2020 Catalog
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Hassinger & Courtney Auctioneers September 26, 2018 Knife List
Hassinger & Courtney Auctioneers September 26, 2018 Knife List 1. Buck Knives 2004 Limited Edition Buck Model 101 USA Knife #71 of 300, Gold Inlay Engraved Antelope. New in Original Box. A Beautiful Knife, Nice Scrimshaw Artwork!! 2. Unusual Klever “Kleever” with Walnut Handle. It’s a Kleever, Can Opener, Bottle Opener & Meat Tenderizer. A Great Find!! 3. Vintage Irish “Stag Brand” Fish Knife 4. Golden Mallard Key Chain Knife 5. Nascar Jeff Gordon #24 Signature Pocket Knife with Designer Case 6. PBR Western Folding Knife Set. Leather Handle 440 Steel. Includes Burl Maple Mini Knife. A Great Set Mfg. in 2008. New in Original Box. 7. Case Pennsylvania Trout 1988 Limited Edition Case XX Stag Handle Knife #400 of Only 500 Mfg. New in Original Box 8. Case XX 3” Finn Fixed Blade Knife with Sheath 9. J.F. Novelties, N.Y. N.Y. Whitetail Deer Pocket Knife. New Condition. 10. Rare Jigged Bone Handle Knife Marked “WS 131” Great Quality 11. Case Tested XX Bone Handle Pocket Knife. 2 Blades 12. Camillus New York USA 2 Blade Pocket Knife. Circa 1970’s. Brown Hardwood Laminate Handles. Orig. Box & Paperwork. #20 on Blade 13. Vintage Oyster Knife with Walnut Handle. Mfg. by William Johnson, Newark, NJ Circa 1940’s 14. Imperial Providence R.I. Pearl Handles 2 Blade Pocket Knife. Circa 1950’s 15. “Swissgear” Stainless Leatherman with Belt Sheath 16. Husky Loc-Back Box Cutter with Heavy Leather Sheath & Belt Clip, Like New. 17. Case XX 6265SAB, 2 Blade Red Bone Folding Hunter Circa 1940-64 18. NRA Folding Pocket Knife with Damascus Style Blade 19. -
Eye of the Condor
June 2008 Knife World Page 1 Eye of the Condor The Multi Knife is a distinctive knife with many good features. It is well made and very sharp. built a production facility wide. sible for the design and in Santa Ana, El Salvador. For the most part, development of the Many of the employees Imacasa has sold tools and Condor line. The tools and by Bob Campbell engineer who left were trained in Germany knives to American hard- knives are well made of Sometimes the history Messerschmitt in the on the new state of the art ware stores on the low bid. good material, and they of a tool or implement is as 1930s to come to America. machinery and a number But a few years ago, the oer a distinctive style interesting as the tool Likewise, this South are still at work there company introduced an that is geometrically itself. Such is the case American knife company after forty years or more. interesting and distinctive sound while oering visu- with the Condor knives. was founded by a German Today the company works line of knives. Respected al appeal. Knife geometry Condor Tool and Knife’s sword manufacturer. I had three shifts, shipping cutlery and tool designer appears simple – present parent company, Imacasa no idea, and the research knives and tools world Arlan D. Lothe is respon- Continued on page 2 of Costa Rica, has such a was very interesting. history. Just last week I Gebr. Weyersberg learned that the great Company was founded in British-American eort Solingen, Germany. -
Asia's Contributions to World Cuisine
Volume 7 | Issue 18 | Number 2 | Article ID 3135 | May 01, 2009 The Asia-Pacific Journal | Japan Focus Asia's Contributions to World Cuisine Sidney Mintz Asia’s Contributions to Worldsubcontinent; and Myanmar, Mongolia, Tibet, Cuisine and China I intend to deal with food systems that fall within the region as I have arbitrarily Sidney W. Mintz defined it here. In drawing what are meant as provisional boundaries I have in mind not so Abstract much political systems, as limits set by ecological and cultural factors, which have The movement of food ingredients, cooking shaped cuisines over time. Foods and cooking methods and dishes across the earth’s surface methods can become deeply rooted locally, is ancient, and in large measure only poorly even without political or religious pressures. recorded. While the West has documented its They can also diffuse widely, and sometimes contributions to global cuisine, those of the rest quickly, without regard to political boundaries. of the world are less well recognized. This Group food behavior, like group linguistic paper takes note of Asia’s role in enriching the behavior, seems to follow rules of its own. world’s foods, both nutritively and in terms of diversity and taste. By ‘world cuisine’ or ‘global cuisine’, I really have in mind a process, more than a stable If any of us were asked -- in the classroom, or system. That process is now nearly continuous during a radio interview, for instance --and ongoing, but it is also surprisingly ancient. whether Asia had made any significantWorld food history has involved the gradual but contributions to a global cuisine, I am certain uneven spread of plants and animals, foods and that all of us would answer spontaneously, and food ingredients, cooking methods and in approximately the same manner: ‘Absolutely. -
