Paul, about the plastic beveler...

O

Omega Leather Works

Joined
Jun 13, 2007
Messages
7,743
Heya Paul. I finally found what I think (thought?) was the beveler that you show in your video. Only thing is, I can't really see how to use it.

Is this the correct one?

A4atpuA.jpg


bxvIdeO.jpg


I figured it would have an edge like a swivel knife blade, only much duller. This thing has really weird angles that don't make a lot of sense.
 
I bought one of those from SL and I thought the same thing. It seems to mess up the boarder rather then bevel it.
John
 
darkmatter35 said:
I bought one of those from SL and I thought the same thing. It seems to mess up the boarder rather then bevel it.
John
Click to expand...
Yeah, I can't really see how it would work like Pauls, but figured I'd ask in the open so others don't make the same mistake, that is, if it's the wrong tool. I mean, it was like $2 so no biggie, but I really want to do bevel work better, regardless of price.

Paul, I realize the pics are terrible. They aren't easy to take, but I'd be happy to try in different light if you can't make heads or tails of it. I know I can't.

I'm gonna go take a closer look at the video in the meantime.
 
I assume you guys installed the beveler into an extra swivel knife.:confused::confused::rolleyes: If not do so. From that point use it like a swivel knife with sufficient pressure to bevel and there you go.

Just in case…….be sure to cut the line with a swivel knife before you use the swivel beveler. It does not cut the line for you.:D

Paul
 
I would hope we both knew that it wouldn't cut the line! :o

The thing is, there's no part that would fit in a cut line. It's sort of just a big cylinder with a rounded end that they ground a bit off the side from. It's either a different design or I'm not getting the concept of its use. I'm not ashamed to admit that it's probably the later.

I'm going to watch the video again and mount the tool and give it a shot before I go any further thinking about it. Hopefully I'll have a big duh moment. :)

Whatever the case, I'll post what I find. I appreciate your constant help Paul.
 
Btw, Paul, since I'm already bugging you...

You ever worked with emu? I got a hide and it's interesting stuff. They didn't specify if it was veg tanned, but I'd bet money on it. It's dye-able according to SLC. The back is very nappy, but the pattern is kind of like ostrich in miniature. One of the legs has a particularly reptilian look.

RvWS9Gf.jpg


Not sure what I'll do with it yet, but thanks to a kind Englishman I also have a really cool piece of gator to work with as well. Gonna have to figure out something very special for that one.
 
No it did not. Wasn't particularly great. Fortunatly we'd done two whole pigs, two goats and 125lbs of tri tip, so nobody went hungry. Use to co sponsor a REALLY big party with some friends. We'd done that every year for about ten years. So we thought we'd try the emu. Didn't do it again. The goat was always the most popular. Not a bit of it left ever.
 
Oh man, sounds gamey... I try to be adventurous but I don't think I'd try the emu based on what you guys are saying. Funny how you like what you grew up eating. My cousins love big game meat but it doesn't work for me. On the other hand I'd love a big bowl of menudo right now...
 
Well I did the slaughtering and the butchering so it was fresh, as were the pigs and goats too. The Tri Tip was store bought and we'd usually did 4 or 5 turkeys too, they were store bought as well. We did the emu the same as the other meats. Cut into 10-20 pound chunks, lots of salt and pepper, celery, apple, onion and garlic stuffed into slits. Wrapped in foil and then in wet burlap and wired shut. Our pit was big enough we used 3 cords of oak. Start the fire about noon and about midnight it was ready. Put several sheets of tin down on the coals. Put the meat on the tin. Put another sheet of tin over the hole and bury it. Check for any stray tendrils of smoke, make sure you have it buried and sealed good. Dig it up at 4 the next afternoon and dinner was served. Serves four to five hundred. Told you it was a big party.

Buddy can't do the tripe. I'm a Siete Mares man.
 
Horsewright said:
Well I did the slaughtering and the butchering so it was fresh, as were the pigs and goats too. The Tri Tip was store bought and we'd usually did 4 or 5 turkeys too, they were store bought as well. We did the emu the same as the other meats. Cut into 10-20 pound chunks, lots of salt and pepper, celery, apple, onion and garlic stuffed into slits. Wrapped in foil and then in wet burlap and wired shut. Our pit was big enough we used 3 cords of oak. Start the fire about noon and about midnight it was ready. Put several sheets of tin down on the coals. Put the meat on the tin. Put another sheet of tin over the hole and bury it. Check for any stray tendrils of smoke, make sure you have it buried and sealed good. Dig it up at 4 the next afternoon and dinner was served. Serves four to five hundred. Told you it was a big party.

Buddy can't do the tripe. I'm a Siete Mares man.
Click to expand...

I don't think I even know 4-5 hundred people. :o

Most people can't do tripe. Posole might be a better fit for those that don't like menudo. Logically I think on tripe, what it is, and it's texture, and I understand why many can't stomach it (zing!), but if you've eaten it since childhood it's actually really good. Wouldn't eat it without lots of hominy, onions, lemon and cilantro though.

Seven seas sounds really good right now too!
 
Oh yeah siete mares is the bomb. In fact its what I had fri when Nichole wore her new sheath out to dinner for its first test drive.
 
It's a California thing. Cut across the grain and cooked a little more done than I typically like (medium versus medium rare) it's one hell of a cut. Inexpensive, but my in my top 3 favorites. It's gained a lot of traction East of Cali over the last couple of decades. :)

en.m.wikipedia.org/wiki/Tri-tip

Get your butcher to cut one for you and follow a good recipe (bbq it!) and there's no going back. ;)
 
mmmmmm Menudo. The last I got was home made and took hours to make. Ate it with nothing extra right out of the pot So good. Never found anything else close since then. I kind of miss it but dont have the time to make it for myself, my girls give me that look if I even mention it these days. The smell of the initial cooking cured them quick. :p
 
btw, do you have pictures on how the plastic beveler is supposed to work? sorry for intruding on your food chat ;) but i am open for any recipes!
 
You must log in or register to reply here.
Back
Top