All About Pocket Knives

Don't we all have more than one pocket knife?

The big Camillus trapper I carried a couple weeks ago is currently serving food duty at home. It's a double threat because it will cut through anything and you can use the big spey blade to spread your shmear.

Steve Warden wrote: ↑Sun Jul 12, 2020 7:13 pm

Ivoryman wrote: ↑Sun Jul 12, 2020 7:05 pm

Steve Warden wrote: ↑Sat Jul 11, 2020 1:30 pm Still can't bring myself to use my pocket knife on my food.

But that's me.

How come you won't use it for food? That's half the work load around here. Hope you get that straightened out.

If all I cut with my knife was food, I wouldn't have a problem. But I cut other things that who knows who's hands have been all over it. I'm not a germaphobe, but I don't eat with dirty hands, either. Nope, not gonna sterilize my knife just so I can cut my food. I'll just grab a knife out of the kitchen drawer.
I also use 3-in-one oil for my knife lube. I did cut an apple once. 3-in-one tastes nasty.

No problem! I just wipe the blade clean on the leg of my dirty old bluejeans!
Like Bocephus sang, "A Country Boy Can Survive!"

I been known to cut a chaw off my old rough country twist and then quarter a Grimes golden delicious with the same blade after a swipe or two on my jeans. Of course if you use t'baccy in any form your not overly worried about good health, so little oil and dirt don't amount to much.

My wife's granddad chewed twist. I chewed Red Man loose leave, occasionally Levi Garret, wasn't crazy at all about Beechnut. Mostly it was Skoal Straight. That was years ago. Haven't chewed or dipped any tobacco for maybe 30-35 years.

I finally talked my grandmother into buying an Autocut head for her Stihl FS40, as not only was the factory head worn out; the stock heads are aggravating and time-consuming to load. You have to disassemble the stock heads; while the Autocut only requires that the string be stuck in each side (and enough to lock into the internal slots for string), and then the knob be turned until its all spooled in. I'd bought and installed one on my FS38 when I got it quite a long time ago; and won't use anything else.

I went down to the garage to install it, but had mistakenly left my good Moore Maker at the house. I used a Stihl-branded knife I'd bought there to cut away the clam pack (I mean, COME ON! saw chains are in boxes--so why not heads?), as I'd stuck it on my belt to try out this afternoon. Worked pretty good. It's definitely cheaply made, and does not have much of a solid feel.

Steve Warden wrote: ↑Mon Jul 13, 2020 3:48 pm My wife's granddad chewed twist. I chewed Red Man loose leave, occasionally Levi Garret, wasn't crazy at all about Beechnut. Mostly it was Skoal Straight. That was years ago. Haven't chewed or dipped any tobacco for maybe 30-35 years.

My dad's stepdad chewed Union Workman. Grampa had an old spittoon he'd spit his chaw into. When we visited them it was my job to empty it, I'd hold my breath but I could still hear it splash and plop when it hit the ground. I got a quarter for doing that. When your asked to do that for your grandparent you do it, WITH NO COMPLAINING! ftd

I finally quit all tobacco products in 1986, I chewed, dipped, smoked cigarettes, cigars and a pipe. Tried King B twist, Warren county twist, and Mammoth cave twist but when I was introduced to Rough Country dark fired twist I'd found my dope.
I tried all the dips, pouches and plugs but they just didn't move my needle.
WB cut was the best of the bunch a along with Garrett straight or sweet stuff a close second. Ymmv.
Sure glad I don't use anymore, heck I can buy knice knife for what a carton of smokes cost.

bighomer wrote: ↑Mon Jul 13, 2020 11:05 pm I finally quit all tobacco products in 1986, I chewed, dipped, smoked cigarettes, cigars and a pipe. Tried King B twist, Warren county twist, and Mammoth cave twist but when I was introduced to Rough Country dark fired twist I'd found my dope.
I tried all the dips, pouches and plugs but they just didn't move my needle.
WB cut was the best of the bunch a along with Garrett straight or sweet stuff a close second. Ymmv.
Sure glad I don't use anymore, heck I can buy knice knife for what a carton of smokes cost.

