No snarky title

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Chameleonbear said:
If I could make a slight suggestion WW. The peak in the back, of the handle, you might want to bring it back some towards the pommel or maybe even bring it in some. Otherwise it looks like a pretty good design.
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Bring it back or in? Can you draw what you mean in paint or something?

Man BF is messing up on me i keep trying to post and it keeps freezing me up.
 
My tap talk is acting weird with bf right now... I can get on another forum just fine with it.

It's been a day... One if those where you push the door instead of pull. :rolleyes:
Alright. Sitting here at the shop waiting on them to get the truck in and tire repaired and I'm reading about all this bourbon. Its making me a bit thirsty. I have quarter of a bottle full of Baker's small batch and an unopened bottle of Maker's 46 I can't wait to break into.
 
Chameleonbear said:
So how do I tell mom that I don't make the roast the way her mom does cause it turns out not as good.
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You don't tell Mom that. Ever. Ya make it the way she wants (or let her take over the kitchen and make it herself) and bite your tongue and grit your teeth and smile as sweet as you can the entire time, as a gesture of respect. When you eat it, enjoy the history that made it happen and take sustenance from that... even if it sucks.

When you make it for yourself or your woman/kids/friends, do it your way.

That's my theory, at least. If your family is anything like mine, the actual recipe/procedure has a lot less to do with the food, than it has to do with tradition and memories. Some things just aren't worth arguing about. :)

ETA mind you, that's easy for me to say because everyone in my family was an awesome cook. Except for Grandma's pork chops... Good Lord, she broiled 'em till they were like shoe-leather for fear of someone getting worms. :rolleyes: But I ate 'em and smiled... much like my Mom's infamous SPAM and egg sammiches :barf:
 
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Chameleonbear said:
So how do I tell mom that I don't make the roast the way her mom does cause it turns out not as good.
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james terrio said:
You don't tell Mom that. Ever. Ya make it the way she wants (or let her take over the kitchen and make it herself) and bite your tongue and grit your teeth and smile as sweet as you can the entire time, as a gesture of respect. When you eat it, enjoy the history that made it happen and take sustenance from that... even if it sucks.
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if your mom is asking why you don't make it they way your grandmother did, then I disagree: tell your mom that you are a better cook than your grandmother, and the internet agrees with you. ;)

funny thing, my grandmother made pancakes with my mother's recipe, but I only ever liked 'em when my grandmother made 'em. my mom's not known for her culinary skills, though, something I only explicitly came to understand in my thirties.

Do understand, however, that I'm not known for having the closest of relationships with my mother's side of the family! :foot:
 
daizee said:
...tell your mom that you are a better cook than your grandmother, and the internet agrees with you. ;)
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Try that attitude in my house (or anywhere my family gathers), and have fun sleeping in the road, ya filthy self-absorbed ingrate.

:D

OK, maybe that's a tiny bit harsh... nah.

;)
 
james terrio said:
Try that attitude in my house (or anywhere my family gathers), and have fun sleeping in the road, ya filthy self-absorbed ingrate.

:D

OK, maybe that's a tiny bit harsh... nah.

;)
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*haha*
My mom's got plenty to say about HER mom, lemme tell ya!

I'm all for progress. My dad used to refuse to eat his mom's cooking sometimes too, and she wouldn't feed him for weeks. I guess it runs in the family. :D
 
I've been doing a lot of hiking at my state forest the last few days after work and it amazes me how people go in with just one bottle of water (or none!) and a pair of sandals or thongs (flip-flops to you guys).

I take in enough water for an over night trip, a full first aid kit, chem sticks, Fenix TK15 and at least one knife, and that's what I carry for a quick two hour hike. These people might be shocked if something goes wrong and they aren't prepared to deal with it. One small bottle of water won't get you far, neither will crappy footwear.

Just like I learned in scouts,Be Prepared.
 
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james terrio said:
You don't tell Mom that. Ever. Ya make it the way she wants (or let her take over the kitchen and make it herself) and bite your tongue and grit your teeth and smile as sweet as you can the entire time, as a gesture of respect. When you eat it, enjoy the history that made it happen and take sustenance from that... even if it sucks.

When you make it for yourself or your woman/kids/friends, do it your way.

That's my theory, at least. If your family is anything like mine, the actual recipe/procedure has a lot less to do with the food, than it has to do with tradition and memories. Some things just aren't worth arguing about. :)

ETA mind you, that's easy for me to say because everyone in my family was an awesome cook. Except for Grandma's pork chops... Good Lord, she broiled 'em till they were like shoe-leather for fear of someone getting worms. :rolleyes: But I ate 'em and smiled... much like my Mom's infamous SPAM and egg sammiches :barf:
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HAHAHAHA... Yeah, my mom does NOT cook. That's funny though. I think the last time I saw my mom cook in the kitchen was... 3 maybe 4 years ago.

I'm pretty sure she is just feeling nostalgic. She told me yesterday that she has been missing her mom. So I figured one "bad" roast won't kill me. I figured the wine that I got for the crock pot will go good with supper. It's a blended cabernet sauvignon blended with a syrrah and a merlot with vanilla and mocha flavorings.

daizee said:
if your mom is asking why you don't make it they way your grandmother did, then I disagree: tell your mom that you are a better cook than your grandmother, and the internet agrees with you. ;)

funny thing, my grandmother made pancakes with my mother's recipe, but I only ever liked 'em when my grandmother made 'em. my mom's not known for her culinary skills, though, something I only explicitly came to understand in my thirties.

