Pay It Forward Number 9... Number 9... Number 9

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I sometimes wonder if Karma has any play throughout life? Like a lot of families I had a very rough 2013...roof and house repairs from the hurricane, another year of no raises and unforeseen vet and medical bills...

Today I had good news. The company that I work for is moving Ito a modern high tech building. My commute still sucks. But I don't have to work in this craphole they call the Chrysler building that is so old their ventilation system is permenently dirty and we share tenant space with another company whose head trader is such a germophobe that he plasters the floor of the toilet stall with tp and the toilet seat....craps and won't flush bc he refuses to touch the toilet handle and then washes his hands for three minutes....

My commute still sucks I have to transfer three trains but because I take a different route I save $2k in commuter fares...!
 
cchu518 said:
craps and won't flush bc he refuses to touch the toilet handle and then washes his hands for three minutes....
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Now I'm wondering if that's really it, if he's so odd he's managed to be that obsessive and still miss an obvious work around, or what. I mean if your already wasting that much toilet paper then just grab an extra bunch and use that to push down the handle... Not wanting to be around when get kicked up into the air upon flushing since most public bathrooms don't have the lids, maybe...?
 
The dude was totally gross. He was superbly dressed and has a beard. So I put up a photo of the most interesting Guy in the world in the stall with a quote..."I don't flush often but when I do...I clog the toilet bc I leave tp and turds all over the place... I am...the most disgusting douchebag in the office....

The next day same thing in the morning...only...only...and I had to see it to believe it...whoever did it threw his boxers in the toilet took a huge crap on top of his boxers with no signs of wiping...and the paper that I posted crunpled up and thrown into the bowl as well... I heard from the building that our cleaning lady asked to be transferred bc of it...this went on for months...until we senr a note to the owner of the ccompany....about his employee
 
cchu518 said:
Loony Bin,
Is there anything in your kitchen that you might not have or be interested in like a Santoku or a Chinese slicing chef knife? If you are well stocked the next time I stop at my Chinatown in NYC I can try to find something interesting for you and the wife. They have a lot of very decent user quality Chinese gear down there. My personal favorite item is this a Chinese hand strainer.
toolswireskim.jpg
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My wife loves the Santoku design. I have to admit that I do to, but largely because it's so bloody easy to sharpen on my Edge Pro...

I have never seen a strainer like that. I fear it wouldn't last long in this house. Our 3y.o. would most likely use it as a tennis racket for his blocks.
 
Hey just getting back on track we would need the OP to lock this thread and then him or someone else start up #9...
 
cchu518 said:
Hey just getting back on track we would need the OP to lock this thread and then him or someone else start up #9...
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You mean the 10th? These threads are starting to resemble Dr. Who's regeneration cycles... when you think it's dead, it regenerates!
 
Cchu, if you still have that kitchen knife to offer we could really use it. We just finished moving and the only thing (so far) that somehow disappeared was our kitchen knives. The block made it but no knives (I do still have my Chinese cleaver, opinel #112 and KAI Komachi 2 tomato knife but those are the only 3 that made it). The wife and I would like to build up a nice set of kitchen cutlery again, were just thankful for the 3 that did make it. On topic the opinel and the cleaver were a GAW I won a few months back (and the pink komachi was an Xmas gift to my wife)
 
Hey Cereal Killer, I have good news and bad news. Bad news is I sent the carver over to NYOutdoors yesterday as he claimed it in a pm. Good news is if your cleaver looks like the below you are in luck! It's not a cleaver but a Chinese chef knife. Mine is a Dexter Russell made in the USA in high stainless carbon. It's the exact same one used in Chinese restaurants. They take an awesome edge and will slice as fine as a European chef knife. I switch back and forth between them. I use the Chinese chef knife for when I have to chop or slice up a lot of stuff and use the flat side to scoop stuff up.

If you have a wish list though of tools, I think I may be going to Chinatown very soon. My wife who is not Chinese likes getting her haircuts down there. I could feasibly pick you up something that you might need, just pm the wish list and I will keep it in the back of my head!
20131011_0710311.jpg
 
cchu518 said:
Hey Cereal Killer, I have good news and bad news. Bad news is I sent the carver over to NYOutdoors yesterday as he claimed it in a pm. Good news is if your cleaver looks like the below you are in luck! It's not a cleaver but a Chinese chef knife. Mine is a Dexter Russell made in the USA in high stainless carbon. It's the exact same one used in Chinese restaurants. They take an awesome edge and will slice as fine as a European chef knife. I switch back and forth between them. I use the Chinese chef knife for when I have to chop or slice up a lot of stuff and use the flat side to scoop stuff up.

If you have a wish list though of tools, I think I may be going to Chinatown very soon. My wife who is not Chinese likes getting her haircuts down there. I could feasibly pick you up something that you might need, just pm the wish list and I will keep it in the back of my head!
20131011_0710311.jpg
Click to expand...

This is mine-

Can you tell me anything about it? It is incredibly sharp and very useful. After seeing you in yours I think I'll polish mine.
Thank you sir, I'll Email you soon as I get some free time (still arranging the new place)
 
It looks to be check for markings on the blade. Use a fine grit sandpaper and polish it up and remember it's not a butcher's cleaver, you will ruin the edge if you try to chop through bone, it's way too soft for that.

It's a Chinese chef knife for slicing! Is the person for whom you received it from Chinese, he would be better for information about it. he biggest tell is the edge which will have a very thin profile just like a Euro chef knife. It works amazingly well for everything!

For the edge do a hybrid edge. Back half or third - use a more obtuse angle this allows you to chop through chicken bone which is about the only bone you should chop with this. The pommel, flatside of the knife and top can all be used for tenderizing, and is also a scoop for food, the flat side is great at smashing garlic too.

The front half (front two-thirds on mine) edge should have a a 30 degree inclusive edge and use that for fine slicing. It also helps to put a curve on the edge (it should have came with one). What's great is the weight of the knife and a sharp edge does all the work for you.
 
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