What "Traditional Knife" are ya totin' today?

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This one is near end of life, covers is all shrunk and cracked and the backspring is broken… Somehow it still finds its way in my hands during the weekends doing garden and housework. I think the covers are ramshorn.

It deserves someone giving it a complete restoration, but there’s not many builders here in Northern Europe that I know of. Might give it a try myself when I find the time

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I see you are sporting two beauties Jon.
Do tell, what is the wood on your Case please.
Thanks Bob! It’s Sycamore. I surely did like this run that was natural and unstained. They have done runs of red stained and black stained sycamore since this run but I feel like the natural wood tone is definitely the way to go.
 
Thanks Bob! It’s Sycamore. I surely did like this run that was natural and unstained. They have done runs of red stained and black stained sycamore since this run but I feel like the natural wood tone is definitely the way to go.
Thanks Jon...agree on natural tone.
 
Even though either of the knives in my pocket would have done the job, I had some Rapinin Broccoli ready to cut for supper, which called for a proper hawkbill.
I don’t bother with the big head broccoli anymore. This stuff grows fast, comes back fast after cutting it, and we eat the leaves and stems too. Planted it last fall.View attachment 2182520
I was prowling on the ‘bay last winter, and saw this Shortline tang stamp #1 for about 10 bucks. Worked on re-habbing the blade off and on all winter, but turned out ok for a knife that’s close to 75 years old.View attachment 2182521
Rapinin Broccoli... Hmmm? Good lookin' Hawkbill.
 
Good Beach Basics...

A Good Buck - One of today's carries
A Good Book - Some of today's reading
A Good Beach - Taking a break for the crazy busy weekend
and... a Good Shade Umbrella - Standing by

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Note: Redbone Buck 303 Cadet is in left front pocket, with the Colonial Jack.
 
Doing a brake job on my daughters jeep this morning, then I’ll have some people over this evening for some fish tacos. I’m not sure what use the Passenger will be in helping with the brake job, but I’ve got a long just in case.

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This one is near end of life, covers is all shrunk and cracked and the backspring is broken… Somehow it still finds its way in my hands during the weekends doing garden and housework. I think the covers are ramshorn.

It deserves someone giving it a complete restoration, but not many builders here in Northern Europe that I know of. Might give it a try myself when I find the time

GsN7jHL.jpg
I'm glad you still see the possibilities that old knife still has, as do I and I applaud your decision to see it continue on:thumbsup:
 
The fog is lifting early today here in the City by the Bay! Just returned from my weekly pilgrimage to the grocery store. Along for the the ride was the usual lamb and my new Boker. There’s no joy in Mudville today as both the Dubs and Giants lost yesterday 🙁. Well at least the Giants get to play another day 😀. Have a great weekend folks!
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I’ve been tinkering this morning. I got some Fiebings Pro Dye in Chocolate and have been cooking knives. I started with these three to test. The Buck and Remington were from the Giveaway Box. I’ve always wanted to experiment on them. I tossed the copperhead in there as well just to see if I could get a slightly unique look on the antique bone.

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Then I got to the one I really wanted to work on. This red trapper was always a bit too one note for me. Hopefully the color holds. Straight into the pocket for some chores.

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I’ve been tinkering this morning. I got some Fiebings Pro Dye in Chocolate and have been cooking knives. I started with these three to test. The Buck and Remington were from the Giveaway Box. I’ve always wanted to experiment on them. I tossed the copperhead in there as well just to see if I could get a slightly unique look on the antique bone.

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Then I got to the one I really wanted to work on. This red trapper was always a bit too one note for me. Hopefully the color holds. Straight into the pocket for some chores.

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Night and day Jon.
Cooking?
 
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