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Post by howard lee on Sept 12, 2024 10:54:51 GMT -5
I think I get the gist here
Check with your healthcare provider - I'm pretty sure there's a new vaccine available for that.
I was given that vaccine two days ago and spent yesterday doing nothing, lethargically. I feel fine today.
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Post by Cosmic Wonder on Sept 12, 2024 11:00:12 GMT -5
You Hoo! It’s Thursday! Know what that means?
Neither do I.
But exciting things are planed. Really exciting things. Let’s see…there is umm… something….oh I know.
Lawn mowing. It doesn't get much better than that.
And I have a new kitchen knife sharpener, Worksharp came out with a new Ken Onion model and discontinued the older one which caused it to get blown out by a woodworking store for half price and I got the last one. So I will mess about with that and see if the hype is true. It’s important to have sharp kitchen knives so you can easily and efficiently cut yourself.
Mike
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Post by Marty on Sept 12, 2024 11:39:50 GMT -5
You Hoo! It’s Thursday! Know what that means? Neither do I. But exciting things are planed. Really exciting things. Let’s see…there is umm… something….oh I know. Lawn mowing. It doesn't get much better than that. And I have a new kitchen knife sharpener, Worksharp came out with a new Ken Onion model and discontinued the older one which caused it to get blown out by a woodworking store for half price and I got the last one. So I will mess about with that and see if the hype is true. It’s important to have sharp kitchen knives so you can easily and efficiently cut yourself. Mike I have a Worksharp in the shop for my chisels. Works great without all that wet stone crap. A sharp tool is a safe tool because it does the job easily. A dull knife is dangerous because you have to apply so much pressure that you lose control. DaWife was scared shitless of sharp knives until I got her to use a really sharp one. Then she realized how easily it cut and how much control she had. Now she uses a sharp knife. |
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Post by Cosmic Wonder on Sept 12, 2024 11:49:53 GMT -5
Yeah Marty, was trying to be funny, but I have used water stones for my kitchen knives for years. They work really well, but, it takes skill to keep the angle straight, which I’m having difficulty with as I get older, and you have to flatten the stones before using them because the become concave as they wear, and it was just getting to be a lot to deal with. I went in the wood working store looking for a flattening stone, and found the worksharp for ten bucks less that a flattening stone cost, So…
Mike
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Post by david on Sept 12, 2024 12:45:07 GMT -5
For all you self employed folks, it is time to pay personal quarterly taxes. Ugh.
Today's plan is to do administrative stuff, play guitar, and walk the dog.
I went down the knife sharpening rabbit hole a while back, buying the mechanical device to keep your sharpening stone at a consistent angle, then changing to finer and finer stones. Effective, but time consuming to set up and dink around with. Now it is either a Worksharp machine, Lansky's, or a Chef's Choice style 15 degree angle sharpener about once every two years. In-between times I can get them adequately sharp using a sharpening steel.
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Post by Marty on Sept 12, 2024 12:46:03 GMT -5
Yeah Marty, was trying to be funny, but I have used water stones for my kitchen knives for years. They work really well, but, it takes skill to keep the angle straight, which I’m having difficulty with as I get older, and you have to flatten the stones before using them because the become concave as they wear, and it was just getting to be a lot to deal with. I went in the wood working store looking for a flattening stone, and found the worksharp for ten bucks less that a flattening stone cost, So… Mike Stones work very well and have done so for centuries but as you said hard to use consistently. I do use a diamond stone to touch up the flat of a chisel and a strop board for a little polish. But the Worksharp makes quick touch ups to the edge easy. |
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Post by drlj on Sept 12, 2024 15:26:18 GMT -5
Just returned from my 6 months from surgery doctor appointment. There is still swelling but he said it was to be expected and would slowly go away. Everything else was fine so he released me to start being a normal boy again—normal within reason. No parachute jumps or things like that but I can start getting back into my normal routine and I am released to go back to Fitness Point to ride the bicycle to nowhere & do (regain) strength training.
I don’t have to go back to see the doctor until March 2025, which will be 1 year from the surgery.
Hoo ray for me!
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Post by Cornflake on Sept 12, 2024 15:36:16 GMT -5
I'm sure it's a great feeling, LJ.
