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What's happening in the David Mary Custom shop?

oldmanwilly said:
I tried that. All I found were guinea pigs and corn. Both delicious, though.
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OK, jokes aside, I have been up and down South America and yes I tried the roasted guinea pig. I forget what they called them though. For it being just another species of rodent it was surprisingly good. Didn't even make me squeak afterwards. They made a spicy white sauce and a SUPER spicy green sauce for dipping and the green did make me squeak.
 
Maximumbob54 said:
OK, jokes aside, I have been up and down South America and yes I tried the roasted guinea pig. I forget what they called them though. For it being just another species of rodent it was surprisingly good. Didn't even make me squeak afterwards. They made a spicy white sauce and a SUPER spicy green sauce for dipping and the green did make me squeak.
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It's called "cuy" in Quechua. It is also hard to find that green aji chile sauce stateside - bummer, as it's too good.
 
David Mary said:
But I decided to shorten the dagger from nearly 12” blade to 9” because it is more practical. And I gave it a seriously tough point.

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good call. 9" blade is good long length for a dagger. 12 seems bit too long getting into almost short sword territory, in feel anyways.

plus a bonus..... strong point makes for more holes in truck doors.....when needed, of course.....
 
I was given creative license on this for a MagnaCut filet knife. In spoiler tags in case he pops by.

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As you can see, I made it work just the hassle from using GG white only was adding way too much time and complication the the build, hence I’m just not doing it.

Scales and liners yes always. Segments will still be welded together with ca before GG whiting to the scales and tang though on all future segmented handles indefinitely.
 
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