Do understand, however, that I'm not known for having the closest of relationships with my mother's side of the family! :foot:
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I'm working on my relationship with the family. So, I probably WON'T go with your answer.
 
Chameleonbear said:
I'm pretty sure she is just feeling nostalgic. She told me yesterday that she has been missing her mom.
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That might be a hint.

Chameleonbear said:
So I figured one "bad" roast won't kill me.
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That's what I'm sayin' :)

Food is a weird and powerful thing, especially when shared among people that love one another, or in times of truly dire need. Along with shelter and warmth, sharing food is about as primal as it gets... except maybe for fighting off a saber-tooth tiger together... and frankly, the whole reason for that is to get back to a safe place that offers food and shelter.

Even in "civilized" society, food becomes much, much more than protein and carbs, and gets all wrapped up in some pretty hardcore emotional/spiritual stuff.
 
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worldwood said:
Yea i wanted a piece of 52100 that was .32-.35" but i wasnt able to find anything like that at the couple places i know of.

Ill tell you what, the longer i try and make the blade the harder it is to try and proportion everything. The bigger i make it the weirder it starts to look. This design is prolly going to take forever to get it to where im happy with it.

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Make the handle a bit longer by about 2-3 inches. Then it should work nicely.

Here's my current batch, less 3 EDC-length blades that I still need to profile and grind. The short sword/long knife that's above your chopper is similar to your design, and you can see how long the handle is. I think you NEED a longer handle to help balance the giant blade, personally. YMMV.

 
NathanJ said:
Just like I learned in scouts,Be Prepared.
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I have been living by that moto for about 35 years now.. people like to make fun of me for what I carry around, but I am the first one they come too when they have a problem too.
 
Oh boy!!!! Just got a block of black linen micarta in the mail!! Man this stuff is nice. I've only used the (crashcarta) micarta stuff that I've made myself. This stuff is going to make some great handle scales.

And I also got some new foam for my kydex press. Like an idiot, a few months ago, I was moving stuff around in the garage and set something heavy on top of the press to get it out of the way and forgot it there. Well my foam never returned back to even half of the original size. So I decided to get the good stuff this time, and man this stuff is a lot nicer. I wasn't sure at first if it was worth paying more but I believe it is going to be many times better than the original foam.

Any of you kydex makers used the extreme stuff before? If so how much more detail do you really notice in the sheaths?
 
mrn8 said:
Oil keeps butcher blocks for cracking or warping when they go from being wet to dry constantly. It doesn't really serve a protective purpose to your food. If I understand correctly, wood cutting boards are naturally anti-bacterial on their own.

I would be shocked it that board warped, but I could see pieces exposing "checks" or cracks over time if it's not cared for.

Generally, food grade mineral oil is all you need. You can get that in bottles or wipes at many department stores. I saw a Rustoleum butcher block product at Ace Hardware not too long ago either. I have no experience with it, but thought I'd mention it's out there.
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I've got some mineral oil so this should be pretty easy. Don't want any cracks so I'll be sure to dry it off best I can after I finish oiling it.

daizee said:
The oil helps seal the wood so that water and bacteria do not soak in and cause problems as much. It also makes it easier to clean. If you get your board wet with water a lot, it will expand, contract, and crack. And allow more food particles into the grain, which causes sanitary problems. Since you'll be washing the board with soap and water, you'll be taking away the natural oils regularly.

Use a light or medium mineral oil, which can be had from the pharmacy. It should be food-grade, like the kind use as a supplement. Don't use vegetable or animal oils which can go rancid. Rub it in so it's a bit wet, then wipe off the excess and let dry. I'd do it every other day for the first week, then maybe weekly, then as-needed. It's more important on the cutting surface than the rest of the board, but the whole thing will dry faster after washing if the underside is a bit more waterproof. And since the underside will probably see less soap and scrubbing, that surface is pretty low maintenance. I like rubber feet under mine.
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I'll take your advice and do a couple of coats on the surface daily and probably one on the entire board to start. This thing is heafty and came with rubber feet which makes it sit nice and solid on the surface of the counter.

NathanJ said:
Very nice board, I love my end grain board. Like the others have said, wipe it with mineral oil and afterwards rub some beeswax into it (100% natural wax only!) as the wax will help to keep moisture out. I've heard you can mix the wax with the oil but I have not tried this yet.
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Never heard of beeswax on a board but like I said not too experienced with wood working. I may look into this. Keeping the moisture out seems like a good way to prevent cracks.

Thanks for the feedback everybody.
 
Sometimes meat likes to dress up and feel pretty. That doesn't mean ANYTHING. Lots of men like to wear nice frilly things, soft things, just for the way they feel. Some very masculine men were cross-dressers; is any surprise that the manliest of foodstuffs should sometimes feel the same way?

BWAHAHAHAHAHAHAHAHA
 
Chameleonbear said:
Sometimes meat likes to dress up and feel pretty. That doesn't mean ANYTHING. Lots of men like to wear nice frilly things, soft things, just for the way they feel. Some very masculine men were cross-dressers; is any surprise that the manliest of foodstuffs should sometimes feel the same way?

BWAHAHAHAHAHAHAHAHA
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Just in case it wasn't clear, CBear was quoting from the Gallery of Regrettable Food.
One of my all-time favorite internet sites, I'm so glad it's still around.
 
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