What "Traditional Knife" are ya totin' today?

5K Qs said:
I showed these comments to my wife and daughter, who think I have almost no sense of fashion, and they said, "You realize these guys are all being sarcastic, don't you?" :eek: I told them there's little sarcasm on The Porch and that I have quite the respected reputation as a fashion leader here. They seemed unimpressed. :(
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Thanks for the laugh, my day :D
 
Half/Stop said:
Great knife selection there Gary! :thumbsup: Did you get that Case at the store in Bradford? :) By the way that is a very healthy looking breakfast. Much more so than my two over medium, 3 pancakes and 3 crispy slices of microwave bacon! ;) Oh I forgot, a cup of Costa Rica and one of Sumatra! :eek:
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Hey Ron! I grabbed that tomato knife online somewhere. We had on old worn out tomato knife that my wife used to smash tomatoes with. I couldn't stand it anymore! I was starting to use my slip joints, including the SBJ, to slice tomatoes. I bet they have them at the Case Factory store. You stopping there at rendezvous time? It's not that far away.

Thanks for the compliment on my breakfast. That chicken and cheese Taquito is pretty good with an egg. I also have my V8 and a cuppa or 6. We're brewing a Mahogany Dark Roast from Caribou Coffee in Minneapolis, MN right now. My wife has been accompanying her niece to the Mayo Clinic in Rochester, MN. Her niece is on the list for a liver transplant. My wife brings the coffee back with her.
 
Peregrin said:
Great carries today, folks!
Cramer LCJ looking on as I tuck into my breakfast. By the way, Case makes a great tomato knife!
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Excellent knives today, Gary! (I did not know Case made kitchen cutlery.)

5K Qs said:
Congrats on another appealing Case teardrop, Dean! :thumbsup::thumbsup::cool: A 2-blade this time; do you find the pen blade big enough to be useful?

My Canoe of the Week is a Buck jigged bone 2007 model (thanks, Clay):
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- GT
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Thank you, Gary! The second blade is quite small, but is useful.

Your Buck Canoe is quite striking in that rustic environment.

Half/Stop said:
Thanks Gary! I really like your Buck Canoe. I bought one on clearance at Wally World the other day. It's okay for the money buy your is mucho nicer! :D
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I didn't know all the guys were getting Buck Canoes!!! I'm off to BigMart…:D;)

But before I go, today's carry is a Case Teardrop.

 
Duckdog said:
Thanks, GT. BTW, I like and have several paisley ties (though I'm not a clothes horse, more of a clothes donkey). The stock that I added to the Marlin is a wood laminate, so the "grain" is somewhat contrived. I thought that it complemented the black/brown G10 handle of the fixed blade, as well. That Buck canoe is worthy of a compliment, also. Very nice.
- Stuart
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Now that’s not true!
I have a couple of Laminate trees out back.
Right by the ply trees.
 
Peregrin said:
Hey Ron! I grabbed that tomato knife online somewhere. We had on old worn out tomato knife that my wife used to smash tomatoes with. I couldn't stand it anymore! I was starting to use my slip joints, including the SBJ, to slice tomatoes. I bet they have them at the Case Factory store. You stopping there at rendezvous time? It's not that far away.

Thanks for the compliment on my breakfast. That chicken and cheese Taquito is pretty good with an egg. I also have my V8 and a cuppa or 6. We're brewing a Mahogany Dark Roast from Caribou Coffee in Minneapolis, MN right now. My wife has been accompanying her niece to the Mayo Clinic in Rochester, MN. Her niece is on the list for a liver transplant. My wife brings the coffee back with her.
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I was using a Melita Drip brew for a while but I've gotten lazy again. I found some Starbucks Sumatra Single Source K-cups that make a really quick and nice cuppa. I also have been trying some Costa Rica and Columbian single source from Keurig. We drove up to Bradford on Wednesday when we were at the rendezvous last year. It's a nice drive from Titusville. We went to the Case/Zippo store museum and I ended up with a Case Bose Coffin Jack Damascus. It was probably a second but for the price I couldn't refuse. Then Pam and I ate lunch at this cool restaurant. The Beefeaters at the Historic Carnegie Library, it was a nice lunch. We got there after the lunch crowd had left and we had a nice leisurely lunch! Prayers sent for your wife's niece! :)
 
