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Ready to eat ! Sliced with my new - old Albigensian Knife
Dough rose and got cut into four loaves with Laguiole
Oh, and with L’Alpin standing by.
The bread today will be a sort of whole grain bread. I make it with the barley that made wort to make beer. The left over barley has many...
That’s it ! I am baking bread tomorrow ! I’ll be back with bread, butter and the appropriate couteau
In an otherwise impeccable photo .....my OCD got to me and I must say that the lack of a good crust on that baguette is my only critique.....
Thanks so much for doing the research and enlightening me on the history and background. It actually will help me forming a itinerary for a trip...
Thank you my brother ! Here is photo next to my 12 cm Laguiole
Sabatier Perrier K
It’s on its way to my house right now. Thanks for taking a look
Good morning from the pacific time zone! Those cognicenti out there, particularly Jolipapa, would you take a...
Beautiful scales on Roquefort look like curly arctic Birch......have put together many Finnish Puukkos over the years
Crown Cutlery of NYC ...it’s my best cutter, gets crazy sharp and snaps like bear trap though it’s almost 100...
Those vintage Sheffield lambs foot knives are beautiful !
Today- Gottlieb Hammesfahr - Germany circa 1910’s
With unique makers mark of cross inside pyramid
Still snaps like a crocodile !...
Un-official Scout by Syracuse Knife Company
Hump day !
Oh ! Thank you for doing that !
Thank you !
Purchased in France in 1922 by American soldier who returned to France to marry a girl he met....I bought the knife from his grandson