Bustin' out the traditionals, a 30-day challenge

[Rapidray]

Bonus pic


My Camillus PX knife arrived today   

Unused condition , still had the factory edge on the blade. This thing has sat in a drawer for almost 75 years by the looks of it   


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Nice PX 

[SAK Guy]

Me too. Got one of these underway.   

  Thanks to a heads up from Steve, so do I!

[SAK Guy]

Bonus pic


My Camillus PX knife arrived today   

Unused condition , still had the factory edge on the blade. This thing has sat in a drawer for almost 75 years by the looks of it   


(Image removed from quote.)

 

[Nix]

  Thanks to a heads up from Steve, so do I!

That is a great looking pattern. I'm hoping they'll come out with some bone scales for the #29

[SAK Guy]

Hopefully everyone and especially you will continue on in the best thread on MTo     


Best Thread Ever !!!

  Thanks buddy!!!

[SAK Guy]

Day 29 - I wanted to try out the Buck Trio during this challenge, then discovered I had two!

The faux stag was chosen,
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Then compared to my Stockman that I really enjoy utilizing
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Sent from my iPhone using Tapatalk

 

[David]

That is a great looking pattern. I'm hoping they'll come out with some bone scales for the #29

Production Schedule

[David]

Bonus pic


My Camillus PX knife arrived today   

Unused condition , still had the factory edge on the blade. This thing has sat in a drawer for almost 75 years by the looks of it   


(Image removed from quote.)

Great score!         

[gerleatherberman]

Day 29:

Marble's once again. 

[Fuzzbucket]

That's not an Opinel. The Opinel is so thin and sharp that the idea of licking it really doesn't appeal to me.

Admittedly that wasn't an Opinel, but this is...

[Wspeed]

Nice knives everyone 

[Fuzzbucket]

  :rofl:Not buying it
But what about...that Buck 112 Pro?  You know you want it.

I want it! It's on my list too... 

[Nix]

I think I'm going to pick of those up when I ride over to the Buck factory in August.

But that's not like getting a new knife. That's just getting a souvenir.  Right?

[Nix]

And the 112 Pro isn't a traditional....so it barely counts. 

[Rapidray]

Day 29:

Marble's once again. 

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Nice one

[Rapidray]

Admittedly that wasn't an Opinel, but this is...

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Definitely! 

[SteveC]

Day 31 is Wood Handled Wednesday   

[SteveC]

Admittedly that wasn't an Opinel, but this is...

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Bet this guy would be down for WHW !!!!!!!!!!!

[SteveC]

  Drool worthy Trads guys!!!!

Everybody probably knows I baby my GECs but NOT today by golly, not today!!!! Ive devised a grueling (to me) test of edge retention by cutting heavy duty jute twine. I'll use my GEC 23 Linerlock!








STILL SHARP!!!!!!! 
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Thank you for all the kind comments!!! 

   That's one tough test   

[McStitchy]

Bonus pic


My Camillus PX knife arrived today   

Unused condition , still had the factory edge on the blade. This thing has sat in a drawer for almost 75 years by the looks of it   


(Image removed from quote.)

Wow... awesome find Steve 

...but does it cut jute twine?   

[McStitchy]

 

[McStitchy]

Took just a bit of finish work on him today and gave him a bit of color.

Knife work is done.  Now all I have to do is decide how he'll hang.

Excellent work PC 

[McStitchy]

And the 112 Pro isn't a traditional....so it barely counts. 

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What's wrong about the "traditional" 112? 
Would like to visit the Buck factory myself to be honest. Enjoy 

[Nix]

Day: 29  (bonus material)


“Hunger never saw bad bread.”  — Benjamin Franklin

European travelers were fairly horrified by the dreadful bread they encountered when traveling through the American colonies in the 18th Century. Americans seemed to be terribly impoverished and unable to make decent bread.

In Europe, wheat, and the magnificent breads made from it’s flour, was king. In the Colonies wheat was difficult to grow and expensive. Corn could be readily planted in newly cleared fields, and soon became the grain of choice. Corn meal was either used by itself or mixed with wheat to bake bread. Adding corn meal made the expensive wheat go further.

Many colonists, especially on the frontiers, relied on cornbread, often made with the addition of rye flour. This was known as “Indian and Rye Bread”. The term “Indian” refers to “Indian meal” which was corn meal (corn being a crop introduced to early settlers by First Nations people).

The resultant loaves were dense and crumbly, unrefined and humble, but very nutritions. It could rightly be said that the colonies were founded on cornbread.

