What "Traditional Knife" are ya totin' today?

[315]

I will be carrying these today while working and will change them out later to a Stag . Two TEWs Saturday .

A few photos around our favorite Cheese Factory .




Harry

Harry, now you’re getting close to my old stomping grounds. If you ever make it as far as Cuba City, try the Gile cheese company. The best string cheese on the planet! My daughter and I will be back there for a couple weeks in September and will definitely load up before we come home!

 

[akaMatt]

 

[Prester John]

Le Langres, par Stephane Thomachot.

 

[Will Power]

That's some very cool jigging on your Boker.

Thanks It's actually quite dark bone, thick slabs with deep jigging. Böker released a number of other patterns in this bone too, some years back.

Regards, Will

 

[Prester John]

And this one:

Jack Black SFO from Sheffield.

 

[Peregrin]

For Saturday, one stag and one not.

 

[JOELSM]

KISS carry today.

 

[Makael]

 

[Crazy Canuck]

Fox Livri & GEC 15

 

[paulhilborn]

I have never lacked at being able to put an edge on a knife, maybe struggled with a knife or two but have had a high rate of success over my lifetime sharpening knives. That said, 2012 GEC knives just seem to achieve a level or sharpness over other GEC knives that I own. PLEASE don't get me wrong, all my GEC knives get very sharp but there's something about 2012. Quicker, easier, sharper, geometry??? all of these seem to be a noticeable trend from 2012.

Duncan and I have had this conversation many times and seem to land on a certain year or in many cases certain knives having these traits over others. Now being as old as Duncan is, it's understandable any confusion on his part, that could have some direct influence over me as well I certainly understand, BATCHES and heat treat etc... But all of my 2012's qualify for this phenomenon. Or, it's all in my head

2012 CC HJ6 in Tomato Acrylic...a heck of a sharp knife, both edge and looks

 

[Amir Fleschwund]

Fantastic pics, Jeff!

(Nice knives, too! )

Thanks, Matt! That’s kind of you.

These two old school work horses for Saturday. Y’all have fun!

It’s hard to do better than a TL-29 when hard work is ahead.

Speaking of nice knife and photo...
Is that maple that your Northfield is on? The spalting is cool.

Le Langres, par Stephane Thomachot.

Quite a knife~ what’s it’s length?

 

[Trvr]

My hinkelhatz peppers are starting to ripen and my Forge de Laguiole is always ready to help with the harvest. I've been carrying this knife - sometimes alone, sometimes with a smaller knife - for the past couple weeks now. I had previously thought that it was a bit big for regular carry, but that is quickly changing.

 

[Old Engineer]

I have never lacked at being able to put an edge on a knife, maybe struggled with a knife or two but have had a high rate of success over my lifetime sharpening knives. That said, 2012 GEC knives just seem to achieve a level or sharpness over other GEC knives that I own. PLEASE don't get me wrong, all my GEC knives get very sharp but there's something about 2012. Quicker, easier, sharper, geometry??? all of these seem to be a noticeable trend from 2012.

Duncan and I have had this conversation many times and seem to land on a certain year or in many cases certain knives having these traits over others. Now being as old as Duncan is, it's understandable any confusion on his part, that could have some direct influence over me as well I certainly understand, BATCHES and heat treat etc... But all of my 2012's qualify for this phenomenon. Or, it's all in my head

2012 CC HJ6 in Tomato Acrylic...a heck of a sharp knife, both edge and looks

IMHO the Tomato Acrylic is the nicest acrylic that I have seen .
Sharpening : I am by no stretch a Steel Guru but maybe GEC was buying steel from a different supplier that year and the steel was a finer grain structure .
In my distant past , we had to buy steel from Timken for axles because it was a much cleaner steel .

Harry

 

[Crazy Canuck]

Too many 29 pictures recently, and I'm easily led... Put the 15 back in the drawer and broke my maple 29 out of the tube.

 

[Prester John]

Quite a knife~ what’s it’s length?

Thanks! The closed length is approximately 4 1/4", just slightly larger than a Case trapper.

 

[akaMatt]

Too many 29 pictures recently, and I'm easily led... Put the 15 back in the drawer and broke my maple 29 out of the tube.

Very nice! Beautiful wood on that one!

 

[akaMatt]

Thanks, Matt! That’s kind of you.
...
Speaking of nice knife and photo...
Is that maple that your Northfield is on? The spalting is cool.
...

Thank you! Yes, it's all I have left of a nice maple in our yard that died of something. Saved this chunk because of the spalting, intending to do something with it... it has now become my knife pic platform!

 

[timberweasel]

GEC Tidioute #92 Talon in Goldenrod jigged bone

-Brett

 

[Spaten]

Thank you very much my friend .
Actually we consider Mars Cheese Castle more of a Tourist Trap . They do sell a lot of nice product but where we go to is 3 miles west of Brodhead , Wis. . They actually do make some very nice cheese there . Beautiful area over there . I will try to post some photos of the area tomorrow .

Harry

I will be carrying these today while working and will change them out later to a Stag . Two TEWs Saturday .

A few photos around our favorite Cheese Factory .




Harry

Thanks for the pictures, friend! My girlfriend & I plan on visiting Taliesin (Possibly House on the Rock too) and maybe doing some camping In Wisconsin this fall. Looks like that dairy wouldn’t be much of a detour on our way home.

I’ve got my new (to me) M&G 15 With me today thanks to @Rose and Thistle Custom

 

[Jolipapa]

Too hot to cook, dropped some comté and ham squares, vinaigrette dressing on the lettuce et voilà! All cut thanks to Will's Little Canadian.