Grand Torino

My border collie sounds like a german shepard when she barks.....and she barks at almost everything.

Great pics....thanks for posting.

A bunch of idiots...all of them over there.

That's just creepy. There's a  lot of homes that little asshole would have never escaped from....just sayin'.

Nope...never seen that before... :lol:

We went to breakfast at a restaurant   where the 'seniors' special' was   two eggs, bacon, hash browns   and toast for $2.99.  'Sounds good,' my wife said.  'But I don't want the eggs..'     'Then, I'll have to charge you $3.49  because you're ordering a la carte,'    the waitress warned her.     'You mean I'd have to pay for   not taking the eggs?'   my wife asked incredulously.     'YES!' stated the waitress..    'I'll take the special then,' my wife said..       'How do you want your eggs?'  the waitress asked.       'Raw and in the shell,' my wife replied.   She took the two eggs home    and baked a cake.     DON'T MESS WITH SENIORS!!!   WE'VE been around   the block more than once!

I would have left. It's just not worth screwing up your life over some dumb ass if you don't have to.

http://www.nbcnews.com/news/world/hot-hot-hot-spicy-burger-sends-two-british-men-hospital-n152836   A burger so spicy it requires diners sign a legal disclaimer before eating has sent two men to the hospital after they'd taken just a single bite each while testing the new product. The men, both journalists at England's The Argus newspaper, ordered the Hot Chilli Burger for lunch from Burger Off in Hove, England after seeing it advertised among the top hamburger restaurants in the country. One bite sent both Arron Hendy and Ruari Barratt to the hospital in ambulances. "Barratt took a bite and minutes later suffered severe stomach pains which increased. He lost the feeling in his hands, his legs were shaking and his eyes rolled back in his head," The Argus reported. â€œI was in so much pain I was telling people I felt like I was dying," Hendy, whose symptoms hit two hours later, told the paper.   Read more.

Pepperoni, more pepperoni and extra cheese. :drool:

I watch everything on the webz before I try something new. Then I just jump in and do it. :lol:

You guys did a good job. :up: Once you get past the 'freak out" factor it's not actually that hard to do. :lol:

It 1/8" thick 1095 carbon steel. The blade is about 3 3/4" long with an over all length of about 8 1/2". It has walnut dymondwood scales and three SS lanyard sleeves for pins so you could lash it to a pole with some 550 cord or whatever you have available. Dymondwood is thin layers of natural American hardwoods. Resins and dyes are imbedded under extreme heat/pressure to form a perfect long lasting handle material. The blade was double etched save the edge. First the "lines" were covered with tape and then etched to make them a bit "proud" of the surface. Then the tape was removed and the blade was etched again then immediately stone washed to get the finish you see. It has jimping on the spine forward of the handle and is a clip point design blade. [url=https://flic.kr/p/ojyLQM][/url] [url=https://flic.kr/p/o1kgja][/url] [url=https://flic.kr/p/ohNFZv][/url] [url=https://flic.kr/p/o1jehs][/url] This blade was taken a couple steps farther than this one in that it was etched again and stone washed. [url=https://flic.kr/p/nYWsL1][/url]

This should do it.

I see tons of recipes for them and also the notion you can catch leprosy from them seems to have been debunked. They say it tastes like pork.

Thanks for the inspiration on the next one.... :rock:

Thanks for all the kind words men. :)

They came out great. A lot of people just don't realize how much work goes into making a decent blade.

This blade in modeled after a "Bird and Trout Knife" but could be an ADC knife as well with the proper sheath. It's made of 1/8" 1095 carbon steel And the blade is about 3 3/8" and the over all length is right at 8" which gives it a nice comfortable grip. The scales are made from black canvas micarta and white linen micarta with lime green liners for contrast. The pins are nickle silver corby rivets for strength and has a SS lanyard hole. The lines you see on the blade were covered with pin striping tape prior to acid etching and the blade edge was covered with nail polish. It was etched for 20 minutes to make the "lines" stand a bit proud of the steel. It has generous jimping on the spine just forward of the handle. As always it was a lot of fun learning and experimenting and I really like this little thing. Oh yeah...it's really sharp. [url=https://flic.kr/p/nYWsL1][/url] [url=https://flic.kr/p/nYWzSg][/url] [url=https://flic.kr/p/nYWzXB][/url]

    That's right tnguy.....it's not serrated.

[url=https://flic.kr/p/ocgRFA][/url]

[url=https://flic.kr/p/oc8eot][/url]

[url=https://flic.kr/p/oaoe1S][/url]

It's made from 1084 carbon steel 5/32" thick. Total length is just over 11 1/2" with a blade length of about 5 1/2". It's shape makes it a Wharncliffe and has sculpted G10 blue scales with zombie green liners. The scales are fastened with epoxy and corby rivets. The design you see in the blade is deep etched into the steel the the entire blade was etched save the edge. It has the "caveman look" on the spine and at the butt of the knife. There is large but gentle jimping added as well. I had a blast making this knife...lots of time and details went into this thing. It's very sharp and the point on it will stick you. Ask me how I know.

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