- Joined
- Jan 9, 2011
- Messages
- 16,368
I am excited to take the class... and lol they are just the edible kind! I have some i.d. books too but have not eaten any I see, too scary for me! My old Sous Chef friend used to pick them and sell to local kitchens here as our area is known for the best Porcini and a few other good ones.
'been grinding today... 2 Rigging Knives in 154cm! They are kicking my butt... lots of scale and I'm going through belts like nuts. I forgot how nasty this particular scale was, I hear it is over 70 RC and thick too! I have the grinds in and tangs tapered so now it is finishing the grinds and taking the edge to final thickness before sharpening. These are gong to two crew members on the Cutty Sark. (they don't drink a lot... I mean the boat!
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'been grinding today... 2 Rigging Knives in 154cm! They are kicking my butt... lots of scale and I'm going through belts like nuts. I forgot how nasty this particular scale was, I hear it is over 70 RC and thick too! I have the grinds in and tangs tapered so now it is finishing the grinds and taking the edge to final thickness before sharpening. These are gong to two crew members on the Cutty Sark. (they don't drink a lot... I mean the boat!
