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Posted: 1/8/2023 8:28:59 PM EDT
[#1]
Quote HistoryOriginally Posted By ckh1980: thanks. I know fuck-all about steel, but it seems the Talos steel is highly regarded. for 25 bucks more than the rat2 with d2 steel I almost bought, seems like a no brainer. wondering if I will need a deep pocket clip or if they even make them. I didn't realize R2D2 were getting that expensive. It is indeed a no brainer at that price difference. Plus, if you were looking at a Rat 2, the Talos won't be too small for you. By the numbers, it's a little bit bigger. |
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Posted: 1/8/2023 8:29:58 PM EDT
[#2]
Quote HistoryOriginally Posted By 3xpert: Don't all clips get finish wear if they are actually used? I've not noticed that happening to mine, and I use the knives for opening envelopes all the freaking time! |
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VA, USA
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Posted: 1/8/2023 8:52:00 PM EDT
[#3]
Quote HistoryOriginally Posted By rbb2: I didn't realize R2D2 were getting that expensive. It is indeed a no brainer at that price difference. Plus, if you were looking at a Rat 2, the Talos won't be too small for you. By the numbers, it's a little bit bigger. haha r2d2. yep they were averaging 50 bucks at most places and cheaper than that with the aus-8 blade. I've never properly sharpened a knife and all the reviews were basically "aus8 needs to be sharpened frequently, but the d2 is harder and will hold a poor edge if you fuck it up". didn't realize that about the size either. I thought rat2 was 3.5 and the Talos was 3. either way, excited to get it. |
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USA
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Posted: 1/8/2023 9:02:00 PM EDT
[#4]
Quote HistoryOriginally Posted By 3xpert: Don't all clips get finish wear if they are actually used? Yes. I wasn’t as clear as I should have been. The clips use a paint type coating. Most black factory clips I’ve had use a phosphate or anodized type coating. The MXG clips are not like that. The paint will chip. I’m unsure of other companies that offer a more durable coating in a deep carry clip. |
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USA
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Posted: 1/8/2023 9:07:22 PM EDT
[#5]
The clip will eventually look like this:
 Don’t cancel me, knife has since been rehomed. |
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Posted: 1/8/2023 9:17:56 PM EDT
[#6]
Quote HistoryOriginally Posted By ckh1980: haha r2d2. yep they were averaging 50 bucks at most places and cheaper than that with the aus-8 blade. I've never properly sharpened a knife and all the reviews were basically "aus8 needs to be sharpened frequently, but the d2 is harder and will hold a poor edge if you fuck it up". didn't realize that about the size either. I thought rat2 was 3.5 and the Talos was 3. either way, excited to get it. Quote HistoryOriginally Posted By ckh1980: Originally Posted By rbb2: I didn't realize R2D2 were getting that expensive. It is indeed a no brainer at that price difference. Plus, if you were looking at a Rat 2, the Talos won't be too small for you. By the numbers, it's a little bit bigger. haha r2d2. yep they were averaging 50 bucks at most places and cheaper than that with the aus-8 blade. I've never properly sharpened a knife and all the reviews were basically "aus8 needs to be sharpened frequently, but the d2 is harder and will hold a poor edge if you fuck it up". didn't realize that about the size either. I thought rat2 was 3.5 and the Talos was 3. either way, excited to get it. |
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Posted: 1/8/2023 9:32:02 PM EDT
[#7]
Quote HistoryOriginally Posted By rbb2: Considering they're referred to as "skunk pigs" in some locales, he's probably right. Yep. Stinky little bastards |
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Posted: 1/8/2023 9:38:40 PM EDT
[#8]
Quote HistoryOriginally Posted By rbb2: The whole apple thing doesn't seem to be working. https://i.imgur.com/kkW1bgah.jpg Love the subtle curves on the scales. |
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Posted: 1/8/2023 9:38:55 PM EDT
[#9]
Quote HistoryOriginally Posted By MrSig239: Sunday Shiro with a new fob. Toxic Avenger green. Used one of the new beads. (necklace is no more) https://www.ar15.com/media/mediaFiles/56211/carry1-8-23_JPG-2664747.JPG Aww |
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Posted: 1/8/2023 9:40:05 PM EDT
[#10]
