Silliness So what are you doing RIGHT NOW? - Page 2567

trichobezoar · 12-12-2014, 04:06 PM

Quote:

Originally Posted by crich70

Good luck trichobezoar. I hope the vinegar works for you. It's quick, inexpensive, won't damage things and it's non-toxic unlike so many things in the world today.

I hope it works too, Crich70. The cigar smell is not as... potent as it was when I first bought it. Maybe I'll keep using the alcohol daily until the end of this month. It's a pain, but it seems to be working. *nods* Next month I'll definitely try the vinegar.

'Have to get ready to go to my office. 'Need to take a few things and bring back the Galaxy Note keyboard that does work well. This one is too wonky! I might be back later on tonight.

Rumpelteazer · 12-13-2014, 02:21 PM

I had planned on asking for an Ikea Raskog cart for Christmas to store my craft stuff. But tomorrow my sister and father are going to Ikea and asked if I want to join them. So I think I might buy it as a Christmas present for myself. I have so much stuff strewn all over my desk I really need to do something about it.

Bilbo1967 · 12-14-2014, 12:02 PM

Getting ready to go out for my quiz teams Christmas meal and quiz. We normally do pretty well, but have never won the Christmas quiz. I think it's because too much wine is shared before it starts!

kindlekitten · 12-14-2014, 01:26 PM

Is this a trivia sort of thing?

Rumpelteazer · 12-14-2014, 02:32 PM

Moving my craft stuff into my new Raskog cart. I've moved most of the stuff I had on my desk into it and my desk is starting to look spacious again. Tomorrow I'll go through my craft tote to move more regularly used stuff into the cart.

poohbear_nc · 12-14-2014, 07:19 PM

Just got back from my belated birthday present - The Penguins of Madagascar movie - lots of fun.

Stitchawl · 12-14-2014, 07:44 PM

Sharpening kitchen knives. It's time for my semi-annual 'sharpen all the knives in the house' event. Treated correctly, most kitchen knives don't need to be sharpened more than twice a year... but they must be properly treated in between; i.e. stroked on a Butcher's Steel before each use, and a few strokes on a smooth ceramic rod once a month. A Butcher's Steel is a bit different from the ones sold with most knife sets. It is just a smooth steel rod. It doesn't have all the little grooves in it that most rods have. In fact, I don't use 'steel' at all. I use a tempered 'borosilicate' glass rod. (You can use the edge of your glass baking dish or measuring cup. "Pyrex" is borosilicate glass.) With a knife sharpened to 4,000 grit and polished on a leather strop covered with Chromium Oxide paste (50,000 grit / 0.5micron ) a French Chef's knife will just about fall through a tomato from its own weight.

Stitchawl

Rumpelteazer · 12-15-2014, 08:21 AM

Pimping the last of the Christmas cards whilst listening to the latest episode of Serial. In between I'm also organizing my mother's ebook library, for which I'm using Calibre portable so it's easy for me to work on it.

GeoffC · 12-16-2014, 09:24 AM

Quote:

Originally Posted by Stitchawl

Sharpening kitchen knives. It's time for my semi-annual 'sharpen all the knives in the house' event. Treated correctly, most kitchen knives don't need to be sharpened more than twice a year... but they must be properly treated in between; i.e. stroked on a Butcher's Steel before each use, and a few strokes on a smooth ceramic rod once a month. A Butcher's Steel is a bit different from the ones sold with most knife sets. It is just a smooth steel rod. It doesn't have all the little grooves in it that most rods have. In fact, I don't use 'steel' at all. I use a tempered 'borosilicate' glass rod. (You can use the edge of your glass baking dish or measuring cup. "Pyrex" is borosilicate glass.) With a knife sharpened to 4,000 grit and polished on a leather strop covered with Chromium Oxide paste (50,000 grit / 0.5micron ) a French Chef's knife will just about fall through a tomato from its own weight.

Stitchawl

If you're free anytime .....

