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- Nov 11, 2006
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These two are A Wright and Son lambsfoot knives. I think they have some age but not sure when they were made. They have nice stag scales and file-worked springs.
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A Trevor Ablett with buffalo horn scales.
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What a great bunch of knives on this page- all beauties!!
Nice Examples S-K and another nice pick up that Stag one Jack!
I have to fix myself some breakfast after seeing that photo, Jack!
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When I was a lad, we always called the noon meal "dinner" (and the evening meal "supper"), but I almost never hear that usage any more. We called the morning meal "breakfast", and as mentioned above, I have to eat some NOW!
Cool pic GT, and I hope you enjoy your breakfast I had a tea and toast when I got up, but am preparing to fix myself my Sunday morning sausage sandwich. Historically, here at least, I think 'lunch' is a relatively recent middle-class affectation, and ordinary folk, particularly in the north, say 'dinner' (which the posh folks have at supper time). Here, most folks I know refer, as in the past, to their evening meal as their 'tea' (they might get a light snack as supper later). That usage goes back a long ways, but I don't think it's as old as 'supper'. In the 1980's, while visiting a primary school I believe, Margaret Thatcher famously said, "There's no such thing as 'dinner', it's 'lunch'!", which has probably helped to keep the word 'dinner' alive in the north of England!
Interesting ruminations on usage of words for meals, Jack. Back on the farm, the meals were called breakfast, dinner, and supper, but we also had a mid-morning "coffee time" (my beverage was usually water, milk, or KoolAid, rather than coffee) that was usually spent in the kitchen. There was also a mid-afternoon break, unnamed IIRC, that often took place in the field.
I admire your relatively "light" breakfast. I tend to eat a massive breakfast, but then nothing except some fruit until the evening meal. My breakfast today consisted of 6 kinds of "ready-to-eat" breakfast cereals in a bowl with flax seed, peanuts, dark chocolate M&Ms, half an apple, 20 sliced grapes (green and red), and milk; second course was two pieces of toast with honey and peanut butter and a cup of hot OJ with instant coffee crystals mixed in.
I believe Breakfast-Dinner-Supper are the most traditional forms GT When I have worked in factories, we had mid-morning and mid-afternoon breaks, usually called 'tea-breaks', though sometimes the earlier one would also be called 'breakfast' if we had a particularly early start. In the old cutlery workshops, this break would actually be the worker's breakfast, and was quite a big part of the day, and a task of the apprentices, who among other things, would have to make the tea. In accounts I have read from the early-mid 20th century, the cutlers would all bring their 'mashin's, which was loose tea and a smear of condensed milk wrapped in a twist of newspaper, and the apprentice would throw that straight into the pot. I can dig out a few accounts if there is interest
Of course, in earlier times, Sheffield cutlers mainly drank ale, rather than tea, and drank a great deal of it. Monday was a so-called 'Saint's Day' - Saint Monday - which was given over to recovering from the heavy drinking of Sunday, so no work was done, and they either spent the day in the pub, or drinking in their workshops. A few cutlers celebrated Saint Tuesday, and even Saint Wednesday too! Saint Monday wasn't confined to the cutlery trade, or even to Sheffield though, but in Sheffield there were still cutlers celebrating as late as the 1960's, when the practice had long disappeared elsewhere.
I struggle to eat much early in the day GT, but I have a weakness for good bread, so really enjoy my toast, and have that for breakfast about 360 days a year! It sounds as if you have hollow legs my friend
I've always been fascinated by all the different variations within the English language, both regionally here in the States and between Britain and US, so following this conversation has been enjoyable. For me, it's always been breakfast, lunch and dinner. My grandparents sometimes said supper, but it's essentially interchangeable with dinner as a term for the evening meal.
To be honest, though, I think hobbits had the right idea: breakfast, second breakfast, elevenses, lunch, afternoon tea, dinner and supper.
I checked on my Guardians Lambsfoot again this morning, nestled in its humidification packet sandwich, and it seems to have improved even more -- the pins are almost perfectly smooth with the horn again. And, as a bonus, it smells like cigars now, since the Boveda packets were used (but not used up) ones from my humidor. Now its time to try the same thing out with my other horn Lambsfoot, which has experienced more significant horn-shrinkage. Hopefully this method is up to the task.
Jack, with reference to Trevor Ablett, I recently purchased a Michael May Sheepsfoot Barlow. He uses Trevor Ablett’s patterns and even the same tools. I find myself carrying this Barlow more than any other knife. He used locally sourced Yorkshire Oak, and he even sources his sheepsfoot blades
from Trevor Ablett’s former supplier. Michael May makes lots of Lambfoot knives as well with blades from Wright that he modifies slightly. I would say that the fit and finish on my knife is a step above Wright. He also offers many more cover options. Have you met Michael May Jack? Did you know Trevor Ablett? I would love to post photos, but no computer skills here. One day I will figure it out.
