What "Traditional Knife" are ya totin' today?

Morning all :D

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The one that didn't get picked. :(
Glad to see you Totin' it to boost its confidence. :)
I'm a fan of Case's black delrin, looks classy and it durable. :cool:
 
joeradza joeradza
This one is tagging along today too. No seashell shield on this one, Alan. Just my old Lloyd with a cheapo Cape Cod souvenir from way back when, that I found on my workbench this morning. ;) By the way, I love that Lloyd of yours!:thumbsup::thumbsup:
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It's taken me several years and many knives to narrow it down to my favorites. Yours is one of them Gary. @VCM3 Vincent has a similar one.
 
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So true @Pinemoon !! Very funny. And I love that Churchill. The cougar clawed bone is my favorite one by a mile. BTW, what is the story behind your avatar photograph? It is one of the nicest on BF.

I have completed my big sell off. I decided to keep only one example of my fifteen favorite GEC patterns. I made my decisions purely on personal preference, not collectors value or scarcity. I chose to keep this ancient TC as my 14 pattern example. Since I polished the bolsters, it has become one of my favorite all time knives to carry.

(I must admit that I kept a Beer Scout as well. Even though it is a 15 pattern, I consider it to be sui generis. That might be stretching or breaking the rules, but what the heck, they are just my own arbitrary rules!)
i love my ancient as well, that and a pemberton are the extent of my gec in collection. I thought the ancient was on the 15 pattern?
 
Looks great! I do have a venison loin in the freezer. Maybe I'll try smoking it next week. Any tips? Just like I'm a rookie knife collector, I'm also a rookie pitmaster.

As long as you keep it low and slow, it's hard to screw up, my friend.
My biggest difficulty is keeping the temp low while keeping it going. Very glad that my cooking chamber has a thermometer. I try to keep it between 250 and 300 f. Even lower, if possible. I'm not above reaching into the fire chamber with tongs and removing a chunk of wood if it's getting too hot.
If you have an internal probe meat thermometer, I think 135 to 140 comes out nice and rare.

I'm almost out of hickory, so this fire was ash and apple.
 
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