Recent content by matarius777

All the gear, no idea!:)

Personally, like others have said, I’d bring it back to its former glory, it would make a great kitchen knife, maybe for carving the Sunday roast. I love old carbon steel knives, I have, and treasure my mother’s two old Sabatier carbon steel chef’s knives, probably bought in the 50s after she...

It’s a good price, I paid around £30 or more for mine a couple of years ago.

An excellent read, quite a bit of bushcrafty bits if I remember correctly. It’s also more adult oriented than Tom Sawer.

I stopped using them when they stopped sales of knives to the UK, there were a few decent sellers of vintage knives, especially old Sheffield folders, although at least one has now opened there own web site.

If you file down the protruding bit (not sure of the correct name), you should be able to get the blade to close more. It works when the point of the blade is still protruding when shut, although you should take a tiny bit off, check, file a little more- slowly, slowly.

That reminds me so much of my grandmother’s pantry, except it wasn’t modern looking and I don’t think it had the cupboards at the bottom, but maybe it did. She died in 1984. I just remember the long shape and the open shelving that had tins of food- a result of two world wars, then the 1970s...

As regards human fouling, some councils have had to put up signs to actually say it’s forbidden. Unbelievable!

I got a bottle of 10 year old Bulleit Bourbon just before Christmas, during Black Friday. It was so nice I ended up getting another one. I’m more into whisky really, but this really hit the spot, very smooth and tasty. Well worth checking out if you like Bourbon...

Message sent regarding Peltonen.

Received thank you. A lovely knife. Tricky to open, it has to be said, but I love the blade profile, really chunky but slicey with it!

Sorry, but I don’t buy it (no pun intended). Written (very glibly) by the very people who are trying to flog the boards. Just because they and the “British people”, whoever they might be, say it’s true doesn’t mean it’s true. Personally, I’ll stick with my nice wooden boards, tried and tested by...

I remember my grandmother used to have only one knife she used for vegetables and meat (apart from a carving knife and fork for slicing), it was a round ended faux ivory handled table knife that she’d sharpened so often with a pull-through, it had an upside down “smile” in the blade, she had...

I have two really nice carving knives that I bought as upgrades from my mora one, one is a Hans Karlsson Carving Knife that I paid around £80 for I think, and the other, I handled myself using a Kay Embretsen carving blade, I do prefer the Kay Embretsen one, that was a similar price for just the...

Did you bother with breaking yours in, the maker recommends that you start with a really small fire, then a slightly bigger one, maybe one more bigger one still, until you go for a roaring blaze. He reckons it helps to prevent warping. I’ve had mine for ages, but because of circumstances, not...