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Looks delicious

Thanks and same to and your family.

Glad you’re up and running. What a nightmare for a business owner.

I have a 60/40 grind. But now after a couple of full progression sharpening it 50/50 or as close as I can get it. Very few people can really do a perfect 50/50. What counts is to be consistent with what you’re doing on each side.

My go to for 99 percent of everything is a 12 inch debuyer Carbon (mine doesn’t have the B in the way, probably new 10 years ago I don’t know if that’s a recent addition or what), my wife’s go to is a 12 inch lodge cast iron, in the mix is a 12 inch all clad triply for acidic things… all three of t...

Agree just WOW. Really great job.

Jeff,

Then there’s hope for to play volleyball

Thanks Ronnie

Having a great day. I also get to watch my 6’5” granddaughter play volleyball tonight for Penn State. Here’s to a win.

Thanks, doing good at 78

Awesome milestone. Here’s to one million.

Oh man that looks so darn good.

I started out with shapton pro 320 and the 2000. It was recommended to me by this forum a long time ago. I have many other stones now but I keep going back to these as it works really good.

Best eye roll I’ve seen in a long time

Wanted to show off my 1947 cast iron grill. All original except for a screw that needed replaced on bottom vent.

Even the rotisserie motor still works.

Yes I did one that as in way worse shape.

Wow how awesome.

Looks amazing

Most older pocket knives were sharpened between 20 and 25 degrees per side.

taz575 wrote: ↑Thu Jul 11, 2024 7:03 am Don't use that cast iron pan for brownies with walnuts in them!!

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