I think I see a very traditional skandinavian knife 
, is that birch root?
That is a modern Wolverine Puukko
I changed the handle:
I bought it to replace a much older one, I had since a young boy, that was stolen (I dont have a photo)
here is one a friend made me as a gift
also stolen
it seems people like my Puukkot
After a few hours of testing and replacing an SSD I have a new to me, 4-year-old Alienware 17” laptop for no monetary cost! Just time and some parts I had on hand, left from other upgrades. Now that is fun! Woo-Hoo!
It is 4 years old and at the time was the top of the line Alienware laptop. Alienware are built for serious gaming but work well for non-gaming uses of course. Fast CPU, loads of RAM (32GB) :O, fast video card. The 17” display is very nice. Illuminated keyboard. It belonged to a friend and it presented him with the Blue Screen of Death one day. He tried a Windows 10 reset and it kept failing and doing the BSOD thing. He is a serious gamer and wanted a newer, faster computer anyhow, so he used this failure as a reason, or an excuse, to buy the latest top-of-the-line model.
To be fair I will be spending some real money on this, now that I have made it work again. The SSD I had in the parts drawer was only 64 GB. That was so huge when it was new. I will be buying a new lager one or two. It has 2 slots for M.2 SSD’s as well as a bay for a 2.5” drive.
Thanks Jon for the pics, and a shame that they keep being stolen.
well… they will outlive me, hopefully serve someone well
I still have one, and know where to get more…
you seem to also have an appreciation for scandi blades
thanks for the chance to share interests
do you have an interesting traditional knife or three to share a pic of?
Dunno if I can say I’m “enjoying” it, but I’m making banananananana bread now. Had 4 that were just entering that 38min between being “raw” and persimmon-like, and going all brown and yicky. Blender’s all nasty, hadn’t been used in ages, so shakes are out, so how to burn off 4 bananananananananas in a hurry? Hmm, B-bread or -cake, I guess.
Bit messy, just popped it into the oven like 5min from now, will see how it turns out. If good, then I’ll enjoy it.
38 min.? Sound like yours are fresher than the ones around here. Had a good friend who would not eat bannnannnnas unless they were wayyyyyy ripe. Grossed me out
Dunno what it is about ’em, but they’ll go from persimmony and puckerish one minute, then turn perfect, then immediately start going brown.
When I was a kid, I’d swear that window was at least a day or two, but now it seems to be just 38min or so.
Yesterday I had one, and it was just about perfect. Today when I was peeling ’em, already they were pasty and mooshy. Still good, but almost falling apart.
The verdict today was: good, but…
Tasted great, almost fell over as it was my first attempt, but I put way too much applesauce in it (recipe called for yogurt, or failing that, sour cream, and failing that, applesauce), and it was too “moist”, that I couldn’t get over it, thinking it undercooked. Ate a big chunk, but tossed the rest.
You are right, the window now is a blink of an eye. It definitely used to be a few days. Maybe it has to do with different strains they are growing now.
djozz - has the price of plywood skyrocketed there like it has done in the US? It (dimensional lumber too) is about 4 times higher than it was roughly a year ago. As MntDon already said those are nice looking hand holes. They look simple to make but are hard to make look right. Well done.
“Maybe it has to do with different strains they are growing now.”
enjoy your bananas while you still can.
quote about TR4:
Scientists around the world are working against the clock to try to find a solution, including creating genetically modified (GM) bananas and a vaccine.
But just like Covid-19, the question is not only if we can find a cure, but also how do we live with a “new normal” that will change bananas forever?
Bananas. When they hit the ripeness level you like place them in the fridge. That really slows down the natural ripening, The skins will darken and not look so pretty but that is just cosmetic. I like them cold but if you don’t take one out before you plan to eat it.
Mmm, that’s an idea. Did the same for tomatoes, as they’d go mooshy in no time out in the open.
MtnDon. Thanks for the idea. A cold banana sounds good after I finish cutting the weeds out front!
I'm weird.
There's a ton of food that I won't eat.
I'm not allergic to hardly anything--I'm just a picky eater.
Bananas are on the do not eat list.
...
In case anyone is wondering, I think I'm allergic to apple juice.
Either that, or my body just reacts badly to it.
I really like fruit snacks, but most of them have apple juice in them, so I can't eat them.
I also love fresh apple cider (grown at high elevations), but let me tell you, it doesn't love me. 
That just sounds so… wrong.
It’s all in how you peel it and what you do with with the weeds!
the difference is that non organic bananas are artificially ripened, by being exposed to ethylene gas, externally.
that gas is produced by the ripening banana naturally, but ungasssed bananas ripen more slowly, because the gas is produced internally.
If you buy Organic Bananas, you will find they ripen more slowly, and dont suddenly develop brown spots internally on the fruit, the way the gassed bananas do.
Ungassed bananas can develop brown spots on the outer peel, and still have a perfectly white internal fruit.
I do not think that plywood has gone up in price much yet, but I could have missed it. The bit in this box came from my random stash of wood bits that I keep. What I do notice is that the quality of plywood, the hardwood version, has gone down a lot. (hopefully that means that no primeval forest was chopped down for it anymore). I have bits that are lying around for 25 years that are sooo good, nice quality wood through and through, not just the top layers. For that quality nowadays you need to go to a ship interior supplier, and pay for it.
I do not have many knives. But these are my traditional ones:
From top to bottom:
*pruning knife, Wyers Amsterdam. I believe that the blades of dutch knives were usually made in Solingen, Germany
*dutch pocket knife, Keizerskroon, also with Solingen blade.
*small norwegian knife. A present from a girlfriend. She made the birch handle and the leather holder while doing knife-making classes when she lived in Norway.
*grafting knife, KDS, from Czech, bought it in a small hardware store over there 20 years ago, very sharp!