ebolton
Number 7614
I don't usually carry a flashlight on my person, though I have a small one in my messenger bag which is usually close by. My Buck Vantage gets a lot of use when an actual knife is called for. The Leatherman Waves pliers no longer close well at the tip; it might be time for a new one. The G-Shock replaced another watch I replaced an earlier G-Shock with, because after 10 years or so of the first G-Shock I was sick of it and tossed it when the battery gave out. I never liked the replacement, so a year or so ago I went back to a G-Shock.
peterm1
Veteran
Having grown up in a country town where huntin' and fishin' were taken to be normal pursuits I have long been fascinated by knives and have owned many over the years. As an adult when I could begin to afford higher quality ones I have owned many more. I try to have a pocket knife about my person most times because its just such a useful tool. Although I have some tactical knives, these days I satisfy myself with a bone handled traditional pocket knife with two blades.
I am a bit of a keen amateur chef and this interest in knives has transferred over into that pursuit. I always have good quality chefs knifes and they are always razor sharp. I particularly love either carbon steel traditional Japanese cooks knifes or damascus steel knives. My most recent acquisition being one very like the one shown here......... http://japan-blades.com/chef-knives/3623.html . I bought it in Hong Kong whilst there 2 years ago and boy is it sharp! The carbon steel ones are far and away the best for cutting. Good carbon steel is easy to sharpen and holds an edge like you would not believe. But of course it rusts so I am the only one in the house who is allowed to touch them - because I respect them. Despite repeated requests my wife is inclined to throw knives into a sink unwashed and leave them often under water for days at a time. You can imagine the arguments we have had when I find a $200 knife ruined. About 15 seconds is all it takes to wipe down a blade, wipe again to dry then put it back in the rack.
One thing I learned very young was the art of knife sharpening and that taught me a few key rules. Like always keep the same angle on the cutting edge. Thats quite a skill to acquire but if that edge is slightly convex it reduces cutting ability. And never use too much force when sharpening. At the edge its only a few atoms thick. Pressing too hard on the stone while sharpening tends to defeat the purpose by bending the wire edge on the cutting edge and reducing its sharpness. Also when sharpening use a motion similar to when slicing. If you look at the edge of a blade under a microscope it looks rough - somewhat like the teeth of a microscopic saw. You want those teeth aligned and pointing backwards towards the handle. Most cutting is done using a slicing or sawing not a stabbing motion and this alignment of teeth gives optimal results.
Finally I learned to pay attention while sharpening. About 2 months ago I got distracted while using a sharpening steel. I missed the steel and instead hit my hand - slashing the forefinger and thumb on my left hand to the bone. Fortunately I missed tendons but not so the nerves and the damage is only now beginning to heal. That's life!
I am a bit of a keen amateur chef and this interest in knives has transferred over into that pursuit. I always have good quality chefs knifes and they are always razor sharp. I particularly love either carbon steel traditional Japanese cooks knifes or damascus steel knives. My most recent acquisition being one very like the one shown here......... http://japan-blades.com/chef-knives/3623.html . I bought it in Hong Kong whilst there 2 years ago and boy is it sharp! The carbon steel ones are far and away the best for cutting. Good carbon steel is easy to sharpen and holds an edge like you would not believe. But of course it rusts so I am the only one in the house who is allowed to touch them - because I respect them. Despite repeated requests my wife is inclined to throw knives into a sink unwashed and leave them often under water for days at a time. You can imagine the arguments we have had when I find a $200 knife ruined. About 15 seconds is all it takes to wipe down a blade, wipe again to dry then put it back in the rack.
One thing I learned very young was the art of knife sharpening and that taught me a few key rules. Like always keep the same angle on the cutting edge. Thats quite a skill to acquire but if that edge is slightly convex it reduces cutting ability. And never use too much force when sharpening. At the edge its only a few atoms thick. Pressing too hard on the stone while sharpening tends to defeat the purpose by bending the wire edge on the cutting edge and reducing its sharpness. Also when sharpening use a motion similar to when slicing. If you look at the edge of a blade under a microscope it looks rough - somewhat like the teeth of a microscopic saw. You want those teeth aligned and pointing backwards towards the handle. Most cutting is done using a slicing or sawing not a stabbing motion and this alignment of teeth gives optimal results.
Finally I learned to pay attention while sharpening. About 2 months ago I got distracted while using a sharpening steel. I missed the steel and instead hit my hand - slashing the forefinger and thumb on my left hand to the bone. Fortunately I missed tendons but not so the nerves and the damage is only now beginning to heal. That's life!
Rob-F
Likes Leicas
Interesting article, Peter. I enjoyed all but the part where you got cut. Good read!
Gabriel M.A.
My Red Dot Glows For You
rogue_designer
Reciprocity Failure
3 Japanese beauties... Nex 7, Canon 35 1.8 LTM, Mcusta MC52.
paulfish4570
Veteran
nice blades, rogue and juju ...
Rob-F
Likes Leicas
E__WOK
Well-known
Audemar Piguet Royal Oak variant, street price around $12-15k.
I prefer the Royal Oak Offshore chronographs(don't have one yet).
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if i leave the house, these are almost always with me...
Rob-F
Likes Leicas
Is it a real Audemars Piguet? I thought they had a rubber bezel. No, I think I must be mixing it up with another one. I know, I must be thinking of Hublot.
Well, it's beautiful, in any case!
Edit: No, OK, it was the Royal Oak I was thinking of, after all. I even saved a picture of it a while back (closest I'll ever get to one).
Rob-F
Likes Leicas
if i leave the house, these are almost always with me...
Yeah, Joe, I have one of those Fenix E11 on order, thanks to you! Looking forward to it! I have that Pentax cloth, too!
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i wish i could find more of those pentax cloths...i have 2 and they are the perfect size...most of what i see lately are much smaller cloths...
the flashlight is very nice, small but so bright!
i was lucky enough to find one at our local 'mountain equipment co-op' store...i like buying in person when i can...
the flashlight is very nice, small but so bright!
i was lucky enough to find one at our local 'mountain equipment co-op' store...i like buying in person when i can...
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looking at so many of these shots...it seems many of us have an old wooden piece of furniture that we use as background...
JuJu
Well-known
Yes, E_Wok is right, it's a Royal Oak petite, but I would never pay that much for a ladies quartz watch.
Nice BM Torrent! Joe. It's one of my favorite knife, it just looks right and really comfortable to hold.if i leave the house, these are almost always with me...
rogue_designer
Reciprocity Failure
It's pretty much the only reason I still have that old teak side table. :/
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Yes, E_Wok is right, it's a Royal Oak petite, but I would never pay that much for a ladies quartz watch.
Nice BM Torrent! Joe. It's one of my favorite knife, it just looks right and really comfortable to hold.
it is so very comfortable...and so easy to open/close...
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we are a funny bunch...i love that old desk of mine, use it for all sorts of things but especially like it as a b/g.
E__WOK
Well-known
Rodchenko
Olympian
I have a Mora. The sheath is a bit crappy, isn't it? Wish I had your skills.