Outdoor& Collection
MAGNUM COLLECTION 2020 NEW OUTDOOR& COLLECTION SPRING | SUMMER 2020 early years. The CNC-milled handle picks up the shapes of the Magnum Collection 1995, while being clearly recognizable as a tactical knife, featuring Pohl‘s signature slit screws and deep finger choils. Dietmar Pohl skillfully combines old and new elements, sharing his individual shapes and lines with the collector. proudly displayed in showcases around the For the first time, we are using a solid world, offering a wide range of designs, spearpoint blade made from 5 mm thick quality materials and perfect craftsmanship. D2 in the Magnum Collection series, giving the knife the practical properties you can For the anniversary, we are very pleased that expect from a true utility knife. The knife we were able to partner once again with has a long ricasso, a pronounced fuller and Dietmar Pohl. It had been a long time since a ridged thumb rest. The combination of MAGNUM COLLECTION 2020 we had worked together. The passionate stonewash and satin finish makes the blade The Magnum Collection 2020 is special in designer and specialist for tactical knives scratch-resistant and improves its corrosion- many ways. We presented our first Magnum has designed more than 60 knives, among resistance as well. The solid full-tang build catalogue in 1990, followed three years later them the impressive Rambo Knife featured gives the Magnum Collection 2020 balance by the first model of the successful Magnum in the latest movie of the action franchise and stability, making it a reliable tool for any Collection series. This high-quality collector‘s with Sylvester Stallone. -
File Identification Chart
FILE IDENTIFICATION CHART American Pattern Swiss Pattern American Flat File — Rectangular cross section. Tapered point. Double cut top and bottom. Swiss Pattern Files have more exacting measurements and finer cuts ranging from № 00 to Single-cut edges. Special tooth construction eliminates clogging. All sizes have the same number 6. Used by tool and die makers, jewellers, modellers, craftspeople and hobbyists. Available in the of teeth. 6" – 12" long. following types and length: American Flat File Aluminum Half-Round File — Rounded on one side, flat on the other. Tapered point. • Half Round File — № 00, 0, 1, 2, 3 and 4. 4" – 10" long. Double-cut. Special tooth construction eliminates clogging. All sizes have the same number of teeth. • Hand File — № 00, 0, 1, 2 and 4. 4" – 10" long. Aluminum Half-Round File Smooth finish. 6" – 12" long. • Knife File — № 00, 0, 1, 2 and 4. 4" – 8" long. Flat File — Rectangular cross section. Tapered point. Double-cut top and bottom. Single-cut • Round File — № 00, 0 and 2. 4" – 10" long. Flat File edges. Bastard, second and smooth cuts. For rapid stock removal. 4" – 16" long. • Round Straight File — № 0. 4", 6" and 8" long. Half-Round File — Rounded one side, flat on the other. Double-cut top and bottom. Bastard, second and smooth cuts. For filing concave, convex and flat surfaces. 4" – 15" long. • Square File — № 00, 0 and 2. 4", 6" and 8" long. Half-Round File Hand File — Rectangular cross section. Double-cut top and bottom. One safe edge and one • Three Square File — № 00, 0, 1 and 2. -
Inventory – Granary (Equipped for 24 Persons) in Kitchen Cutlery 24 + 24 Forks 24 + 24 Knives Plastic Spoons & Forks 24 +
Inventory – Granary (equipped for 24 persons) In Kitchen Cutlery 24 + 24 forks 24 + 24 knives plastic spoons & forks 24 + 24 dessert spoons 6 table spoons 24 tea spoons General Equipment Pyrex roasting trays – 2 water jugs with lids 2 water jugs Bread bin, knife & 2 l, 1 m, 1 s board 3 cafetieres tea cosy 3 chopping boards 2 colanders oven gloves pie dish funnel 2 ice making trays juicer kettle kitchen roll & holder 2 trays kitchen scissors measuring jug sieve 4 milk jugs toaster washing up bowl 2 work top protectors apron teapot Utensils can opener corkscrew & bottle fish slice grater opener ice cream scoop knife block knife sharpener ladle 3 large spoons Pastry brush nut crackers potato masher 2 potato peelers