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Posted: 5/25/2021 8:02:25 PM EDT
[#1]
Originally Posted By WICOUNSEL: https://i.imgur.com/eJsClqh.jpg What steel is that one? How thick at the spine? You know, because reasons(#allknifemakersarethieves) 
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Posted: 5/25/2021 8:12:48 PM EDT
[#2]
Quote HistoryOriginally Posted By sywagon: Looked back for a pic to check when I made it - the kimchi is going on 6 months old now.  That's legit. |
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Posted: 5/25/2021 8:14:23 PM EDT
[#3]
Quote HistoryOriginally Posted By Pesty: Yes that’s the steel. This knife the handle is very thin. Not sure you could use it comfortably for anything other than stabbing people for long. That would be my only gripe so far but I knew that from pictures going in. I’ve got plenty of other knives I’d use for serious use. I just liked the look of it. But that cut out seems oddly ergonomic in forward and reverse grip I’m not clever enough to know why but it does seem to be useful. It's a very common steel for Euros for some reason. I it definitely looks like it's a specialized design. |
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Posted: 5/25/2021 8:14:59 PM EDT
[#4]
Quote HistoryOriginally Posted By WICOUNSEL: in terms of what? Color and contrast |
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Posted: 5/25/2021 8:15:08 PM EDT
[#5]
Quote HistoryOriginally Posted By DFARM: What steel is that one? How thick at the spine? You know, because reasons(#allknifemakersarethieves) I think the maker just pulled some rusty metal off one of his cars. Wisconsin is harsh on vehicles. |
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Posted: 5/25/2021 8:15:20 PM EDT
[#6]
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Posted: 5/25/2021 8:16:17 PM EDT
[#7]
Quote HistoryOriginally Posted By doubleplusgood: I know you guys like these so, pulled this one from the boxes o' goodies 2 trips to band camp for this one https://i.imgur.com/WIznSDY.jpg" target="_blank">https://i.imgur.com/WIznSDY.jpg https://i.imgur.com/RlTDMED.jpg" target="_blank">https://i.imgur.com/RlTDMED.jpg Definitely saw some action in the woodwinds |
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Posted: 5/25/2021 8:19:33 PM EDT
[#8]
Quote HistoryOriginally Posted By WICOUNSEL: got one coming in that might just need that... but you also probably already know the result. Uh oh. Must be a thicc one. 
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Posted: 5/25/2021 8:26:53 PM EDT
[#9]
Quote HistoryOriginally Posted By DFARM: What steel is that one? How thick at the spine? You know, because reasons(#allknifemakersarethieves) I think it is W2. At it's thickest point by the handle it is .115" thick. From there, it gently tapers over the course of the entire length down to .02" at the tip. And it has the S grind. Nothing sticks. This guy is a frickin artist. Love this knife more each time I use it. |
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Posted: 5/25/2021 8:27:08 PM EDT
[Last Edit: DFARM]
[#10]
Quote HistoryOriginally Posted By WICOUNSEL: I think the maker just pulled some rusty metal off one of his cars. Wisconsin is harsh on vehicles.  ETA:I take it back I thought you didn't have any carbon steel kitchen knives? |
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Posted: 5/25/2021 8:44:51 PM EDT
[#11]
I didn’t have any carbon steel before the recent Gulso addition. |
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Posted: 5/25/2021 8:50:09 PM EDT
[#12]
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Posted: 5/25/2021 8:51:44 PM EDT
[#13]
Quote HistoryOriginally Posted By WICOUNSEL: water? https://i.imgur.com/d7MDnEU.jpg mine are really tasty, much better than I would have guessed. I would do these again. And? I'll save that recipe. Most of the recipes I looked at online have water - generally 50/50 to vinegar. |
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Posted: 5/25/2021 8:56:20 PM EDT
[#14]
Quote HistoryOriginally Posted By WICOUNSEL: I still test a few fries here and there when the kids get them. honestly, do not miss. wasn't big on taters before anyways, but most fries these days taste like starchy garbage. gimme more steak |
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Posted: 5/25/2021 8:59:15 PM EDT
[#15]
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Posted: 5/25/2021 9:30:03 PM EDT
[#16]
