What "Traditional Knife" are ya totin' today?

[cards94]

In the last week or two I've gone from the Buck, Wadsworth, and Boker; to the Queen and Boker; to the Buck 303 alone. It's awfully hot to be carrying extra stuff.

Have you ever tried the Buck 301?

 

[Rsmith_77]

Old reliable, as usual
although pairing with a new small fixed blade, pic of wenger, not of izula 2 since its not traditional (i assume)

 

[quattromori]

That is one great looking knife! The contrast between the dark blade and light handles really sets it off.

Looovely! Like the contrast between the patina, bone and bolsters. A fine substitute indeed

That's nice!!

Thank you folks. I always thought that yellow bone would make a great contrast with a dark grey patina on blade and backspring, and I'm very pleased on how it turned out (also very pleased because this is the GEC with the mildest pull I have ever handled, which is great news for me). So, it's still in my pocket (for this week; then it will be another knife's turn, and I will decide which knife will grab the title of my "travelling knife" )

Fausto

 

[screened porch]

Have you ever tried the Buck 301?

Never have. I've got a 307 that's too big, as is the olivewood Boker for the most part. I'll keep my eyes open for the 301. It might be just right.

 

[Woodrow F Call]

Working in the kitchen today. Did most of the work with the SAK, but needed the longer Mora to slice the tenderloin. We are eating good today.

 

[KBA]

Quattromori - Love that you forced the backspring as well. After seeing your original post I forced a patina on my 15 and 81 backspings and love the look. What did you use?

 

[cards94]

Never have. I've got a 307 that's too big, as is the olivewood Boker for the most part. I'll keep my eyes open for the 301. It might be just right.

The 301 is 3 7/8 closed. Doesn't have the nice pretty scales as some of the others but I like it and it's a hard worker.

 

[mr_badexample]

Fausto

That looks fantastic! ����

Working in the kitchen today. Did most of the work with the SAK, but needed the longer Mora to slice the tenderloin. We are eating good today.

That tenderloin looks really good! Nice use of some classic knives there too.

In me pockets today.

 

[quattromori]

Quattromori - Love that you forced the backspring as well. After seeing your original post I forced a patina on my 15 and 81 backspings and love the look. What did you use?

I did not force it myself, but asked Glenn to do it for me since he had to disassemble the knife to remove the pen blade. Hopefully he will chime in and tell us. My guess is vinegar though

Fausto

 

[Old & In The Way]

Jack - thank you for the feedback and very generous offer. I'm already quite indebted to you my friend.

Primble - Wow, wow, wow! Two really wonderful namesake knives. I'm hoping to see some additional photos of those beauties in the future.

I'm also carrying a John Primble today. This one's an India Steel Works doctor's knife.

 

[sunandsteel]

Working in the kitchen today. Did most of the work with the SAK, but needed the longer Mora to slice the tenderloin. We are eating good today.

What did you stuff it with?

 

[KBA]

I did not force it myself, but asked Glenn to do it for me since he had to disassemble the knife to remove the pen blade. Hopefully he will chime in and tell us. My guess is vinegar though

Fausto

Glenn did an amazing job. You actually answered the question I was asking in my head, "where's the pen blade?" Thanks

 

[Woodrow F Call]

What did you stuff it with?

Cream cheese, onion, celery, bell pepper, and jalapeno. Dust with Tonys, wrap in bacon.

 

[Primble]

Thank you sunandsteel, Rsmith, Markesharp, Gevonovich, and Stephen:
We all know Duncan is the man! :thumbup:

Enjoying a rainy Labor Day in the Ozarks with this duo again. They are really making my other knives jealous. Hope everyone is having a great one!

Really nice knives Redbeardo! :thumbup:

Primble - Wow, wow, wow! Two really wonderful namesake knives. I'm hoping to see some additional photos of those beauties in the future.

I'm also carrying a John Primble today. This one's an India Steel Works doctor's knife.

WOW to you, my friend! A fantastic old Primble! :thumbup:

Cream cheese, onion, celery, bell pepper, and jalapeno. Dust with Tonys, wrap in bacon.

Yum yum yum Woodrow - nice knives as well.

You are indeed eating high on the hog today! :thumbup:

 

[Gevonovich]

My goodness is that a gem, Stephen! Your just pulling them out of your hat lately!! Were going to call you the Magicman!

 

[flatblackcapo]

Wonderful pics you all posted! Happy Labor Day to you all.

 

[Woodrow F Call]

You are indeed eating high on the hog today! :thumbup:

No. No brains today. Just tenderloin and bacon. I did have some hog head cheese the other day. That was high on the hog!


Thanks!

 

[Beard&Owl]

Cream cheese, onion, celery, bell pepper, and jalapeno. Dust with Tonys, wrap in bacon.

Haha NICE!!! I do it the same way! Anything stuffed with cream cheese and jalapenos is good in my book.

Thanks Primble!

 

[polymerhead]

This one, of course. GEC #42. Seems like it's all I carry these days.

 

[texbaz]

In my pocket in the Leather slip, Derrick Bohn sends with this knife. what a nice Knife. Hope everyone has a happy Labor Day.

Northwoods Madison Barlow, clip blade, Blood Red Jigged Bone.


Madison2 by texbaz2011, on Flickr