Off Topic NEW - Beckerhead Chat - With a full daily dose of new and improved snark!

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I'll be the first to admit, that I'm not the most talented knife sharpener in the world. Anywhos, I came across this Smith Pocket Pal online. Read many reviews on it, most all positive. I saw a video of it on youTube, and the guy was actually using a BK2 on it. I came across one tonight at Slay fart, $8.50, so I bought it. I must say, it's as good as the reviews say it is. My BK2 has never been sharpened. Mostly, it's dull from the sheath. I pulled the 2 across the ceramic blades, pretty much not pushing down, and letting the weight of the blade do the work. When I finished, it would slice paper like nobody's business. Very happy with it. It's a little over 3" long, inch wide, and about 3/8 thick. It has the carbide to set the edge, and the ceramic to put the fine edge on it. Then it also has the tapered diamond rod for serrated blades.

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nice deal, I haven't tried one of those style sharpeners in about 15yrs, never had good luck with them but seeing how technology's come I'm impressed it sharpened your 2...

let us know how it wears, I'm always game for a simple field sharpener......
 
Battle Creek Knives said:
nursing school is pure and utter madness !!!!!!!!!!!!!

now back to your original programming.. :D
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congrats to your wife on her graduation.
I have a cousin in Joplin who is on the faculty at the nursing school there and she would totally agree with you on this statement!
 
Warrior, those things will sharpen ok if you're careful. Don't bear down too hard. If you have a chip in your blade, the carbide side is likely to dig it out some more - but with the fold-out taper rod you can just turn it into a serration. :-)

-Daizee
 
daizee said:
Warrior, those things will sharpen ok if you're careful. Don't bear down too hard. If you have a chip in your blade, the carbide side is likely to dig it out some more - but with the fold-out taper rod you can just turn it into a serration. :-)

-Daizee
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I'm just going to use the ceramic portion, to keep it touched up. I pretty much used the weight of the blade on the 2. All it took.
 
Hey clich, when are you going to start sending me royalties for thinking of putting that glow-stick-thingy on the outside of your pack?
 
I thought you signed up for adtraffic for BeckerChat. Heck, I pull in about $4.37 here every month like clockwork.
 
At what point do we just call it ham?
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when you cut it from a different piece of the pig.

That's real bacon you've got there. Is it preservative-free?
My favorite bacon is the nitrite-free stuff from wholefoods. Spendy, but I shouldn't eat it often anyway.

In fact, one of my favorite pig recipes involves reassembling the pig by wrapping a ham in some of that slab bacon!

-Daizee
 
clich said:
You guys think you've seen bacon before? I give you super thick cut bacon.

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Man that looks good. Big plate of scrambled eggs with gubmunt cheese melted on em. Soda biscuits and some sorghum to drag em through. Damn.
 
trade, you got something wingin' your way fer the biscuits.
 
daizee said:
when you cut it from a different piece of the pig.

That's real bacon you've got there. Is it preservative-free?
My favorite bacon is the nitrite-free stuff from wholefoods. Spendy, but I shouldn't eat it often anyway.

In fact, one of my favorite pig recipes involves reassembling the pig by wrapping a ham in some of that slab bacon!

-Daizee
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well said...

tell you what, you can tell a big difference in taste when you butcher a pig or store buy it.. there for a couple years we always bought half a pig from a distant neighbor...

need to start doing that again...
 
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