- Joined
- Jan 17, 2011
- Messages
- 15,193
I think I have four new folders and two were giftsI remember being very confused the first time I saw this knife. "Gev doesn't do new knives..."![]()


You know me well...maybe I need to turn up the radical novelty

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.
I think I have four new folders and two were giftsI remember being very confused the first time I saw this knife. "Gev doesn't do new knives..."![]()
Cute picture... and thanks for leaving the blades closed around the dog.Enjoying the dog days of summer
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Lambsfoot and Compact today
Thank you. I’ll add it, but I’m afraid to peruse that thread. Should I send the invoice(s) your way after I do?
Agreed. But now I’m thinking grilled cheese is my next quest.Mmm..."grilled cheese jigging". Much more appetizing than "worm groove".
Stallion #74 in Coco - 748117Gevonovich - Thank you Gev. Forgive me for not knowing the pattern number of your UN-X-LD, but I know what I like, and that is a cream puff of a knife.
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Two Bucks and 3 polished edges. Plus the newer Buck USA sheath I’ve had for about a year and 8months or so has aged very well with some nice patina View attachment 1176139
Cool little Robeson, and the Stockyard Whittler looks like a winner. I hope to pick up one of those later in the month. I wonder if it could become a true "every day carry", but then I think that about each new knife I have my fickle eyes set on.
She was made by Gilles Reynewater (https://www.thiers-issard.fr/fr/content/16-savoir-faire, there's a shorter version in English) who bought the Thiers-Issard Cy in 1985 (btw, Thiers is a family name, not the town) and owns a few others, including Sabatier*****Elephant (imho the best of the Sabatier brands for kitchen knives). Probably X75 carbon steel.
I entirely relate to this.Today, I'm still carrying my 1950s? Boker. I don't know why I like it so much. I mean, I sort of do; it's a nice old knife with great steel and lovely worn bone, but there's something else about it that speaks to me. Maybe I can feel that it was once somebody's true "every day carry".
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Even the broken blade cuts.
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