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Posted: 3/27/2016 2:17:39 PM EDT
[Last Edit: Star_Scream]
Yes, I know there is a sub for knives but I see cool shit posted here in GD by people who aren't in the sub then forget what the title of the thread was and then get bored trying to search through every random knife related thread in GD.
This is what I usually carry for long bike rides: 
 A waved Spyderco Delica and a Kwaiken by Dynamik Blades aka Smithy 
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Posted: 11/16/2020 2:12:49 PM EDT
[#1]
Quote HistoryOriginally Posted By Star_Scream: New food and knife pics! No bowhunting trophies this year. Rifle season is for freezer fillin. I’ve got some special marinades in store for this guy. |
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Posted: 11/16/2020 4:19:43 PM EDT
[#2]
I wish I could have gone out this year.
Didnt have a spot to hunt on and Corona screwed up manpower any damn ways.... Buddy of mine took a nice doe and a button buck with his 6.5 Swede.... I love deer meat. Congrats. |
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Posted: 11/16/2020 4:22:05 PM EDT
[#3]
Quote HistoryOriginally Posted By GingerShanks: https://www.AR15.Com/media/mediaFiles/505129/78F54ADA-AE1D-46D9-AD9B-5B951D84ABF4-1686656.jpg |
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Posted: 11/16/2020 6:03:31 PM EDT
[#4]
Quote HistoryOriginally Posted By GingerShanks: https://www.AR15.Com/media/mediaFiles/505129/78F54ADA-AE1D-46D9-AD9B-5B951D84ABF4-1686656.jpg That'll be good eatin. I NEED to restock my venison supply this year. |
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Posted: 11/16/2020 6:15:11 PM EDT
[#5]
Quote HistoryOriginally Posted By MaxxII: cream cheese, mozzarella, and egg. ETA - Wife just sent me the link: Kirbie's Cravings Low Carb Keto Lasagna Interesting |
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Posted: 11/16/2020 6:25:24 PM EDT
[#6]
Quote HistoryOriginally Posted By GingerShanks: No bowhunting trophies this year. Rifle season is for freezer fillin. I’ve got some special marinades in store for this guy. Still nice. Winner winner deer dinner |
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Posted: 11/16/2020 7:06:14 PM EDT
[#7]
Quote HistoryOriginally Posted By Star_Scream: You had me at pickled jalapeños Quote HistoryOriginally Posted By Star_Scream: Originally Posted By 3xpert: https://i.imgur.com/rc3zi8F.jpg You had me at pickled jalapeños This is how it went down, had nothing planned for dinner so I used ingredients I had in the fridge/freezer. Black Angus sirloin and Rib eye, La Banderita Flour tortillas. 1 Red and 1 Green Bell pepper, 1 yellow onion. And jalapeno's in a jar. Kosher salt, pepper, garlic powder, Montreal seasoning, worcestershire sauce. Provolone Cheese from Wisconsin. 1 16oz can of Schlitz beer. The rest is up to your imagination. |
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Posted: 11/16/2020 7:08:58 PM EDT
[#8]
Knife thread
 Trader Joe's used to have awesome Inca Corn so when I saw some at Sprouts I was excited but..... Not great |
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Posted: 11/16/2020 7:41:22 PM EDT
[#9]
Quote HistoryOriginally Posted By GingerShanks: No bowhunting trophies this year. Rifle season is for freezer fillin. I’ve got some special marinades in store for this guy. MEAT IS MURDER!!!! (tasty, tasty murder but murder nonetheless)  |
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Posted: 11/16/2020 7:45:22 PM EDT
[#10]
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Posted: 11/16/2020 8:05:47 PM EDT
[#11]
Quote HistoryOriginally Posted By Star_Scream: Says a guy with a molle clip on his watch I picture you like a used car sales man. You wear ties, but they are typically loose and too short and they have stains from a number of different meals and your dress pants have bicycle chain oil on them. We can't all be that classy Donut. Looking at the clip it is Steel Flame for Emerson. Whatever. I like what I like. Deal with it. I will wear it tomorrow just for you. |
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Posted: 11/16/2020 8:07:04 PM EDT
[#12]
Quote HistoryOriginally Posted By rbb2: What makes you think that my days can be any more agonizing? My kids already employ psychological warfare that I'm pretty sure would violate the Geneva convention if it were carried out by a state actor. That's fair. I'm glad they're doing it, cause I'm a lover not a fighter. 
