- Joined
- Dec 2, 2005
- Messages
- 69,613
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.
Thank you Bob.That's the ticket...love them waffle fries....and your Rogers.
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Thank you Jack. A world without fries…Sad.You on a diet Harvey?!![]()
Cool pic brother
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Wow! What a FEAST!Yes, there's a lot of chow here but as usual it's my one meal per day, and after a full day of work, mountain biking, and a workout there's not a scrap left over.
I'll have something healthier tomorrow, these were some odds and ends from the weekend that required consuming.
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That looks very tasty
It was quite the feast thank you, but despite my efforts I lost a couple of pounds. Not as though I'll miss them but folks already call me skinny...and not ironically.Wow! What a FEAST!Great-looking knife, and HENDERSON'S!
Does life get any better?!
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That also looks delicious, I think I put on a few pounds just looking at it!It was quite the feast thank you, but despite my efforts I lost a couple of pounds. Not as though I'll miss them but folks already call me skinny...and not ironically.
A little healthier meal today.
I was going to just poach the chicken but I found a pound of bacon in the fridge with 1 day remaining before expiration. How does one lose a pound of bacon?
And just curious, what is the pattern of this Kaufmann knife? Sort of similar to the English Jack I posted yesterday...
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Very nice, I had some cashews in my stir-fry yesterday
I bet that's good AlainEaster ham reached just in time! I wonder what remains tuesday?
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The best kind!
Thanks Adam, it was really tastyLooks like a killer calzone there, Jack!
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A sort of Tunisian calzone I got in the market today!
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I agree with that opinion!Looks like a killer calzone there, Jack!
Thanks palI agree with that opinion!
Jack, your Tunisian calzone puts me in mind of a British meat pie on steroids!
- GT
Thank you Erik, it's great to hear your thoughts on the Lambsfoot pattern, I'm glad to hear you've taken a liking to the patternJ Jack , I done gone got meself one o' them there lambsfoot with ebony scales, just like in your photos. It's working great for me, I cannot believe how "just right" it is. Having lots of fun forcing patina on it with harissa sauce, salsa, vinegar and salt, and so on.
I've been looking for a slipjoint in the Opinel 7-8 class for decades. This is not exactly the same but is working out great.
Thanks for pointing me to the right place a few months back.
(I still want to get my hands on one of those special Hartsheads you like to photograph... that's a gorgeous model!)
Is the a a t rhe Lombardi knife? Love mine, I like the lighter handle of yours, what kind of wood?
Tasty looking camouflage.