What "Traditional Knife" are ya totin' today?

Rotating a number of GECs ...
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sunknife said:
I'm packing the same to knives as yesterday, GEC 74 & 66 models. Once again a recycled pic from the photo files.
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You have an artist's eye for texture, excellent composition. And cool knives! I hear you on the S&M quality, I have yet to score one that had no flaws but when the price is right they are worth it to me. Honestly I've had to work on quite a few of my GEC's as well, about half of mine have come NIT with issues.


Rufus1949 said:
FC ...Very nice spearpoint aging well..
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Thank you Bob! I hope I age as well 😁 Hope the wifey doesn't lose the farm in Atlantic City, otherwise you may have nothing left to bet on golf... 🤔
mbkr said:
Nice patina :thumbsup::thumbsup::thumbsup:
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Thanks for noticing! I'd like to thank the flats of organic strawberries, uncounted sausages, and tenscore bulbs of garlic that gave their lives for such beauty 😆 And now you all know my secret recipe for patina, it's open-source unlike the coveted Primble-ization.
Apparently we need to pump Travman Travman as well for his "benchmark" patina recipe? That 56 is a seriously good one!

Good show all, good show! Let's all take a moment to compliment ourselves on our excellent taste in cutlery 👏👏
 
ephsea said:
You have an artist's eye for texture, excellent composition. And cool knives! I hear you on the S&M quality, I have yet to score one that had no flaws but when the price is right they are worth it to me. Honestly I've had to work on quite a few of my GEC's as well, about half of mine have come NIT with issues.



Thank you Bob! I hope I age as well 😁 Hope the wifey doesn't lose the farm in Atlantic City, otherwise you may have nothing left to bet on golf... 🤔

Thanks for noticing! I'd like to thank the flats of organic strawberries, uncounted sausages, and tenscore bulbs of garlic that gave their lives for such beauty 😆 And now you all know my secret recipe for patina, it's open-source unlike the coveted Primble-ization.
Apparently we need to pump Travman Travman as well for his "benchmark" patina recipe? That 56 is a seriously good one!

Good show all, good show! Let's all take a moment to compliment ourselves on our excellent taste in cutlery 👏👏
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She left while ahead...$400!!! I don't go near the tables.
 
ephsea said:
Thanks for noticing! I'd like to thank the flats of organic strawberries, uncounted sausages, and tenscore bulbs of garlic that gave their lives for such beauty 😆 And now you all know my secret recipe for patina, it's open-source unlike the coveted Primble-ization.
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My way's a lot cheaper than yours. Food's expensive ! ;)😝
 
ephsea said:
You have an artist's eye for texture, excellent composition. And cool knives! I hear you on the S&M quality, I have yet to score one that had no flaws but when the price is right they are worth it to me. Honestly I've had to work on quite a few of my GEC's as well, about half of mine have come NIT with issues.
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Thanks for the kind compliment, friend.:)
Yep some of the Schatt's can have a minor issue or two. I have about 12-15 in my collection with a few being perfect to my liking and a few with some small amount of flaws. I don't regret buying any of them though and there are only maybe two I'd part with. :thumbsup:

Primble said:
I might pack that pair two days running (if they were mine) too !
Love the bone on the 74 and the 66 reminds me of an old Schrade Cut. Co. knife, which is a good thing ! :thumbsup: 😍
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Thanks, friend. :) They are both a pleasure to carry and use for sure.:thumbsup:
 
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