What "Traditional Knife" are ya totin' today?

small change in carry @ 16:06 Mtn Time, 01-03-24.
Switching to:
(offshore) Old Timer 25OT two blade slipjoint folding hunter, in place of the Buck 110.
(offshore) Old Timer 858 Lumberjack Stockman, in place of the two Euro knives that were in my pocket.
(both offshore Old Timers possess 7CR17MoV blades.)
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Still have the two SAK's and Toferner on me. 😇
 
Hatchet_Jack said:
My go to kitchen knife.

Whenever I cook bacon and eggs I always do a side of sautéed mushrooms and red onions in lots of butter, garlic and herbs from the garden.

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Looks great - now you just need you some cast iron!

With a hatchet and that blade on one hip and a cast-iron skillet on the other - you'd be darn near unstoppable! 🍳🔪🪓

Edit: Looking at it again, it looks like that may be cast iron and it was just the glint on the rim that threw me off. Sorry for doubting you, sir!
 
birdsbeaks said:
Don't believe in accidental double lambfoot days? Let me spin you a yarn...

So I took both of these knives with me on a week-long vacation in northern Georgia (saw snow fall for the first time in my life!) but somehow the Albers managed to stay packed away the whole time while the TEW, which I've dubbed "Harvey's Wood-Lottery Lamb" dominated my pocket for the entire trip!

Anyhow, upon unpacking, I got to thinking that they were pretty similar in size and shape and, especially after reading how @ea42 was inspired by historic examples, I figured I'd get them together for a little comparative chicken-eyeing and coon-fingering.

Right as I got them both in hand, my GF's father showed up to wish us a happy new year, I absentmindedly dropped them both into my pocket - and an accidental double lambfoot day was born!

Happy accidents!

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A two blade Lambfoot knife is a handy tool.

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birdsbeaks said:
Looks great - now you just need you some cast iron!

With a hatchet and that blade on one hip and a cast-iron skillet on the other - you'd be darn near unstoppable! 🍳🔪🪓

Edit: Looking at it again, it looks like that may be cast iron and it was just the glint on the rim that threw me off. Sorry for doubting you, sir!
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We only use cast iron here. Saw a documentary on Teflon and the next day we chucked out all our non stick and bought all cast iron.
 
Hatchet_Jack said:
We only use cast iron here. Saw a documentary on Teflon and the next day we chucked out all our non stick and bought all cast iron.
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I must have seen the same program - all stainless steel and cast iron over here!

A few months back, I restored a stainless steel pot and a couple tiny cast-iron skillets that belonged to my grandmother - they're the perfect size for a single burger or a fried egg and now get used on a daily basis!

I guess folks got frightened of butter and oil for a while there, but Teflon seems a lot scarier in retrospect!
 
birdsbeaks said:
I must have seen the same program - all stainless steel and cast iron over here!

A few months back, I restored a stainless steel pot and a couple tiny cast-iron skillets that belonged to my grandmother - they're the perfect size for a single burger or a fried egg and now get used on a daily basis!

I guess folks got frightened of butter and oil for a while there, but Teflon seems a lot scarier in retrospect!
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Amen to that.

As long as you keep it well seasoned I don't find any issue with food sticking.
 
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