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Thread of What You've Eaten, Cooked and/or Drunk Lately

So I went into Gordon Ramsey burger. That's the obnoxious British guy burger place (which took the location of Wahlburger...the obnoxious Boston guy burger place that flamed out pretty quickly).

Burger was solid. Everything cooked perfectly, high quality ingredients, and despite the burger juice and egg yolk, everything held together until the last bite. On the other hand, a burger, fries (not included), one Bass Ale (I do love a tasty beverage to wash down my burger) and a tip clocked in right at 40 clams or bones or whatever you call them. Not going back.

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So, I bought all my Wusthof about 15 years ago. Have a nice collection, and I really haven't thought about adding to it. Yet, here we are. I just found out that this magnificent bastard exists. Look, I know it's not likely, but it's possible. There is a chance that I might find myself swinging on a rope from the yard on my seagoing frigate onto the deck of the opposing frigate. If so, I think I want this motherfucker clenched in my teeth.

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So, I bought all my Wusthof about 15 years ago. Have a nice collection, and I really haven't thought about adding to it. Yet, here we are. I just found out that this magnificent bastard exists. Look, I know it's not likely, but it's possible. There is a chance that I might find myself swinging on a rope from the yard on my seagoing frigate onto the deck of the opposing frigate. If so, I think I want this motherfucker clenched in my teeth.

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I think this would be very useful. I have been thinking about the lack of what I think of as traditional American (sorta, depends how far back you want to go) forms, so we have a lot of big knives with fairly straight blades both in the continental and japanese styles.

So, you're left with curved boning knives do do a lot of intricate "skinning" type work, where you need more belly like this one has above.

in Smaller ones for less than $20 if you just want to mess with them, Russell Green river does these guys:

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Technically they call it a fish knife and certainly it would do well with trout or boning poultry...

If you want a little more thump (and a more beefy blade than that scalloped wustoff edge), I just ordered one of these guys to mess with it:

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This one is 7" but they have bigger. Both made in USA, both less than $20. 1095 carbon steel so if folks are looking to learn to sharpen by hand, these are good knives to learn on.

Now, in a way, they're proto hunting knives, but of course the original hunters and trappers would have taken the knives they had in their homes with them.
 
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So, my Old Hickory is in. I had it sent to my local Ace Hardware for 10.74 including tax. :lol:

I will get it tomorrow. I'm not sure the Shuns are gonna play nice.

I may fit it with some buckeye burl scales if I like it. (There's a Russel I might have to take for a spin of not this one)
 
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So, I bought all my Wusthof about 15 years ago. Have a nice collection, and I really haven't thought about adding to it. Yet, here we are. I just found out that this magnificent bastard exists. Look, I know it's not likely, but it's possible. There is a chance that I might find myself swinging on a rope from the yard on my seagoing frigate onto the deck of the opposing frigate. If so, I think I want this motherfucker clenched in my teeth.

4640124_01i_1018_s.jpg

Big time shaggybevo/surlyhorns “So I bought a machete,” vintage thread vibes.
 
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So this thing is pretty amazing for $10.

I mean, the scales are barely sanded and I will need to seal the wood and the spine is unfinished. But its not very flexible and the business edge is businessy. I won't call it scary sharp from the factory but a couple swipes on a ceramic and it will shave arm hair. The edge can use a touch more polishing on a stone.

I am going to sand the handle and seal the scales with wood hardener and use it in the kitchen awhile
 
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