Photos Knives and tea, pix thread

Smaug said:
I have to tease a bit here, but it looks like Buck does their factory grind with a TORCH. ;-)
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You can definitely tell this wasn't done by a robot in a foreign land, right? This is straight out of the box. Some are better than others. I have 6-7 of this model and this one is definitely at the bottom of the ranking. I don't know if you can tell in the picture, but the curve at the tip has been flattened/straightened. It's about 1/16 - 1/8" shorter than the others I have.

I sat here last night making shavings from a cedar branch I found in the yard until it was too dark to see. It certainly performed well - of all my knives, I just keep coming back to Buck's hollow-grind blade geometry. Nothing beats it. Their 420HC is still my favorite. And if I'm honest, I'm seriously considering swapping the gorgeous ebony scales from this new S30V model onto one of the older 420HC models like the one in the leather sheath above. Then I would have the best of both worlds.

It's funny you should mention it because I was thinking about this very thing while sitting there whittling last night. I'm just fine with the slightly flattened curve on the tip, and less than perfect grinds from time to time. It means it was made by a fellow American out in Idaho who is providing for his family with his own two hands. He votes in the same elections I vote in. We've never met, but if we were to have dinner together, I bet we'd have a lot in common. We're in this same boat together, and I would much rather spend my hard-earned dollars on a knife that wasn't made by a robot overseas. I want to see Buck survive and thrive. America needs Buck to survive and thrive. The longer that employee works there, the better his skills will become. Maybe he'll grow into the next Joe Houser.

Although the knife was delivered brand new from Post Falls yesterday, the mark on the blade is 6 years old: 2017. This was a small-batch build out Buck did to use up some of that old stock - I don't recall a previous version of the 538 or 539 with the Madagascar Ebony scales. A lot has happened here on God's green earth in the past 6 years. I wonder if that employee is still there, how much he's learned, or if he's moved on to another job in life. I need Paul Harvey to come fill in "The Rest of the Story" for me! LOL!

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Good Sunday morning!

Any one of these would likely meet any need I'll encounter at church today and the following Labor Day picnic, but it's so very nice to have several Made in the USA options.

It's neat to compare the capabilities of these three (Micra aside). All have basically the same blade length. The fixed blade is shortest overall in using configuration, but longest in carry. The lock back has the longest handle length and is in the middle for carry length. The slip joint is the thinnest and lightest while maintaining a blade every bit as capable as the others, except for the hardest abuse situations which I feel are outside the realm of what we choose an EDC knife for. And if I was ever forced into a situation where I HAD to batton kindling or a hearth board, you better believe I would get it done with any of these.

But thankfully, we live in a place and time where we don't have to choose, and where we can carry our Bible and a pistol of our choice to the church of our choice freely.


God Bless America!

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Another day of English Breakfast with honey. I swear I do mix it up occasionally. And to prove that, there’s no Buck on my person. LOL! But I’m not planning to leave the house on this lazy Labor Day day off, so nobody will ever know. :)

Also another day getting to know my two newest knives, the LT Wright Frontier Valley and Frontier First. They’ve been tackling everything I’ve thrown at them so far, and asked for more.

Today’s folder is my G10 Maxamet Para 3. It and my Buck 112 canvas Micarta Slim Pro have been my most two carried folders for a few years now.

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cbach8tw said:
Believe it or not, I started to like Earl Grey years ago because of Star Trek Next Generation and Jean Luc Picard, never even heard of it until then. Now I also like Lady Grey, that is about as fruity as I can get. I also like Madagascar Vanilla Bean with red rooibus. No sugar and maybe a touch of honey.
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I LOVE Lady Grey! I have a hard time admitting it out loud though, hehehe.
 
Here’s something to try with English Breakfast: steep it strong, add your honey, then add a touch of milk or cream to take the strong bitter edge off.
 
Good morning, tea fans!

I can’t tell you how nice it is to have my normal English Breakfast Tea at home with honey, made in my own teapot, on my own stove!

I was traveling for work all last week and didn’t get a good cup of tea all week! They mix and match pump tops on the coffee and “hot” water carafes at the hotel breakfast so there is always the taste of weak, burnt, coffee in the tepid water. Same thing trying to make tea with the little coffee maker in the hotel room.

How do y’all get a good cup of tea while traveling?

There’s no place like home!

Today I’m carrying “K” the K-390 Delica from The Traveling Delica Volume #4 thread. I’m the eighth host for this knife thus far.

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Culprit99 said:
How do y’all get a good cup of tea while traveling?
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Buy a large mesh infuser (not the scoop or ball ones) that is wide as possible for the tea leaves to open and release maximum flavor. Use loose leave tea (extra humor points for green tea in minigrip bags). Pack mostly tea that is brewed in boiling temp since most water boilers in hotels don't have temperature control or buy water temperature measuring apparatus and pack it with you.