Quote HistoryOriginally Posted By ckh1980: to be honest, i like the Talos because I like the Halsey design, but it seems like it might be a tad small. I found the Astor on knife center for the same price as the Talos but I don't like the shape as much. it's nice that they both use the same steel Lots of good reviews on both |
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Posted: 1/8/2023 9:40:45 PM EDT
[Last Edit: Star_Scream]
[#11]
Quote HistoryOriginally Posted By rbb2: I made some creme fraiche the other day. It's really getting good now at about the fourth day. https://i.imgur.com/8iczY0mh.jpg There's a lot to like on that knife. Scales have good depth and the blade shape is cool |
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Posted: 1/8/2023 9:44:24 PM EDT
[#12]
Quote HistoryOriginally Posted By PraesidiumFabrica: Just ordered some stand offs, gonna try doing the two back screws but one on each side on the next batch. Nice. Like a Hinderer/ZT style? |
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Posted: 1/8/2023 9:44:47 PM EDT
[#13]
Quote HistoryOriginally Posted By ckh1980: well that sealed the deal. I watched a couple review videos of the Talos and I think it's going to be ok size wise. coupled with your link to Chicago knife I got one OTD for 75 shipped. thank you. Yay. Happy ending! |
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Posted: 1/8/2023 10:11:35 PM EDT
[Last Edit: PraesidiumFabrica]
[#14]
Quote HistoryOriginally Posted By Star_Scream: Nice. Like a Hinderer/ZT style? Going to try and keep the same style, and just hide the stand offs in the backspacer. They will be more of threaded inserts, I could do a metal backspacer and thread it directly but threading anything more than 1/8" on this titanium is a recipe for breaking taps, and on the form taps especially it takes a lot of force to turn it on those deeper holes at 75% thread. The metal backspacer also ups the cost and time to make so, I think this is a good solution for now. We will see how it turns out in reality when it comes to making it. "There are no solutions only trade offs." - Thomas Sowell is a phrase that comes to mind |
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Posted: 1/8/2023 10:16:22 PM EDT
[#15]
Quote HistoryOriginally Posted By sywagon: That sounds good! Quote HistoryOriginally Posted By sywagon: Originally Posted By TriggerGSP: Originally Posted By 80085: Originally Posted By TriggerGSP: What is some of that shit? I'm pretty sure the chip looking things are chips, not sure about the rest. It appears to be the Midwest abomination known as "queso". Gross. Take a tube of Mexican chorizo, and render it in a cast iron pan. Cover it in about a pound of mild cheddar, and fresh jalape os, then into the broiler for 3 minutes. It is. You can add beans, olives, etc, but I like it without. Had it in a mexican restaurant in AZ about 30 years ago, and I've been making it ever since. |
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Posted: 1/8/2023 10:22:34 PM EDT
[#16]
Quote HistoryOriginally Posted By Star_Scream: There's a lot to like on that knife. Scales have good depth and the blade shape is cool I really like it. It's so pretty that I have only actually carried it like three times, though. |
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Posted: 1/8/2023 10:28:01 PM EDT
[#17]
Quote HistoryOriginally Posted By TriggerGSP: It is. You can add beans, olives, etc, but I like it without. Had it in a mexican restaurant in AZ about 30 years ago, and I've been making it ever since. I'm definitely going to have to try it. Does it stay dippable or does the cheese start to firm back up once you get it off the stove? I might try doing it more like a thick Mornay sauce. |
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Posted: 1/8/2023 10:29:07 PM EDT
[#18]
Quote HistoryOriginally Posted By ckh1980: haha r2d2. yep they were averaging 50 bucks at most places and cheaper than that with the aus-8 blade. I've never properly sharpened a knife and all the reviews were basically "aus8 needs to be sharpened frequently, but the d2 is harder and will hold a poor edge if you fuck it up". didn't realize that about the size either. I thought rat2 was 3.5 and the Talos was 3. either way, excited to get it.  
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USA
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Posted: 1/8/2023 10:44:44 PM EDT
[#19]
Quote HistoryOriginally Posted By TriggerGSP: It is. You can add beans, olives, etc, but I like it without. Had it in a mexican restaurant in AZ about 30 years ago, and I've been making it ever since. Try queso asadero and queso manchego (not imported from Spain) if you want the more traditional “queso fundido/queso flameado” flavors. I like it just chorizo, cheese, and poblano chunks.  It’ll make you fat, guaranteed. 
