I think that is a superb idea Phil. I'd be right in line with you.I don't know if Todd works in any stainless steels such as S35VN or CPM 154, but I would love to have an longer upscaled Magua kitchen knife in stainless with adequate finger clearance to work on a cutting board. That would be super sweet. Is anyone with me on this idea?
on a ripe watermelon with green rind, the white spot on the bottom should be pale yellow and the stem should be tending towards more brown than green where it attaches to the melon. it should thump with a deep "B-flat". If the stem is all brown or pulls loose, it's probably overripe.
underripe watermelons can be ripened up in a paper grocery bag.
overripe watermelons make good reactive rifle targets.
if you run out of people willing to eat the watermelon while you still have a lot of it left, cube up the fruit, freeze it, thaw it, mash it, and put it in a fermentation vessel with a package of Montrachet or champagne yeast and a tablespoon of instant tea - when the airlock on top stops bubbling, you will have wine.
Don't mind me.... I'm just over here stealing pictures from Todd's social media outlets for his thread again (I'm digging the orange hornet though).
WOW!...
... Todd has some .22 shells!
I snuck a shot in the shop... One of something along the lines of four piles of WIP blades in various states of progress.
You still suck.
Sweet. I like the looks of that big clip point.
I hope there's still some thin 154CM left! Like enough for a Trailmate and a thin M9.
Agreed - That clip point looked bad ass. I didn't get a chance to see the completed blade. While we're on the subject of a 154CM Trailmate, he ought to grind out two while he's at it. That would be a spectacular blade.
I think I'm supposed to get one with tan scales. Been a while since I checked with Todd about it.
http://www.bladeforums.com/forums/s...ange-Your-Snark-Plugs?p=14546775#post14546775