Jack the PO was amazingly quick!
Today, when I was back from my saturday stroll / restaurant / afternoon various refreshments I had the good surprise to see my doormat making a hump.
- the hump :
- the parcel :
I knew there was a Lambsfoot on my way, but there was much more in the bag, various touristic and historic literature about Yorkshire including the beer week program (I wish I could share a pinta with you at the Northern Monk or at the Turk's Head ), an alu Thiers multi in a soft pouch, a Sheffield keyring, a '16 penny and a '47 schlin, etc, etc (see picture below):
This reminds me a Prévert poetry I learned at school :
Une pierre A stone
deux maisons two houses
trois ruines three ruins
quatre fossoyeurs four gravediggers
un jardin a garden
des fleurs flowers
un raton laveur a racoon
une douzaine d’huîtres a dozen oysters
un citron un pain a lemon a bread
un rayon de soleil a sunray
une lame de fond a groundswell
six musiciens six musicians
une porte avec son paillasson a door with a doormat
un monsieur décoré de la légion d’honneur a Legion of Honour recipient Mister
un autre raton laveur another racoon
Oh, no racoon!
A big thank You, Jack.
Now I feel I can be entitled as a member of the Guardians of the Lambsfoot!
Btw, the rosewood handles are very nice and make the knife much much lighter than the blue jigged bone AW I have.
Nice one JP, that Prévert 'poetry' almost reads like some of Samuel Beckett's French poems!
Very nice hoard you assembled there, Jack, and generous as always, my friend.
Many lovely Lambsfoot knives being shown over the past couple of pages. Thanks for sharing folks!
I had mine with me in the garden this morning. Among other things it helped slice off a taste of a pepper to see how hot it was:
The chili is a serrano variety known as "hot rod". It lived up to its name.
That looks like a tasty chilli, there Greg.
I also like seeing those photos of everyones Lambsfoot knives at work.
This pic was an outtake (bad lighting) from a while ago, of a quick Lambsfoot-made, chilli fired snack.
Japanese pickled radish, cucumber, garlic, silken tofu and a good dipping soy sauce, all chilled - and the key ingredient - fine slivers of an intense, homegrown Thai birds-eye chilli. These might not be super hot for a real chilli-fiend, but eating a small sliver will get your undivided attention pretty quick! They'd definitely be well north of 100,000 Scoville units, I think!
Cool pic of your hot chilli and luscious Lambsfoot Greg
View attachment 749159
Cheers everyone!
Cheers! I enjoyed that idyllic 'English Pastoral' looking photo sequence with your Unity, out and about. Looks like you got out into some nice country.
I miss the
craic at those great English and Irish pubs!
i have not upgraded my account, but some more did arrive! shame there are some cracks in the buffalo horn
here is a family photo of the current collection as some have been gifted away during the trip
http://imgur.com/a/bWJy9
Fine group, Jack (MrKnife).
They're all very nice, but I recall you saying the snakewood pair were advertised as being made by Wright's 'gaffer' - Mr Maleham himself? That's definitely a plus, and I think I recall reading somewhere that this is common to all the snakewood handled knives A. Wright & Son make, due to the cost of the cover material. Snakewood is one of the most expensive exotic timbers, I understand, and is extremely hard - 3800 lb/force on the Janka scale. By comparison, ebony can be around 3200 lb/force, and rosewood around 1780 lb/force. (The Janka scale measures how much force it takes to embed a .444" steel ball, to its full diameter, half its height into the timber sample.) As a reference point, White Ash, American Beech, Teak, and Red and English Oak are generally in the 1100-1300 lb/force hardness range.
Did you get a bit of mineral oil into those buffalo covers? The ends might be a bit dry. Natural materials often undergo a bit of dimensional change with long air flights and going from the conditions in one part of the world to another.
I had this one out again, over the weekend, after some maintenance sharpening and stropping: