Weekend Open Thread: Altered deals and a CRKT M40 Giveaway
Whelp…here we go again. Despite overwhelming evidence that lockdowns do nothing to reduce the area underneath the curve, only shift its distribution, our betters seem bound and determined to inflict maximum damage on our economy and collective psyche. As HL Mencken said, “Democracy is the idea that the common people know what they want, and deserve to get it good and hard”. Schools both at home and abroad are shown to not be causing hot spots, yet schools are closing. Some political activity infers magical protection, while other activity kills grandma. But wear your mask Prol.
In fairness, I get it. That is why I am not driving across 3 states to have Thanksgiving with my mother, whom I have not seen in more than a year now. Not because I am being ordered not to, but because she is 74 and has a history of pneumonia. I do not judge others who, based on their situation and risk tolerance, decide differently. At some point all of this is going to run contrary to the Constitution’s guarantee of freedom of association. Especially if people are arrested in their own homes for having dinner. That is not even mentioning the infringement of the free exercise of religion which has been shredded during this panicdemic.
As Ron Burgandy would say, “That escalated quickly”. I will take a deep breathe and move on.
It has been a great week at KNIFE Magazine. The relaunch of 5 from the Grinder has provided a much needed infusion of fresh traffic. It is also going to be a nice infusion of free content to mix in with the premium articles. Not to mention the exposure it will give makers to the broader KNIFE Magazine audience.
If you are a knifemaker and would like to be featured here on KNIFEMagazine.com, be sure to check it out.
My wife and I were discussion our pantry levels of various items. She inquired about our wine situation. I replied, “I don’t need to look. I will get more.”
Anyone want to win a CRKT M40 -3 ?
For those unfamiliar with this knife, it is a lost Kit Carson design. Frank Karl wrote about it in the July issue.
As far as my $.02, I dig it. It has a nice feel, and I am a big fan of the Flavio Ikoma Deadbolt lock is really solid. Even Hocky will like it – it is made in “Free China”, aka Taiwan.
Typical weekend giveaway rules apply. 5 comments or replies count towards entry. Talk about the knives you want for Christmas, your implement of turkey destruction, current events, or anything else that strikes your fancy.
Note: If this is your first time commenting, your comment will be held in moderation before you will see it. Don’t worry. I will get to it. After I accept your first one, you will be automatically approved.
So go ahead and let ‘er rip. It is the Weekend Open Thread, make it your oyster.
Have a great one folks.
StuartB
I am off out to the desert for the next few days, with a Jeep full of knives. A good time to flee the plague pits of the city and enjoy a life unconnected. Last one out, turn off the lights!
Mark R
Clay, your wife is right RE: stocking up. My wife’s younger sister works in logistics. Her concern is that when the vaccine starts shipping there will be a massive negative impact on shipping. She thinks that every vehicle that can be used to distribute the vaccine will be. So they won’t be available to move other cargo. She thinks it would be wise to start loading up on provisions now before the real panic buying starts.
Happy to see 5FTG. Happier that you’ve picked up some more traffic!
Pretty knife you’re giving away. Even better that it’s from the freedom loving people of Taiwan!.
s23taylor
Stuart, what desert are you exploring?
StuartB
Anza Borrego, just west of the Salton Sea. Spectacular!
s23taylor
Sounds interesting. You should send some pictures to Clay so he can post them up in next weekend’s thread.
Ricky Hockensmith
Yes, I do like the Kit Carson M40-03. Technically and design-wise it has the right stuff. Made in “Free China” is gravy on the taters! Regarding the “5 For the Grinder” feature, most of my knife-making friends really appreciate the opportunity that “Knife” has given them to showcase their talents. As always, I support the community-based custom knifemakers in addition to other local and regional craftspeople and artisans. Clay, I am taking the “grinder” to the workbench to hone my sharpening skill. I will be visiting “Barney” next week as well as “Nuckels”. Hocky
Oliver
In my opinion, it’s like an m-16, but cooler. : )
s23taylor
Excited about the new 5 for the grinder content. Anyone pick up a new turkey carving knife for this year? I’ve been eyeballing that be Benchmade meatcrafter.
Mark R
That Mearcrafter looks like a great knife! ! Go for it!
I use an electric carving knife that gets used 2-3 times a year and an old Chicago Cutlery boning knife that’s been in the family for decades. They aren’t at all fancy; more like old friends. They have served me well-and it just feels like a holiday when I use them.
cmeat
i began brining poultry some years ago and never stopped. it works particularly well on turkey, serious moisture retention.
the m40 knife looks to have a fairly stout spine. i’ve grown to prefer thinner full flat and hollow grinds for most carry. a good looking knife, though.
s23taylor
Never thought about brining a turkey. I cook it the way my mom always did, in a Reynolds wrap turkey bag. Keeps the bird from drying out.
Mark R
Brining is one of those things that just gives me fits. After some mostly “ehh” results I took my turkey frying brother-in-law’s advice. I use an injector. Low sodium turkey stock.
I prepare the turkey the night before, and injecting is the last step before putting it into the fridge overnight where the stock distributes itself all through the turkey.
Much faster than brining, and the results, for me, have been better. YMMV
That brother-in-law preferred a Rappala filet knife for his turkey carving.
Jason K
I’ve never not brined a turkey since the first time I tried it. Most years I brine for a day, smoke with Alder for a few hours and then finish on the grill. This year I haven’t even got a bird. We just got shut down for at least 2 weeks so not really in the spirit. If I do get a bird it’ll be sliced with my 1940’s 11″ Foster Bro. scimitar.
