What "Traditional Knife" are ya totin' today?

Rainy day today. Always makes me think of fish. Fishing was always better after a fresh rain
Rybička (Little Fish) slipjoint knife. A traditional inexpensive Czech knife that has been produced for about a century
During an exhibition of knives in Prague in 2005, Rybička received honorable mention as "the most famous knife of Czechoslovakia"
This one from the company Mikov in Mikulášovice, Czech Republic
EDIT: The tang hole is too small for a ball chain or most key rings. Think when used, it was mostly neck worn on a string cord maybe

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Love the look, not happy with the weak pull. Cooking burgers on red oak today, love that smoky Vidalia onion. enjoy your Sunday!

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Don’t look like yours has the worms too bad Chief. It has a fine look about it !
Looks like P. is grilling out this evening. ☺️
 
I’ve not seen that on a gas pump Jeff, not sure what that means. I’m referring to “Let’s Go Blues.”

Beautiful pictures. 😎👍
Thanks, Todd!
I was funnin ya. Everybody on the Porch knows what you and Jon mean by LGB. When you see it on a gas pump, it means LET’S GO BRANDON.
The Schrade Stockman is factory original,😜 but yes the 03A3 is an Arsenal refinish.
Very nice. Both, I mean.
I hope you didn’t drop it and send Rose in after it, Josh! 🤪
 
I went through a few today. I’ve been carrying a Benchmade Proper a lot lately. Walk and talk just sucks but I really like that knife. Wrapped up lawn work today waiting on the ribs and watching a thunderstorm roll in with good ol #7. Hope everyone is having a good weekend. I appreciate y’all.74B84ABC-1824-4F59-A885-E2D4F8F70F6C.jpeg
 
Wow, that looks fantastic Greg. It’s easy to see why you guys are enjoying it. Thanks for the pictures. 😎👍
Very nice, Greg. Beautiful home.
Thanks for the kind words my friends, much appreciated. :thumbsup: We are really enjoying the transformation, the kitchen redo was the last project to make the interior of the house complete. :)

Lazy Sunday afternoon here and I just put some country style pork ribs on the Weber to smoke for a couple hours. Watched a couple videos on the amazing internet of techniques for doing this. I figure if these guys are on YouTube they must know their way around smoked meat. ;) I have a blade for probing to check tenderness and one for slicing at hand.
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