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Posted: 6/2/2024 7:50:36 PM EST
[#1]
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Posted: 6/2/2024 7:57:52 PM EST
[#2]
Originally Posted By JaredGrey: https://i.ibb.co/9tZLGgj/IMG-8042.jpg https://i.ibb.co/dkhYYjx/IMG-8043.jpg https://i.ibb.co/F8GWXpy/IMG-8044.jpg https://i.ibb.co/J2wZVvz/IMG-8045.jpg So a couple of months ago, a fellow Kali student asks me about the wooden knife I use in class. He likes the butcher profile. I tell him it’s based on the Skallywag Tactical DuClaw. He asks where he can get one. I tell him eBay, because to my everlasting sorrow, the blade has been discontinued. A few weeks after, he brings a knife to class that he made. He knows that I do some woodworking, and asks me to make scales for his knife. The blade coating is Colt Gray Duracoat. The scales are cut from one piece of 3/8in maple (I think?) right on the line where it transitions light to dark. They were given a modified Rock texture before being given a long soak in Boiled Linseed Oil for liquid resistance and coloration, and then sun cured. Scales were glued on and then pinned in place with polished brass pins. The goal was to make this knife look rustic, maybe even primitive, and I think we achieved it. The next goal is to work with my fellow student on a line of 2 prototype knives and 2 prototype tomahawks which will be finished later this year, with the goal of putting them into small batch production early/mid next year. That's awesome. Great job! Originally Posted By sywagon: Nice ID - either that or the standard A. pantherina. Google lens has been useful in figuring out other plants. I'll usually have to look through a few pictures to find what looks closest but it's definitely better than trying to search by description. Lol |
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Posted: 6/2/2024 8:09:03 PM EST
[#3]
 This combo is delicious. Fight me. |
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Posted: 6/2/2024 8:20:49 PM EST
[#4]
Quote HistoryOriginally Posted By Star_Scream: When I was a teen I'd see the knives they use for harvesting grapes and that inward curve reminded me of it. Quote HistoryOriginally Posted By Star_Scream: Originally Posted By williedikker72: Yeah, looks like the ideal knife for that. When I was a teen I'd see the knives they use for harvesting grapes and that inward curve reminded me of it. Kinda like the Opinel mushroom knife. |
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Posted: 6/2/2024 8:22:43 PM EST
[#5]
Quote HistoryOriginally Posted By sywagon: I had my doubts that they were actually dead. Quote HistoryOriginally Posted By sywagon: Originally Posted By williedikker72: Drink looks refreshing and plant looks great. I ended up cutting 2 of my flowers and planting them and am letting one in to go to seed. My 2 plants that I thought I killed are growing again. You said they would be ok. I know better than to doubt you.  |
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Posted: 6/2/2024 8:24:20 PM EST
[#6]
Quote HistoryOriginally Posted By JaredGrey: https://i.ibb.co/9tZLGgj/IMG-8042.jpg https://i.ibb.co/dkhYYjx/IMG-8043.jpg https://i.ibb.co/F8GWXpy/IMG-8044.jpg https://i.ibb.co/J2wZVvz/IMG-8045.jpg So a couple of months ago, a fellow Kali student asks me about the wooden knife I use in class. He likes the butcher profile. I tell him it’s based on the Skallywag Tactical DuClaw. He asks where he can get one. I tell him eBay, because to my everlasting sorrow, the blade has been discontinued. A few weeks after, he brings a knife to class that he made. He knows that I do some woodworking, and asks me to make scales for his knife. The blade coating is Colt Gray Duracoat. The scales are cut from one piece of 3/8in maple (I think?) right on the line where it transitions light to dark. They were given a modified Rock texture before being given a long soak in Boiled Linseed Oil for liquid resistance and coloration, and then sun cured. Scales were glued on and then pinned in place with polished brass pins. The goal was to make this knife look rustic, maybe even primitive, and I think we achieved it. The next goal is to work with my fellow student on a line of 2 prototype knives and 2 prototype tomahawks which will be finished later this year, with the goal of putting them into small batch production early/mid next year. Nice! |
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Posted: 6/2/2024 8:26:04 PM EST
[#7]
Safe travels Jeremy. It looks like the flooding is pretty serious. Hope it doesn't put too much of a damper on the trip!