For coffee something like Aeropress GO is perfect (I use one for hiking).

And I totally get the point of not having tea in a while tasting so good.
 
Culprit99 said:
...

How do y’all get a good cup of tea while traveling?
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Oftentimes, I don't. I'd rather have decent coffee than bad tea. The iced tea in the glass bottles is pretty good sometimes.

One thing you can do is carry tea bags and keep an eye out for the commercial Bunn coffee makers with the hot water tap. In the gas stations. Those have VERY hot water and they're not mixed up with coffee hardware. Then, the only question is whether you have a cup that's up to the job. (styrofoam may melt into the tea a bit and cardboard without an insulating sleeve will burn you)
 
I started this thread last year then forgot about it. Here is a pic of my teaware and my Civivi Brazen in Tanto. Drinking an Assam/Yunnan black tea blend. I own more, such as a ceramic tea pot, a glass teapot/kettle, a Chinese Gaiwan for traditional brewing methods, etc. Not quite as expensive as knife collecting, but just as pleasing to me.

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Greggy said:
I started this thread last year then forgot about it. Here is a pic of my teaware and my Civivi Brazen in Tanto. Drinking an Assam/Yunnan black tea blend. I own more, such as a ceramic tea pot, a glass teapot/kettle, a Chinese Gaiwan for traditional brewing methods, etc. Not quite as expensive as knife collecting, but just as pleasing to me.

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Nice! I have to snap a pic too when I get the time and light for it.
 
Please excuse the picture as it’s a repost from the EDC thread. I was referred here by a forum member after posting a tea pic in the knives and coffee thread. Good to be around fellow tea lovers. This is a loose leaf blend given to me from a coworker. Black tea with added spice. From a local tea shop.
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Ppop said:
Please excuse the picture as it’s a repost from the EDC thread. I was referred here by a forum member after posting a tea pic in the knives and coffee thread. Good to be around fellow tea lovers. This is a loose leaf blend given to me from a coworker. Black tea with added spice. From a local tea shop.
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Looks great! What model Victorinox is that?
 
Keep 'em coming y'all. Another pic of my entire setup. Notice that I slipped in two fixed blades at the top. First, my Rat 5 with hunter green dyed micarta scales. Second, my very first knife from the 1980s, a Gerber Freeman Guide. My turkey hunting knife from when I was a mere lad in my 20s. I re-stained the pearwood scales dark walnut. This is a Taiwan version with AUS8, not Chinese like the more recent versions of this knife. An exceedingly ergonomic knife, still fits my hand perfectly. Teaware includes everything I have and need. I typically use the stainless steel single cup infusers, seen on the bottom shelf left. Both the ceramic and glass teapots get regular usage when I get bored with the infusers. I brew with loose leaves floating freely in the ceramic teapot (grandpa style), and use the top of cup strainer and a sharing pitcher (bottom shelf next to sugar) to remove the leaves for serving in cup. The gaiwan is more of a novelty. Rarely use it, given its lack of practical utility. But is has traditional value, and that I respect.

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I just saw this thread for the first time.
I LOVE tea, particularly Yunnan WuYi oolong varietals, and drink copious amounts daily. I'll start taking knife & tea photos asap. I've found my people!

Now where's the knives and pipes thead!?
 
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Spillproof said:
I just saw this thread for the first time.
I LOVE tea, particularly Yunnan oolong varietals, and drink copious amounts daily. I'll start taking knife & tea photos asap. I've found my people!

Now where's the knives and pipes thead!?
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Yay! I was introduced to tea by my father at a young age. He was French and drank tea and smoked a pipe. Miss those days.
 
Hasty poor photo in the morning of some of the teawares in our household (morning coffee in the background). Few glass pots (small one is particularily good for teas that can be brewed several times like puerh) and two different sized Japanese clay kyusu only reserved for sencha brewing (they soak flavors and therefore even enhance it). Few big insulated mugs for quick and dirty tea. Some of the tea visible at the right in the containers (everything from quality to ”mostly smells good because aromatically enhanced” teas).

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A.L. said:
Hasty poor photo in the morning of some of the teawares in our household (morning coffee in the background). Few glass pots (small one is particularily good for teas that can be brewed several times like puerh) and two different sized Japanese clay kyusu only reserved for sencha brewing (they soak flavors and therefore even enhance it). Few big insulated mugs for quick and dirty tea. Some of the tea visible at the right in the containers (everything from quality to ”mostly smells good because aromatically enhanced” teas).

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Very nice setup.
 
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