Half/Stop said:
I was using a Melita Drip brew for a while but I've gotten lazy again. I found some Starbucks Sumatra Single Source K-cups that make a really quick and nice cuppa. I also have been trying some Costa Rica and Columbian single source from Keurig. We drove up to Bradford on Wednesday when we were at the rendezvous last year. It's a nice drive from Titusville. We went to the Case/Zippo store museum and I ended up with a Case Bose Coffin Jack Damascus. It was probably a second but for the price I couldn't refuse. Then Pam and I ate lunch at this cool restaurant. The Beefeaters at the Historic Carnegie Library, it was a nice lunch. We got there after the lunch crowd had left and we had a nice leisurely lunch! Prayers sent for your wife's niece! :)
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Wow! Coffin Jack in Damascus sounds awesome. I wish I could make the rendezvous. Three years running that I've tried, to no avail. This year we're in Santa Fe.
 
hi fellow porch dwellers, I'm carrying my new ancient 2.0 today, and I have a question for you. Mostly a stainless collector, and am new to carbon blades - have a couple sweet ones (this one and a Michael May Lambfoot). Do you have favorite care products for your carbon blades? I've got a boker oil pen, and some Flitz, but wondering about day to day protection, think ive seen something along those lines around? I understand part of the equation is patina or no patina :) thx !TCAncientBarlow2.0.JPG
 
Laurelbb Laurelbb ,
I can understand wanting to take care of that!
Any good oil will protect carbon steel, but if you use it on food, mineral oil is the way to go. It is approved for restaurant and food service. I use Norton’s honing oil, which is a mineral oul. Just a drop or two on each side and a swipe with the fingers to coat it. An occasional tiny drop in the pivots keeps the action smooth, but don’t overdue it because it can attract dirt. Don’t forget to swipe an oily q tip or folded wipe down in the blade well to protect the inside of the springs.

Patina is much like bluing - controlled oxidation that protects from the ugly orange rusting.
 
Amir Fleschwund said:
Laurelbb Laurelbb ,
I can understand wanting to take care of that!
Any good oil will protect carbon steel, but if you use it on food, mineral oil is the way to go. It is approved for restaurant and food service. I use Norton’s honing oil, which is a mineral oul. Just a drop or two on each side and a swipe with the fingers to coat it. An occasional tiny drop in the pivots keeps the action smooth, but don’t overdue it because it can attract dirt. Don’t forget to swipe an oily q tip or folded wipe down in the blade well to protect the inside of the springs.

Patina is much like bluing - controlled oxidation that protects from the ugly orange rusting.
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thanks Amir Fleschwund Amir Fleschwund for response. yeah, i'm loving this ancient more than I thought I would, action and w&t very nice and i thank Charlie for the budding patina-ed blade (& design of course!). weighing a forced or natural patina on other knife.
 
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Here is a unique knife that I really enjoy carrying. It was made by South African Tim LaCombre. Extremely tight construction with a pinchable stainless blade and incredibly strong spring. The handle is African Monkey Apple Tree. The knife is built like a tank. The powerful spring makes it almost feel like a locking knife. You are definitely well equipped with this one.

Thanks for the photographs of those vehicles below mykel m mykel m . I would give all of my knives and a lot more for that Power Wagon!
 
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Leslie Tomville said:
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I have never been a huge Stockman fan, but this one I really enjoy!

mykel m mykel m Please post more photos of that Power Wagon! It is one of the greatest American vehicles of all time!
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Duckdog said:
I can see why, Leslie. Beauty!! (And I'm with you on the Power Wagon pics.)
- Stuart
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SVTFreak said:
I have to agree. Let’s see more of the wagon.



I love how much blade they’ve crammed into that handle on those. So tempting but i really need to save for other stuff at this time.
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Amir Fleschwund said:
A one ton Power Wagon!!!:thumbsup:
Do you own that beast?
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Here you go guys.
And no sadly, I do not own it Jeff. ( Amir Fleschwund Amir Fleschwund )
It along with quite a few other vehicles were inherited by my niece when her dad died last year.
He was a collector of military vehicles and pseudo military vehicles.
The Power Wagon I'm told, belongs to a guy in Norway actually.
Here is a side shot of the P.Wagon with my Ka-Bar resting on the logo for knife content, along with the deuce and a half and chevy panel wagon painted to look like an ambulance.
There's also a couple of Jeeps, a couple of staff cars and a Harley Servi-Car in the containers.
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This is the one I lust after.
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Prester John said:
Maybe encourage or assist the patina. Why force it?
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I usually avoid buying a knife online if the seller is an obvious Fluffer ‘n Buffer.
They too often go too far, removing tang stamps, or leaving waves. Ugh.

But I did bite on a Robeson jack. It was shinier than the grill on a ‘50s Buick.
The very first thing I did was force a patina on that one. It just looked unnatural.

I agree in the case of a new knife.
 
I was confused about the amount of work needed to protect new blades. Never mind.
- Stuart
 
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