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Posted: 6/2/2024 8:30:14 PM EST
[#8]
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Posted: 6/2/2024 8:30:31 PM EST
[#9]
Quote HistoryOriginally Posted By secretwheelman: https://live.staticflickr.com/65535/53764316197_5b32620eba_o.jpg https://live.staticflickr.com/65535/53764316172_8e642a66a7_o.jpg Would! |
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Posted: 6/2/2024 8:44:03 PM EST
[#10]
Quote HistoryOriginally Posted By rbb2: Would! Quote HistoryOriginally Posted By rbb2: Would! Originally Posted By rbb2: https://i.imgur.com/ZMESmJb.jpeg Had pizza 2 days this week, so ribeye seemed like the best option to break it up. |
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Posted: 6/2/2024 8:46:10 PM EST
[#11]
Quote HistoryOriginally Posted By secretwheelman: Also would. Had pizza 2 days this week, so ribeye seemed like the best option to break it up. Ribeye is always a great option. |
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Posted: 6/2/2024 8:51:41 PM EST
[#12]
Quote HistoryOriginally Posted By secretwheelman: Also would. Had pizza 2 days this week, so ribeye seemed like the best option to break it up. Quote HistoryOriginally Posted By secretwheelman: Originally Posted By rbb2: Would! Originally Posted By rbb2: https://i.imgur.com/ZMESmJb.jpeg Had pizza 2 days this week, so ribeye seemed like the best option to break it up. My wife would eat pizza for every meal if she could. I enjoy pizza but not nearly to that level. |
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Posted: 6/2/2024 9:19:41 PM EST
[#13]
Quote HistoryOriginally Posted By SecretSquirell: My wife would eat pizza for every meal if she could. I enjoy pizza but not nearly to that level. |
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Posted: 6/2/2024 9:30:20 PM EST
[#14]
Quote HistoryOriginally Posted By SecretSquirell: My wife would eat pizza for every meal if she could. I enjoy pizza but not nearly to that level. I could do that. So easy to change up everything. Sauce, toppings, cheese, seasonings. I would eventually get tired of it and want just a big, solid hunk of meat, though. |
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Posted: 6/3/2024 12:14:10 AM EST
[#15]
Quote HistoryOriginally Posted By mygreenkaw: Soda - no fructose, right? I don’t know, I don’t really drink soda. I will have to check. |
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Posted: 6/3/2024 1:40:16 AM EST
[#16]
Quote HistoryOriginally Posted By Star_Scream: Never heard of it. Don't they have Jame-o? If you haven’t heard of it, it must be special |
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Posted: 6/3/2024 1:47:55 AM EST
[#17]
Quote HistoryOriginally Posted By williedikker72: Safe travels Jeremy. It looks like the flooding is pretty serious. Hope it doesn't put too much of a damper on the trip! Had to cancel some plans the last day and then stayed by the airport for the final night to be on the correct side of the river. No issues last night, but it started raining again over night and they are expecting more today and tomorrow. Probably the right decision to leave yesterday but now we have some extra dead time this morning. |
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Posted: 6/3/2024 1:49:17 AM EST
[#18]
I need to find a good frozen schnitzel source in the US. Seems like something Aldi should carry.
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USA
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Posted: 6/3/2024 3:08:19 AM EST
[#19]
Quote HistoryYou know what’s a good combo? Tequila and cream soda. |
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Posted: 6/3/2024 3:08:57 AM EST
[#20]
Quote HistoryOriginally Posted By rbb2: https://i.imgur.com/ZMESmJb.jpeg I don’t think cabbage is an acceptable pizza topping. |
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Posted: 6/3/2024 3:11:04 AM EST
[#21]
Quote HistoryOriginally Posted By WIC: I need to find a good frozen schnitzel source in the US. Seems like something Aldi should carry. Aldi? *click* |
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Posted: 6/3/2024 5:47:36 AM EST
[#22]
Quote HistoryOriginally Posted By rbb2: I could do that. So easy to change up everything. Sauce, toppings, cheese, seasonings. I would eventually get tired of it and want just a big, solid hunk of meat, though. Quote HistoryOriginally Posted By rbb2: Originally Posted By SecretSquirell: My wife would eat pizza for every meal if she could. I enjoy pizza but not nearly to that level. I could do that. So easy to change up everything. Sauce, toppings, cheese, seasonings. I would eventually get tired of it and want just a big, solid hunk of meat, though. I could probably do steak every day. |
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Posted: 6/3/2024 7:18:48 AM EST
[#23]
Tungsten Carbide should hold an edge, let’s see how long till I break it.
The Sandrin Torino, I got from @WIC  Attached FileAnd the Kubey showed up too. So far it seems legit. |
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Posted: 6/3/2024 7:59:37 AM EST
[#24]
Glad to see it arrived in good order. Hopefully it got there before today though.
