- Joined
- May 14, 2018
- Messages
- 28,969
That Lambsfoot is so sweet, Harry.


I need to order more Flitz, thanks for the reminder.
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.
That Lambsfoot is so sweet, Harry.
Thank you very much and you are welcome my friend .That Lambsfoot is so sweet, Harry.![]()
I need to order more Flitz, thanks for the reminder.
Thanks John it’s a great knife!You really won the Stag Lottery with that one, Taylor.![]()
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Thank you. This one required a third layer for the saw, but it’s still slim. I’ve come to really like the two layer Wengers as well, especially the Canyon and Viking. They both have that little clip secondary, which is verry useful. The only difference is the Canyon has a phiiipps on the back, while the Viking has a corkscrew. Apparently the Vikings liked wine?Great choice! For me anything beyond 3 or 4 layers on a SAK is getting in the overkill region, but to each their own. Wenger gets too little credit, they made some fine knives.
You seem to be bonding well with that dark brew, Harry. Quite the looker!
Sign of the times. All of the hardware stores are gone, and the “big box” stores don’t carry Flitz or Norton’s Honing Oil.That Lambsfoot is so sweet, Harry.![]()
I need to order more Flitz, thanks for the reminder.
But I bet you can find a charger for the newest cell phone.the “big box” stores don’t carry Flitz or Norton’s Honing Oil.
Thank you very much Jeff !!! That 83 and I get along pretty well since I put the Leather Strings on it . I have also decided to let the Patina Develop on it so I don't have to worry about rust . Rhubarb really starts Patina great . I just sharpened and cleaned it a little .You seem to be bonding well with that dark brew, Harry. Quite the looker!
I was about to compliment you on that nice patina!
Sign of the times. All of the hardware stores are gone, and the “big box” stores don’t carry Flitz or Norton’s Honing Oil.
There's nothing to be sorry about, I read too fast and translated badly. My English is only basic and not very accomplished in the language of knives.I'm sorry that my post wasn't more clear.I was referring to the sharp corner of the tang square at the pivot end of the knife which on closed Laguioles seems to stick up in a "dangerous" way.
I have a "Lag" I bought in Spain, but I'm convinced it was made in China!
Jim is much more clear in describing the issue that worries me about Laguioles.
Again, I'm sorry I wasn't very clear.
That's what I worry about, J.P. That tall, sharp corner of the tang in my pocket threatens to be a new kind of spey blade!!
I suppose since I'm almost 70 years old, that shouldn't bother me so much, but as they say, it's the thought that counts!
(As you might guess, I'm a big fan of "sunk joints".)
- GT
Many thanks JJ, I had a pretty quiet dayThank you a bunch, Jack!!!
Your lovely lambsfoot looks like a perfect holiday tote; hope your having a great day!![]()
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Looking good my friend, thought of you when I took this pic of my Tuesday totes
Personally I've always stayed clear of Chevrolets made in Korea...I have a "Lag" I bought in Spain, but I'm convinced it was made in China!![]()
That's what I worry about, J.P. That tall, sharp corner of the tang in my pocket threatens to be a new kind of spey blade!!
I suppose since I'm almost 70 years old, that shouldn't bother me so much, but as they say, it's the thought that counts!
(As you might guess, I'm a big fan of "sunk joints".)
- GT
Two shots down, two to go.
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I first started lurking in the porch in ‘19 but never thought to look at the stickies at the top of the page. Big regret haha. That is such a fine knife.I went with this one today. I hadn’t carried it for a while. I’m still really looking forward to this year’s edition.
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