Caption Photo Contest Entry: How Hard is Your Salami?

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“Pakistani bumper-steel meets Italian cured meat”

I am down to my last couple of pictures for our Caption This Photo Contest, so I am going to be posting a formal submission deadline soon. There is still time if anyone wants to submit a caption-worthy, knife-related photo. You could be the winner of a limited edition CRKT Minimalist. I have been pleased with mine so far, though the diminutive tip might face teh same fate when it “meets the meat”.

I would like to thank Curtis for his latest entry. He has definitely been gunning for the knife, and I thank him for his enthusiasm and all of his submissions. If you would like to submit a photo to the contest, email it to thetruthaboutknives@gmail.com.

Apologies for the lull in content. Crazy weekend, with over-tired and sick kids. I have a bunch in the pipeline, including reviews of the Aegis blade protectant products, the Tormek Axe-Sharpening Jig, more testing of the Kim Breed Model 15 and Will Woods’ Kraken (I just used both to reduce t-shirts to piles of gun-cleaning patches), a full review of my Benchmade Mini-Griptilian, a review of the MTech Xtreme 440c throwing knives, Murray Carter’s Bladesmithing book, and much more.

Thanks for your patience. Plenty more TTAK content is on the way.

 

comments

  1. CM says:

    I hear Solingen makes the best sausages…

  2. PeterK says:

    Shoulda bought ginsu.

  3. GC says:

    While they would forever remain the best of friends, TTAK would always wonder how TTAG got range time and ballistic gel while it had to make do with cardboard sheets and salami.

  4. Senna Marpat says:

    Some blades are only skin deep

  5. Sam L. says:

    Plastic knives just don’t cut it.

  6. Don says:

    My Italian salami is harder than a Chinese pig-sticker!

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Caption Photo Contest Entry: How Hard is Your Salami?

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