Stitchawl · 12-16-2014, 10:03 AM

Quote:

Originally Posted by GeoffC

If you're free anytime .....

Send 'em over. I find it very relaxing. I can sharpen an edge so fine, your eyes will bleed if you just look at it! Some folks are satisfied to sharpen a blade so that it will shave hair. I'm not satisfied until it will whittle hair, just like this.

(Not my photo)

Stitchawl

badgoodDeb · 12-16-2014, 01:11 PM

Quote:

Originally Posted by GeoffC

If you're free anytime .....

I was going to say the same thing....

crich70 · 12-16-2014, 06:42 PM

Working on the collected works of Robert Louis Stevenson. I keep on getting distracted from it but am making some progress today.

Lin2412 · 12-16-2014, 10:40 PM

Quote:

Originally Posted by Stitchawl

Sharpening kitchen knives. It's time for my semi-annual 'sharpen all the knives in the house' event. Treated correctly, most kitchen knives don't need to be sharpened more than twice a year... but they must be properly treated in between; i.e. stroked on a Butcher's Steel before each use, and a few strokes on a smooth ceramic rod once a month. A Butcher's Steel is a bit different from the ones sold with most knife sets. It is just a smooth steel rod. It doesn't have all the little grooves in it that most rods have. In fact, I don't use 'steel' at all. I use a tempered 'borosilicate' glass rod. (You can use the edge of your glass baking dish or measuring cup. "Pyrex" is borosilicate glass.) With a knife sharpened to 4,000 grit and polished on a leather strop covered with Chromium Oxide paste (50,000 grit / 0.5micron ) a French Chef's knife will just about fall through a tomato from its own weight.

Stitchawl

That's impressive Stitchawl. I didn't know that much about knives (nor about the details of appropriate care for it). Before, my parents would just usually buy a new knife if the old one isn't as sharp anymore. Oh, but sometimes they would use the rod to sharpen it, but not on a regular basis.

Stitchawl · 12-17-2014, 02:28 AM

Quote:

Originally Posted by GeoffC

If you're free anytime .....

Quote:

Originally Posted by badgoodDeb

I was going to say the same thing....

Quote:

Originally Posted by Lin2412

That's impressive Stitchawl. I didn't know that much about knives (nor about the details of appropriate care for it).

Here is a device that anyone can use, no previous skill or knowledge needed, than can put a good 'working edge' on most any knife, usually in less than five minutes. All you have to do is cut straight down 20 times on each side. The stones maintain the correct angle for you. Couldn't be any easier...

It's called the Spyderco Triangle Sharpmaker, and it's sold in most large sporting goods stores, Amazon, and of course, the Internet.

Here's a video showing someone using it for the very first time to sharpen a pocket knife, but it works just the same way when sharpening a kitchen knife.

It really IS this easy. The resulting edge isn't quite as fine as I like, but certainly more than sharp enough to satisfy most people, even professional chefs.

Stitchawl

Rumpelteazer · 12-18-2014, 04:24 PM

Finishing up the birthday card for my grandmother whilst listening to Serious Request. A early fundraiser where three radio dj's get locked up in a glass studio for six days and go without food to raise money for a "silent disaster" for the Red Cross. This year they raise money to help women and girls who are victims of sexual violence in conflict zones.

12-14-2014, 12:02 PM	#38493
Bilbo1967 Not scared! Posts: 13,424 Karma: 81011643 Join Date: Mar 2009 Location: Midlands, UK Device: Kindle Paperwhite 10, Huawei M5 10	Getting ready to go out for my quiz teams Christmas meal and quiz. We normally do pretty well, but have never won the Christmas quiz. I think it's because too much wine is shared before it starts! Last edited by Bilbo1967; 12-14-2014 at 12:04 PM.

