No snarky title

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So, it was pretty much exactly like I expected. The meat wasn't that great. But the potatoes and brussell sprouts were! I'm of course assuming that the Brussell sprouts were cause they were gone. The Brussell sprouts were done in bacon fat, salt, pepper, liquid smoke, and garlic.
 
walnut oil works well for butcher blocks as well - it polymerizes (cures) like linseed oil instead of going rancid, but is food safe (unlike BLO).
mineral oil AKA butcher block oil - evaporates rather than drying - this is why it needs to be renewed on a regular basis.
melting beeswax and mixing it with mineral oil is a great way to thin the beeswax down enough that it can soak deep into the wood before setting up. This works even better if you heat the entire block above 90 degrees, because it keeps the wx liquid longer so it soaks even deeper.
 
Not really my thing, but couldn't pass up the deal.. got a Junglee short sword on the way, kind of a funky machete I guess. I always liked the junglee military bolo, but by the time I was ready to buy one they became scarce. I'll post some pics once it's here. but here are a couple stock pics of the bolo and short sword..

kqx7.jpg
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Anybody see the condor shot show video on YouTube? I guess they have the mother of all choppers coming in 2014
 
That sinbad sword looks like fun too. And the soldier axe. And the aforementioned solobolo (I'm assuming that's what you're talking about?) They have a lot of cool things coming out. Nice thing about Condor is that they're dirt cheap.
 
22 seconds into it
[video=youtube;7-NYkCZKxy4]https://www.youtube.com/watch?v=7-NYkCZKxy4&feature=youtube_gdata_player[/video]
 
Chameleonbear said:
So, I need some help! I got a roast for dinner, I was just getting ready to start making it and my mom comes up "Why don't you ever make a roast the way my mom used to make?" I didn't have an answer and I still don't. The reason I don't make it the way grandma used to make is cause it wasn't very good. She would oven roast it on a bed of onions, potatoes, and carrots.

My preferred method of making a roast is in the crock pot with a bottle of wine, some beef stock, some spices. Then roast some potatoes in the oven with garlic, pepper, rosemary and oil. When you pull them out you finish it with some salt and some lemon.

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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Just do it like Grandma did....with your own twist. If you are a good cook (and I think you are) you can make it look like you're doing it Grandma's way but make it way more edible even if you just tent the whole thing with foil to keep it from drying out. But I bet you could use that culinary acumen of yours to make it yours....taste buds are not very reliable in the "remembering" department, in my experience.

Dexwithers said:
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?
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One tip I saw on YT and have used is to heat up the foam with a heat gun while the Kydex is coming up to temp in the toaster oven. I think I bought the mid grade foam, but so far so good.
 
It ended up not horrible. It was semi-dry however it was still completely edible. Course with mine I threw a little A1 and Sriaccha on it which made it quite yummy. But yeah the potatoes were the best part of it.
 
crimsonfalcon07 said:
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.

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Those are looking sweet man, How long is the blade on the one right above mine?

And if i want the blade 13-15" how long do you think i should make the handle to balance it out right?
 
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