These two A.Wright 33 sized models arrived in my mailbox on Saturday. One is a 33B in Special Buffalo, the other is a 33S in Pere David Stag. The Stag model is a second as you can notice the filler used at the butt end pin to fill a crack. The filler doesn’t bother me as the knife is otherwise an excellent example. Thanks Jack my friend for helping me to add these to my flock!
Jack, with reference to Trevor Ablett, I recently purchased a Michael May Sheepsfoot Barlow. He uses Trevor Ablett’s patterns and even the same tools. I find myself carrying this Barlow more than any other knife. He used locally sourced Yorkshire Oak, and he even sources his sheepsfoot blades
from Trevor Ablett’s former supplier. Michael May makes lots of Lambfoot knives as well with blades from Wright that he modifies slightly. I would say that the fit and finish on my knife is a step above Wright. He also offers many more cover options. Have you met Michael May Jack? Did you know Trevor Ablett? I would love to post photos, but no computer skills here. One day I will figure it out.
I've seen some of Michael May's work and though some of his knives do appear to be beautiful in their own way, they aren't quite my style. I think he takes some artistic liberties with some classic patterns that I feel should otherwise be left alone. After all, why fix something that isn't broken? (However, I did notice the other day that he has some offerings available that are more in keeping with what I like AND they come in carbon steel, I think he usually only does stuff in stainless, if I remember correctly)
That, is of course, my very humble opinion and should be taken for whatever it is worth, which very well might be nothing. We all have different tastes and aesthetic sensibilities.
However, to address a far more pressing matter: We all love pictures and would love to see your knives so hopefully the link below will help you some in terms of figuring out how to post them on the forums here.
https://www.bladeforums.com/threads/how-do-i-post-pictures-from-a.1394713/
Thanks for the link Dylan, I am going to give it a go. You are correct that May does take artistic license with these patterns in a manner that I am sure not everyone would appreciate. I am new to these Sheffield knives, but it surprised me to see that Trevor Ablett himself developed some patterns that are a bit out there. The ergonomic pattern is the best example, and his Barlow is quite different as well. I could only find one example of Abletts’s Barlow on the internet, but it matched the one Michael is making very closely. They both have chunky brass bolsters and the same asymmetrical handle shape.
I am not a fan of the ergonomic, but I might feel differently if I could actually hold one in hand rather than just looking at photographs. The single bolster version looks better to my eye. He does offer a traditional Wright style handle for the lambsfoot. I believe his lambsfoot blades are carbon and made by Wright, but you are correct that he uses a lot of stainless. I just get a little tired of the same rosewood and horn covers and appreciate a little variety. I also like the idea that he is trying to carry on the Sheffield tradition in his own way. I believe he started at Taylor’s and was making some of their premier knives when he left, so he does have have a traditional foundation. Some of his patterns are much the same as Wrights.
Some great stag on a pattern that really appeals to me. Thanks for the treat !Got some stag in my pocket today
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Thanks for the information Jack. The beautiful thing about this hobby is the tremendous variety of knives. There truly is something for everyone, and we all have more knives than we could ever use. I have a Wright Lambsfoot and a Michael May Sheepsfoot Barlow. They are both incredibly fun knives to carry and use. My sincere hope is that both enterprises continue to grow and thrive, and I would encourage forum members to get a few of both!
Some great stag on a pattern that really appeals to me. Thanks for the treat !
They made it safe and sound! The larger model 33 is a handful, Jack. I often carry knives in the 3-3/4" to 4" range and don't really mind the extra length. The Lambsfoot being a relatively slim package helps. I will say the Guardian sized knife, I believe the 31 designation from Wrights is still my favorite for this pattern.I'm glad they made it Ron, that's a great pic What is your first impression of the larger Lambsfoot pattern?
That my friend is some outstanding Sambar!!!Got some stag in my pocket today
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They made it safe and sound! The larger model 33 is a handful, Jack. I often carry knives in the 3-3/4" to 4" range and don't really mind the extra length. The Lambsfoot being a relatively slim package helps. I will say the Guardian sized knife, I believe the 31 designation from Wrights is still my favorite for this pattern.
That my friend is some outstanding Sambar!!!
Thanks too for your observations on the 33, I think you are the first to use Wright's actual pattern numbers here my friend. If I get time later, I might post all the ones I can find for the benefit of everyone.