So, in the Tradition of American bread, I made a rustic loaf of colonial Indian and Rye bread this evening. I baked it in a Dutch oven out on the BBQ. This hits fairly close to the bread the early colonists survived on.

I used the Opinel to slash the bread, thereby controlling the splitting of this crusty loaf. Razor sharp, the Opinel made for a great lame! The loaf looks bit pale because I dusted it liberally with corn meal to prevent sticking. One traditional used to make another. 

[Nix]

What's wrong about the "traditional" 112? 
Would like to visit the Buck factory myself to be honest. Enjoy 

Nothing!!!  The Buck 112 is a gem of a knife. A little tank.

I just feel I need to test out the 112 Pro....to be sure Buck is maintaining standards. Someone has to do it...... 

[McStitchy]

 

Day: 29  (bonus material)


“Hunger never saw bad bread.”  — Benjamin Franklin

European travelers were fairly horrified by the dreadful bread they encountered when traveling through the American colonies in the 18th Century. Americans seemed to be terribly impoverished and unable to make decent bread.

In Europe, wheat, and the magnificent breads made from it’s flour, was king. In the Colonies wheat was difficult to grow and expensive. Corn could be readily planted in newly cleared fields, and soon became the grain of choice. Corn meal was either used by itself or mixed with wheat to bake bread. Adding corn meal made the expensive wheat go further.

Many colonists, especially on the frontiers, relied on cornbread, often made with the addition of rye flour. This was known as “Indian and Rye Bread”. The term “Indian” refers to “Indian meal” which was corn meal (corn being a crop introduced to early settlers by First Nations people).

The resultant loaves were dense and crumbly, unrefined and humble, but very nutritions. It could rightly be said that the colonies were founded on cornbread.

So, in the Tradition of American bread, I made a rustic loaf of colonial Indian and Rye bread this evening. I baked it in a Dutch oven out on the BBQ. This hits fairly close to the bread the early colonists survived on.

I used the Opinel to slash the bread, thereby controlling the splitting of this crusty loaf. Razor sharp, the Opinel made for a great lame! The loaf looks bit pale because I dusted it liberally with corn meal to prevent sticking. One traditional used to make another. 


(Image removed from quote.)

... interesting and educating read as well.
Thank you.

[Nix]

 

[McStitchy]

Nothing!!!  The Buck 112 is a gem of a knife. A little tank.

I just feel I need to test out the 112 Pro....to be sure Buck is maintaining standards. Someone has to do it...... 

 

[David]

Day: 29  (bonus material)


“Hunger never saw bad bread.”  — Benjamin Franklin

European travelers were fairly horrified by the dreadful bread they encountered when traveling through the American colonies in the 18th Century. Americans seemed to be terribly impoverished and unable to make decent bread.

In Europe, wheat, and the magnificent breads made from it’s flour, was king. In the Colonies wheat was difficult to grow and expensive. Corn could be readily planted in newly cleared fields, and soon became the grain of choice. Corn meal was either used by itself or mixed with wheat to bake bread. Adding corn meal made the expensive wheat go further.

Many colonists, especially on the frontiers, relied on cornbread, often made with the addition of rye flour. This was known as “Indian and Rye Bread”. The term “Indian” refers to “Indian meal” which was corn meal (corn being a crop introduced to early settlers by First Nations people).

The resultant loaves were dense and crumbly, unrefined and humble, but very nutritions. It could rightly be said that the colonies were founded on cornbread.

So, in the Tradition of American bread, I made a rustic loaf of colonial Indian and Rye bread this evening. I baked it in a Dutch oven out on the BBQ. This hits fairly close to the bread the early colonists survived on.

I used the Opinel to slash the bread, thereby controlling the splitting of this crusty loaf. Razor sharp, the Opinel made for a great lame! The loaf looks bit pale because I dusted it liberally with corn meal to prevent sticking. One traditional used to make another. 


(Image removed from quote.)

           

[Greg Jones]

Another great day of content everyone 

I have to say this has been a real eye opener for me, in my younger days I always carried a simple two bladed Jackknife, I didn't value them beyond their function, nor did I own more than one at a time only replacing the one I lost, and that was a high number.
My wife gave me my first SAK, and that ended my affair with Jackknifes, so much more versatility.
Fast forward many years to when this challenge was first mentioned, I had already been checking out the Grohmann folders and thinking of younger days, this gave me the push to purchase.
Now, as things unfolded I quickly realized I was out of my league and ill prepared for this, and on top of that I didn't bond with my one traditional.
But with each passing day and all the beautiful knives I was being drawn in.
So to everyone thanks and you'll be seeing more of me on the traditional forums