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Posted: 11/16/2020 8:14:07 PM EDT
[#13]
Quote HistoryOriginally Posted By Kuraki: His cost is tied up in his process. Yeah, I was reading that on his website. "The way I do it it is actually less time consuming to make one by hand." OK... I like the precision, looks like a good design, but I can only come up with two reasons for him doing it the way he is. 1. He sucks at making knives by hand and this is the only way he can do what he loves. Which is fine, but he is using a mass production process to seemingly produce less than mass quantities and charging more for less. Math doesn't work out. 2. He really really sucks at business and doesn't understand that number of hours spent in CNC production programming does not equate to price to charge for end product on a small production scale and the only way to make the numbers work is to produce more and sell at a lower price point. So his math doesn't work here either. If his math is so bad, maybe we should be worried about his programming skills? It could be a very nice knife, but at that price, I am not willing to try it out. |
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Posted: 11/16/2020 8:15:11 PM EDT
[#14]
Quote HistoryOriginally Posted By GingerShanks: https://www.AR15.Com/media/mediaFiles/505129/78F54ADA-AE1D-46D9-AD9B-5B951D84ABF4-1686656.jpg You killed a baby? Aren't they born with a couple prongs? |
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Posted: 11/16/2020 8:25:17 PM EDT
[#15]
Quote HistoryOriginally Posted By WICOUNSEL: You killed a baby? Aren't they born with a couple prongs? The young ones taste sooooo good. |
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Posted: 11/16/2020 8:28:41 PM EDT
[#16]
Quote HistoryOriginally Posted By DFARM: That's what I get for going from memory. Lol I swear you've posted pics of a knife at least similar to one of his. I'll go back and see if I can find it. ETA: the pic is gone. I think the last one you posted that had it in there was a "family photo" that had knives in a couple of rows. Poor lighting, posted fairly late at night, iirc. Blade has a satin or stonewashed finish with black scales. Definitely not the Gulso with the white liners. He's big into CNC. I heard him talking on a podcast and he said that he tries to keep everything done on machines except when there's a "value added" for doing work by hand. Value added? I don't want skynet making my knives, I want a burly salty sumbitch sweating at the forge so I know my knife was made with love and tears. There's the added value. No idea what knife you are referencing in the collection. My CPK? Here's another pic of all my fixed blades in poor lighting for you.  |
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Posted: 11/16/2020 8:38:10 PM EDT
[#17]
Quote HistoryOriginally Posted By WICOUNSEL: Value added? I don't want skynet making my knives, I want a burly salty sumbitch sweating at the forge so I know my knife was made with love and tears. There's the added value. No idea what knife you are referencing in the collection. My CPK? Here's another pic of all my fixed blades in poor lighting for you. https://i.imgur.com/ssKCTeE.jpg It was the top one. It does seem pretty weird that the dude makes the same knife over and over on CNC machines and still charges hand made money for them. If he can make a living at it though, more power to him. |
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Posted: 11/16/2020 8:59:29 PM EDT
[#18]
Quote HistoryOriginally Posted By WICOUNSEL: You killed a baby? Aren't they born with a couple prongs? Naa. I’ve shot them smaller, but never with spots. Although I guarantee it would be real fucking good. You no like veal? |
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Posted: 11/16/2020 9:04:49 PM EDT
[#19]
GD has enlightened me to grilled cheese
That said, I had a bagel sometime in the morning and I’m looking forward to eating dinner. I might do a grilled cheese... 
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Posted: 11/16/2020 9:06:57 PM EDT
[#20]
Quote HistoryOriginally Posted By MaxxII: I wish I could have gone out this year. Didnt have a spot to hunt on and Corona screwed up manpower any damn ways.... Buddy of mine took a nice doe and a button buck with his 6.5 Swede.... I love deer meat. Congrats. I don’t have a spot either. I’ve got friends who know the right people and they are always texting me pictures of the monster 200”+ bucks they shot on some guy’s private 2k acres. Domestic deer, qdma, trail cams documenting their every move and shit. Paradise in the woods. I hunt state land where the other poors will steal your tree stand. |
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Posted: 11/16/2020 9:19:44 PM EDT
[#21]
Quote HistoryOriginally Posted By GingerShanks: Naa. I’ve shot them smaller, but never with spots. Although I guarantee it would be real fucking good. You no like veal? 
