October 30 day minimalist SAK challenge

[JasonJ]

Day 27:

Coming up on the end here!  I think I could do this easily for two weeks at a time....a month is so hard without other knives and multitools for me.




I don't think dad's SAK has seen this much use since the early 80s.

[zrxoa1]

Day 27...


Used the Compact to open some salami and Bologna for lunch.

(Image removed from quote.)

Sent from my Nexus 6 using Tapatalk

Oops, that was my Tinker.  Sorry!

Sent from my Nexus 6 using Tapatalk

[Alan K.]

Day 27

I had to use my Tinker today to tighten a screw in the shower knob so that I could take a shower. The whole assembly needs replacing but I will be too busy for the rest of the month.

[jalind]

Day 27

I had to use my Tinker today to tighten a screw in the shower knob so that I could take a shower. The whole assembly needs replacing but I will be too busy for the rest of the month.

 

[jalind]

T14 day 27 - a Voyageur day.

That one has some very nice Wabi!

[m47mu74nt]

Friday the 28th day of the challenge: Vendredi ==> Victoria Student
Small SAK, with an even smaller painted figure (sylvarin enchantress, from "retour des Dieux")
Painted this back in 2008 I think

[kaput]

27/30 some wire stripping. The can opener/blade method has never worked well for me. Just the e-blade strips the ends easier for me. A little more risky, but ain't no thang.

[Mizedog]

I used the Wenger to open a can of beans for dinner. It worked fine,  but was a little slow. I think it made longer cuts per stroke than the classic Victorinox push style.




Sent from my SAMSUNG-SM-N900A using Tapatalk

[T14]

T14 day 28: This thing again (I'm considering naming it the Victorinox Hydrophobe)

[glenfiddich1983]

Day 28, wenger basic 63



Not a big fan of this knife, it's too light to hold it comfortable.

[Oxford_Guy]

Day 28


Bantam:

[Singh]

DAY 28

[twiliter]

28. Pioneer

[magentus]

DAY 28

(Image removed from quote.)

I have to ask shamus - -what is that?

Day 28, day off chillaxing with the dog on the sofa:
WP_20161028_037 by magpie2112, on Flickr

[Mizedog]

Day 28, wenger basic 63

(Image removed from quote.)

Not a big fan of this knife, it's too light to hold it comfortable.

Though it sure is pretty. I feel my 62 looks very refined.

Sent from my SAMSUNG-SM-N900A using Tapatalk

[Mizedog]

Day 28/30
Used the scissors to cut some signage.


Sent from my SAMSUNG-SM-N900A using Tapatalk

[kaput]

28/30 another day another dollar! And, another day with the electrician. 

[Singh]

DAY 28

I have to ask shamus - -what is that?

It's Tom Servo!

[Alan K.]

Day 28

Didn't need a knife for anything today, but who doesn't love a red Classic.

[jalind]

Day 24:
(Attempting it ALL single layer!)

A day in the life of Apprentice #2 . . .
I've still got two of the four I made. Time for #2 to go for its maiden voyage. First step is putting a basic edge onto its blade:



First a formed edge with moderate sharpness using the Victorinox sharpening pen



Then the smooth portion of a ceramic coffee mug bottom



Ready to go! This afternoon I'm making beer bread, a type of quick bread using beer instead of water. Can't just use it out of the box though, it needs to be customized. This one will be a "pizza" beer bread with shredded mozzarella cheese, pepperoni slices, diced jalapeños and mushroom pieces



Aside from the bread mix, I also need 3 tablespoons of butter melted to drizzle over the top just before putting it into the oven. The bread pan is stoneware. With a very light coating of oil on the inside it releases the baked bread loaf without any sticking whatsoever. Not enough left of the 1/4 pound stick in the refrigerator, so I need to cut a piece off of a new stick from the freezer. I use unsalted butter for baking and salted butter for the dining table. The Apprentice is perfect for slicing through the frozen butter. It goes into the microwave to be slowly melted



This isn't the first time I've made beer bread with these kinds of additives. It's much easier to mix if the extra ingredients are laid out in small bowls beforehand already measured. From everything that was pictured I'm going to use half of each which means I can make another loaf of this bread within the next month or so. Need to open these cans of jalapeños and mushroom pieces and drain the water and juice off of them to minimize the moisture being added to the bread mix.



