Random Jabber Jibber thread

BudmanTX

BudmanTX

Well-Known Member
Welcome to the frozen Texas, been like this for 3 days now, being this is the third, had an ice storm last night, gonna have another tonight, they say tomorrow things will start warming up. Local power company is still doing rolling black out, and that part blows chunks, even though they saw this coming they didn't prepare.....right now power is off....great thing I charged everything
20210217_110648.jpg
The field I watch over is sloppy mess, great for mudding though. Gotta cut more firewood today...ugh.
 
neosapien

neosapien

Well-Known Member
cannabineer said:
Oh no no. Details!
What kind of cheese? What tool works best? Personal thinnest (within area category)? Do you recommend a training/ conditioning program to serious caseisection* hobbyists?

*I made that up. Cheese-cutting is ambiguous.
Click to expand...
Today (and most days) the cheese of choice was aged extra sharp white cheddar. From Aldis. (I'm poor in the winter). I like to experiment with different cutlery. Today I used a generic 6" steak knife. It performed ok. I only had a 1/4 block to work with. So the margins for excellence were getting thin. But still managed a couple pieces to meet my croteria. I have only a few regulations. The cut must be completely square. And it must be completely equal width. And I must not cut my fingers off.
 
cannabineer

cannabineer

Ursus marijanus
neosapien said:
Today (and most days) the cheese of choice was aged extra sharp white cheddar. From Aldis. (I'm poor in the winter). I like to experiment with different cutlery. Today I used a generic 6" steak knife. It performed ok. I only had a 1/4 block to work with. So the margins for excellence were getting thin. But still managed a couple pieces to meet my croteria. I have only a few regulations. The cut must be completely square. And it must be completely equal width. And I must not cut my fingers off.
Click to expand...
How cool would it be if you and your skill, and I with my dozen-plus kitchen knives of differing sizes, shapes and steels ... were in the same kitchen. It would be a privilege watching you work.

I’d bring challenge substrates. Old Brie. 5-year-old Romano. Mozzarella. Slightly nuked Velveeta.
A Kraft Single cut across the face.

I’ll bet Emmental cuts superbly, thin enough to read the newspaper’s stock prices section through.
 
neosapien

neosapien

Well-Known Member
cannabineer said:
How cool would it be if you and your skill, and I with my dozen-plus kitchen knives of differing sizes, shapes and steels ... were in the same kitchen. It would be a privilege watching you work.

I’d bring challenge substrates. Old Brie. 5-year-old Romano. Mozzarella. Slightly nuked Velveeta.
A Kraft Single cut across the face.

I’ll bet Emmental cuts superbly, thin enough to read the newspaper’s stock prices section through.
Click to expand...
That's exactly what I'm looking for in terms of translucence when I'm done. If I can peer though the cut but can't tell if it's my finger or my dick I'm looking at, I've won.
 
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