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Posted: 11/16/2020 9:20:59 PM EDT
[#22]
Quote HistoryOriginally Posted By maleante: GD has enlightened me to grilled cheese That said, I had a bagel sometime in the morning and I'm looking forward to eating dinner. I might do a grilled cheese... |
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Posted: 11/16/2020 9:37:21 PM EDT
[#23]
Quote HistoryOriginally Posted By maleante: GD has enlightened me to grilled cheese That said, I had a bagel sometime in the morning and I’m looking forward to eating dinner. I might do a grilled cheese...  Grilled Grilled Cheese |
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Posted: 11/16/2020 9:47:53 PM EDT
[#24]
Quote HistoryOriginally Posted By 3xpert: This is how it went down, had nothing planned for dinner so I used ingredients I had in the fridge/freezer. Black Angus sirloin and Rib eye, La Banderita Flour tortillas. 1 Red and 1 Green Bell pepper, 1 yellow onion. And jalapeno's in a jar. Kosher salt, pepper, garlic powder, Montreal seasoning, worcestershire sauce. Provolone Cheese from Wisconsin. 1 16oz can of Schlitz beer. The rest is up to your imagination. Looks great for scavenging out of the fridge |
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Posted: 11/16/2020 9:50:12 PM EDT
[#25]
Quote HistoryOriginally Posted By MaxxII: https://www.ar15.com/media/mediaFiles/199644/C4_Smock-1687480.jpg Those scales are slick. He finished them just right. C4 doesn't have enough caffeine |
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Posted: 11/16/2020 9:53:46 PM EDT
[#26]
Quote HistoryOriginally Posted By WICOUNSEL: I picture you like a used car sales man. You wear ties, but they are typically loose and too short and they have stains from a number of different meals and your dress pants have bicycle chain oil on them. We can't all be that classy Donut. Looking at the clip it is Steel Flame for Emerson. Whatever. I like what I like. Deal with it. I will wear it tomorrow just for you. I can't remember the last time I wore a tie. Or dress pants.... Maybe my friend's funeral a few years ago but I probably wore jeans. |
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Posted: 11/16/2020 9:57:00 PM EDT
[#27]
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Posted: 11/16/2020 9:57:06 PM EDT
[#28]
Quote HistoryOriginally Posted By Star_Scream: I'm a process kind of guy but I just don't see it there. People buying his knives are essentially paying for his developing a way to take as much labor as possible out of the process Not that I have anything against machining knives. But you won't hear Dauntless or Carothers spout some of the justifications Gough does, because they're job shops that make knives with down time, not knifemakers who set their machine up and walk away for 8 hours. |
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Posted: 11/16/2020 10:02:35 PM EDT
[#29]
Quote HistoryOriginally Posted By WICOUNSEL: Yeah, I was reading that on his website. "The way I do it it is actually less time consuming to make one by hand." OK... I like the precision, looks like a good design, but I can only come up with two reasons for him doing it the way he is. 1. He sucks at making knives by hand and this is the only way he can do what he loves. Which is fine, but he is using a mass production process to seemingly produce less than mass quantities and charging more for less. Math doesn't work out. 2. He really really sucks at business and doesn't understand that number of hours spent in CNC production programming does not equate to price to charge for end product on a small production scale and the only way to make the numbers work is to produce more and sell at a lower price point. So his math doesn't work here either. If his math is so bad, maybe we should be worried about his programming skills? It could be a very nice knife, but at that price, I am not willing to try it out. He's a lot like snax in some ways. |
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Posted: 11/16/2020 10:05:07 PM EDT
[#30]
Quote HistoryOriginally Posted By WICOUNSEL: Value added? I don't want skynet making my knives, I want a burly salty sumbitch sweating at the forge so I know my knife was made with love and tears. There's the added value. No idea what knife you are referencing in the collection. My CPK? Here's another pic of all my fixed blades in poor lighting for you. https://i.imgur.com/ssKCTeE.jpg Damn. A lot of Gulso in that pic |
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Posted: 11/16/2020 10:05:11 PM EDT
[#31]
I appreciate the approach,it’s what I would probably have to do to “make” a knife,but he needs to recognize the economics of his business model.
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Posted: 11/16/2020 10:10:31 PM EDT
[#32]
Quote HistoryOriginally Posted By maleante: GD has enlightened me to grilled cheese That said, I had a bagel sometime in the morning and I’m looking forward to eating dinner. I might do a grilled cheese... A couple of those look pretty tasty. |
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Posted: 11/16/2020 10:11:08 PM EDT
[#33]
Quote HistoryOriginally Posted By WICOUNSEL: https://i.imgur.com/St1HbsB.jpg Cut the steak with the Karambit, |
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Posted: 11/16/2020 10:47:32 PM EDT
[#34]
It's how I got the steak to the plate.
