james terrio
Sharpest Knife in the Light Socket
- Joined
- Apr 15, 2010
- Messages
- 22,618
Leave it to Vik to ruin a perfectly good ridiculous scenario with facts and common sense 



The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I went to Athens a few years ago, it is really amazing
I've never left the country, except for Canada once.
A buddy of mine that lives in Serbia went to Greece a couple weeks ago.... This showed up today.
WW, what sort of issues are you having with the bevel grinding?
We must have 2 different Eskabars
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Its uneven and wavy like. Even just trying to clean up a piece of steel and holding it flat on the belt and running it across 1 time leaves some areas ground more than others.
Im guessing i just havent got a feel for it yet, but it feels like im applying the same amount of pressure the entire time. The platen does have gouges in it that you can easily feel with your fingers though. Not sure if thats causing the problem or just adding to it, or if its just me not knowing what im doing LOL
lol Fair point, but I was thinking of the small round handled one with that blade you showed a pic of.
sandpaper and a sanding block will flatten that out for ya.
Glad you all enjoyed the dried sausage! This forum does have a sense of community that can't be beat.
Greg, everyone that put your meat in their mouth LOVED it! The general consensus was the thinner was better but both were great! Thank you for sending that off to us! (And I need their info!)
The thinner ones are "dried sticks" vs the thicker "dried sausage." As I mentioned once in the Snark, this is why I can't abide Slim Jim's anymore...
For those interested, you can get more (in person or phone in an order for shipping) from Green's Sausage House in Zabcikville, Texas. It's a small town with Czech influences about 10 miles east of I-35 at Temple (an hour or so north of Austin).
If you're ever in the area, you owe it to yourself to also stop and eat at the cafe. For an appetizer, the boudin balls are to die for. My brother who used to live in Houston took some of their boudin to work once and a nurse from New Orleans said that it was better than her momma made...not something that folks say lightly around here. For the boudin balls, they put a cube of pepperjack cheese in the middle of an 1.5" ball of boudin, then roll it in bread crumbs and deep fry it. Yum! Another favorite is the sausage burger...a 1/4 pound patty of breakfast sausage on a bun with yellow mustard, diced onions, and hamburger dill slices.
I'll be glad when 7 November gets here and I can go home...