• The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
    Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
    Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.

  • Today marks the 24th anniversary of 9/11. I pray that this nation does not forget the loss of lives from this horrible event. Yesterday conservative commentator Charlie Kirk was murdered, and I worry about what is to come. Please love one another and your family in these trying times - Spark

What "Traditional Knife" are ya totin' today?

Well... "wood" you look at that... ;)

tuxpi.com.1442202130_zps7igxhrzr.jpg
 
To answer your question Cannonball970.

That's the way it came from the factory with a very nice finish. I just happened to catch the light nicely to highlight the ebony for the picture.

Ken K.
 
I haven't posted here in a while. I've been carrying my Queen Utility and Culberson Necker, back right pocket and front right pocket respectively:

9C92XNWl.jpg
 
Carrying my first traditional since the SAK's when I was a kid. USA made Buck 301 that I found in a toolbox I bought and am in the process of cleaning up. No serial on this one, any way to date it? Oh, and it's also leading me down the rabbit hole of traditional folders....
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[/url]IMG_0606 by Skylar Hagler, on Flickr[/IMG]
IMG_0607 by Skylar Hagler, on Flickr
 
Skylarhaglar, that's a great looking clip on that Buck stockman, I like the long pull as well.




I took this photo yesterday and would like to say I photoshopped it, but the smudge on my iphone made a great golden haze fading effect at the edges. I love this 54 Jack. Great for apples, steak, cardboard, you name it. If the joints get a little sticky from apples I've found that the radio jack works great for gently easing the blades out with the long pulls. BTW, any suggestions on lubricating the joints. I have washed this a few times and dried thoroughly then applied mineral oil. It just doesn't have the same snap closure that it used to. I noticed these knives start off with a black grease at the hinge, anyone know what it is and or a food safe alternative? Thanks

-Brandon
 
A crisp cool day here in New York. The school year has commenced and today's my first real day of teaching this year. It's always amazing to feel the season change. Fall is settling in.

 
This wounderful Whittler I was gifted by our very own Will (WillPower) more than a year ago. :)

 
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