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I can smell it from here.come home to my daughter perfecting her sourdough bread…




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.
I can smell it from here.come home to my daughter perfecting her sourdough bread…
Oh, the horror! Chili is made with BEEF, Gary!I had to brown some ground turkey for a pot of chili my wife made today. Here are 3 1-lb "logs" of ground turkey with my trapper ready to start slicing open the plastic wrappers.
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And here are the unwrapped logs in the frying pan ready to get browned.
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- GT
I will be happy to ask Joseph this question. He will not only tell me the answer, he will give me more facts than I can hope to retain about this engine. I’ll let you know!That would be a favored cup here too - Southern Railway family (and ACL RR) on the wife’s side. Is that an E or an F in the picture, I cannot see the truck well enough to figure it out? (Very nice knife too!!). OH
A clear winner indeed. The NF 92 is a fine knife for sureI decided to take the plunge. Actually started Sunday, so a 6 day commitment. I haven't carried the same knife that many days in a row since I bought my second knife years ago...
Sunday night, white Oak Mission style table underneath stripped.
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Monday night, mixed Danish Oil with some oil-based leather dye to finish match the legs on the table.
Thanks for the inspiration Jon, this is a fun experiment! I had thought I would choose a handmade but when I got into the knife box the choice became clear.
Looks like a feast! You transformed those livers well. They look well seasonedMade dinner tonight - a grilled pork liver.
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And the desert - baked apples.
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Great leatherwork Joe! Fun to be able to put some slips togetherYes, the Lamb is a real slicing machine!!
I made my brother a couple of leather slips for some of his newer acquisitions. I made one that he can use for his new 47 Viper(s) or his Cody Scout, and another for his #14 Boy's Knife.
I don't have the skills for anything too fancy, but they're functional, and that's what counts!
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I forgot to take a picture of the small one, but it is basically a copy of this one that I made for mine.
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And the large one...
The CC has developed a fine patina quickly! Beautiful photos my friend!So, I woke up and decided that there hadn't been nearly enough pork fat in my diet the past couple days. As I had some chorizo sitting on the counter, I decided to make one my favorite tapas dishes: Chorizo al Vino Tinto or, for the less linguistically inclined, Spanish Sausage in Red Wine.
While perhaps not strictly traditional (although there are a lot of regional variations, so who knows?) I like mine with some onions:
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and some garlic:
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I let the onions start building up flavor in some olive oil - and I discovered that The Rider's punch makes an excellent pointing device. I think the next time someone asks for directions, I may just whip out The Rider to show them! (probably an awful idea - wish me luck...)
THERE are the onions! Right there!
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While the onions were doing their thing, I started slicing the chorizo.
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And finished slicing it too!
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The chorizo went in the pot with the onions, and the garlic joined the party shortly after that - don't want the garlic to get bitter, y'know?
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Now that everybody had joined the pot party - hey! You know that's not what I meant! I meant, like, all the solid ingredients were in the pot... you know what? Just nevermind - anyways, it was time to open the wine.
The Rider's punch proved a handy tool for getting that pesky foil off!
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And, in the name of safety and using the right tool for the job, I used a corkscrew to remove the cork (but I thought about using the punch...). Funny thing about this corkscrew tool, I don't know its provenance, and have always kind of wondered if the 'AA' stands for 'American Airlines'
, 'Alcoholics Anonymous'
, or something else entirely - or maybe both?
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I poured in half the bottle, dropped the heat, and now I'm just gonna let it reduce nice and low and slooooow like.
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Once the wine reduces by about half, it's ready - but that's gonna take a bit - better go find something else to do...
... like take knife pics!
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A relaxed meal for a man who is so far ahead of the rest of us!Hump Day of the Challenge. Thought i had better prove that i actually use my 5 day challenge knife.Just having some " Snags " for breakfast.
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This thread could be subtitled “The adventures of Peckerwood!”
Quality moves Mr. Z!Back from town now. Got an assortment of flowers for Mrs. Hoovie while I was out.
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Bucks aren't always about the sheer toughness, they can get the delicate work done too![]()
You make that pie Pete
I almost gave you an angry face for this. What self respecting knifeian takes this picture without showing the tube cap???
Holy moly!Sage is too damn cute!
Try not to let her jump off things - we almost lost our chiweenie, Jelly Bean, when she broke her neck from a botched landing off the couch!
Surgery + rehab ran about $20k - thank goodness my GF had taken out a pet insurance policy on her - they covered 90% of the bill!
Appreciate the tipmy hometown used to get real winters when I was younger so here is a frosty car tip - when you’re done using the car for the day make the wipers stop in raised position (not sure if all cars can do that but all that I’ve had could) and place a big cardboard underneath, ideally with the size of the windshield. When you need the car again just get the cardboard in the trunk and there won’t be any ice on the window underneath.
Thank you. OHI will be happy to ask Joseph this question. He will not only tell me the answer, he will give me more facts than I can hope to retain about this engine. I’ll let you know!
Joseph was swift with his reply. “It’s the E8a Diesel, Southern 6901, Dad.”Thank you. OH