Post thoughts on the Kubey. |
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Posted: 6/3/2024 7:59:38 AM EST
[#25]
Quote HistoryOriginally Posted By 80085: I don’t think cabbage is an acceptable pizza topping. 1. I've had sauerkraut on pizza before, it's fine. 2. That's Parmesan. |
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Posted: 6/3/2024 7:59:52 AM EST
[#26]
Yes
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Posted: 6/3/2024 8:03:24 AM EST
[#27]
Departing
 Some kind of fructose, didn’t taste like corn 
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Posted: 6/3/2024 8:06:38 AM EST
[Last Edit: WIC]
[#28]
1/3 the price doing a connecting flight this time.
Bonus: Ireland  Not sure who needs to know this, but wife sacrificed her iPhone to have international coverage. With Google Fi it is seamless. And pretty damn cheap.  |
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Posted: 6/3/2024 8:18:00 AM EST
[#29]
One more to wash down this nasty burger
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Posted: 6/3/2024 8:56:50 AM EST
[Last Edit: sublimeshooter]
[#30]
Quote HistoryOriginally Posted By WIC: Glad to see it arrived in good order. Hopefully it got there before today though. Post thoughts on the Kubey. USPS wasn't in any hurry. It didn't get here till Friday, but it got here and that's what matters. The Kubey seems pretty legit. The flipper works well, and the action is smooth. The blade from all appearances looks like good quality and it came razor sharp. The belt clip isn't exactly ambidextrous as one side has a machined area that keeps the clip from rotating and the other side does not have that cutout, and the safety is a slide lock, so it's better suited to a right hander but I haven't cut myself yet.  Attached File |
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Posted: 6/3/2024 9:25:11 AM EST
[Last Edit: WIC]
[#31]
Sorry about that. Have t had them lose anything yet but they have been a bit slower at times.
The Kubey is a good looking knife and I like the numbers. |
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Posted: 6/3/2024 9:39:26 AM EST
[Last Edit: WIC]
[#32]
Additional bonuses connecting in Dublin:
Guinness is reasonably priced for an airport They have preclearance for US travelers so we don’t have to go through customs in Chicago. So much faster doing it here. Wife insisted I get the Midleton I did not get last time we were here. 
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Posted: 6/3/2024 10:12:29 AM EST
[#33]
Quote HistoryOriginally Posted By WIC: My kid has been training for this trip for years https://i.imgur.com/s9O4TgX.jpeg How are they liking it? |
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Posted: 6/3/2024 10:13:51 AM EST
[#34]
Quote HistoryOriginally Posted By WIC: Visited Erding. Nice little Bavarian town. Known for Erdinger Weißbier. Had a proper Döner. Place had great service and good food. https://i.imgur.com/7APB1fB.jpeg So if you find yourself with some extra time https://i.imgur.com/KvaVHoa.jpeg They even have a store with all the good stuff https://i.imgur.com/9irtH5T.jpeg Döner looks great. I like Erdinger and the fact that Klopp is a pitchman for it is a plus. Oh dang. They're fancy over there. |
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Posted: 6/3/2024 10:15:14 AM EST
[#35]
Quote HistoryOriginally Posted By WIC: Friend‘s dad passed last year so he thought I needed a couple of his beer Krugs. https://i.imgur.com/xN81DGj.jpeg https://i.imgur.com/bUsLTgo.jpeg Not the best way to end the trip, but it will have to do https://i.imgur.com/KBk5W4e.jpeg SAK is definitely the workhorse of this trip |
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Posted: 6/3/2024 10:16:01 AM EST
[#36]
Quote HistorySolid choice. |
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Posted: 6/3/2024 10:17:25 AM EST
[#37]
Quote HistoryDoes bolting change how many traps the plant makes? |
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Posted: 6/3/2024 10:45:46 AM EST
[#38]
Quote HistoryOriginally Posted By Star_Scream: Does bolting change how many traps the plant makes? Quote HistoryOriginally Posted By Star_Scream: Does bolting change how many traps the plant makes? |
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Posted: 6/3/2024 11:35:55 AM EST
[#39]
Quote HistoryOriginally Posted By WIC: Friend‘s dad passed last year so he thought I needed a couple of his beer Krugs.   Those are amazing. I know you were close to his Father as well. Awesome gifts to remember him by. |
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Posted: 6/3/2024 11:40:26 AM EST
[#40]
Quote HistoryOriginally Posted By JaredGrey:     So a couple of months ago, a fellow Kali student asks me about the wooden knife I use in class. He likes the butcher profile. I tell him it’s based on the Skallywag Tactical DuClaw. He asks where he can get one. I tell him eBay, because to my everlasting sorrow, the blade has been discontinued. A few weeks after, he brings a knife to class that he made. He knows that I do some woodworking, and asks me to make scales for his knife. The blade coating is Colt Gray Duracoat. The scales are cut from one piece of 3/8in maple (I think?) right on the line where it transitions light to dark. They were given a modified Rock texture before being given a long soak in Boiled Linseed Oil for liquid resistance and coloration, and then sun cured. Scales were glued on and then pinned in place with polished brass pins. The goal was to make this knife look rustic, maybe even primitive, and I think we achieved it. The next goal is to work with my fellow student on a line of 2 prototype knives and 2 prototype tomahawks which will be finished later this year, with the goal of putting them into small batch production early/mid next year. That looks sturdy! Good job on the scales, it looks like it feels good in the hands! |
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Posted: 6/3/2024 11:43:00 AM EST
[#41]
Quote HistoryOriginally Posted By secretwheelman: Ribeye and green beans look delicious! I like the Insingo blade also. |
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Posted: 6/3/2024 11:47:43 AM EST
[#42]
Quote HistoryOriginally Posted By SecretSquirell: I could probably do steak every day. 