rolling pin Pizza cutter slotted spoon 4 spatulas 2 steamers tea strainer tin opener whisk 4 wooden spoons carving knife & fork garlic press tongs cake slice Pans Small frying pan saucepans – l, m, s splatter guard Cleaning etc. 2 dishcloths conditioner dishwasher tablets Bin bags fly spray laundry tablets oven cleaner Compost bags rinse aid salt scourer sponge surface cleaner washing up brush washing up liquid 2 tea towels Welcome tray coffee hot chocolate milk sugar tea In Living Room Area Microwave area chopsticks kitchen scales microwave cover storage boxes mouli Non-stick frying pan Large sauté pan & lid Stock pot and lid foil roasting bags 2 large carving dishes Salad spinner napkins colouring book crayons telephone directory Dresser near kitchen 2 oval dishes Butter dish condiments set Pepper and salt grinders 12 egg cups -
The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y. -
In the United States District Court for the Northern District of Iowa Cedar Rapids Division
IN THE UNITED STATES DISTRICT COURT FOR THE NORTHERN DISTRICT OF IOWA CEDAR RAPIDS DIVISION UNITED STATES OF AMERICA, Plaintiff, No. 10-CR-30 CJW-MAR vs. MEMORANDUM OPINION AND ORDER MICHAEL LEE BEVINS, Defendant. ____________________ I. INTRODUCTION This matter is before the Court on a First Supplemental and Substituted Petition to Revoke Supervision (“Petition”). (Doc. 98). On July 29, 2021, the Court held an evidentiary hearing on the Petition. (Doc. 104). At the conclusion of the hearing, the Court found by a preponderance of the evidence that defendant violated the terms and conditions of supervised release, as alleged in the Petition, and sentenced defendant to 18 months’ imprisonment, followed by an 8-year term of supervised release. Specifically, the Court found defendant committed the following violations: Violation 1: Failure to Participate in Substance Abuse Testing Violation 2: New Law Violation; Assault on Peace Officer & Carrying Weapons Violation 3: Frequenting Places Where Children Congregate Violation 4: Possession of a Dangerous Weapon Because there is little published caselaw on this issue and some misinformation circulating in the public realm, the Court issues this Memorandum and Order to elaborate and Case 1:10-cr-00030-CJW-MAR Document 105 Filed 07/30/21 Page 1 of 5 memorialize its ruling that defendant’s possession of a machete constitutes a dangerous weapon for purposes of supervised release. II. BACKGROUND Defendant was convicted in October 2010 of failing to register as a sex offender and sentenced to ten years in prison, followed by ten years on supervised release. (Doc. 56). He began supervised release on April 1, 2020. -
A Guide to Switchblades, Dirks and Daggers Second Edition December, 2015
A Guide to Switchblades, Dirks and Daggers Second Edition December, 2015 How to tell if a knife is “illegal.” An analysis of current California knife laws. By: This article is available online at: http://bit.ly/knifeguide I. Introduction California has a variety of criminal laws designed to restrict the possession of knives. This guide has two goals: • Explain the current California knife laws using plain language. • Help individuals identify whether a knife is or is not “illegal.” This information is presented as a brief synopsis of the law and not as legal advice. Use of the guide does not create a lawyer/client relationship. Laws are interpreted differently by enforcement officers, prosecuting attorneys, and judges. Dmitry Stadlin suggests that you consult legal counsel for guidance. Page 1 A Guide to Switchblades, Dirks and Daggers II. Table of Contents I. Introduction .................................................................................... 1 II. Table of Contents ............................................................................ 2 III. Table of Authorities ....................................................................... 4 IV. About the Author .......................................................................... 5 A. Qualifications to Write On This Subject ............................................ 5 B. Contact Information ...................................................................... 7 V. About the Second Edition ................................................................. 8 A. Impact -
The Cutting Edge of Knives
