Welcome!

Say hello old and new friends!

 

I can post now, Hello Jim... its Syn btw, maybe I should have signed up as syngent

 

You can sign up any way you like! Would you prefer that? Nice chicken!

 

what the,... lol did you do that ?, Im good with James, never been able to just have James before, feels kind of special

 

Well since you are member #1 you are special

 

Wow that is really neat, no wonder this place moves so quick, like at the speed of right this second quick, even with the avatar change,... this place is going to hurt my bank account worse then the nib I think

 

haha my evil plan!

 

Howdy! Would Toothpick be #2?

 

you can always be my #2 Jason, anyplace would be happy to have you lol welcome to the KKF, please feel free to look around, if you have any questio... well I guess you know all that stuff, so welcome lol

 

James, you're a gentleman and a scholar. Such a warm welcome, thank you very much.

#2

 

They let anybody in here

 

Hey Brian!

 

I like the smell of new paint and the feel of new carpet between the toes!!

 

Hi all!

-Andy

 

Howdy Andrew, welxome to KKF, theres lotsof great stuff for you to see here and have some fun as well, ee are glad yoy droped in amd hope you enjoy your time here lol

 

i never knew u were a knife guy!

 

Jims just trying to break our bank accounts, so no one can fight him at next years auction.

Btw I seebthe robots thing... can I be in charge of teaching them logic ?

 

Jim's the devil! lolz

and btw i think if you tried to teach a robot logic, there would be so many loops in the logic matrix it would just explode

 

I'm a bit of a knife guy Boris. I'm a member of the Oregon Knife Collector's Club and have too many pocket knives (Spyderco, made in USA Schrades, and Case mostly, plus a couple CRKTs and one little Gerber). I've been cutting back that collection. I have a SOG team leader and a CRKT fillet knife for dealing with wild-caught food.

In the kitchen I use a Messermeister Meridian Elite chef and pairing knives, 8" Global Chef (90% of the time), 5" Global Santoku, Global Vegetable (rarely used... blade is way too thick, imo) and Bread knives, and a couple paring knives (1.5" and 3") made by a guy in Tennessee where I grew up. I also have a 5" kitchen knife my dad gave me. A guy here in Oregon finds vintage kitchen knives, cleans them up, and adds wooden scales. He sells them pretty cheap, but the one I have is a great cheese knife.

I hone/straighten edges in the kitchen with a ceramic rod and sharpen with water stones. I stay away from the kitchen knife group buys because I know exactly what I'm capable of when it comes to knife buying. Fountain pens are bad enough.

-Andy

 

Hello folks!!!

Good to be here, and hopefully with your help, ill have a killer knife collection soon