As you would expect, it's cutting well and the edge-holding is excellent.
The knife is typical of Phil Wilson- optimised for cutting, not chopping/prying nor batonning. To this end, the flat grind is quite fine but nothing like as thin as his customs. Similarly, the full tang construction gives it a lot more heft than the partial-tang Phil often uses on his customs. Personally, I quite like this extra feel of solidity (even if it makes no difference to the practical strength of the knife.)
The weather has been pretty wet here but the forecast this morning was OK, so I decided to roast a chicken for Sunday lunch:
The Raw (pun intended) materials:
Wood, whole chicken, knife, onion, lemon, bay leaves, garlic, herbs, seasonings. At this point the dutch oven was still in the garage.
Prepared some feather-sticks and kindling: the Southfork handled this minor task with aplomb...
...and tried to light the kindling with a ferrocium rod. Ironically, the kindling didn't catch the spark but the neighbouring feather stick did! I'm not complaining:
Built the fire up with more feathersticks and and logs- need a good ember bed:
With the fire going, I turned my attention to preparing the chicken:
It has a half a lemon and onion in the cavity and it is sitting on a bed of stainless steel forks and boiling water (to keep it off the bottom and stop it drying out, respectively):
On it goes:
Continued...
