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Post by Croccifixio on Feb 29, 2016 3:00:44 GMT
Maybe it's strange to you, but I've lived in the city my whole life. I have only ever fished once, and never gutted a fish. It seems so interesting to me, having those knives tested in its bare element (as opposed to market-bought fish).
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Mikeeman
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Post by Mikeeman on Feb 29, 2016 3:02:48 GMT
You can get uncleaned fish from the store? I've never seen that around here.
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Post by randomnobody on Feb 29, 2016 3:05:13 GMT
Some places will sell them, more specialty places than general grocers. It's not common, but I've seen a few.
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Mikeeman
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Post by Mikeeman on Feb 29, 2016 3:08:36 GMT
*shrugs* The only kind of fish that we've ever ate that we didn't catch and clean ourselves are the non-native types like Salmon, tuna, or tilapia.
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Post by Croccifixio on Feb 29, 2016 3:10:05 GMT
You can get uncleaned fish from the store? I've never seen that around here. Maybe not in the States, but I get them regularly at the wet market here near my parents' place. Caught in the morning at a lake and brought to the market by 4am. You have to be there really early to get the good ones.
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Mikeeman
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Post by Mikeeman on Feb 29, 2016 3:12:46 GMT
I'm super landlocked where I live (Southern Illinois) so there aren't exactly any fresh fish outlets around here.
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Post by plainsman on Feb 29, 2016 3:40:32 GMT
I'm super landlocked where I live (Southern Illinois) so there aren't exactly any fresh fish outlets around here. I went to SIU and lived in Southern Illinois for 8 years. 1998 - 2006. Great place, I miss it often. If you enjoy the outdoors, there is a lot to do and see there.
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Mikeeman
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Post by Mikeeman on Feb 29, 2016 3:43:53 GMT
GREAT PLACE!?!? This is literally the butt-hole of Illinois. There are few opportunities for good careers and more meth labs than you can imagine. This is a TERRIBLE place. Especially West Frankfort. (which I'm sure you're familiar with)
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Post by plainsman on Feb 29, 2016 3:48:44 GMT
GREAT PLACE!?!? This is literally the butt-hole of Illinois. There are few opportunities for good careers and more meth labs than you can imagine. This is a TERRIBLE place. Especially West Frankfort. (which I'm sure you're familiar with) Okay, well as anything but a college student that probably is true. But for a student, with nothing to do but study, drink beer, go see bands at Hanger, and go rock climbing, it's an awesome place. I was really into climbing then and had a total blast there.
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Mikeeman
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Post by Mikeeman on Feb 29, 2016 3:52:10 GMT
Oh, dude. The Hangar is my jam. They remodeled it a couple years ago. It's a pretty sweet place, now. I haven't had time to go out like I used to since I started my new job a year and a half ago, but I still like to hit the hangar, the cellar, and whichever bar is inbetween those two every so often on my weekends off. I've got quite a few stories from drunkenly walking between those three.
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Post by plainsman on Feb 29, 2016 3:59:56 GMT
Oh, dude. The Hangar is my jam. They remodeled it a couple years ago. It's a pretty sweet place, now. I haven't had time to go out like I used to since I started my new job a year and a half ago, but I still like to hit the hangar, the cellar, and whichever bar is inbetween those two every so often on my weekends off. I've got quite a few stories from drunkenly walking between those three. Dig! Me too. Hangar, PKs, Cellar! The trifecta of drunkenness!
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Mikeeman
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Post by Mikeeman on Feb 29, 2016 4:15:39 GMT
For sure, man. For sure. And with JJ's right there next to the Hangar to munch away your drunkenness, it's hart to argue with a combo like that.
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Post by Voltan on Feb 29, 2016 19:35:49 GMT
Great write-ups Mikeeman. Being an avid fisherman in my younger days, I've filleted a LOT of fish---from smaller trout and crappies, to some hefty steelhead and salmon, and a few monster catfish. The most important thing to me in a fillet knife is a thin and very flexible blade. This is especially important when skinning the fillets. Nice work from everybody, but after seeing the pic with the flex test, I may consider having Lyn make me one of those...
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SanMarc
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Post by SanMarc on Mar 1, 2016 0:33:12 GMT
All I can say is if all of us had more time.. then the knives would be different.. I don't have any fillets knives around to compare or have fished in a while.. so don't judge on this as to orders... this is just for Fun.. that's the main reason.... and to promote SBG..
Mike.. Great job so far... :D
SanMarc.
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Post by L Driggers (fallen) on Mar 1, 2016 4:53:01 GMT
We were all given plenty of time to research the blade and make it. I just didn't have time to get the grind lines as good as I would have liked and stayed under 6 hours.
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Post by L Driggers (fallen) on Mar 1, 2016 8:39:20 GMT
One of these days I will get a cryo chamber build and be able to do stainless steel blades. Nothing won't with a carbon steel blade as long as you keep it clean.
Volton just let me know when you are ready then we can do one of a design you like with a fancier handle.
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SanMarc
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Post by SanMarc on Mar 2, 2016 3:49:52 GMT
So considering I did mine blind.. not to shabby... You would hate trying to do any thing in my shop right now... standing room only and walk sideways.... :P
Customers orders would of course be better than the competition knives.. you wouldn't want any of the things that were made on the forged in fire compared to ours....
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Post by Adrian Jordan on Mar 2, 2016 6:28:17 GMT
So considering I did mine blind.. not to shabby... You would hate trying to do any thing in my shop right now... standing room only and walk sideways.... :P Customers orders would of course be better than the competition knives.. you wouldn't want any of the things that were made on the forged in fire compared to ours.... I wouldn't worry. There's enough of your work floating around that I don't think most people would take a blade that you made in a deliberately short a time as an indicator of your usual level of excellency. Having said that, I'm really liking all the blades in this round. Thanks again to mikeeman for the work he's put in so far, and I can't wait to see the other two knives in (still photo)action, and thanks to the smiths that are doing this competition.
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Post by randomnobody on Mar 2, 2016 6:40:58 GMT
Heads-up to those interested: All the prelim knives are enroute to Mike for additional testing and review. I'll get started on the thruster round this weekend if the weather holds up. I still feel awful that I couldn't do the prelim knives proper justice. I had so much planned for them, but could never seem to get any of it set up. Here's hoping Mike doesn't fall to the same affliction that befell Chris and myself upon receiving these knives... I'd have to believe they were cursed at that point. As for quality, all the knives I've handled in this have been up to par for what I'd expect from each maker, allowing for the time constraints provided via the competition. I wouldn't expect anybody to make a perfect knife in six hours or less, and while I've never watched an episode of Forged in Fire, I've heard of numerous bad designs and failed blades coming from it. If those guys can't pull it off, I can't fault anybody here. Especially as I've never hit a piece of hot metal with a hammer in my life.
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Post by randomnobody on Jun 26, 2016 18:55:57 GMT
Pulling the ol' necro on this one to declare that a draft post has been prepared for the second round of "thrusting knives" and is ready to be posted, albeit with edits and/or additional testing pending. Adrian, if you could start a thread for that, I'll drop it in.
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