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Posted: 6/3/2024 11:50:40 AM EST
[#43]
Quote HistoryOriginally Posted By WIC: 1/3 the price doing a connecting flight this time. Bonus: Ireland Not sure who needs to know this, but wife sacrificed her iPhone to have international coverage. With Google Fi it is seamless. And pretty damn cheap. Best Guinness I ever had was in the airport at Shannon. We were coming back from deployment to Qatar and Saudi Arabia, so it had been several months since we had alcohol. It was delicious! |
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Posted: 6/3/2024 11:53:11 AM EST
[Last Edit: MaxxII]
[#44]
https://kubeyknife.com/products/hydra-design-12-7-every-day-carry-fixed-blade-knife-skeletonized-handle-2-60-bead-blaseted-14c28n-ku362
@JaredGrey Might be a Scallawag replacement? |
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Posted: 6/3/2024 12:03:08 PM EST
[#45]
Quote HistoryOriginally Posted By WIC: Additional bonuses connecting in Dublin: Guinness is reasonably priced for an airport They have preclearance for US travelers so we don’t have to go through customs in Chicago. So much faster doing it here. Wife insisted I get the Midleton I did not get last time we were here. Midleton is EXCELLENT stuff. |
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Posted: 6/3/2024 12:03:53 PM EST
[#46]
Originally Posted By sublimeshooter: USPS wasn't in any hurry. It didn't get here till Friday, but it got here and that's what matters. The Kubey seems pretty legit. The flipper works well, and the action is smooth. The blade from all appearances looks like good quality and it came razor sharp. The belt clip isn't exactly ambidextrous as one side has a machined area that keeps the clip from rotating and the other side does not have that cutout, and the safety is a slide lock, so it's better suited to a right hander but I haven't cut myself yet. https://www.ar15.com/media/mediaFiles/153852/IMG_4418_jpeg-3231061.JPG Originally Posted By WIC: Sorry about that. Have t had them lose anything yet but they have been a bit slower at times. The Kubey is a good looking knife and I like the numbers. What is the country of origin for the Dandy? It is a good looking knife. |
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Posted: 6/3/2024 12:07:41 PM EST
[#47]
Unposted picture dump:
Retro Recurve with grilled steak tips from a few days back:  First attempt at smoking a pork shoulder on the new grill:  It came out acceptable, but not great. Still need to dial in the process with the new grill. This was also the first attempt at smoking a pork shoulder ever, hence the small boneless version. |
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Posted: 6/3/2024 12:17:35 PM EST
[#48]
Oldest of the Paddy-Ricans had a sleep over with a friend last night. She requested I make breakfast for them all on the griddle.
Why not? Pancake lawyer has nothing to fear...yet.   They were THICC pancakes because I made the batter before I fired up the grill, so it had time to set a little. Need to avoid that next time. These were damn near a sammich each. Made bacon as well, (no pics), and eggs for me, the wife, and the youngest Paddy-Rican. Youngest wanted eggs over easy, I wanted an omelet. New griddle/grill makes omelets stupid easy. 
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Posted: 6/3/2024 12:31:35 PM EST
[#49]
Quote HistoryOriginally Posted By SecretSquirell: I could probably do steak every day. Go carnivore diet and you can 
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Posted: 6/3/2024 1:14:33 PM EST
[#50]
Originally Posted By SecretSquirell:
I could probably do steak every day. Pretty sure I could do Spam. Lol! That's right I usually do. Not today though.  Attached File |
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