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Posted: 11/16/2020 10:51:14 PM EDT
[#35]
Quote HistoryOriginally Posted By Star_Scream: Damn. A lot of Gulso in that pic Say what you will about the guy, but he makes a decent knife. |
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Posted: 11/16/2020 11:02:31 PM EDT
[#36]
Quote HistoryOriginally Posted By DFARM: It was the top one. It does seem pretty weird that the dude makes the same knife over and over on CNC machines and still charges hand made money for them. If he can make a living at it though, more power to him. The CPK costs less than AG's and it uses steel crafted through voodoo witchcraft using taurine and kryptonite. |
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Posted: 11/16/2020 11:06:56 PM EDT
[#37]
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Posted: 11/16/2020 11:12:20 PM EDT
[Last Edit: 80085]
[#38]
Rockin out with my lodge out! I would typically use my comal to do a sandwich, but this was already out from my bagel in the morning (fried a jalapeno loaf slice to put on top). You’ll notice two things, 1. the surface is not so smooth but what can you expect for $12, and 2. the pan heats unevenly as seen in the bread.
One slice of mozzarella and one slice of white American “cheese”. Dukes mayo on the sides.  |
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Posted: 11/16/2020 11:18:52 PM EDT
[#39]
Quote HistoryOriginally Posted By WICOUNSEL: https://i.imgur.com/St1HbsB.jpg |
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Posted: 11/16/2020 11:32:24 PM EDT
[Last Edit: sywagon]
[#40]
Quote HistoryOriginally Posted By maleante: Rockin out with my lodge out! I would typically use my comal to do a sandwich, but this was already out from my bagel in the morning (fried a jalapeno loaf slice to put on top). You'll notice two things, 1. the surface is not so smooth but what can you expect for $12, and 2. the pan heats unevenly as seen in the bread. One slice of mozzarella and one slice of white American "cheese". Dukes mayo on the sides. https://i.imgur.com/tjivwF5.jpg  This thing is great but doesn't get used often. Takes a while to pre-heat and it is hard to find a place to set it while you flip stuff. I don't like all of my sandwiches squished, but for like a thick Reuben that is never going to heat up inside just laying on the pan without burning the bread it rocks. I've worked on all of my lodges a little but that one's is rougher than I ever recall mine. |
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Posted: 11/16/2020 11:32:33 PM EDT
[#41]
Quote HistoryOriginally Posted By Kuraki: He makes knives about the most expensive way possible, by hard milling them complete. Then justifies it with the assertion it's to provide the best product possible when in reality he's just trying to gain walk away time. People buying his knives are essentially paying for his developing a way to take as much labor as possible out of the process Not that I have anything against machining knives. But you won't hear Dauntless or Carothers spout some of the justifications Gough does, because they're job shops that make knives with down time, not knifemakers who set their machine up and walk away for 8 hours. I like processes and machining wizardry. To me his knives are bland as fuck for what he's doing. I mean if you're going to set it and forget it then things could really stand out but the knives. To me they look kinda shradeish and the materials don't really do it for me. Minimalistic approaches are one thing but this just seems lazy and a waste of resources or imagination. Lots of guys are using these tools but some just do it better |
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Posted: 11/16/2020 11:35:06 PM EDT
[#42]
Quote HistoryOriginally Posted By Star_Scream: Those scales are slick. He finished them just right. C4 doesn't have enough caffeine Quote HistoryOriginally Posted By Star_Scream: Originally Posted By MaxxII: https://www.ar15.com/media/mediaFiles/199644/C4_Smock-1687480.jpg Those scales are slick. He finished them just right. C4 doesn't have enough caffeine But it has SuperHUMAN PERFORMANCE It says so right on the can? |
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Posted: 11/16/2020 11:35:25 PM EDT
[#43]
Quote HistoryOriginally Posted By Kuraki: No you're on track. It's unnecessary expense. I won't say he sucks at making knives but his track record previous to getting his machine operation online was to develop ways to make hand making less "hand" like the bevel filing jig he came up with. He's a lot like snax in some ways. Snecx for his OCD at least makes things interesting. Granted they're at vastly different price points but Snecx is at least imaginative |
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Posted: 11/16/2020 11:37:51 PM EDT
[#44]
