What "Traditional Knife" are ya totin' today?

[Primble]

A pair of real beauties right there!!!
John

Thank you John.

Really appealling meal ! Certainly saves money and definitely better than going out. May sound arrogant but there's few restaurants that can cook better than I do (even though I'm not keen on cooking and become a roaring monster when in there ) Another point, you don't 'run' the risk of picking up some slight upset stomach that can all too often be the takeaway of dining out....

Was there any left for the Maine Coons of this world?

My late parents' last Cat was a giant stray Tom-Cat, very sociable but a terrible fighter and 'womanizer' he enjoyed chunks of melon for some odd reason

Fine Hickory knife from the ancestors, no creatures' eyes or faces there but I see waves lapping the shoreline of time.

I've had the same experiences as you regarding going out vs. at home cooking ........... and from half way around the world, I reckon !

Maine Coon thinks he wants watermelon every time and I always tell him he won't eat it ....... keeps on wanting it, so I give him a small piece ....... he sticks his tongue on it and walks off ..... every time.

Lots of waves !

 

[Primble]

The Cattaraugus English Jack is new to me.

Nice bone and shield on that Catt.

 

[5K Qs]

Miscellaneous Knife of the Week is a Rough Rider half-whittler with mismatched covers:



Lambsfoot of the Week is Union Jack, a rosewood lambsfoot my wife and daughter bought for me in a York hardware store while they visited the UK 7 years ago:


- GT

 

[321Bandaid]

 

[Bloefield]

Sak Ruby Camper

 

[unclekurty]

Happy Friday. Enjoying some coffee with a new to me Split Back Wharncliffe Whittler. 3 3/4 inches. The very nice jigged bone is dyed “Evergreen”. It has two pen blades ( kinda spey like too ) each with a full swedge on one side.

The fog has already lifted this morning here. Going to be a nice day. Have a good one.

 

[Ironbut]

 

[Modoc ED]

Headed to town pretty soon. We're taking our own good time to launch. Our launch time count downs are no longer called in seconds but most times in hours. Coffee only for breakfast with lunch at the Chinese restaurant in town. I'll be cutting noodles with this Buck 501.

 

[pat9198]

 

[Plantman]

Simple day at home today. This CV Sod Buster Jr. ought to handle anything that might come up in my recliner chair or sitting out on the front porch. Sausage and eggs for breakfast.

 

[Plantman]

This Case Bose swayback jack in the pocket today!

 

[black mamba]

RALF and Red today.

 

[Rufus1949]

 

[Sacto]

Thank you. Sacto oh how I wish you lived close enough for me to purchase from you! My farmer brother-in-law and sister (RIP) gave us some ribeyes a few years back that were a little gamey but also so tough we threw them away. Their cows are headed to McDonalds or Nutrapet. After every new dining experience, we ask, "would you (go there, or eat it) again?" My bride and I both said "YES!". Tender, tasty, juicy, no doubt. What I found interesting is how long I was satisfied with a full feeling. That evening I didn't feel any craving for a bedtime snack (my usual nemesis). Maybe it was the extra fat content that kept hunger at bay. I'm slightly anemic which gives a good excuse to eat red meat. Check the juices on this recent brisket point with my most used kitchen knife made by Charlie Bell. Smoke on!

I’ve got several steers heading to the butcher next month. Let me know if you move to Sacramento between now and then. I’ll supply the beef, you supply your smoker skills.

I might have been jerking yer chain ( wag-in-yu ever so slightly ) ........ I reasoned that it was more likely that it was the cow that got imported rather than the ribeye. Looks like Sacto the beef raising man might have solved it for us. I like that Bell kitchen knife quite a bit too. Wish I could see the handle though.



Thank you for that info Sacto !
I noticed your purty coffee cup this morning.

Just to clarify a little more, basically Wagyu is a breed and Kobe beef is Wagyu raised a certain way in a certain region of Japan. So wagyu beef can come from anywhere, Kobe beef has to come from Japan.

Thats my favorite mug by far. Don’t you have the same one?

 

[Sacto]

Yesterday I got the dreaded call first thing in the morning that a car had gone through the fence at one of the ranches. I fixed that up then headed out to do what I had originally planned to do. I had my Krein and last year’s Forum knife with me.

 

[Rufus1949]

Yesterday I got the dreaded call first thing in the morning that a car had gone through the fence at one of the ranches. I fixed that up then headed out to do what I had originally planned to do. I had my Krein and last year’s Forum knife with me.

Hope all were uninjured....animals and people.
Two stalwart carries Bart.

Thanks for beef clarification.

 

[echoscout]

Pair of old Barlows for Friday

View attachment 2637240

View attachment 2637255

View attachment 2637253

Diggin them Barlows

Miscellaneous Knife of the Week is a Rough Rider half-whittler with mismatched covers:



Lambsfoot of the Week is Union Jack, a rosewood lambsfoot my wife and daughter bought for me in a York hardware store while they visited the UK 7 years ago:


- GT

Union Jack is prudy as you please

Sweet trio

Yesterday I got the dreaded call first thing in the morning that a car had gone through the fence at one of the ranches. I fixed that up then headed out to do what I had originally planned to do. I had my Krein and last year’s Forum knife with me.

Fine pair of knives Bart

 

[Modoc ED]

Yesterday I got the dreaded call first thing in the morning that a car had gone through the fence at one of the ranches. I fixed that up then headed out to do what I had originally planned to do. I had my Krein and last year’s Forum knife with me.

It was on NBC News Chico, CA this morning that a herd of cattle had escaped their pasture during the night and that a truck had plowed into them killing some and crippling some.

 

[Primble]

I'd call that Black Friday ............... very very elegant too !

Just to clarify a little more, basically Wagyu is a breed and Kobe beef is Wagyu raised a certain way in a certain region of Japan. So wagyu beef can come from anywhere, Kobe beef has to come from Japan.

Thats my favorite mug by far. Don’t you have the same one?

Thanks for the clarification my friend. Sorry about the unexpected work today.

My favorite mug too ................ yeah, I copycatted you.

 

[HFinn]

These two spanish beauties. The kitchen knife has a 200 mm blade and is very sturdy, it has almost a meditarranean bowie - feel. Carbon steel.

The horn handle friction folder has a 90 mm blade, inox I presume. The picture does not give the knife justice, it is beautifull. Both had a good edge, easy to fine tune.