THE CUTTING EDGE OF KNIVES A Chef’s Guide to Finding the Perfect Kitchen Knife spine handle tip blade bolster rivets c utting edge heel of a knife handle tip butt blade tang FORGED vs STAMPED FORGED KNIVES are heated and pounded using a single piece of metal. Because STAMPED KNIVES are stamped out of metal; much like you’d imagine a license plate would be stamped theyANATOMY are typically crafted by an expert, they are typically more expensive, but are of higher quality. out of a sheet of metal. These types of knives are typically less expensive and the blade is thinner and lighter. KNIFEedges Plain/Straight Edge Granton/Hollow Serrated Most knives come with a plain The grooves in a granton This knife edge is perfect for cutting edge. This edge helps the knife edge knife help keep food through bread crust, cooked meats, cut cleanly through foods. from sticking to the blade. tomatoes & other soft foods. STRAIGHT GRANTON SERRATED Types of knives PARING KNIFE 9 Pairing 9 Pairing 9 Asian 9 Asian 9 Steak 9 Cheese STEAK KNIFE 9 Utility 9 Asian 9 Santoku Knife 9 Butcher 9 Utility 9 Carving Knife 9 Fillet 9 Cheese 9 Cleaver 9 Bread BUTCHER KNIFE 9 Chef’s Knife 9 Boning Knife 9 Santoku Knife 9 Carving Knife UTILITY KNIFE MEAT CHEESE KNIFE (INCLUDING FISH & POULTRY » PAIRING » CLEAVER » ASIAN » CHEF’S KNIFE FILLET KNIFE » UTILITY » BONING KNIFE » BUTCHER » SANTOKU KNIFE » FILLET CLEAVER PRODUCE CHEF’S KNIFE » PAIRING » CHEF’S KNIFE » ASIAN » SANTOKU KNIFE » UTILITY » CARVING KNIFE BONING KNIFE » CLEAVER CHEESE SANTOKU KNIFE » PAIRING » CHEESE » ASIAN » CHEF’S KNIFE UTILITY » BREAD KNIFE COOKED MEAT CARVING KNIFE » STEAK » FILLET » ASIAN » CARVING ASIAN KNIVES offer a type of metal and processing that BREAD is unmatched by other types of knives typically produced from » ASIAN » BREAD the European style of production. -
Lunch Printable
Lunch All our dishes are made with fresh ingredients sourced locally to bring you the best dining experience possible. APPETIZERS Soup of the Day (gf) Ask your server for today's soup. $3.50/$5.00 Tomato & Basil Bisque (gf) A smooth creamy tomato bisque $3.50 /$5.00 Garden Salad (gf) Mixed greens, tomato, cucumber, onion and carrot $4.95 SANDWICHES All sandwiches are served with a garnish of baby greens, cucumber, tomato, red onions and seasonal fruit. Your choice of veggie chips, homemade potato salad or a fruit cup. Served on white, whole wheat, multi-grain or pumpernickel bread. Gluten free bread is available for a $2 up-charge. Maple Honey Turkey Tender turkey laced with maple honey, topped with melted Swiss cheese, thousand island dressing, lettuce, tomatoes and purple onions $11.45 Honey-baked Ham and Brie Cheese Sliced honey baked ham topped with melted Brie cheese and mango chutney $11.45 Chicken Salad Chicken salad mixed in a seasoned mayonnaise served with shoestring carrots, celery and onions $10.95 White Albacore Tuna Salad Albacore tuna mixed in a seasoned mayonnaise and topped with sliced granny apples $10.95 Egg Salad Seasoned egg salad topped with lettuce and tomato $10.95 Victorian Tea Sandwich Sliced cucumber, herb cream cheese, and scallions $10.50 Princess Tea Sandwich Sliced tomatoes, herbed cream cheese, cracked black pepper and garlic $10.50 Cup of Soup and 1/2 Sandwich $10.95 Tea Sandwich Selection Enjoy each of our afternoon tea sandwiches: chicken salad, cucumber & herb cream, egg salad, tuna and apple, tomato & herb cream made on a variety of breads and served with a salad garnish of baby greens, tomato, cucumber and red onions. -
Gerald Boggs' Wood Chisel
Gerald Boggs' Wood Chisel Wood Chisel My bar of O-1 is 1-inch wide by ¼-inch thick, and I use By: Gerald Boggs, Virginia about a 1-inch length of it to laminate on to the blade of the chisel to make the edge material. A couple of years ago, I journeyed over to the West Coast to spend some time working on wooden boats. I was re- Hot cutting the O-1 from the bar gives me a chamfer quired to bring a number of hand tools with me, this chisel on the end of the bar which is incorporated into the scarf was one of them. Fig. 1 for forge welding onto the mild steel blade. Fig. 3 Typically, the handle of a wood chisel can be attached Once I have cut the O-1 to to the body by a tang or by a length and hot rasped or ground socket. I am showing the tang the end to an angle that I think method in this article. will help with the forge weld (scarf) I like to keep it warm by The body of the chisel is made the side of the fire as I prepare from mild steel with a piece of the other piece of the chisel. O-1 laminated on for the edge A 1-inch wide wood chisel made from mild steel with material. Fig. 2 Use a 4½-inch length of an O-1 tool steel edge ¾-inch diameter hot rolled steel I prefer to have my O-1 mate- for the base material.