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USA
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Posted: 1/8/2023 10:46:25 PM EDT
[#20]
Quote HistoryOriginally Posted By rbb2: I'm definitely going to have to try it. Does it stay dippable or does the cheese start to firm back up once you get it off the stove? I might try doing it more like a thick Mornay sauce. I can’t comment for trigger but traditionally it should be firm and stringy, not like a melted velveeta “queso” seen in texmex Midwest restaurants. |
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Posted: 1/8/2023 10:54:20 PM EDT
[#21]
Quote HistoryOriginally Posted By MrSig239: Breakfast this morning. https://www.ar15.com/media/mediaFiles/56211/IMG_3684_JPG-2665384.JPG Like the addition of the potatoes. And the 110KS |
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VA, USA
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Posted: 1/8/2023 10:59:25 PM EDT
[#22]
Quote Historythank you sir |
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VA, USA
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Posted: 1/8/2023 11:01:03 PM EDT
[#23]
Quote HistoryOriginally Posted By sywagon: Work Sharp Precision Adjust will take care of things properly without having to learn to sharpen by hand. appreciate it. looking into it now |
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Posted: 1/8/2023 11:04:28 PM EDT
[#24]
Quote HistoryOriginally Posted By 80085: What's the filling? Curtido looks good. Red salsa too? She did bean and cheese, pork and cheese, and pork, beans, and cheese. (This feels grammatically weird) The salsa didn't turn out the way she wanted. |
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Posted: 1/8/2023 11:05:06 PM EDT
[#25]
Quote HistoryOriginally Posted By 3xpert: See that knife! ( I know the Glock is a distraction ) DLT is out of stock, nothing on Amazon that I can find, anyone know where I can get a deep pocket clip in black? Or if anyone has one I can aquire? https://i.imgur.com/a6Qz22h.jpg MXG or Lynch |
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Posted: 1/8/2023 11:15:06 PM EDT
[#26]
Quote HistoryOriginally Posted By ckh1980: thanks. I know fuck-all about steel, but it seems the Talos steel is highly regarded. for 25 bucks more than the rat2 with d2 steel I almost bought, seems like a no brainer. wondering if I will need a deep pocket clip or if they even make them. Some knives are weird with deep carry clips. Give her a test drive before you order one. The clip it comes with looks pretty deep as is. |
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Posted: 1/8/2023 11:16:32 PM EDT
[#27]
Quote HistoryOriginally Posted By 3xpert: Don't all clips get finish wear if they are actually used? Opening the mail or Amazon boxes. |
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Posted: 1/8/2023 11:18:52 PM EDT
[#28]
Quote HistoryOriginally Posted By PraesidiumFabrica: Just ordered some stand offs, gonna try doing the two back screws but one on each side on the next batch. Wait, what? |
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Posted: 1/8/2023 11:19:42 PM EDT
[#29]
Quote HistoryOriginally Posted By Star_Scream: https://i.imgur.com/hduegL5.jpeg Wife was experimenting with making pupusas Her trials were my lunch and will be my dinner too Great looking knife. |
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Posted: 1/8/2023 11:20:03 PM EDT
[#30]
Quote HistoryOriginally Posted By ckh1980: well that sealed the deal. I watched a couple review videos of the Talos and I think it's going to be ok size wise. coupled with your link to Chicago knife I got one OTD for 75 shipped. thank you. Great price. |
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Posted: 1/8/2023 11:21:29 PM EDT
[#31]
Quote HistoryOriginally Posted By black_dog: These are my favorite clips for Spydecos, sit nice an deep in the pocket and keep good tension. They’re asshats. Bad CS. |
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Posted: 1/8/2023 11:22:08 PM EDT
[#32]
Quote HistoryOriginally Posted By 3xpert: See that knife! ( I know the Glock is a distraction ) DLT is out of stock, nothing on Amazon that I can find, anyone know where I can get a deep pocket clip in black? Or if anyone has one I can aquire? https://i.imgur.com/a6Qz22h.jpg Is that the S90V? |
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Posted: 1/8/2023 11:23:03 PM EDT
[#33]
Quote HistoryOriginally Posted By 3xpert: Don't all clips get finish wear if they are actually used? That’s a fable |
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Posted: 1/8/2023 11:26:48 PM EDT
[#34]
Quote HistoryOriginally Posted By 80085: Yes. I wasn’t as clear as I should have been. The clips use a paint type coating. Most black factory clips I’ve had use a phosphate or anodized type coating. The MXG clips are not like that. The paint will chip. I’m unsure of other companies that offer a more durable coating in a deep carry clip. Lynch cerakotes RGT just uses better material. |
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Posted: 1/8/2023 11:27:51 PM EDT
[#35]
Quote HistoryOriginally Posted By 80085: The clip will eventually look like this: https://i.imgur.com/jF8okJH.jpg Don’t cancel me, knife has since been rehomed. Burn you anyways for bringing syphilis into our clean house! You whore! |
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Posted: 1/8/2023 11:29:24 PM EDT
[#36]