Mark Zalesky
I just started with the smoker this year and turkey breast has so far been the biggest hit with the family. I brine overnight in a buttermilk brine, smoke for a couple of hours in hickory or a hickory mixture, wrap in foil and finish. Thursday we are doing up one breast smoked and one roasted for a small gathering. Everybody stay safe and have a great Thanksgiving!
StuartB
Anza Borrego, just west of the Salton Sea. Spectacular!
Oliver
In my opinion, it’s like an m-16, but cooler. : )
s23taylor
Anyone have any experience smoking a turkey?
Jason K
Brine, smoke, grill. Nothin’ finer.
Mark R
Sounds like you might be starting to get in the mood!
Jason K
Mark, I think you may be right. Maybe i’ll try to brave the store tomorrow. Unless my buddy goes to get some free Pekin ducks he heard about, then I might get to dress a Pekin duck to make Peking duck. Favorite bird/trout knives?
Mark R
Check out this site. Anything and everything you’ll need:
https://amazingribs.com
Mark Zalesky
I have learned a lot at https://www.smokingmeatforums.com, great bunch of guys over there
davidmccarty
Well Clay I understand the wine thing even though I don’t drink wine.
Although I do have 9 cases of beer on stand by.
Happy Thanksgiving to all.
Ricky Hockensmith
About ten years ago, my wife brined the T-Bird. She is a wonderful cook and that bird was delicious. I look forward to this Thursday with much anticipation. I am in charge of mashed potatoes and helping out whenever and wherever I can do the most good. Slicing the turkey is in my domain. Basically, a trusty 10 inch slicer for cutting out the drumsticks and thighs; and a wide-blade for thin slicing the breast. I am a “leg man”. The passing of Tony Bose has put a cloud on this day. I met him once at the Blade Show while speaking with Ken Daniels (Queen Cutlery). Mr. Bose complimented my purchase of a Shatt & Morgan “Executive Jack” (Model 99EJ); single blade wharncliffe in ATS-34 w/Elk antler scales. Made my day! Like the knife legends who have passed away, Tony’s legacy will endure. Hocky
Mark Zalesky
Hey Hocky, hope you have a great Thanksgiving. Being old school I usually break out either a vintage stag handled Henckels forged stainless carving set, or a really old LF&C handled in carved walrus ivory. (To any who might be concerned, that poor walrus died over a century ago.)
Ricky Hockensmith
Hiya Mark: You use a WW2-era “Landers, Frary & Clark” to carve the turkey? I have seen “LF&C” mess-kit knives but never one handled in walrus ivory! This reminds me of Billybob Sowell describing the “fossilized cheekbone of a walrus” scales on his ‘Iron Horse Forge” folder which I bought from him at Blade Show 2017. It may be that turkey tastes just a bit juicier using a vintage knife. Going over to “Barney’s” today to talk knives and use that “guided knife sharpener” which Clay sent to me. I got to keep his “knife morale” on a high note. On every visit with him I enjoy a new adventure of Bill Moran, Jim Phillips and other folks well-known in the knife community. I feel as if I am listening to Mark Twain. Barney is a lot like Huck Finn to me. Hocky
Mark Zalesky
I would guess the LF&C set dates somewhat older than that, I don’t think anyone was using walrus tusks commercially in the 1940s. People associate walrus ivory with the California makers, and they certainly used a great deal of it. But as a result of, I think, the California makers exhibiting at the Centennial Exposition in Philadelphia in 1876, Eastern knife manufacturers like Russell, Lamson & Goodnow, and LF&C (Landers Frary & Clark) incorporated carved walrus ivory handles into their line of carving sets, and because of that they are not all that hard to find if you know what you’re looking for. As a matter of fact, at the recent show in Pigeon Forge I bought a walrus handled sharpening steel by Russell for $15, walked across the room, and traded it to a friend for a knife I wanted. That’s knife tradin’ for ya.
Ricky Hockensmith
Mark, you are giving Bernard Levine a run for the “Whutizzit” trivia trophy! I wish I had been at Pigeon Forge and seen that Russell steel. I got a box full of “steels” that I need to look through. Maybe there is a “walrus” in there! Knife trading is a lotta fun.
I did not see “Barney” today. Busy Wednesday. My friend and knifemaker, Steve Nuckels, told me yesterday that he is on a 14-day quarantine due to his “contact” with the nurse who recently gave him a wellness checkup. She tested positive for the C-virus. Geesh, a person goes for a medical appointment . . . is there a joke in this? Meanwhile, Steve is using his time to finish up a bunch of nice Brut du Forge’s. The turkey is brining! Hocky
Ricky Hockensmith
Gobble, Gobble . . . that’s it. Stay safe and well. Hocky
Ricky Hockensmith
What is that organo-chemical called in turkey. . . typtophan? or something like that, which makes a human drowsy. After eating my delicious 1.5 lb drumstick , whole berry cranberries and a bunch of other Thanksgiving foodstuffs, I relaxed in my La-Z-Boy and woke up at 1930 hours. Still time for cherry pie and what I call “good coffee” (it has that little bit of extra holiday “spirit”). Kicked back with my Clive Cussler non-fiction book, “The Sea Hunters”, and enjoyed a couple of shipwreck adventures. All in all Thanksgiving 2020 was a happy and safe at-home event with family. As always, Hocky
cmeat
we made the best of a weird day. no fam ventured over (we’ve been turkgiving for years); they’re all afeared. but we had some friends over, and one of the kids is back. after settin’ ’em all up (mulled whisky cider, etc.) i brought the feast to maw’s place and sat and ate with her. and that was the best under the circumstances.
first year without my sister’s spinach soufflet. but a memory nonetheless.