What "Traditional Knife" are ya totin' today?

That's a looker Gary - cool pic too...
Thanks it just arrived today bought it off the forums from VCM3 VCM3 nice three blade folder
I used some scotch brite to give a brush finish to the bolsters
G2
 
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Sorry for your loss, Johnny... She was such a classy lady.
 
My wife is the pizza maker in our home. I think the odds of her putting smoked oysters on a pizza are pretty slim! :D
It sounds good to me though!
I found this old pic of a pizza I ordered in Naples, Quattro Stagioni Pizza. 4 seasons pizza. Clams in the shell on this one. We were at Pizzeria Brandi in Naples, home of the Margherita pizza.
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I like your Chipaway Cutlery knife. Looks like an oldie but a goody. Is there an E. C. Simmons mark also?
I always add the oysters after the pizza is baked, so you could still sneak a few on there. ;)

Thanks. No mark that I can see other than "Chipaway Cutlery Co."



Perfect Pearl Rachel :cool: :thumbsup:
Far from perfect, but thank you anyway, Jack. (I love the imperfections)
 
No, it's 8mm. 30-30 is rimmed. That is the only Remington soft point ammo I have. Loaded to the anemic US standards, similar to 30-30 (170 gr at 2360 fps). The European loads that I have are in an entirely different class, usually 197 gr at 2500-2600 fps. German WW 2 standard load was 196 gr at 2470 fps, which was significantly more than the US standard ball 30-06, 150 gr at 2700 fps.
That Mauser bolt design…good stuff!
 
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