Ugh.
Is that 3.93 inches for us with the odd measuring system?Over 10cm of snow last night here. Not impressed.
Should make riding this weekend interesting...
I'm heading to the Mazda dealership today for work too...good times!
Taking the girls to school, then probably wasting a goodly portion of my day at teh Mazda dealership while they do recall work and 30000 mile routine. If they will match Costco I will also have them do tires. Fun?
ROLFAccording to my Strava feed, everybody is on treadmills this morning. Pussies.
YesIs that 3.93 inches for us with the odd measuring system?
Make sure you get a personalized knife that matches your tattoos.Mornin peeps!
Not much to report here. Kinda jonesing for a new kitchen knife, not that I need one, just that I want one. I like knives.
Kinda jonesing for a new kitchen knife, not that I need one, just that I want one. I like knives.
Did mine the other night and now I can easily cut paper thin slices of tomato. It's a pleasure using really sharp knives.
Last year I got a sharpening stone to tune up my knives. I took no time at all to ruin everything. Then I realized I hadn't had a beer while doing this, made corrections, and spent forever fixing what I f'd up. Now my knives cut soooo nice. If I did it again I'd buy a larger stone.
I haven't gotten really nice kitchen knives yet, but I would like to. I'm not uber monocle about my knives, but having Gerber here and using Gerber in the Navy for deck work, it is my goto brand. My brother got into making knives for a while after he and Jesse James were talking about side projects.Did mine the other night and now I can easily cut paper thin slices of tomato. It's a pleasure using really sharp knives.
The honing geek in me has to ask - what sharpening stone? A natural one or a synthetic? What grit?Last year I got a sharpening stone to tune up my knives. I took no time at all to ruin everything. Then I realized I hadn't had a beer while doing this, made corrections, and spent forever fixing what I f'd up. Now my knives cut soooo nice. If I did it again I'd buy a larger stone.
Overrated, for effects only, and nothing to do with actual Damascus steel (which wasn't made by folding and forge welding despite the popular belief).@AngryMetalsmith, hook a guy up with a Damascus steel chefs knife.
what I have is a wetstone and two-sided: 3000 grit and 8000 grit. I 'think' it's natural stone.The honing geek in me has to ask - what sharpening stone? A natural one or a synthetic? What grit?
#Isavemydentisthonesformystraightrazors
Must be a sandwich of two whetstones glued together, if natural. The only natural stone that has two distinct sides that I am aware of is a belgian coticule, and even there, the blue side is not used for honing.what I have is a wetstone and two-sided: 3000 grit and 8000 grit. I 'think' it's natural stone.
I got an antique straight razor years ago as a gift but have never been able to get it sharp enough to use for shaving.
Hopefully you mean the *cat* caught its 1st mouse?4 years in the house, caught our first mouse overnight.
nope. it was in the basement, the cats don't go down there except for the litterboxes, the main section is blocked off to them.Hopefully you mean the *cat* caught its 1st mouse?
I've found I really only need a few knives. A 10" chef's knife, a 3-4" paring, and a large slicer. Unless you break down a lot of fish, bone-in meats, or need to cleave through bones, a few quality ones top a barrage of craptastic ones.I haven't gotten really nice kitchen knives yet, but I would like to. I'm not uber monocle about my knives, but having Gerber here and using Gerber in the Navy for deck work, it is my goto brand. My brother got into making knives for a while after he and Jesse James were talking about side projects.
I still have my original Gerber Gator first edition (doesn't get much use these days), and I scored some prototype boot knives from Gerber under the Winchester brand years ago that are great for the woods.
@AngryMetalsmith, hook a guy up with a Damascus steel chefs knife.
What grit do you finish at? Right now my highest is 6000 which puts a decent polish on things, not sure if going any higher will net any benefits.Must be a sandwich of two whetstones glued together, if natural. The only natural stone that has two distinct sides that I am aware of is a belgian coticule, and even there, the blue side is not used for honing.
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I'll have to take a pic of the knife my son bought me. It actually looks a lot like a cleaver as it has no point. But he showed me how to chop with it and holy hell is it nice. It is a cheap knife with a crap wood handle but a quality blade. He used the same knifes when he was a chef and because of how big/thick the blade is, you can sharpen them for quite a few years and still have 3" of blade to work with.I've found I really only need a few knives. A 10" chef's knife, a 3-4" paring, and a large slicer. Unless you break down a lot of fish, bone-in meats, or need to cleave through bones, a few quality ones top a barrage of craptastic ones.