The longest blade I have is 10" and it worked fine with that. One change with the latest system vs. previous ones is with the vise. Both sides open and grip the blade, whereas with past systems only the right side would open and that caused the right and left side to have a different angle for the blade edge. Now there is perfect symmetry.

coat hangers sledgehammer

You guys expecting some civil unrest?

Instigating civil unrest's more like it.


Brass collar stays. $21.00.

Who makes the second knife from the left on your new rack there?

Is that honing steel ceramic?

I just received a 12" Victorinox Scimetar and a sampler pack of uMai dry aging bags. Picked up a whole 12 pound sirloin, USDA Prime, for $4.50/lb. I'll know in 3-4 weeks if the bags were worth the money.

I remember when i was a kid all the beef from our butcher was aged. My pop liked everything rare. Many Sunday nights after a roast beef dinner i woke up in the middle of the night to unlesh fury in the toilet.

Back then, they used to age beef until it would have mold growing on it. My Dad told me he would see it all the time at restaurants he worked at in NYC. He has never once suggested that I try to age beef, btw. Lol.

That shiny knife is made by Shun. It's part of their Bob Kramer replica series. I got it as part of a set a long time ago and I'm not sure if they still make them. It's made from steel that I previously referred to as "chippy." I ground out a couple of chips and sharpened it up again so it's back in usable condition.

Bob Kramer is maybe the most famous maker of chef's knives in the world and the problem with the Shun knife is that they got the blade profile totally wrong. The first knife on that rack is a new Bob Kramer replica by Zwilling Henckels and has the correct profile. It's also made from carbon steel rather than a type of stainless, so it reacts with certain foods and gets discolored, but oh well.

And yeah, that's ceramic honing rod. I think it was made by Dexter-Russell. I'm curious how your experiment with dry again goes, but $4.50/lb for any high end cut of beef makes me wonder if it hasn't already been "aged."

That shiny knife is made by Shun. It's part of their Bob Kramer replica series. I got it as part of a set a long time ago and I'm not sure if they still make them. It's made from steel that I previously referred to as "chippy." I ground out a couple of chips and sharpened it up again so it's back in usable condition.

Bob Kramer is maybe the most famous maker of chef's knives in the world and the problem with the Shun knife is that they got the blade profile totally wrong. The first knife on that rack is a new Bob Kramer replica by Zwilling Henckels and has the correct profile. It's also made from carbon steel rather than a type of stainless, so it reacts with certain foods and gets discolored, but oh well.

And yeah, that's ceramic honing rod. I think it was made by Dexter-Russell. I'm curious how your experiment with dry again goes, but $4.50/lb for any high end cut of beef makes me wonder if it hasn't already been "aged."

Bread, hamburger, butter etc.... snowstorm food. Its still fucking snowing. Another 5 in. last night. About a foot total.

Years ago when I lived in a small town south of here I would make some good money when it snowed. The place I worked for let me use their tractor once I got their parking lot plowed. The best I did was about 3k over about 10 hrs of actual work. Could have made more but it was xmas eve and the wife was like "enough". Had a couple decent days over the next couple years then it pretty well came to a halt.

Fucking snow blowers.... you'd see trucks everywhere with two or three guys in it and two or three snow blowers in the back. Between them and the homeowners that had them there wasn't enough money to make it worthwhile any more.