Update on the Red Buffalo
Well, the weekend after Mayday has passed and I've had quite a bit more experience with the Red Buffalo Bone #73 that I won. A good deal of light food preparation. Friday evening we sliced the filets from a beef tenderloin roast for the grill. No problemo. Saturday morning, sliced Canadian Bacon for breakfast. The knife did good but my control was lacking. Tasted good anyway. Saturday evening was Prime Rib at the Golden Spur restaurant in town. Now this is not a cowboy joint; cloth napkins and tablecloths, but they give you a lousy serrated knife for the Prime Rib. The 73 fixed that but we embarrrassed the Wife. After the cutting, 73 took a quick dip in the icewater glass and a wipe with the napkin. But she knows I will be a redneck now and then. Sunday, it diced the rest of the Canadian Bacon and some onion for the scrambled eggs. Hey I'm noticing it's getting some pretty, shimmery blue and gold patina. I also have learned this one is a nail breaker. I've learned to get my nail out of the nick before the blade pops into the half stop.
Otherwise, the usual mail duty, and special a treat today. It opened the package containing it's new sister, Serial Number 03, Old Bark Bone Linerlock #73. This one has some really gnarly handles, and the same solid half stop, same overall quality. One thing, I think Greg mentioned recently, when you release the linerlock, this thing really closes with authority. Fortunately it stops at that great half stop, but I must remember to restrain the blade just in case.
Enough rambling for now. Thanks Greg for the brass knife opener. I'll have to try that out.
Cheers,
Jack
Otherwise, the usual mail duty, and special a treat today. It opened the package containing it's new sister, Serial Number 03, Old Bark Bone Linerlock #73. This one has some really gnarly handles, and the same solid half stop, same overall quality. One thing, I think Greg mentioned recently, when you release the linerlock, this thing really closes with authority. Fortunately it stops at that great half stop, but I must remember to restrain the blade just in case.
Enough rambling for now. Thanks Greg for the brass knife opener. I'll have to try that out.
Cheers,
Jack
That rascal is a nail buster, but it's still not as bad as the #23's! Is it my imagination or is the linerlock a little smoother on the opening? I'm currently carrying a #73ECL burnt stag and I'd swear it's easier to open then the nonliner locks.
By the way, tell your wife she would have been a lot more embarrassed if you'd just picked it up and bit a chunk off.
A few years ago one of my nephews got married and had a super fancy reception meal. One of the things on the plate was some steamed asparagus. My sister had heard Martha Stewart say it was appropriate to eat cooked asparagus with your fingers, so by golly we did. Tuxedos and sequins be damned!!! Little did they know we were actually on the 'cutting' edge of Proper. (Of course, shortly thereafter I believe Martha donned a grey pinstriped uniform for a bit.)
Glad to hear that knife is being used as it should be!
greg
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Actually Greg, the linerlock is much stiffer opening than Red Buffalo, but as yet the new one has only been opened twice I think and Red has had lots of action in your hand and mine. Time will tell.
Talk about embarrassed, my Wife is the one who eats what you wouldn't imagine with her fingers. Me I'm very refined (yep sure).
Hey, let me know if you find Brent K. J.
Jack
ps: I may need your help with posting pictures on the blog if you have time. I'll email later.
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I've handled alot of GEC's and have noticed that the springs can be light or stiff at random. My stag liner EC has a stiff spring while my barehead liner has a light sring.
Jack, good review of your GEC. Just tell your wife she's lucky you didn't pick your teeth with your knife. ha ha
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