Random Jabber Jibber thread

[GreatwhiteNorth]

I live close to Kensington Market so we always have access to fresh seafood. Prices are stupid high during the winter months.

View attachment 4500784

Honey, that salmon is farmed & dyed for you.
"Fish are fed organic & natural feed"

Terrible for the environment & not so good for people consumption either.

 

[cannabineer]

Honey, that salmon is farmed & dyed for you.
"Fish are fed organic & natural feed"

Terrible for the environment & not so good for people consumption either.

One of my occasional treats is salmon sashimi. (How else justify my expensive specialist knives from Japan?)

I’ll trust farmed salmon for this but not wild-caught.

 

[mysunnyboy]

Don't half ass the PT, it will bring you back. Yeah, it's miserable but it works.

Oh for sure. I’ve already had a knee replacement so I know all about physical therapy. The surgeon said OT would be a little more difficult yay. My physical therapist friend said to medicate 1/2 hour before my appointment

 

[mysunnyboy]

One of my occasional treats is salmon sashimi. (How else justify my expensive specialist knives from Japan?)

I’ll trust farmed salmon for this but not wild-caught.

Whhhet stone

 

[MICHI-CAN]

One of my occasional treats is salmon sashimi. (How else justify my expensive specialist knives from Japan?)

I’ll trust farmed salmon for this but not wild-caught.
[/QUOTE I like the cutlery part.

 

[cannabineer]

Whhhet stone

I have a series of Japanese water stones.

 

[MICHI-CAN]

I use the oil stones I inherited with the knives. No water near my wood handles.

 

[mysunnyboy]

I have a series of Japanese water stones.

lol you’ve sharpened them when we were on the phone
I remember my dad spitting on his to sharpen his fillet knife

 

[cannabineer]

lol you’ve sharpened them when we were on the phone
I remember my dad spitting on his to sharpen his fillet knife
View attachment 4500858

swish
swiiish
swiish
~edge test~
swiiish

 

[cannabineer]

I use the oil stones I inherited with the knives. No water near my wood handles.

I have always had bad luck (probably pronounced “technique”) with oilstones.

 

[mysunnyboy]

swish
swiiish
swiish
~edge test~
swiiish

He use the edge test on his finger nail LOL that was when we were out fishing, in a pond in the middle of nowhere, usually full of fish.

 

[MICHI-CAN]

I have always had bad luck (probably pronounced “technique”) with oilstones.

Was how my grandfather taught me. And the knives and accessories were his.

 

[MICHI-CAN]

My left forearm ends up bald. Or I have confetti everywhere. Usually both. Something satisfying about a sharp edge.

 

[Laughing Grass]

Honey, that salmon is farmed & dyed for you.
"Fish are fed organic & natural feed"

Terrible for the environment & not so good for people consumption either.

it's the best that I can do right now.

One of my occasional treats is salmon sashimi. (How else justify my expensive specialist knives from Japan?)

I’ll trust farmed salmon for this but not wild-caught.

I can't do raw fish, tried many times. It's not a taste thing, it's that weird rubbery kinda texture.

 

[cannabineer]

Was how my grandfather taught me. And the knives and accessories were his.

I learned on my dad’s war-era oilstone he brought with him when they immigrated in ‘56.

My first go with a waterstone was a game-changer. I have a couple of honyaki knives now, and the edge I can conjure on those ( when I haven’t been drinking for effect) is amazing.

 

[MICHI-CAN]

I have placed a practical set of hand hammered , blue steel customs on my bucket list for years. My F. Dick and good German Henckels are still prized and fiercely protected.

 

[cannabineer]

I have placed a practical set of hand hammered , blue steel customs on my bucket list for years. My F. Dick and good German Henckels are still prized and fiercely protected.

First knife I bought as a junior in college was a nine-inch Henckels, the fancy “Zwilling” with the molded handle. I hacked at that fat bolster with a Dremel so I can sharpen the entire edge. It still gets called to duty when I have a chub or ground beef to divide, or a chicken to disarticulate.

 

[MICHI-CAN]

First knife I bought as a junior in college was a nine-inch Henckels, the fancy “Zwilling” with the molded handle. I hacked at that fat bolster with a Dremel so I can sharpen the entire edge. It still gets called to duty when I have a chub or ground beef to divide, or a chicken to disarticulate.

This is my most prized. Built like 3# tank and never dull. Too large to use around the house much. But a good patina for it's true age. Check out the production number.

 

[Chunky Stool]

Mojitos?

We originally started growing mint in pots for mojitos.

 

[cannabineer]

This is my most prized. Built like 3# tank and never dull. Too large to use around the house much. But a good patina for it's true age. Check out the production number.

Now that is a brilliant example of the German blade style. I’ve coveted an F. Dick steel (love the Dickoron brand) but got me an Idahone ceramic instead. It does a great job finishing an edge when used very lightly.