12-13-2014, 02:21 PM	#38492
Rumpelteazer Grand Sorcerer Posts: 5,360 Karma: 27919658 Join Date: Sep 2009 Location: Utrecht, the Netherlands Device: Kindle Paperwhite Signature Edition	I had planned on asking for an Ikea Raskog cart for Christmas to store my craft stuff. But tomorrow my sister and father are going to Ikea and asked if I want to join them. So I think I might buy it as a Christmas present for myself. I have so much stuff strewn all over my desk I really need to do something about it.

12-14-2014, 01:26 PM	#38494
kindlekitten Professional Adventuress Posts: 13,368 Karma: 50260224 Join Date: Sep 2009 Location: The Olympic Peninsula on the OTHER Washington! (the big green clean one on the west coast!) Device: Kindle, the original! Times Two! and gifting an International Kindle	Is this a trivia sort of thing?

12-14-2014, 02:32 PM	#38495
Rumpelteazer Grand Sorcerer Posts: 5,360 Karma: 27919658 Join Date: Sep 2009 Location: Utrecht, the Netherlands Device: Kindle Paperwhite Signature Edition	Moving my craft stuff into my new Raskog cart. I've moved most of the stuff I had on my desk into it and my desk is starting to look spacious again. Tomorrow I'll go through my craft tote to move more regularly used stuff into the cart.

12-14-2014, 07:19 PM	#38496
poohbear_nc Bah! Humbug! Posts: 63,838 Karma: 135242149 Join Date: Feb 2009 Location: Durham, NC Device: Every Kindle Ever Made & To Be Made!	Just got back from my belated birthday present - The Penguins of Madagascar movie - lots of fun.

12-14-2014, 07:44 PM	#38497
Stitchawl Opsimath Posts: 12,344 Karma: 187123287 Join Date: Mar 2009 Location: Chiang Mai, Northern Thailand Device: Sony PRS-650, iPhone 5, Kobo Glo, Sony PRS-350, iPad, Samsung Galaxy	Sharpening kitchen knives. It's time for my semi-annual 'sharpen all the knives in the house' event. Treated correctly, most kitchen knives don't need to be sharpened more than twice a year... but they must be properly treated in between; i.e. stroked on a Butcher's Steel before each use, and a few strokes on a smooth ceramic rod once a month. A Butcher's Steel is a bit different from the ones sold with most knife sets. It is just a smooth steel rod. It doesn't have all the little grooves in it that most rods have. In fact, I don't use 'steel' at all. I use a tempered 'borosilicate' glass rod. (You can use the edge of your glass baking dish or measuring cup. "Pyrex" is borosilicate glass.) With a knife sharpened to 4,000 grit and polished on a leather strop covered with Chromium Oxide paste (50,000 grit / 0.5micron ) a French Chef's knife will just about fall through a tomato from its own weight. Stitchawl

12-15-2014, 08:21 AM	#38498
Rumpelteazer Grand Sorcerer Posts: 5,360 Karma: 27919658 Join Date: Sep 2009 Location: Utrecht, the Netherlands Device: Kindle Paperwhite Signature Edition	Pimping the last of the Christmas cards whilst listening to the latest episode of Serial. In between I'm also organizing my mother's ebook library, for which I'm using Calibre portable so it's easy for me to work on it.

12-16-2014, 06:42 PM	#38502
crich70 Grand Sorcerer Posts: 11,310 Karma: 43993832 Join Date: Feb 2010 Location: Monroe Wisconsin Device: K3, Kindle Paperwhite, Calibre, and Mobipocket for Pc (netbook)	Working on the collected works of Robert Louis Stevenson. I keep on getting distracted from it but am making some progress today.

12-18-2014, 04:24 PM	#38505
Rumpelteazer Grand Sorcerer Posts: 5,360 Karma: 27919658 Join Date: Sep 2009 Location: Utrecht, the Netherlands Device: Kindle Paperwhite Signature Edition	Finishing up the birthday card for my grandmother whilst listening to Serious Request. A early fundraiser where three radio dj's get locked up in a glass studio for six days and go without food to raise money for a "silent disaster" for the Red Cross. This year they raise money to help women and girls who are victims of sexual violence in conflict zones.