What "Traditional Knife" are ya totin' today?

Pinemoon, that's a lovely new skinner you got!
I'm going with some French ivory for church this morning, an early '60s Camillus #66 stockman.

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Have a great weekend!
My Pinched Peanut and a Personal Raptor made by Jason Cutter (Dr. Kwong Yeang), an Australian Maker. Nice sturdy EDC! 3/16" D2 steel, Mallee Burl handles with red liners and a tapered tang.
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I wanted to mention that Raptor is gorgeous, Gary!
Very unique :thumbsup:
 
My Sunday totes are a couple of non-BSA scouts from the same post WWII era; a Pal Cut Co from 1945-53 and an Imperial Hammer from 1945-55.:)
Thank you JJ. Great image of your scouts. Love seeing the lighting and detailing, even in the shadow.

@Jack Black - the Scout and the Lamb make a great pairing.

Gevonovich Gevonovich - Fine Image, Gev.

Pinemoon Pinemoon - Good looking knife. Congratulations.
 
After a custom to church (missed the pic, ryu was it) switched to this guy to help me make taco soup for the oldest boy and his girlfriend coming eat dinner.

I never can tell which way it’s gonna turn the photo using the native resize but still better than using image resized. Hate the extra step lol.
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Had some ice in the bath this morning. Using several knives today, but the AG Regular Jack gets the nod. Bought it years ago before I developed an interest in slipjoints. Dozens of slipjoints later (and a slight slipjoint addiction) I find myself more impressed with this knife as the years pass.

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Welcome back, Tom; great sky photo, and admirable couple of knives! :thumbsup::cool::thumbsup:

International Knife of the Week is a MAM sheepsfoot, and Big Knife of the Week is a MAM Iberica, another weird coincidence in my rotation schedule:
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Lambsfoot of the Week is Black Jack, my 2018 SFO Guardians ebony lambsfoot:
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- GT

Super saw scout, and congrats on the custom you've got coming! :cool::cool::thumbsup:

- GT

Thanks GT, much appreciated!

I recently put a 30 degree edge on this Mora (just the edge, not the whole bevel) and decided to try it out in the kitchen. Did pretty well, and I think I got the meat-to-vegetable ratio about right for this stew :).

 
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