Well knifes are a good topic I'm of the belief you can never have too many, my daily is a Cheapy Winchester its listed on a online store for 32$ US I bought it for 10.00$ expecting to use it as a "disposable cheap import" and it has kept working and kept a good edge for a long time now hense why its the one I normally carry as my utility knife. I do everything with it from cutting food, to opening packages, to widdling wood, to field dressing fish etc with it. Its truely multi-purpose.

I got a Old Timer/Schrade 1420T as my hunting/camping knife normally kept within easy access in my hunting pack as I use it alot when in the bush its my "go to knife" for anything pretty much execpt food which my Winchester does when I got the Old timer as well.

Then I got a couple of bayonets, one for a gun which I can't own (its a full auto) and one for my hunting rifle.

I copied a couple of pictures of the internet.

Dimitri

I love my knives, been collecting them since I was a kid. My first knife was a camo lock blade that I got off a tool truck. My dad had the Snap-On guy line up a bunch and had me try them out. I was still in elementry school and the thing folded was bigger than my hand but it was the only one I could open and close withou problem. Has a nice mate blade, love the thing still have it. Only killed it once on a camping trip though, gutted oranges and forgot to clean it, not good.
Since that first knife I collecet them. Have about 2 dozen or so, some which since I live in California I shouldn't have but like them and won't give them up. I had a sushi knife when I was Korea that I kick myself for leaving there when I came home. Bought one at an Asian market hear but it's not the same.

Morax wrote:

moose2 wrote: Had two favorite hunting knives. My favorite, an old Western, I lost a couple of years ago. Below zero when I gutted out my deer. Couldn't get the snap on sheath closed when I was done. Lost it on the drag out in a foot of snow. Now using my custom Marvel. Hadn't used it in 20 years. Hope I can hang onto it for awhile.--tr did ya go looking around the ebay world for a replacement for it?? hate when this kinda stuff happens, find something ya like and poof gone...

I haven't checked out E-bay, but I do check out the gun shows. They always have a lot of knives there. This knive was complimented with a file and stone, also carried in the sheath, and was sold for bowhunters so they could process the game and also sharpen broadheads. My wife bought it for me and it was well used.--tr

Yep, what keetowah said. I gave my last Russell belt knife to my kid and he won't give it back (I'm like come on! be an Indian giver!!..doesn't work) They're good all round as far as I'm concerned, I've never used a gut hook, some guys swear by them, some say they're a waste of time, although I have considered them on those occassions when I've been layering the hide back on a moose with the lid of my beans can (yep, no one fibs in here right?)

Vince

How was that?
not quite what you thought you might have as answers??

Back to work
Tonight on our menu is Rack of Lamb in a citrus buerre blanc with veggies sauteed or steamed, served with an Aussie white whine under the lable Yellowtail.

I looked at all the knives in the restaurant and all are German
two of the chefs have the same kind of knives in there hunting gear.

Regards

Good grief! A Montana restaurant serving rack of lamb with citrus buerre blanc (what is that!). And Aussie wine!!

No gormand I, it is just unacceptable that my home state has become so gentrified. What's next? Side saddle cowboyz?

Montana Knives --- I've got some Ruana originals that are great blades and found them at several gunshows over the years. Now, there was a Montanan and I bet he never heard of or tasted citrus buerre blanc.

Oh, maybe, we are talking about eastern Montana. Never mind.

keetoowah wrote:

Vince How was that? not quite what you thought you might have as answers?? Back to work Tonight on our menu is Rack of Lamb in a citrus buerre blanc with veggies sauteed or steamed, served with an Aussie white whine under the lable Yellowtail. Regards

Hi keetoowah, how are you...hey Easter this weekend..avagudweegend.

Well, no, not exactly what I expected, however, a good knife is a good knife regardless. I wish I could afford a custom knife.....I can't so the next best thing is to build my own when I can get my hands on a piece of steel that is suitable.

I wanna come to tea at "your house"......Roast Lamb MMMMMMMMM, I absolutely love it. My son-in-law is a very good Chef and he says my wife Tricia cooks the best lamb roast he has ever had...we even have to save a "plate" for him when Tricia cooks it for us. There is nothing better than a nice roast leg of lamb with mint sauce and a beautiful smooth pan gravy and vegetables roasted in the pan with the lamb.

Aussie wines are amongst some of the best in the world. We regularly beat the French in wine competitions. "Yellowtail"....not familiar with it....I know Yellowglen though and it is a lovely wine. If you get the opportunity try a Brown Bros Crouchen Reisling, you will be pleasantly surprised and suitably "whelmed".

Cheers, Vince

gelandangan wrote:

Huh knives? You gotta be kidding Vince!! Don't ya know, us Aussies not allowed to carry knives no mo ??? I still got my SOG Paratool in my belt though... but then again, its a plier

Gidday Gelan....I don't carry a knife mate....I carry a tool.

Cheers, Vince

Hi Vince

I agree the Aussie wines are the finest. When I have a glass its usually from SA area . I dont drink any other wines only Aussie ones

Rosemont of course is the top of my list.
Black Opal and Yellow tail.

Does your wife have a the recipe for Pavollova?? sorry if I mispelled it.
Or some of those meatpies??
I miss Vegimite...!
I dont celebrate Easter, but you have a good weekend too.

regards
keetoowah

Well, hopefully I have reduced the size of my knife pics to the point where I can post them.

The lower of the two skinners is my Great Grandfather's knife from when he was on sailing clippers. Wish I knew the maker. The maker's mark is worn enough to be all but unreadable.

The lower one of the machetes started out the same as the one above it and with some reshaping and modification it is now a great general purpose "knife" in the camp. I use it as a hammer (welded a solid metal cap onto the pommel), a machete and its sharp enough to use as a knife.

Cheers, Vince

Good God Vince this pics are huge

I have a machete from Belize that my father brought back in the 80s
and of course the Army issue that was my uncle's in Nam.

regards

keetoowah wrote:

Hi Vince I agree the Aussie wines are the finest. When I have a glass its usually from SA area . I dont drink any other wines only Aussie ones Rosemont of course is the top of my list. Black Opal and Yellow tail. Does your wife have a the recipe for Pavollova?? sorry if I mispelled it. Or some of those meatpies?? I miss Vegimite...! regards keetoowah

The better white wines are from the Barossa and Clare Valleys, but for reds you can't beat those from Pokolbin near Singleton.

Tricia said no problems with the recipes. I will email them to you.

You used to be able to get Vegemite in the US, but I think that the Food Authority over there has outlawed it for some ridiculous reason. Have a look at this link:

The Aussie Shop

Send me your email address so that I can forward the recipes.

Cheers, Vince

keetoowah wrote:

Good God Vince this pics are huge

Sorry.....I took the pics with my daughter's digital camera and I don't think that you can change the resolution, hence the HUGE pics. The machete one started out at over 1.25mb till I played with it.

Cheers, Vince

Vince,

If you put them on Photobucket and fallow the guide on my website it will resize them.

Also you can go into paint in Accessories and change the size by clicking Image -> Strech/Skew and putting the same percentage number in both the horizontal and vertial boxes so it keeps the same look and doesn't go out of wack.

Dimitri

ok now lets take this a step further, the different "style" of knife blades, clip,drop point, etc. what do you like better? my personal opinion for me and what i use my knives for would have to be a clip point, but i do like the drop as well but the upsweep (i dont remember the accual name) dont do nothing for me...