The jalapenos will have to be strained (been there, done that) but the juice in the mushroom pieces is thin enough it can be drained while still in the can. The Apprentice's combo opener is used to start opening the can, but after a half inch or so I go around 180 degrees and punch a hole. This provides an air hole that allows the can to be drained over the sink.



The Apprentice's spear point blade makes quick work of the bread mix pouch!



Now for the beer! What better to use in October than an Oktoberfest beer?



As with opening the cans, the combo opener makes quick work of the bottle cap and the beer is added to the bread mix.



The jalapenos have already been added to the dough, and the rest of the ingredients are staged to be put in one at a time.



Each one is mixed in and the dough folded to disperse it before adding the next one



All the ingredients have been added and a final, brief mixing is done to ensure they're dispersed throughout the dough. I use a 2-quart Pyrex measuring bowl with spout as it's easier to scoop out into the bread pan compared to a stainless steel or polyvinyl mixing bowl (e.g. Tupperware).



I keep a small part of the grated cheese out to sprinkle over the top, and then add the melted butter, which helps to create a nice crust.



Into the pre-heated oven it goes for an hour, and the Apprentice is used with the combo at 90 degrees to pull the hot rack out so the bread pan can be placed on it. It's used again fully open to push the rack back in.



While it's baking, the mailman arrives with two packages. The just sharpened Apprentice slices through the bubble pack like a hot knife in butter!



Likewise, it makes quick work of this thick envelope . . .



 
Inside are a set of 91mm "Plus" custom Titanium scales for my newly acquired Explorer Plus, and a nice Victorinox leather card case. I've needed a new card case for some time now.



The bread is out of the oven and it needs to cool for at least an hour before taking it out of the bread pan. The shredded cheese that was sprinkled across the top has browned perfectly.



While pulling it out of the oven, one of the door screws looked like it might be loose, so the Apprentice's Phillips tightens it up a tad.



After about two hours, the bread is pulled out of the pan and I start slicing it using a wood bread board with spacers to guide the bread knife for uniform slices. This is what the middle looks like. The pepperoni and jalapeños are readily visible.



Been a busy day for the single layer Apprentice which had a thorough workout. Passes its maiden voyage with ease. Time to kick back for a while and enjoy a slice of beer bread!



John

[Mizedog]

Day 24:
(Attempting it ALL single layer!)

A day in the life of Apprentice #2 . . .
I've still got two of the four I made. Time for #2 to go for its maiden voyage. First step is putting a basic edge onto its blade:

(Image removed from quote.)

First a formed edge with moderate sharpness using the Victorinox sharpening pen

(Image removed from quote.)

Then the smooth portion of a ceramic coffee mug bottom

(Image removed from quote.)

Ready to go! This afternoon I'm making beer bread, a type of quick bread using beer instead of water. Can't just use it out of the box though, it needs to be customized. This one will be a "pizza" beer bread with shredded mozzarella cheese, pepperoni slices, diced jalapeños and mushroom pieces

(Image removed from quote.)

Aside from the bread mix, I also need 3 tablespoons of butter melted to drizzle over the top just before putting it into the oven. The bread pan is stoneware. With a very light coating of oil on the inside it releases the baked bread loaf without any sticking whatsoever. Not enough left of the 1/4 pound stick in the refrigerator, so I need to cut a piece off of a new stick from the freezer. I use unsalted butter for baking and salted butter for the dining table. The Apprentice is perfect for slicing through the frozen butter. It goes into the microwave to be slowly melted

(Image removed from quote.)

This isn't the first time I've made beer bread with these kinds of additives. It's much easier to mix if the extra ingredients are laid out in small bowls beforehand already measured. From everything that was pictured I'm going to use half of each which means I can make another loaf of this bread within the next month or so. Need to open these cans of jalapeños and mushroom pieces and drain the water and juice off of them to minimize the moisture being added to the bread mix.

(Image removed from quote.)

The jalapenos will have to be strained (been there, done that) but the juice in the mushroom pieces is thin enough it can be drained while still in the can. The Apprentice's combo opener is used to start opening the can, but after a half inch or so I go around 180 degrees and punch a hole. This provides an air hole that allows the can to be drained over the sink.

(Image removed from quote.)

The Apprentice's spear point blade makes quick work of the bread mix pouch!

(Image removed from quote.)

Now for the beer! What better to use in October than an Oktoberfest beer?

(Image removed from quote.)

As with opening the cans, the combo opener makes quick work of the bottle cap and the beer is added to the bread mix.

(Image removed from quote.)

The jalapenos have already been added to the dough, and the rest of the ingredients are staged to be put in one at a time.

