P.

Maybe it is the angle of your photo as you say but the tip does look a bit flat which can be caused by sliding the tip of the blade off the sharpenenr when sharpening instead of stopping the sharpening stroke before the tip slides off the sharpener and lifting the tip of the blade off the sharpener. Nothing to worry about - it can easily be corrected.

Nice looking knife Sarah. Unless you really want that dark spot on the blade to be so prominent, you can give it a swipe or two with a Flitz cloth to tone it down just a bit.

waynorth · Apr 5, 2013

Modoc ED said:
Maybe it is the angle of your photo as you say but the tip does look a bit flat which can be caused by sliding the tip of the blade off the sharpenenr when sharpening instead of stopping the sharpening stroke before the tip slides off the sharpener and lifting the tip of the blade off the sharpener. Nothing to worry about - it can easily be corrected.

Nice looking knife Sarah.

Ahhhhh! I've been sharpening my knives wrong all these decades!! I will no longer fly off the end of the stone with a satisfying flourish!!

Maybe!!

bemo · Apr 5, 2013

A little OT, but I've found with my Charlows, particularly the pen blade, that the little vestige of left over material on the point can be sharpened to needle-like sharpness. The key (and I can't get this consistently) is to sharpen up to but not including the very tip. Really useful to dig out splinters.

Modoc ED · Apr 5, 2013

It does/can round the tip Charlie but Hey, I'm good with whatever others do.

My Tom Sawyer Barlow came from the tube very sharp. No need for sharpening yet. Of course I haven't used it yet either.

Just ordered another 2-blade ebony Tom Sawyer Barlow this morning - should have it by Monday and my 2-blade ebony Boys Knife should be here today.

pertinux · Apr 5, 2013

Modoc ED said:
Maybe it is the angle of your photo as you say but the tip does look a bit flat which can be caused by sliding the tip of the blade off the sharpenenr when sharpening instead of stopping the sharpening stroke before the tip slides off the sharpener and lifting the tip of the blade off the sharpener. Nothing to worry about - it can easily be corrected.

Nice looking knife Sarah. Unless you really want that dark spot on the blade to be so prominent, you can give it a swipe or two with a Flitz cloth to tone it down just a bit.

Okay, thanks everyone for the clarifications. The tip of the knife push-cuts as is, so I'll wait until it needs more attention before seeing what I can do. Though given my track record, it might be better just to leave well enough alone! (I envision a beautifully restored upturned Whoville nose* on all of the 1.6" that remains of the blade once I've "perfected" it.

Heh.)

For now I'm going to leave the dark spot/blade surface alone, and see how time and use affect the spot and the surrounding patina. I'm in no hurry.

waynorth said:
Ahhhhh! I've been sharpening my knives wrong all these decades!! I will no longer fly off the end of the stone with a satisfying flourish!!

Maybe!!

I'm going to guess "No" to a change in your habits and procedures. You'd probably Pop attempting not to flourish!

bemo said:
A little OT, but I've found with my Charlows, particularly the pen blade, that the little vestige of left over material on the point can be sharpened to needle-like sharpness. The key (and I can't get this consistently) is to sharpen up to but not including the very tip. Really useful to dig out splinters.

I'll watch this more carefully, as well as keeping in mind Ed's similar advice above, the next time the blade needs some attention. Thanks.

~ P.

*For reference purposes, please see the collected works of Dr. Suess.