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Knife Making Discussions A place to discuss issues related to all aspects of the custom knifemaking community. |
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#16
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#17
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Hey, gotta be careful with the "push-cheesers", some states have laws. Wonder if we offered sheaths that looked like boxes we could slide under the radar?
I want to see someone forge the Wire slicer. The two handled chopper reminds me of the old corner country store that had the big round of hoop cheese on a chopping board with a built in pivoting chopper. Had a glass dome to keep most the flys from getting away. Granddy's rabbit hunting lunch - hunk of hoop cheese, a pickled pigs foot, one of them green pickled eggs, hand full of sody crackers from the barrel, and a Redrock......now that will get you leaning way left....! __________________ Carl Rechsteiner, Bladesmith Georgia Custom Knifemakers Guild, Charter Member Knifemakers Guild, voting member Registered Master Artist - GA Council for the Arts C Rex Custom Knives Blade Show Table 6-H |
#18
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...pickled eggs.....yeouw! dem aint fer de faint a heart! or faint of digestive tract.
Black wax hoop cheese- "them's some good cheese" as my pawpaw used to say. Kept his in wax paper in the cupboard, never refrigerated, had to wipe the oil off before you ate it. Red wax hoop cheddar is my favorite. So, for a right handed slicer-ete, should the grind be on the obverse or reverse side of the knife? I'm thinking reverse- hold the cheese with left hand, slice off slab to the right with the flat portion holding a straight slice pattern. Otherwise we get those angled hunks of cheese and we all hate that.... ya'll agree? Then, I think we have established that a flat grind would be best, but a full flat grind or a half-scandi ? __________________ Dennis "..good judgement comes from experience, experience comes from poor judgement.." -Gary McMahan, a cowboy poet and good dancer. http://www.facebook.com/home.php#!/p...24112090995576 Last edited by dbalfa; 04-02-2009 at 09:42 AM. |
#19
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Oh man, some of that Red Wax Cheese and some "Hangdown" and you got a great meal. Add in a couple of cold beers and you are good to go.
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#20
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I am REALLY into food, not just cheese. You want me to make your eyes cross get me going on chemical properties of sugar or the various brands of chocolate.
That?s how I got into knife making. I saw a Jantz ad and I thought I can make those kitchen kit knives. Talked my wife into it saying if I learned how to make knives I could save a huge amount of money compared to the cost of a good set of kitchen knives. Over 7 years later an a lot more than I would have cost me to buy the best set out there I still haven?t made myself a knife. Jim __________________ I cook with a flair for the dramatic, and depraved indifference to calories |
#21
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So I get exposed to a lot of Cooking and the Gourmet thing. Quite a step for an Iowa country boy who thought Gourmet was a rubber washer used to protect wires (AKA Grommet). Incidently the Maytag Blue Cheese so highly prized by the famous chefs, is made in the town I grew up in. Last edited by Jim Dannels; 04-02-2009 at 02:21 PM. |
#22
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Cheese Knife born !
It's been a long time coming......but here it is-
1/8" ATS-34, flat ground, OAL 8.5", customer's whitetail crown, some dubious wood block piece I had laying around (maybe cocobola?) ...probably not gonna be on my everyday list of designs available...but I thought it came out pretty good. __________________ Dennis "..good judgement comes from experience, experience comes from poor judgement.." -Gary McMahan, a cowboy poet and good dancer. http://www.facebook.com/home.php#!/p...24112090995576 |
#23
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Dennis I think that came out pretty good, in fact it looks great. That will catch everyones eye when the cheese ball comes out.
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blade, forge, knife, knife making, knives, pocketknife |
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