Good stuff, Mike. Personally, I've never been much of a fan of thick machetes. My $20 '18 inch Imacasa Pata De Cuche is by far my favorite. Thing has cut everything I put in front of it for the past 10 years. It's thin and extremely durable and takes a wicked scary edge from a file. Good stuff.
Moving has a way of showing you how much useless stuff has accumulated over the years.😅I'm not a big fan of these rustic looking blades with their artifical and stereotypical forged look. In fact it's a reason why I avoid them. I may miss a hidden gem once in a while because of this.
Yes; good stuff, Mike (as usual). ☺️ I was wondering; do you think you’ll get around to make a video about food-prep - with your different types of knives? It doesn’t have to be a ’big production’ or anything - but you’re always mentioning it; so it would be interesting to see some demonstrations, you know… 😌 Btw; now is the season the do such things outside! ☀️😎 PS: No pressure; we know that you’ve got other things on your plate… 😌
This look very good. The only improvement I can think of is to have everything in one single scabbard/sheat.
Yup! Carrying them in separate sheaths is a bit cumbersome.
Good stuff, Mike. Personally, I've never been much of a fan of thick machetes. My $20 '18 inch Imacasa Pata De Cuche is by far my favorite. Thing has cut everything I put in front of it for the past 10 years. It's thin and extremely durable and takes a wicked scary edge from a file. Good stuff.
Love your reviews! Speaking of hunting knifes would you consider reviewing the buck 119?
Interesting, my friend. Hope the move didn't take too much out of you.
Of course I just threw my back out again digging a hole in the back yard for a planter.
Moving has a way of showing you how much useless stuff has accumulated over the years.😅I'm not a big fan of these rustic looking blades with their artifical and stereotypical forged look. In fact it's a reason why I avoid them. I may miss a hidden gem once in a while because of this.
Yeah, these "fake-rough" blades put me off, especially due to all the drama around a certain kitchen knife brand that says it's Japanese
Yes; good stuff, Mike (as usual). ☺️
I was wondering; do you think you’ll get around to make a video about food-prep - with your different types of knives?
It doesn’t have to be a ’big production’ or anything - but you’re always mentioning it; so it would be interesting to see some demonstrations, you know… 😌
Btw; now is the season the do such things outside! ☀️😎
PS: No pressure; we know that you’ve got other things on your plate… 😌