What "Traditional Knife" are ya totin' today?

JW225 said:
Thank you for that info. I realize now that I didn't phrase my question particularly well. Your blade appears to have a "traditional" Damascus look in the lower third and upper third -- in the middle, there are circular patterns that have an almost photographic, three-dimensional quality. If that effect is all part of the Damascus, that is truly mind-boggling. Wow!!!
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The look depends on the lightling and angle of the photograph and what you have been cutting. I had just cut steak...lol
 
Peregrin said:
That's a purdy knife, Gary!
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I squared up the spine of the tip so it comes down a bit flatter to the point and sharpened her up to her betterment, can you say scalpel ? it's quite keen now.

Untitled by GaryWGraley, on Flickr

G2
 
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Jack Black said:
Love this pic Barrett :cool: :) :thumbsup:

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Thanks, Jack. I recently handled one of those Bradford Guardian 3s at the Badger show and really liked it. (I didn’t buy that one because it had the slimmer textured scales and sabre grind, and I’d prefer the scales like yours has and a full flat grind.) I’ve almost pulled the trigger several times, ordering direct from Bradford to get the specs I want, but they always seem to be out of stock on one option or another. 🙄
 
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