Because of your service to this country I'm not gonna name call.
Please post up the threads where the other knife makers on this forum have come out and stated pinned knives are better than bolt connections. I go to this forum quite often and somewhere I've missed it.
I notice they seem to respect your work and either compliment it or not comment......the same cannot be said of you.
I see disrespect to them and to Jason using his first knife thread to get on your soap box.
I'll say it again....bad form IMO.
And let's take this to a new thread and get off this one......he did a fantastic job on his first knife and that's what this thread should be about, no?
Go to Sam’s or wherever and get skinless chicken thighs. Get a cutting board and lay them out and carefully trim off the excess fat. On the underside you will see a kind of vein like fat-trim it out. Wash, soak overnight in 30 minute teriyaki marinade. Any brand, I do Lowery’s. Get coals and mesquite wood up hot and to glowing coals. Put meat above fire, watching close and turning to get char on meat. You can’t go away. Move meat 8” away from fire and offset cook. A step to make before moving meat off fire is to coat in butter; then wait on meat to finish. Test for doneness and eat up. It will be so tender.
I sprayed Round-Up on all of it 6 days ago. All is turning yellow, henbit, dandelions, and any other winter weed.
I'm going to wait until it is all good and dead before scalping all of it.
Before anyone says it was too warm to spray Round-Up, save it. It is never too warm, controlling weeds in Bermuda grass is what it was designed to do. I've sprayed it on pastures when it was 95° out. The Johnson grass got smoked, and the Bermuda was no worse for the ware.
About mid April I'm going to put mostly Nitrogen, with a dab of Phosphate on it, right before a rain. It'll be clean Bermuda, but I'll have to mow once a week, minimum.
I like it! Not trying to start an argument, but isn’t that more of a reverse tanto since the angle at the tip Is on top instead of on the cutting edge/bottom like a traditional tanto?
Yep, I still like to call it that
I understand that. What grind does it have? Is it full flat grind from cutting edge to spine or partial? Looks to be partial but hard to tell. Or is it some other type of grind other than flat? Convex, hollow?
Yep hard to see on that pictures, it's 3/4 flat grind with a secondary bevel, no reason to do a full flat and deny structural integrity since it will also make a chopper. I don't hollow grinds on kitchen knives, I will do convex on choppers, and I'll will put my chopper against anyone' in the country.
I can't find many knife jobs that a hollow grind is called for. But that's just me.
For Sale Tekonsha 90195 P3 Electronic Brake Control $75
I had this on my previous truck for 1 year but it was totaled when I hit a deer. I removed this as they said I could take off all add on accessories. It works great and is better than the factory OEM brake controller
You just need to ask yourself two questions. Do you want to go fast? If so the weatherby is right for you. Yes there are a lot of haters shooting slower less sexy rounds. Do you like women with curves? I think you know the right answers get a weatherby.