What "Traditional Knife" are ya totin' today?

A traditional knife from the Canary Islands, but with a modern N695 blade. The local jargon for knife is "naife" (which is how "knife" sounds to us Spanish speakers), due to British influence.

The same happens in my country with some patterns of skinners used at meat packing plants, they are called "naifes" since most industrial slaughterhouses were British owned.

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Rufus1949 said:
Happy Birthday to your mom Mitch.🎂
Good choice, not too threatening.😃
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RLB0414 said:
Happy Birthday to your mom
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mbkr said:
Happy Birthday Mom! 🥳🎂

The knives should be OK, just don't borrow one of Bob's grim reaper coffin jacks 😜
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Evening all
Thanks gents.
Mum had a good afternoon
It was at my brothers and the caterer cooked the meats on site. Bob used the cadet to cut my roast beef and lamb.😋
Mike I don’t think mum would appreciate the grim reaper🤣 she has been known to borrow my knife. Although Bob’s grim reaper is my favourite Bob knife
 
Will Power said:
@Rufus1949 was showing the Forum Knife from 2015 by Canal St. the other day and this prompted me to get my example out. It was the last knife Canal St. made I believe and was fortunate to get a very nice example. The snap is loud and the walk is proud, great stainless and NS liners plus very low joints making pocket carry very rip free :) My example had amazing fingerprint whorls on both sides (bookmarked) but as I wrote the other day, it's become a more mundane brown despite being mainly in the dark, shame. Think I'll start carry it more often, now have only the 13, 14, Forum Knife, the 18, 20 and this Canal St. but the 14,18,20 are all users so not bad :cool:

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Hi Will. It’s counterintuitive but a good cleaning with soap and water will remove the dirt and oil buildup. Then just a good drying and normal oil (I like mineral) and the original lustre will return.
 
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