Originally Posted By WICOUNSEL: I didn’t have any carbon steel before the recent Gulso addition. But you didn't get to appreciate the clean carbon steel experience because of the etch/patina he put on it. I'm torn here. Natural patinas are awesome and tell a story. If you aren't expecting it the first time you cut an onion and it turns black or the smell you get from cutting something acidic can be off putting. Lol |
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Posted: 5/25/2021 9:37:46 PM EDT
[#17]
Quote HistoryQuote HistoryOriginally Posted By Justabulletaway: Originally Posted By WICOUNSEL: got one coming in that might just need that... but you also probably already know the result. Uh oh. Must be a thicc one. https://i.imgur.com/k4u3I6V.gif She looks very...squeaky. |
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Posted: 5/25/2021 9:40:37 PM EDT
[#18]
Quote HistoryOriginally Posted By Justabulletaway: Making more cable sushi. The PM2 can just barely do it. Easier with a piece of delrin to baton through. Just not enough blade to do it cleanly. The dlc may have hurt it some as well. https://i.imgur.com/1Y7cFOo.jpg The one downside to the PM2 is the wasted blade space |
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Posted: 5/25/2021 9:45:33 PM EDT
[Last Edit: Star_Scream]
[#19]
Quote HistoryOriginally Posted By doubleplusgood: https://i.imgur.com/FOHis4e.jpg" target="_blank">https://i.imgur.com/FOHis4e.jpg Nice little steak knife. One of the reasons I don't like getting steaks at restaurants is the dull knives especially with rare steak. I could do better T-rexing it with my teeth. The other reason is inaccurate cooking. Your steak looks like it was done well |
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Posted: 5/25/2021 10:10:38 PM EDT
[#20]
 Still wonky lighting but bacon |
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Posted: 5/25/2021 10:31:09 PM EDT
[#21]
Quote HistoryOriginally Posted By Star_Scream: Nice little steak knife. One of the reasons I don't like getting steaks at restaurants is the dull knives especially with rare steak. I could do better T-rexing it with my teeth. The other reason is inaccurate cooking. Your steak looks like it was done well Dude, I ain't above whipping out my pocket knife and cutting a steak in a restaurant. A good steak deserves a good knife. |
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Posted: 5/25/2021 10:32:04 PM EDT
[#22]
Quote History think thiccer |
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Posted: 5/25/2021 10:32:35 PM EDT
[#23]
Quote HistoryMan, my butta groove Hinderer could come in handy in that shot. |
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Posted: 5/25/2021 10:33:12 PM EDT
[#24]
Quote HistoryOriginally Posted By mygreenkaw: Decisions https://www.ar15.com/media/mediaFiles/160658/20210525_204235_jpg-1955509.JPG 
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Posted: 5/25/2021 10:35:03 PM EDT
[#25]
Quote HistoryOriginally Posted By sywagon: Kind of expected it to go totally flaccid but it still has some good snap to the vegs. Great flavor. I'll save that recipe. Most of the recipes I looked at online have water - generally 50/50 to vinegar. hmmm...I can't remember what I looked up...i thought they were all vinegar...or did I replace the water component with bourbon...I dunno. I like the strong flavor of mine personally. |
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Posted: 5/25/2021 10:36:53 PM EDT
[Last Edit: WIC]
[#26]
Quote HistoryOriginally Posted By DFARM: But you didn't get to appreciate the clean carbon steel experience because of the etch/patina he put on it. I'm torn here. Natural patinas are awesome and tell a story. If you aren't expecting it the first time you cut an onion and it turns black or the smell you get from cutting something acidic can be off putting. Lol I have tool steel knives, just not in the kitchen. One of my 3V knives took on some cool colors. And Gailer is definitely discolored from cutting beef. very cool. |
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Posted: 5/25/2021 11:06:24 PM EDT
[#27]
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Posted: 5/25/2021 11:07:17 PM EDT
[#28]
 tasty |
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Posted: 5/26/2021 12:05:39 AM EDT
[Last Edit: WTR_Warlord]
[#29]
Quote HistoryI had an accident with the Ace Sonoma you sold me this morning  Getting out of my truck at the post office it was on my lap as I was cutting a box, it fell to the ground popped open as it bounced up landed vertically on the tip and snapped the tip just a tiny bit.   