I dipped Skoal fine cut wintergreen for about 30 years.
I quit cold turkey 4/2/09. Still miss it.
Always carried a stockman used the sheepfoot strictly to open the cans.

Lunch

Ivoryman wrote: ↑Tue Jul 14, 2020 5:46 pmLunch

ACK!! NOOOOOOOO!!!

Steve Warden wrote: ↑Tue Jul 14, 2020 5:56 pm

Ivoryman wrote: ↑Tue Jul 14, 2020 5:46 pmLunch

ACK!! NOOOOOOOO!!!

Sorry not familiar with that acronym. But the stick poke I get.

Ivoryman wrote: ↑Tue Jul 14, 2020 7:46 pm

Steve Warden wrote: ↑Tue Jul 14, 2020 5:56 pm

Ivoryman wrote: ↑Tue Jul 14, 2020 5:46 pmLunch

ACK!! NOOOOOOOO!!!

Sorry not familiar with that acronym. But the stick poke I get.

"ACK!" Think of a cat choking up a hairball. That sound you make when you get something about halfway swallowed and you decide, "Nope. Not happening. Spit it out." It was my thought of using a knife with your food

Ha ha ha, great one. I thought that might be something cutting knife with that CK on the end. My mistake.

Pork Chops for lunch yesterday - took my Dad to lunch - he had hamburger steak - no problem with the plastic utensils. But my pork chops, They were good but couldn’t be cut with a plastic knife - pulled out my pocketknife and cut away. Handy to have a Case in your pocket. OH

Sweet look OH, great bones and blade speckles. Sounded tasty. Feel sorry for the guys who don't get the treat of eating off a knife like that. This one cut a few blackberry vines that are taking over everywhere these days.

Ivoryman wrote: ↑Wed Jul 15, 2020 5:13 pm Feel sorry for the guys who don't get the treat of eating of a knife like that.

Steve Warden wrote: ↑Wed Jul 15, 2020 5:22 pm

Ivoryman wrote: ↑Wed Jul 15, 2020 5:13 pm Feel sorry for the guys who don't get the treat of eating of a knife like that.

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Good one Sarge

Ken

If thou shalt not cut thine apples with thee pocket knife, then what wilt thou do to develop thine patina?

WillyCamaro wrote: ↑Thu Jul 16, 2020 1:28 am If thou shalt not cut thine apples with thee pocket knife, then what wilt thou do to develop thine patina?

Slice onions, then cut up baked potato's.

cudgee wrote: ↑Thu Jul 16, 2020 1:46 am

WillyCamaro wrote: ↑Thu Jul 16, 2020 1:28 am If thou shalt not cut thine apples with thee pocket knife, then what wilt thou do to develop thine patina?

Slice onions, then cut up baked potato's.

Throw some carrots, celery in there, as well as beef stock, and you got yourself a fine stew .

WillyCamaro wrote: ↑Thu Jul 16, 2020 1:28 am If thou shalt not cut thine apples with thee pocket knife, then what wilt thou do to develop thine patina?

Honestly, patina isn't "I gotta have it!" for me.
Don't get me wrong, I don't mind a blade with a nice patina. If it's there when I buy a knife, if it develops over time, fine. But I'm not going to go around and cut apples I won't eat just to get a patina.
I know it helps protect against rust, but I have plenty of oil.

But that's me.

Fair points Steve . We each have are own thing, like coffee.

Steve Warden wrote: ↑Wed Jul 15, 2020 5:22 pm

Ivoryman wrote: ↑Wed Jul 15, 2020 5:13 pm Feel sorry for the guys who don't get the treat of eating of a knife like that.

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Wasn't going to mention any names.

Who doesn't eat apples they cut up?

Tsar Bomba wrote: ↑Fri Jul 17, 2020 12:04 am Who doesn't eat apples they cut up?

I don't cut my apples. Never have. And I average about 5 apples a week. Love 'em! If you haven't tried a Sweet Tango...mmmm good!