All About Pocket Knives

Ivoryman wrote: ↑Fri May 03, 2024 4:12 pm

I don't know what looks better that big 'ol juicy sausage or the big 'ol beautiful #35?

I was doing some scraping today...Using my Camillus cub Scout knife for cutting off some wires on this aluminum satellite dish and opening up the wire insulation to see if it was copper inside, what gage it was etc...etc... ... And cutting other things as well... .... .....

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:14 am

Ivoryman wrote: ↑Fri May 03, 2024 4:12 pm

I don't know what looks better that big 'ol juicy sausage or the big 'ol beautiful #35?

I was doing some scraping today...Using my Camillus cub Scout knife for cutting off some wires on this aluminum satellite dish and opening up the wire insulation to see if it was copper inside, what gage it was etc...etc... ... And cutting other things as well... .... .....

Great pics bud, all hot and bloody. Thanks for the complument too. The sausage went in the spagetti sause.

Ivoryman wrote: ↑Mon May 06, 2024 1:20 am

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:14 am

Ivoryman wrote: ↑Fri May 03, 2024 4:12 pm

Great pics bud, all hot and bloody. Thanks for the complument too. The sausage went in the spagetti sause.

Thanks I-Man ... But .... I'm trying not to think of spaghetti sauce right now....

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:22 am

Ivoryman wrote: ↑Mon May 06, 2024 1:20 am

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:14 am

Great pics bud, all hot and bloody. Thanks for the complument too. The sausage went in the spagetti sause.

Thanks I-Man ... But .... I'm trying not to think of spaghetti sauce right now....

You won't even notice a little blood in the sause, no problem.

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:14 am

Ivoryman wrote: ↑Fri May 03, 2024 4:12 pm

I don't know what looks better that big 'ol juicy sausage or the big 'ol beautiful #35?

I was doing some scraping today...Using my Camillus cub Scout knife for cutting off some wires on this aluminum satellite dish and opening up the wire insulation to see if it was copper inside, what gage it was etc...etc... ... And cutting other things as well... .... .....

Did you find out what gage you are? Ouch.

Ivoryman wrote: ↑Mon May 06, 2024 1:30 am

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:22 am

Ivoryman wrote: ↑Mon May 06, 2024 1:20 am

You won't even notice a little blood in the sause, no problem.

.....

doglegg wrote: ↑Mon May 06, 2024 1:54 am

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:14 am

Ivoryman wrote: ↑Fri May 03, 2024 4:12 pm

Did you find out what gage you are? Ouch.

Yes ..... Apparently, "Not Very Smart" gage.....

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:59 am

Ivoryman wrote: ↑Mon May 06, 2024 1:30 am

GSPTOPDOG wrote: ↑Mon May 06, 2024 1:22 am
You won't even notice a little blood in the sause, no problem.

.....

I'm taking a chance and going back to EDC-ing an actual knife (the spoon and wooden popsicle stick were less than optimal )... TRYING not to cut myself this week....

Cutting up some old cardboard..... The axe is for the really thick cardboard....

Coyote cutting scapes off the garlic

DM11 wrote: ↑Tue May 14, 2024 1:07 am Coyote cutting scapes off the garlic

Color coordinated.

My basic prep.

From top:
Kiwi chopper
Spyderco chef
Rough Ryder sous chef
Victorinox paring

I have a Rough Ryder sous chef knife that I keep on my kitchen counter. I gets used more than any other knife that I own.

Been kinda housebound today, recovering from TKA surgery on 4/30. The only “knife” I’ve used today is my Chinese “EDC” letter opener.

12 hour day inside, away from the rain. Didn't get a chance to do much cutting until this evening. Had just the thing in my pocket.

I managed to do some cutt'en with my Sow-belly trapper today ... and by cutt'en something , I mean my finger....

I used a Camillus #99 to open a box w/a #23 inside....
Somehow, I have started collecting Camillus #23s .....

Tsar Bomba wrote: ↑Fri Jun 14, 2024 12:31 am 12 hour day inside, away from the rain. Didn't get a chance to do much cutting until this evening. Had just the thing in my pocket.

Mmmmmmm.

GSPTOPDOG wrote: ↑Fri Jun 14, 2024 1:01 am I managed to do some cutt'en with my Sow-belly trapper today ... and by cutt'en something , I mean my finger....

Ouch.

GSPTOPDOG wrote: ↑Sun Jun 16, 2024 1:09 am I used a Camillus #99 to open a box w/a #23 inside....
Somehow, I have started collecting Camillus #23s .....

An addiction I tell ya.

doglegg wrote: ↑Sun Jun 16, 2024 2:53 am

.... .... D.L. Maybe there is something out there that is less addictive... and could get me off of pocketknives... ... ...

GSPTOPDOG wrote: ↑Sun Jun 16, 2024 3:36 am

doglegg wrote: ↑Sun Jun 16, 2024 2:53 am

.... .... D.L. Maybe there is something out there that is less addictive... and could get me off of pocketknives... ... ...

I used my new Brother 1516 trapper to open some packages while repair my washing machine (on fathers day.)

Cut up some carrots for my dog .... and me....

Processed some boxes that had to be broken down to go into the community dumpster....

Today I did something stupid, again, with a knife of course.
Been trying to get all of this past season's venison scraps ground and turned into sausage. After we process a deer, we simply freeze the boned-out shoulders, neck meat and trimmings to accumulate enough to make at least 25 pounds sausage at a time. During the season I can't find time to make sausage and still be in the woods, that's what freezers are for. When I was gainfully employed, we always made sausage during the school district's Spring Break, a week to do a bunch of sausage, now it's whenever you get a chance or when you run out. This in mind, I decided to make another batch this coming Monday (no dr. appts).
A batch of our mix is 60% venison and 40% pork, usually Boston Butt. We buy butts on sale and keep them in the shop freezer. Most times there are two butts vacuum sealed together, 20 pounds +/-. So, 15 pounds of lean venison and 10 pounds of pork make a batch plus seasoning. All this to explain how I used my knife today. I needed to separate 2 hard frozen butts, not having a proper meat saw handy, I used my 5" Camillus Pilot's Survival knife that I obtained somehow at Camp Lejeune in the late 60's. Driving the blade with a rawhide mallet between the frozen butts several times along the joint finally separated the two pieces of pork but not before I somehow speared the inside of my middle finger on the right hand swinging the mallet. Choked the finger with a big rubber band to stop the bleeding and dressed it with a leakproof bandage, put on a glove and finished the job. Treefarmer

Lucky for you Philip, everything stops bleeding eventually.