What "Traditional Knife" are ya totin' today?

avoidspam said:
Nice job on the Camillus!^^^

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+ 1 on the Camillus :thumbup: That's a pretty spiffy carry too Sam, always lovely to see :thumbup:
 
clutchcarter - Esynx did a great job on that #71, a beauty :thumbup: :)

Primble - Another nice pair there today, 2 gems! :thumbup: :)

Rick - That EO Coats is truly special! :thumbup: :)

Gevonovich Those 2 Carbon beauties should make great work companions today :thumbup: :)

Working around the house today. Made a trip to ACE Hardware, getting some painting started for the new year. This #47 somehow found its way back into my pocket :D

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~ Ron
 
black mamba said:
Nice resto on the scout, dma. Is it possible that the older blades get work hardened in such a way that they don't form wire edges?
My old SW #890 stockman even has chipped edges and it takes the finest edge of any knife I've got.
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I really have no idea. Maybe the old forging methods? Maybe the composition? I am not sure what, but I have noticed multiple old knives that just take wicked edges that none of my later carbon steel knives can match. Old beat up knives are worth restoring for that, among many other reasons.
 
I found this one tucked away in a drawer a couple years ago and it rekindled my obsession with traditional's so carrying it today. I look at this thread daily and have not seen a knife yet that is uninteresting or great in it's unique way, thanks!.
 
True, rainy days aren't all bad, but now I'm torn between finding my copy of LOR, or starting on this basswood block.



Hope you all have a great weekend.
 
Belated Xmas and new Years wishes to you all...Still carrying the usurper daily and love it...presently doing a re-handle on the Damascus blade and will post pics when im home next....have a good day all..........Fes



 
Primble said:
Cattaraugus jigged bone model 32409 Whittler:
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and Western Boulder USA model 652 with Ebony re-covers:
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Very nice knife from Evan - what is the wood type Mark? :thumbup::thumbup::confused:
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It's getting quite late here, 11pm or so and I'm roasting a chicken with thyme,lemon,shallot and olive-oil to have cold tomorrow when an honoured guest drops round;) I'm drooling due to the tantalizing aromas coming from the kitchen but this is compounded by the drool from gaping at this Whittler! Gourmet yet simple, that rich bone colour is how I hope the chicken skin will look when done:D The re-handling job with the Ebony is of very high calibre, that shows depth and proper radiusing -something that can be lacking on some wooden scales. Fantastic knives.:thumbup:

Regards, Will.
 
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