(Image removed from quote.)

Each one is mixed in and the dough folded to disperse it before adding the next one

(Image removed from quote.)

All the ingredients have been added and a final, brief mixing is done to ensure they're dispersed throughout the dough. I use a 2-quart Pyrex measuring bowl with spout as it's easier to scoop out into the bread pan compared to a stainless steel or polyvinyl mixing bowl (e.g. Tupperware).

(Image removed from quote.)

I keep a small part of the grated cheese out to sprinkle over the top, and then add the melted butter, which helps to create a nice crust.

(Image removed from quote.)

Into the pre-heated oven it goes for an hour, and the Apprentice is used with the combo at 90 degrees to pull the hot rack out so the bread pan can be placed on it. It's used again fully open to push the rack back in.

(Image removed from quote.)

While it's baking, the mailman arrives with two packages. The just sharpened Apprentice slices through the bubble pack like a hot knife in butter!

(Image removed from quote.)

Likewise, it makes quick work of this thick envelope . . .

(Image removed from quote.)

 
Inside are a set of 91mm "Plus" custom Titanium scales for my newly acquired Explorer Plus, and a nice Victorinox leather card case. I've needed a new card case for some time now.

(Image removed from quote.)

The bread is out of the oven and it needs to cool for at least an hour before taking it out of the bread pan. The shredded cheese that was sprinkled across the top has browned perfectly.

(Image removed from quote.)

While pulling it out of the oven, one of the door screws looked like it might be loose, so the Apprentice's Phillips tightens it up a tad.

(Image removed from quote.)

After about two hours, the bread is pulled out of the pan and I start slicing it using a wood bread board with spacers to guide the bread knife for uniform slices. This is what the middle looks like. The pepperoni and jalapeños are readily visible.

(Image removed from quote.)

Been a busy day for the single layer Apprentice which had a thorough workout. Passes its maiden voyage with ease. Time to kick back for a while and enjoy a slice of beer bread!

(Image removed from quote.)

John

John, 
I've been making traditional beer bread for decades and have never "customized" it before!  Beer bread is AMAZING. I'll have to give your recipe a try. Of course,  I'll be using my Waiter since I don't have your model.

Sent from my SAMSUNG-SM-N900A using Tapatalk

[jalind]

[mega-snip]

John, 
I've been making traditional beer bread for decades and have never "customized" it before!  Beer bread is AMAZING. I'll have to give your recipe a try. Of course,  I'll be using my Waiter since I don't have your model.

Sent from my SAMSUNG-SM-N900A using Tapatalk

Kurt,
It's easy to make compared to bread leavened with yeast (at least for me), and it's faster, although I do use a bread machine and do some similar things with it. How hot the jalapenos are and how many you use will determine the "bite" this has. I also make a "Hawaiian" beer bread with cubed ham, pineapple pieces and grated extra sharp hard cheddar cheese. As with the jalapenos and mushroom pieces, I drain the pineapple pieces. Unlike the white mozarella, bits of yellow from the cheddar cheese are visible in it.

John

[zrxoa1]

Day 28...

Not much use today, so grabbed a shot of the Centurian while I set in one of the cars I am about to work on...



Sent from my Nexus 6 using Tapatalk

[m47mu74nt]

Day 29:
Red, on red (with an Elinox Gourmet) :-)

[glenfiddich1983]

Day 29.

Small herf today, so i'm carrying my Cigar knife!



Victorinox Cigar 36

[T14]

I have been far to lax in commenting on all the wonderful pictures of this common journey of ours. It is an honour to be allowed sneak peeks of your lives. I am most grateful.

T14 day 29: Cellidor bantam on a pocket watch chain.

[jalind]

I have been far to lax in commenting on all the wonderful pictures of this common journey of ours. It is an honour to be allowed sneak peeks of your lives. I am most grateful.

T14 day 29: Cellidor bantam on a pocket watch chain.

  
Bantam is a very nice small and slim packing in a lot in just one layer.

I also enjoy seeing how some are used, and the composition of the still life and environmental photographs. There is some skill here with composition, lighting control and depth of field use.

John

[twiliter]

29. Standard Saturday

[glenfiddich1983]

Day 29, todays Vic Cigar in action

[Fortytwo]

Day 28

Super late entry, it's hard finding good photo opportunities (and remembering to upload them). You guys are doing great.

I carried the Executive to have the scissors mostly, after this challenge I should really return the SwissCard to my wallet.