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Posted: 5/26/2021 12:11:42 AM EDT
[#30]
Quote HistoryOriginally Posted By Elroy_Lobo: I had an accident with the Ace Sonoma you sold me this morning Getting out of my truck at the post office it was on my lap as I was cutting a box, it fell to the ground popped open as it bounced up landed vertically on the tip and snapped the tip just a tiny bit. Quote HistoryOriginally Posted By Elroy_Lobo: Originally Posted By WICOUNSEL: https://i.imgur.com/YR9Luun.jpg tasty I had an accident with the Ace Sonoma you sold me this morning Getting out of my truck at the post office it was on my lap as I was cutting a box, it fell to the ground popped open as it bounced up landed vertically on the tip and snapped the tip just a tiny bit.
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Posted: 5/26/2021 12:14:44 AM EDT
[#31]
Quote HistoryOriginally Posted By Elroy_Lobo: I had an accident with the Ace Sonoma you sold me this morning Getting out of my truck at the post office it was on my lap as I was cutting a box, it fell to the ground popped open as it bounced up landed vertically on the tip and snapped the tip just a tiny bit. Quote HistoryOriginally Posted By Elroy_Lobo: I had an accident with the Ace Sonoma you sold me this morning Getting out of my truck at the post office it was on my lap as I was cutting a box, it fell to the ground popped open as it bounced up landed vertically on the tip and snapped the tip just a tiny bit. Uh wow. |
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Posted: 5/26/2021 12:22:33 AM EDT
[#32]
Need to catch back up, I've fallen behind. Damn yard work.
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Posted: 5/26/2021 12:27:22 AM EDT
[#33]
Quote HistoryOriginally Posted By MrSig239: Today's carry: https://www.ar15.com/media/mediaFiles/56211/5-24-21_JPG-1953992.JPG That purple! Every time you post it, just damn! |
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Posted: 5/26/2021 12:29:40 AM EDT
[#34]
Quote HistoryOriginally Posted By Justabulletaway: Yeah. It's my official test cable now. If you need some tested, send them down and I'll baton them through the cord to see how they do. We need a cable sushi test standard. |
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Posted: 5/26/2021 12:29:59 AM EDT
[#35]
Quote HistoryOriginally Posted By WICOUNSEL: More monitors implies more capacity to take things in. you fail to appreciate just how small my brain is. I've been getting by with one 14" laptop screen just fine for some time now. very tiny brain. minuscule. That's my setup, might be 15", I'm honestly not sure anymore, but ever since I quit playing video games I don't really need much. Just outlook, a browser, and word covers 97% of my computer use. |
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Posted: 5/26/2021 12:30:01 AM EDT
[#36]
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Posted: 5/26/2021 12:31:41 AM EDT
[#37]
Quote HistoryOriginally Posted By Elroy_Lobo: https://www.ar15.com/media/mediaFiles/476203/F0849D4D-206C-48BF-AF45-D4A3703D6A10-1954067.jpg Inspired by the kitchen knives I bought one that I think is probably almost identical.  
