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No doubt, the greatest losses have been family and friends. Not much in the material way. I lost my first Swiss Army Knife along a trout stream in Pennsylvania back in the 70s. Cleaned the trout and left the knife lying in the pebbles alone the bank. Back then it was a tough loss because money...

My meat slicer is about 30 years old and still going strong. All metal, built like a tank. It's a Rival. Don't know if they still make 'em but I know you can pick them up on ebay.

That's a beauty for sure!

Try youtube RV.

Wonderful film. Worth buying the DVD.

I do something similar for my carving tools but I keep it simple with a V notch or half V notch. Works well for small carving knives but chisels and gouges are usually not a problem as well.

On behalf of Michigan, welcome to the UK. :)

Pretty cool! Nice work.

I like that compound as well. My favorite, though is Rich Notto's White Gold. It does the two things I want in a stropping compound. It cuts well and it leaves a highly polished surface. It also applies smoothly. I switched from Lee Valley green about 10 years ago and never looked back...

A little bit of canoeing, a little bit of winter trekking, a lot of adventure: A Dangerous River by R.M. Patterson.

My main recommendation is, regardless of the jacket you buy, get one that feels comfortable, one that has the types of pockets you would prefer, the types of closures you would prefer, and fits properly around the head, neck and wrists.

Interesting to look back in this thread. Still carrying a Spydie Caly, but I switched to one with a 3.5" blade. Sits in the long pocket on my pantleg. For the past 5 years or so, I've been carrying an old carbon-bladed Camillus stockman that I had new scales put on. One of the last that they...

Of course not. I don't want to strain myself. :D

I plan to increase my napping skills. :D

Congratulations!

One of the greatest delis in the world slice their meats with a knife, but they sure aren't paper thin slices. Me personally, I can slice meat with a knife so thin that each slice only has one side. :beerchug:

Very nice! How thin is the blade?

It was a custom order based on his designs (kinda of a blend of the #30 and #34 drop point, iirc). I think I asked for thicker scales and no sharpening choil, and 1/8" steel in s30v. That was about 10 years ago so it's hard to remember exactly. :)

Tough choice but this Gene Ingram knife is certainly one of my favorites.

Excellent! Here are a couple more links worth exploring: images1 images2