Quote HistoryOriginally Posted By Kuraki: No you're on track. It's unnecessary expense. I won't say he sucks at making knives but his track record previous to getting his machine operation online was to develop ways to make hand making less "hand" like the bevel filing jig he came up with. He's a lot like snax in some ways. Quote HistoryOriginally Posted By Kuraki: Originally Posted By WICOUNSEL: Yeah, I was reading that on his website. "The way I do it it is actually less time consuming to make one by hand." OK... I like the precision, looks like a good design, but I can only come up with two reasons for him doing it the way he is. 1. He sucks at making knives by hand and this is the only way he can do what he loves. Which is fine, but he is using a mass production process to seemingly produce less than mass quantities and charging more for less. Math doesn't work out. 2. He really really sucks at business and doesn't understand that number of hours spent in CNC production programming does not equate to price to charge for end product on a small production scale and the only way to make the numbers work is to produce more and sell at a lower price point. So his math doesn't work here either. If his math is so bad, maybe we should be worried about his programming skills? It could be a very nice knife, but at that price, I am not willing to try it out. He's a lot like snax in some ways. I know a guy with the nickname "Snax"....he isnt particularly well liked for a number of reasons, not the least of which is playing shit cheap. |
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Posted: 11/17/2020 12:07:11 AM EDT
[#45]
Quote HistoryOriginally Posted By maleante: Rockin out with my lodge out! I would typically use my comal to do a sandwich, but this was already out from my bagel in the morning (fried a jalapeno loaf slice to put on top). You’ll notice two things, 1. the surface is not so smooth but what can you expect for $12, and 2. the pan heats unevenly as seen in the bread. One slice of mozzarella and one slice of white American “cheese”. Dukes mayo on the sides. https://i.imgur.com/tjivwF5.jpg Quote HistoryOriginally Posted By maleante: Rockin out with my lodge out! I would typically use my comal to do a sandwich, but this was already out from my bagel in the morning (fried a jalapeno loaf slice to put on top). You’ll notice two things, 1. the surface is not so smooth but what can you expect for $12, and 2. the pan heats unevenly as seen in the bread. One slice of mozzarella and one slice of white American “cheese”. Dukes mayo on the sides. https://i.imgur.com/tjivwF5.jpg That does look rough, but consistent with the Lodge cookware I have had in the past. How can you get excited about doing a grilled cheese, then proceed to use American?  Originally Posted By sywagon: How were the mushrooms? Special item at Aldi. Cold by the time I got to them. And I don't think they were cooked all the way through the mushroom bit. They were fine, not great. Originally Posted By sywagon: Edges not in contact is my supposition or poor butter dispersal. https://i.imgur.com/ebRCsyO.jpg This thing is great but doesn't get used often. Takes a while to pre-heat and it is hard to find a place to set it while you flip stuff. I don't like all of my sandwiches squished, but for like a thick Reuben that is never going to heat up inside just laying on the pan without burning the bread it rocks. I've worked on all of my lodges a little but that one's is rougher than I ever recall mine. I have/had one of those, rectangular one. Never used it for the reasons you cite. Great idea for the reasons you cite. |
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Posted: 11/17/2020 2:24:10 AM EDT
[#46]
Quote HistoryOriginally Posted By WICOUNSEL: I appreciate the approach,it’s what I would probably have to do to “make” a knife,but he needs to recognize the economics of his business model. Unless you're doing something special but... |
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Posted: 11/17/2020 2:24:45 AM EDT
[#47]
Quote HistoryOriginally Posted By WICOUNSEL: It's how I got the steak to the plate. One of my first cool knives was a Karambit. Kinda a specialized tool. |
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Posted: 11/17/2020 2:26:08 AM EDT
[Last Edit: Star_Scream]
[#48]
Quote HistoryOriginally Posted By maleante: Rockin out with my lodge out! I would typically use my comal to do a sandwich, but this was already out from my bagel in the morning (fried a jalapeno loaf slice to put on top). You’ll notice two things, 1. the surface is not so smooth but what can you expect for $12, and 2. the pan heats unevenly as seen in the bread. One slice of mozzarella and one slice of white American “cheese”. Dukes mayo on the sides. https://i.imgur.com/tjivwF5.jpg Boo to the mayo. Yay M390 |
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Posted: 11/17/2020 2:12:09 PM EDT
[#49]
Quote HistoryOriginally Posted By Star_Scream: Unless you're doing something special but... Exactly. It isn't delta 3V or picturesque damascus. |
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Posted: 11/17/2020 2:15:22 PM EDT
[#50]
Quote HistoryOriginally Posted By Star_Scream: One of my first cool knives was a Karambit. Kinda a specialized tool. It is. It is kind of the quintessential Emerson to me, embodying his underlying principles. This one came to me heavily carried and it shows, but still has factory edge. Razor sharp, doesn't look like it has ever cut. We will see if it gets carried. |
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