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Posted: 5/26/2021 12:32:33 AM EDT
[Last Edit: Star_Scream]
[#38]
Quote HistoryThe Medford of dancers? |
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Posted: 5/26/2021 12:33:41 AM EDT
[#39]
Quote HistoryOriginally Posted By WICOUNSEL: I think it is W2. At it's thickest point by the handle it is .115" thick. From there, it gently tapers over the course of the entire length down to .02" at the tip. And it has the S grind. Nothing sticks. This guy is a frickin artist. Love this knife more each time I use it. It is sexy AF |
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Posted: 5/26/2021 12:34:30 AM EDT
[#40]
Quote HistoryOriginally Posted By mygreenkaw: Decisions https://www.ar15.com/media/mediaFiles/160658/20210525_204235_jpg-1955509.JPG Gulso and Weller. The Archer font gets to me. |
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Posted: 5/26/2021 12:35:56 AM EDT
[#41]
Quote HistoryOriginally Posted By MaxxII: Hattin is the biggest Emerson folder I've ever handled. I'm sure the folding steak knife is bigger, but the Hattin is a good sized knife that feels great in the hand. The patriot did not seem as large to me in pictures as it apparently is... Same here, I was a bit surprised when I took it out of the box. I really like it so far, though. After binging on ZT it was pretty easy to pick out a few keepers and let the rest go. It's going to be harder to do that with the Emersons. |
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Posted: 5/26/2021 12:39:36 AM EDT
[#42]
Quote HistoryOriginally Posted By MaxxII: Brother... Try not to confirm the Marine stereotype. Please. It says Trader Joe's on the package. I bet he wouldn't have needed to ask, if it said Crayola. |
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Posted: 5/26/2021 12:42:07 AM EDT
[#43]
Quote HistoryOriginally Posted By MaxxII: https://www.ar15.com/media/mediaFiles/199644/CC037BA9-2EBB-4138-8A48-7119D3232FFE-1954220.jpg Love the Seax. Still need to finish up the scales I've been working on. Dammit. |
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Posted: 5/26/2021 12:48:27 AM EDT
[#44]
Quote HistoryOriginally Posted By 3xpert: Wisconsin leads again, 100% Dark Blue.  https://www.ar15.com/forums/General/Wisconsin-likes-to-party-I-guess/5-2455592/?page=1 Looks like we (Iowa) may be in second place in that little competition. |
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Posted: 5/26/2021 12:56:36 AM EDT
[#45]
Quote HistoryOriginally Posted By Star_Scream: I seriously want an El Camino. Wife has serious objections The only El Camino I specifically recall is one that belonged to an old farmer from the little town (pop. ~700) where I grew up. Every summer he'd fill the bed with sweet corn most every day and park it on main street. Help yourself. He eventually stopped, because shitheads started loading up their trunks/truck beds and parking out on the highway selling it to passers-by. Assholes. |
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Posted: 5/26/2021 1:05:39 AM EDT
[#46]
Quote HistoryOriginally Posted By WICOUNSEL: I still test a few fries here and there when the kids get them. honestly, do not miss. wasn't big on taters before anyways, but most fries these days taste like starchy garbage. gimme more steak Pretty much. I don't know what it is, but 90% of French fries just aren't very good. There's one little local hot dog place in town here that has terrific fries, and I can make some decent ones at home if you give me a half hour or so, but everywhere else is trash. |
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Posted: 5/26/2021 4:30:47 AM EDT
[#47]
First car I ever bought was a used 70's Ford Ranchero. Same as an El Camino just different brand. New England winter salt and a crazy teen driver (me) killed it rather quickly. Great, fun car though.
Today's carry:  Attached File |
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Posted: 5/26/2021 4:37:50 AM EDT
[#48]
My knife. Fairbairn–Sykes
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Posted: 5/26/2021 6:49:58 AM EDT
[#49]
Quote HistoryOriginally Posted By MaxxII: https://www.ar15.com/media/mediaFiles/199644/CC037BA9-2EBB-4138-8A48-7119D3232FFE-1954220.jpg @MaxxII Great picture! How are you liking it? I really dig the blade shape, but for me the handle just felt weird in hand for some reason. |
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Posted: 5/26/2021 9:34:32 AM EDT
[#50]
Quote HistoryHoly shit. Where have you been? Nice sticker.
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