What did you accomplish today?

GreatwhiteNorth

GreatwhiteNorth

Global Moderator
Staff member
too larry said:
Brother-in-law.

The small car would be a challenge for a whole hog. Maybe borrow a neighbor's truck for the day. The BIL has used my little Kabota with a lift boom to pick the hog up for dressing. It tipped the front tires off the ground. Sister had to stand on the front bumper to get the hog off the ground.

Dressing a hog is hard ass work. Making sausage is even worse. When I was a kid, we would kill 4-5 hogs at a time. I would never want to wish that on anyone.
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Try butchering a 1200 lb moose in the field. 8-)
The excitement of the hunt will drain outta you pretty quick when you realize what you need to do. :cry:
 
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Lethidox

Well-Known Member
cannabineer said:
Tell me about the knife that broke.

I have a large number of waterstones from 120 to 12000 grit.
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i am a bit fuzzy since i haven't used it for over a year now my knives are just collecting dust in my car but i bought them from Japanese Knife imports online well just the one. 10" gyuto forgot who made it but it has a Wa handle don't know what kinda wood it is made out of. double bevel, white steel so it pretty much has to be wiped after every stroke or it will rust and mine has rusted because i used it a lot to cut tomatoes and other acidic food. it isn't a patena as my other knife actually has a patena and the colors are really different. patena's i believe are supposed to be a dark reddish color but this one is a straight up bright orange color. i did it to try and see if it was a patena or not thus why it is like this. my other knife is a 10" kiritsuke but generic brand. from shun the blue steel one. shun is like the most generic japanese knife manufacturer imo kind of like Apple okay products but they are heavily over priced due to brand name.

i use 800 and i believe my other one is 1.2k or 1k grit. the sharpening part is easy imo it takes a LOT of practice to master but for the knife i was talking about i need to remove the rust, shine it, sand the handle to remove all the crap that built up and either put resin on it or not i prefer not putting resin on it but then crap continue to build up and eventually i will have to replace the handle over time due to sanding. the knife isn't really broken it is just a chip from when i first used it i dropped it in the sink and a piece came off. i can easily sharpen that part down but i just prefer to change the entire knife because the blade is super thin. it's great for soft things but idk if it would be classified as a "laser edge" but to me that is what i would say.

i haven';t been using my knives much lately this year because i been hopping around different restaurants finding a decent one to work for. most i tried had horrible standards or employee's so i quit pretty fast.

i do love my kiritsuke's over gyuto's though the shape feels better to me. i read that you are not supposed to use a kiritsuke or something because it's like reserved for the head chef idk if anyone even cares anymore or if that is true because in reality the knife don't make the chef.
 
curious2garden

curious2garden

Well-Known Mod
Staff member
cannabineer said:
I have an "Idahone" ceramic steel. It is wonderful for blade touch-ups on the really hard steels. I first encountered the Idahone because it was in a friend's Edge Pro, a high-end manual sharpening rig that uses waterstones also. It made me a believer. I do one or two VERY light passes to remove that last bit of burr.
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I do like my Edge Pro but I love the fact YOU use it!

cannabineer said:
I have a Lansky set too. I never could get it to work well. The Edge Pro is much superior and almost a pleasure to use.
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LOL

Your sharpening did enable me to slice this perfectly, thanks!
cornbeef.jpg
 
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Lethidox

Well-Known Member
i managed to find 1 out of 2 of my missing fish. i think it is my yellow tang and has been missing for weeks now. found it behind my tank on the carpet where i keep the filtration at. it's basically fish beef jerky now. must of jumped out since i don't keep a cover. i feel kinda bad but at the same time i don't. down to 4 fish now until i can either remove my tank completely and quit that hobby or move back to fresh water aquariums to soften the blow of cost in that hobby.

the other fish was a squirrel fish or what we call menpachi here you can eat them but i bought these ones at a shop they are cool fish in general. i still have my green spotted puffer which is getting old but very hardy. i think my puffer is now 9-12 years old already i had a pleco last 16 years
 
purpaterp

purpaterp

Well-Known Member
Grandpapy

Grandpapy

Well-Known Member
cannabineer said:
... so long as I can hold a decently consistent bevel angle. Age is becoming an issue for me.
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sharpening-2.jpg

Cutco sharpener works best on J.A.Hinkles (3 strokes and it's done, 5 for cutco knifes)

20-30 strokes to remove the damage from accidentally hitting the rim of the bowl trying to get the vegges off the knife with just a flick of the wrist.

It's not pretty or manly but functions well.
 
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