Quote HistoryOriginally Posted By PraesidiumFabrica: Going to try and keep the same style, and just hide the stand offs in the backspacer. They will be more of threaded inserts, I could do a metal backspacer and thread it directly but threading anything more than 1/8" on this titanium is a recipe for breaking taps, and on the form taps especially it takes a lot of force to turn it on those deeper holes at 75% thread. The metal backspacer also ups the cost and time to make so, I think this is a good solution for now. We will see how it turns out in reality when it comes to making it. "There are no solutions only trade offs." - Thomas Sowell is a phrase that comes to mind Backspacers suck |
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Posted: 1/8/2023 11:30:23 PM EDT
[#37]
Quote HistoryOriginally Posted By 80085: I can’t comment for trigger but traditionally it should be firm and stringy, not like a melted velveeta “queso” seen in texmex Midwest restaurants. hey |
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Posted: 1/8/2023 11:34:38 PM EDT
[#38]
looking at you boobs
 Mr savesomepaperbywritingsmall |
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Posted: 1/8/2023 11:35:31 PM EDT
[#39]
Decisions…
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Posted: 1/8/2023 11:36:10 PM EDT
[#40]
easy decision
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VA, USA
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Posted: 1/8/2023 11:46:00 PM EDT
[#41]
Quote HistoryOriginally Posted By Star_Scream: Some knives are weird with deep carry clips. Give her a test drive before you order one. The clip it comes with looks pretty deep as is. 10 4. appreciate the advice |
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Posted: 1/8/2023 11:48:37 PM EDT
[#42]
No micarta? |
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USA
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Posted: 1/8/2023 11:48:59 PM EDT
[#43]
Quote HistoryI’m not familiar with that gun. Who makes it? |
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Posted: 1/8/2023 11:56:19 PM EDT
[#44]
Quote HistoryOriginally Posted By WIC: Burn you anyways for bringing syphilis into our clean house! You whore! Quote HistoryOriginally Posted By WIC: Originally Posted By 80085: The clip will eventually look like this: https://i.imgur.com/jF8okJH.jpg Don’t cancel me, knife has since been rehomed. Burn you anyways for bringing syphilis into our clean house! You whore! There it is. And, you didn't let me down. |
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USA
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Posted: 1/8/2023 11:56:39 PM EDT
[#45]
Quote HistoryOriginally Posted By WIC: looking at you boobs https://i.imgur.com/jkcaY18.jpg Mr savesomepaperbywritingsmall 🤷🏻♀️ I prefer not to use more than is needed. Paper plate looks nicer than mine though; was it a special occasion with fake crab meat? 
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Posted: 1/8/2023 11:58:05 PM EDT
[#46]
Quote HistoryOriginally Posted By rbb2: I'm definitely going to have to try it. Does it stay dippable or does the cheese start to firm back up once you get it off the stove? I might try doing it more like a thick Mornay sauce. Quote HistoryOriginally Posted By rbb2: Originally Posted By TriggerGSP: It is. You can add beans, olives, etc, but I like it without. Had it in a mexican restaurant in AZ about 30 years ago, and I've been making it ever since. I'm definitely going to have to try it. Does it stay dippable or does the cheese start to firm back up once you get it off the stove? I might try doing it more like a thick Mornay sauce. With a family of 5, it never lasts long enough to find out. I assume it would though. |
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Posted: 1/8/2023 11:58:47 PM EDT
[#47]
Quote HistoryOriginally Posted By 80085: Try queso asadero and queso manchego (not imported from Spain) if you want the more traditional “queso fundido/queso flameado” flavors. I like it just chorizo, cheese, and poblano chunks. https://i.imgur.com/Oi5pXSf.jpg It’ll make you fat, guaranteed. Quote HistoryOriginally Posted By 80085: Originally Posted By TriggerGSP: It is. You can add beans, olives, etc, but I like it without. Had it in a mexican restaurant in AZ about 30 years ago, and I've been making it ever since. Try queso asadero and queso manchego (not imported from Spain) if you want the more traditional “queso fundido/queso flameado” flavors. I like it just chorizo, cheese, and poblano chunks. https://i.imgur.com/Oi5pXSf.jpg It’ll make you fat, guaranteed. That’s basically what I make. It’s killer. |
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Posted: 1/8/2023 11:59:08 PM EDT
[#48]
Quote HistoryOriginally Posted By 80085: I can’t comment for trigger but traditionally it should be firm and stringy, not like a melted velveeta “queso” seen in texmex Midwest restaurants. Quote HistoryOriginally Posted By 80085: Originally Posted By rbb2: I'm definitely going to have to try it. Does it stay dippable or does the cheese start to firm back up once you get it off the stove? I might try doing it more like a thick Mornay sauce. I can’t comment for trigger but traditionally it should be firm and stringy, not like a melted velveeta “queso” seen in texmex Midwest restaurants. Correct. |
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Posted: 1/8/2023 11:59:44 PM EDT
[#49]
Quote HistoryOriginally Posted By 80085: I can’t comment for trigger but traditionally it should be firm and stringy, not like a melted velveeta “queso” seen in texmex Midwest restaurants. Oh gotcha. Sounds tasty for sure. |
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USA
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Posted: 1/8/2023 11:59:55 PM EDT
[#50]
Quote HistoryIs that just a cup with ice and the alcohol from the bottle, nothing else? Never had that before. Looks frothy like aerated maple syrup shots. |
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