Photographs

I’ve started working on a new writing project involving Boker’s Yurco.  It’s a nice self-defense knife and I like the its lines and feel.  An additional plus is I’ve met Mickey Yurco.  He's a member of a local knife club, so I think that will add another dimension to the article.

It’s a phobia of mine.  I always photograph the knife first.  Then I evaluate it, cut with it, carry it, sharpen it and test it.  This way if the blade or handle picks up scratches, discolorations, or other damage, I’ve got good images for the article.

Taking the photos isn’t always fun.  I don’t have a dedicated photographic studio so using guidelines from Knife World and ideas from Eric Eggly’s DVD, I cobbled together my studio.

It’s sort of the photographer’s perspective of Bismarck’s comments on making laws and sausages.

It isn’t pretty and I hate spending all the required time setting up, ironing backdrops, trying to find wedges to stick under the knives to get the angles I want and then cleaning up.  But it does work.

   

Innovation Theory of Knives

I subscribe to the 'Tupperware theory'* of knives. That is, descriptions and names of knives are made by manufacturers.  Knife use is defined by the purchaser.  Just because it’s called some type of knife doesn’t mean it can’t be used for other purposes.

I once pitched an idea for an article to an editor.  He indicated since it was a bushcraft knife the article had to be about using the knife to make snares, fires and other survival activities.  I wanted to talk about how the knife worked on a daily basis.  Did it create hot spots and blisters after a few hours of cutting?  How did it resharpen or clean up after cutting meat for dinner?  And could I use it for self-defense?  We never did come to terms.

Some knives are constructed in such a manner they can only be used for a limited task.  TOP’s California Cobra is a great example of that.  

Other than angry, what else could you say?

Sure you could open a letter with it, and maybe make a fire stick with it, but the best description of it came from a customer of mine.  “It’s an angry looking knife.”

So I guess it should come as no surprise that my wife found that cutting her roll-up Christmas cookies was a dream using her ceramic food preparation knife.  

Stone River ceramic knife.  Note: she's using a plastic cutting board.  Always use a plastic or wood cutting surface with a ceramic knife ~ if you want to keep an edge.

Previously she had confined it to slicing vegetables, thin enough to read a newspaper through. 

   

Who would have thunk it?

*My wife learned years ago that just because Tupperware calls it a 'bread keeper,' that doesn’t mean it will not work for ice cream, cookies, etc.