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Thread: Travel Knives

  1. #11
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    St. Paul, MN
    I just want to say that when traveling to Morocco, only my Devin Thomas petty made the trip this time. It mostly has been cutting Spanish cured meat.

    There is a cult of ignorance in the United States...nurtured by the false notion that democracy means that “my ignorance is just as good as your knowledge.” -- Isaac Asimov

  2. #12
    Senior Member
    Join Date
    May 2012
    Nice knives Drinky

  3. #13
    Senior Member wenus2's Avatar
    Join Date
    Mar 2011
    Quote Originally Posted by mr drinky View Post
    It mostly has been cutting Spanish cured meat.
    Sounds like a real drag...

    I'm jealous!
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  4. #14
    i normally take hattori hf 210, if it is just business. Or the Hiromoto 240, or DT ITK 270 if i have real plans to be in a kitchen. And then only if i am checking a bag, but it sometimes helps make the decision. when i was going back and forth to KL, i just left my hattori with the hotel chef....

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