"Oil The Joints" Is the ancient centuries plus adage ...

afishhunter said:
3+ layer SAK's, and other multi-tools got so many joints ... 🤨

Oh well ... It is still "Worth It" to oil all of them to prolong the useful life of the tool. 😇👍

Sorry for the rant.
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Never felt the need to oil a swiss army knife. Maybe if it needed a complete clean out after some really dirty wet work
 
jackknife said:
I'm old fashioned, so I oil the joints now and then with mineral oil. Just a dad on the end of a toothpick.
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"Just a little dab'll do you..." (Brylcreem) holds true for lubing the joint's, too. 😁👍

I use 3 In One and Hoppie's Number 9 for the most part now days.

I need a doctor's approval for mineral oil ... AND it would need to be locked up in the facility's med cabinet. I would not be allowed to have it in my room.
Something about "you might drink it all!!!"🤯😳
Admittedly, there IS at least one here (dementia and Alzheimer's) where that would be a concern.
However, I am NOT that brainless. Drink Mineral Oil?!? 🤢🤮🤮🤮

In the past, I've used new and high mileage used moror oil and transmission fluid, 3 In One, Gun Oil, Olive Oil (not Olive OYL; Brutis', Wimpy's, and Popeye's at least 3 timing gold digger ho, with fewer curves and bumps than a sewing needle ... she be flatter than Kansas and Nebraska ... both/either make a pro billiards table look mountainous ... 🤯🙄) brake fluid, power steering fluid/hydrolic oil ... 2 stroke oil ... whatever I had available at the time.
"Food Safe"??? 🤯😳 Why bother? There ain't enough on the blade to fret about - or even affect the flavor of the food. 😇👍
 
Murphy Slaw said:
Food safe?

Heck, most of the food is questionable.
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Sadly this is so true ... AND over-priced, to boot. 😡😡🤬🤬🤬🤬

Call it "$7.⁰⁰" and up for a pound of BACON?!?🤯😳😳😡😡🤬
Forget it 😡😡. A pot roast, whole pork loin, and corned beef briscut costs less!!!
(I recently saw the price on a pound of BAR S brand bacon the facility bought. I KNOW the facility gets the ... "most budget friendly" ... options, at the "discount" grocers.)

I don't "need" a (proper) "BLTC" (Bacon/Lettuce/Tomato/Sharp Cheddar on sour dough) or BLT (same, less the sharp cheddar cheese) THAT bad!!!
I "need" and "want" an improper (more lettuce than both bacon and tomato, on un-toasted cold white bread) BLT even less.
(plus I am not allowed to cook my own meals at this "old things" facility)

IMHO, Each "proper" BLT/BLTC sandwich has 1.0 pound crispy bacon, 1 lettuce (or raw spinach) leaf, and 1 large sliced tomato, on toasted or fried sour dough.
If sharp cheddar is used, at least 3 or 4 ounces.

One "proper" BLT/BLTC sandwich is a meal in-and-of-itself. 😇👍
Tho a couple large whole ears hot buttered corn on the cob (with garlic salt or granulated garlic and pepper) and mebby a "bunch" of 10 (+/-) radishes on the side don't hurt. 😁👍

I bought 3 pounds of bacon the last time I went to the grocer's before I had the "minor" (the doctor's terminology) stroke, 5 years ago.
I paid $0.⁹⁷ a pound.
(when I was a youngling, Oscar Myer bacon was $0.15 to $0.20 a pound ... An "outragious" $0.30 a pound for Oscar Myer bacon when I graduated high school in 1974, and started living on my own.
(house and discount brands had not been invented yet.)
I did finish it off the 3 pounds in the 2 weeks before the stroke, so nun went to waste. 😇👍
 
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It took you 45 years finish off that pound of bacon you bought in 1974?! 😱
 
3 in 1 works great and you get used to the taste. 👀🤪👌After an apple or two any residue is usually gone.

Smells good too.

I have a couple really old crusty tin bottles of 3in1 and some of the new plastic bottles and keep them around everywhere. I swear the old stuff is better but it's probably just my brain being goofy.
 
On a more serious note, inflation is out of control, wages aren’t keeping up at all.

I make the same as I did two years ago, I work in a small mom and pop type mechanic shop, and business has been slow at times, so no raises in anyone’s future, we still charge the same rate as we have for a decade, but gas, food, taxes, and every other commodity has risen by a large margin in the last few years.

It sucks to work the same hours and make the same check, except now it only goes 70% as far as it used to, feels like getting a pay cut.

Inflation starts at the top and trickles down until it lands upon honest backs, people with a conscience don’t just jack up prices so they don’t take a hit, unfortunately everyone above them do.
 
I considered selling an organ to catch up, but my kidney is worth less now than it used to fetch, yet somehow, animal organs like chicken breasts and pork bellies are worth more 🤷.
 
A friend needed a ride to a meat store earlier today, having had eye surgery a couple of days ago.
Out of curiosity, I asked the clerk if they had Kobe beef. He informed me they did, but that it was American Kobe. They had 2 cuts, both steak, one at $55.00 per lb. and the other at $44.00 per lb.
Needless to say, I only purchased a couple of steaks... pork steaks.
I will admit, the Kobe info did make them easier to pay for. 😁
 
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