ArfinGreebly
Moderator Emeritus
Dinner for one.
I have recently rekindled my interest in older slip-joint pocket knife designs.
I remember picking one up, looking at it, and wondering what had happened to put me in a frame of mind where I came to depend on locking mechanisms in my pocket knives. It's not like a folding knife is going to snap shut of its own accord.
I tried to remember the last time I had a problem with accidental closing of a folder. Uh, well, decades ago. And I was trying to do something with the knife that it was very much not designed to do. Fool.
So I nabbed a few recently and began a renewed discovery of the simpler things.
Tonight I used a Case Sodbuster Jr to prepare dinner. All of it. The blade on the "Junior" is only 2.75 inches long -- shorter any of my kitchen knives -- but it has a very "kitchen-friendly" profile.
Cut up some red/yellow/green bell peppers, couple of tomatoes, a quarter head of lettuce, some Edam cheese, and three inches or so of beef stick.
Quite pleased with it. It's seemingly "too small" for the task, and it did everything easily.
I could have done it all with an even shorter blade, but I would say that every quarter inch that you give up below three inches increases the attention and skill required proportionately.
So, what does it look like?
Dinner was yummy.
(Oh, and for those who are unfamiliar with the term, "sodbuster" is slang for "farmer." It's not typically used in an "edifying" sense, but more of a disparaging tone.)
I will be presenting more of "Cafe de Minimus" (or "camping at home") as I try out other sharp pointy things in the kitchen context.
I apologize if I seem to be having too much fun with this.
I have recently rekindled my interest in older slip-joint pocket knife designs.
I remember picking one up, looking at it, and wondering what had happened to put me in a frame of mind where I came to depend on locking mechanisms in my pocket knives. It's not like a folding knife is going to snap shut of its own accord.
I tried to remember the last time I had a problem with accidental closing of a folder. Uh, well, decades ago. And I was trying to do something with the knife that it was very much not designed to do. Fool.
So I nabbed a few recently and began a renewed discovery of the simpler things.
Tonight I used a Case Sodbuster Jr to prepare dinner. All of it. The blade on the "Junior" is only 2.75 inches long -- shorter any of my kitchen knives -- but it has a very "kitchen-friendly" profile.
Cut up some red/yellow/green bell peppers, couple of tomatoes, a quarter head of lettuce, some Edam cheese, and three inches or so of beef stick.
Quite pleased with it. It's seemingly "too small" for the task, and it did everything easily.
I could have done it all with an even shorter blade, but I would say that every quarter inch that you give up below three inches increases the attention and skill required proportionately.
So, what does it look like?
Dinner was yummy.
(Oh, and for those who are unfamiliar with the term, "sodbuster" is slang for "farmer." It's not typically used in an "edifying" sense, but more of a disparaging tone.)
I will be presenting more of "Cafe de Minimus" (or "camping at home") as I try out other sharp pointy things in the kitchen context.
I apologize if I seem to be having too much fun with this.