WHAT ARE YOU CARRYIN RIGHT NOW? WHAT IS YOUR FAV EDC?

[TPK]

4500 year old Bog Oak.

Man! You'd think it would have rusted up at least a little bit laying around in a bog for that long. Or did you clean it up before you took the pictures? LOL!

Beautiful knives Kris!

[Papa Bones]

Been giving this one a little pocket time the last few days. A Kissing Crane Copperhead. Picked it up a couple weeks ago. I'm gonna blame my buddy Tom aka:TPK for this one. He said they were good toaters, and he was right. Slice apples real good also.

[bighomer]

Tote'n some hoks.

[Papa Bones]

Tote'n some hoks.

Nice ones. Gotta love those Queen Winterbottom handles.

[Quick Steel]

Glad you enjoy them Marco.


PB, I never met a Copperhead I didn't like and yours is a fine example of the breed.

[DM11]

Tote'n some hoks.

Those will make your pocket happy!

[TPK]

Been giving this one a little pocket time the last few days. A Kissing Crane Copperhead. Picked it up a couple weeks ago. I'm gonna blame my buddy Tom aka:TPK for this one. He said they were good toaters, and he was right. Slice apples real good also.

KC Copperhead_a.png

Nice one Smitty! I really like it! Congrats Buddy!
They are really nice knives at a fair price IMO!

[DM11]

Stockman & Jack knife

[TPK]

Tote'n some hoks.

Now that's a nice trio my friend! Beautiful knives!

[TPK]

Stockman & Jack knife

Very classy set of knives! Awesome! Especially that Jack!

[bighomer]

Thanks for the kind words, they don't mind working for their trip either.

[Papa Bones]

PB, I never met a Copperhead I didn't like and yours is a fine example of the breed.

Appreciate it Quick Steel.

Nice one Smitty! I really like it! Congrats Buddy!
They are really nice knives at a fair price IMO!

Thanks Tom, You are correct.

[geocash]

Geo, your BD is very good looking. That bone has great appeal.

Bulldog Brand Medium Stockman with carbon & bone:

Thank you Quick Steel & Tom.

[Ivoryman]

Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.

[Papa Bones]

Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.

Both are good lookers. Great photos.

[Quick Steel]

Thanks for the great information Iman. Very, very, interesting.

[TPK]

Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.

Thanks for posting. I have been curious about that. Have you ever noticed if a certain specific juice produces a certain specific color?

[cudgee]

Been giving this one a little pocket time the last few days. A Kissing Crane Copperhead. Picked it up a couple weeks ago. I'm gonna blame my buddy Tom aka:TPK for this one. He said they were good toaters, and he was right. Slice apples real good also.

KC Copperhead_a.png

He's got a lot to answer for that Tom.

[cudgee]

Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.

You are so correct, it is the old " use it or lose it principle ". An old bushman told me when i was a kid getting into knives, if you carry and use a knife everyday, the less maintenance it needs. And those old timers knew.

[Ivoryman]

Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.

Thanks for posting. I have been curious about that. Have you ever noticed if a certain specific juice produces a certain specific color?

Exactly. Red grapes: purple/blue. Mustard and horseradish: black/gray. Apples and pears: brown/yellow. Pineapple: blue. Peas, carrots, beans: blue/red/ orange. Lime: black. Garlic: bluish. Onion: blue/gray. I could go on. But each substance does something a little different for color. That's the fun of experimenting and figuring out what colors comes from what.

[Ivoryman]

Thanks Geocash, DM11, Cudgee, Woodwalker. Sweet as they look and you wouldn't believe what I paid.
Quick S, on the Voos and Camillus it was years ago, don't remember. Usually I just cut fruit and veggies and when done let juices sit on the blade at the end for 5-10 minutes. Few sessions is enough to get a good layer of patina going to protect against permanent spotting/rusting. Usually over any given week, maybe two, my regular cutting gets the job done. But occasionally I will make it a point to cut up red grapes, carrots, peas, garlic or citrus, and let it sit. I know how those react, and like how those turn colors of blues, purple, red, orange, get some flashy in there for that base coat. Then I don't have to worry about the blade spotting or rusting or anything, it's good to go, protected enough that I don't have to keep it oiled or coated, don't have to polish or dote on it. Just keep cutting fruits and veggies and whatever else you cut. I do oil the joint and and keep using it, but I don't oil the flats or spine or keep it greasy. EZ care for 1095. Ever afterwards I just cut come what may: whatever and whenever, don't have to do anything special to and if I ever choose to polish it off, the blade underneath might be a bit cloudy, not mirror anymore, but stays clean, doesn't seem to pit, rust, or corrode permanently.

You are so correct, it is the old " use it or lose it principle ". An old bushman told me when i was a kid getting into knives, if you carry and use a knife everyday, the less maintenance it needs. And those old timers knew.

You nailed it. Less is more, use increases longevity and lessens needed maintenance.

[bighomer]

[Papa Bones]

20200619_110412.jpg

Good looking trio Bighomer!!

[Montanaman]

Beautiful knives Kris!

Thanks Tom, that block of bog oak was carbon dated.

Loveless drop point and a Colonel Coon today,

[dlr110]

I'm still pretty much carrying my no name Barlow and the single blade Kershaw.
Both are such good EDC knives and are perfect for any task that I might have.