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Post by Cornflake on Sept 12, 2024 15:39:54 GMT -5
You guys have made me feel inadequate about my approach to knife sharpening. We have some kind of sharpener. I run the knives through it a couple of times each time I use them. Things seem to get cut all right.
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Post by Cosmic Wonder on Sept 12, 2024 18:22:10 GMT -5
You guys have made me feel inadequate about my approach to knife sharpening. We have some kind of sharpener. I run the knives through it a couple of times each time I use them. Things seem to get cut all right. Don, I don’t know how sharp your knives are, and if you are happy with them, then it’s all good. What I can say is every sharpening system has a bit of a learning curve, and my first knife on the Ken Onion (a old F Dick German steel boning knife) came out really sharp and took me about 5 minutes. Much easier and faster than my Japanese water stones. Mike |
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Post by Marty on Sept 12, 2024 18:36:34 GMT -5
You guys have made me feel inadequate about my approach to knife sharpening. We have some kind of sharpener. I run the knives through it a couple of times each time I use them. Things seem to get cut all right. Don, I don’t know how sharp your knives are, and if you are happy with them, then it’s all good. What I can say is every sharpening system has a bit of a learning curve, and my first knife on the Ken Onion (a old F Dick German steel boning knife) came out really sharp and took me about 5 minutes. Much easier and faster than my Japanese water stones. Mike Exactly. Just about any sharpening system will get your knives sharp enough to cut properly. It's all about how much time you want to spend doing it. |
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Post by billhammond on Sept 12, 2024 19:45:28 GMT -5
Don, I don’t know how sharp your knives are, and if you are happy with them, then it’s all good. What I can say is every sharpening system has a bit of a learning curve, and my first knife on the Ken Onion (a old F Dick German steel boning knife) came out really sharp and took me about 5 minutes. Much easier and faster than my Japanese water stones. Mike Exactly. Just about any sharpening system will get your knives sharp enough to cut properly. It's all about how much time you want to spend doing it. I have two quality kitchen knives, both from Wusthoff, an 8-inch chef's knife and a serrated-edge utility knife. Eversharp, a Mpls. store where I bought them at great discounts, twice a year offers super-discounted sharpening for a couple of days, so I let them take care of it. |
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Post by Marty on Sept 12, 2024 20:45:22 GMT -5
You guys have made me feel inadequate about my approach to knife sharpening. We have some kind of sharpener. I run the knives through it a couple of times each time I use them. Things seem to get cut all right. My Worksharp is in my shop and is used for shop tools. In the kitchen I have a cheap electric sharpener. When I got it I sharpened all the kitchen knives with it to get the same edge angle on every knife. Now I just run a knife through it every once in a while on the FINE side and they stay sharp. So you are doing it as you should. The Worksharp holds my chisels at a fixed angle, no variation, as I sharpen them. That way my chisels all work at the same angle of cut. If I get a new chisel the first time I sharpen it it's a bit of work. The new one gets sharpened until it's the same as all my older chisels. |
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Post by factorychef on Sept 12, 2024 21:30:27 GMT -5
All my good knives I used in my cooking career have been wrapped up and put away for a long time. I will leave them to someone who will use them. Now I've bought cheaper knives that I draw thru a cheap hand held sharper. I don't want to spend time trying to get the perfect edge. It cuts into my nap time.
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Post by factorychef on Sept 12, 2024 21:31:29 GMT -5
I'm old!
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Post by howard lee on Sept 13, 2024 6:26:32 GMT -5
When I had reached my 15-year anniversary of employment at my last job, I was entitled to a "reward" comprising a list of items that could be ordered through the company portal. Instead of a cheap watch, I opted for the Cuisinart set of stainless-steel cookware and kitchen knives in a black, faux wood block. The knives are adequate, and we have one of those Wüsthof drag-your-knife-through-the-slot sharpeners that does an OK job; I use the honing steel briefly immediately after. However, I still prefer and use a couple of Chicago Cutlery knives that were given to me 27 years ago. They are slightly softer steel and keep a sharper edge. And they have wood handles.
Sharp knives rock.
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Post by drlj on Sept 13, 2024 9:25:54 GMT -5
I'm sure it's a great feeling, LJ. I am not 100% out of the woods yet, but I have made it through the densest part of the forest and I can see the edge of the clearing in front of me. Damn! That was poetic! I surprise me now and then.😀 |
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