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Post by Black Hand on May 29, 2019 18:46:23 GMT -7
When you go to the Island, make certain you visit the Temple complex in Agrigento and take the time to eat Arancine somewhere - the Ham & Mozzarella as well as the Meat, Sauce & Peas versions. Sicilian Cannoli and the wood-fire handmade pizza are tough to beat too... Clickable map - www.bestofsicily.com/roadmap.htm
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Post by Sicilianhunter on May 29, 2019 18:53:25 GMT -7
LeLoup, As long as it's past noon you won't be "rude" not that I have an Issue with that!! How do you Like Sheaf Stout? I'm a stout man, myself, and for a time I was knocking them back whenever I could find them
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Post by Sicilianhunter on May 29, 2019 18:57:51 GMT -7
OMG!!! This may have to be a belated Honeymoon trip!!
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Post by Richard on May 31, 2019 7:14:51 GMT -7
I have to say, this surely seems to be a quiet bunch. Spence LOL! You sure opened them up! Sicilian, not shy, the word "reticent" comes to mind. And I know exactly how you feel. There are folks here who have shot more flintlock in a day than I have fired in 45 years, 'though I do try to make every shot fired a learning experience. In two weeks, my "obligation" as chauffer to my Granddaughters will greatly diminish, as they will both be able to walk to high school next school year. I intend to spend much time at the range, and in the field. Nock (I like that, SH) the folks on MLF don't know what they are missing. Actually, I think quite a few of them do.) Black Hand, again, Thank You for starting this Forum, and for inviting me over. Over the last day (actually an hour or two) I have learned so much more about all the folks here, and I am in Good company! Still running around like crazy, chiropractor appointment now. I will be back. Richard/Grumpa
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Post by Richard on Jun 2, 2019 9:59:01 GMT -7
Having to jump in and out of these discussions for the last several days - most annoying (to me).
Questions, skills wanting...I would love to learn to really sharpen a knife using Arkansas stones.. My Dad, too, could do most things well, and it grieves me deeply that I did not pay more attention to learning from him. I think his abilities lie within me, and I would love, at this late date, to honor him by bringing them out. (He did teach me how to be patient, and to love, and I learned those skills well enough).
Will have to leave again, shortly, for the H. J. Heinz History Center here in Pittsburgh. They have a new exhibit on the Vietnam War - they do a great job on historical matters, but this might be a tricky one. Want to see if they show that we won the fight over there...but lost the War back here. And I could run into an old friend or two.
Might be back here later to share a good drink.
Richard
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Post by Sicilianhunter on Jun 2, 2019 13:24:16 GMT -7
Having to jump in and out of these discussions for the last several days - most annoying (to me). Questions, skills wanting...I would love to learn to really sharpen a knife using Arkansas stones.. My Dad, too, could do most things well, and it grieves me deeply that I did not pay more attention to learning from him. I think his abilities lie within me, and I would love, at this late date, to honor him by bringing them out. (He did teach me how to be patient, and to love, and I learned those skills well enough). Will have to leave again, shortly, for the H. J. Heinz History Center here in Pittsburgh. They have a new exhibit on the Vietnam War - they do a great job on historical matters, but this might be a tricky one. Want to see if they show that we won the fight over there...but lost the War back here. And I could run into an old friend or two. Might be back here later to share a good drink. Richard I agree with you there, I have yet to be satisfied with my sharpening skills. I can get them sharp but not shaving sharp like some can. Hope you get something of value from your trip to the History Center. Safe travels and return
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Post by Richard on Jun 2, 2019 19:26:29 GMT -7
History Center's Vietnam War Exhibit was a hard afternoon, revisiting a turbulent time. I shed more than a few tears. I learned things I had not known. Didn't get all the way through it, and I will return. Tonight, I am drinking a very good Pennsylvania Rye from here in Pittsburgh. Enjoying would be inappropriate; more like sacramental.
Richard/Grumpa
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Post by brokennock on Jun 2, 2019 19:27:15 GMT -7
I can get 98%of my knives, my hatchet and my 'hawk, and all my broadheads shaving sharp. I have 2 knives that give me trouble. I mostly don't use stones except for my scandi grind knives. Sandpaper from 500 grit (if very dull) through to 1500 and sometimes 2000 grit. Usually backed with a thin form piece of neoprene wrapped tight around a poplar board and stapled to the backside. For the scandi grinds I go from medium to fine stones, then lay 800 grit paper on the stone, then 1000, then 1500.
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Post by Black Hand on Jun 2, 2019 19:50:08 GMT -7
In many cases (unless you are shaving), shaving-sharp is a little too far, as such a fine edge dulls quickly. I go as sharp as will cut a piece of paper smoothly, cleanly and without tearing...
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Post by Sicilianhunter on Jun 2, 2019 21:26:39 GMT -7
I can get 98%of my knives, my hatchet and my 'hawk, and all my broadheads shaving sharp. I have 2 knives that give me trouble. I mostly don't use stones except for my scandi grind knives. Sandpaper from 500 grit (if very dull) through to 1500 and sometimes 2000 grit. Usually backed with a thin form piece of neoprene wrapped tight around a poplar board and stapled to the backside. For the scandi grinds I go from medium to fine stones, then lay 800 grit paper on the stone, then 1000, then 1500. Nock, I'd love for you to outline your method with pics. I have a crooked knife the I'm concerned about that already needs sharpening
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Post by Sicilianhunter on Jun 2, 2019 21:27:40 GMT -7
In many cases (unless you are shaving), shaving-sharp is a little too far, as such a fine edge dulls quickly. I go as sharp as will cut a piece of paper smoothly, cleanly and without tearing... Agreed but having the ability to do is the key
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Post by brokennock on Jun 2, 2019 21:43:33 GMT -7
I can get 98%of my knives, my hatchet and my 'hawk, and all my broadheads shaving sharp. I have 2 knives that give me trouble. I mostly don't use stones except for my scandi grind knives. Sandpaper from 500 grit (if very dull) through to 1500 and sometimes 2000 grit. Usually backed with a thin form piece of neoprene wrapped tight around a poplar board and stapled to the backside. For the scandi grinds I go from medium to fine stones, then lay 800 grit paper on the stone, then 1000, then 1500. Nock, I'd love for you to outline your method with pics. I have a crooked knife the I'm concerned about that already needs sharpening I'll see what I can do. Picture tutorials are tough for me here using mostly my phone and having to put the pics on a 3rd party host. I'm thinking for the blade in question you need a nice flat bevel, not a convex grind edge. So stoned and/or fine grit emory/sand paper backed with a pane of glass might be your best bet. Even if I lose the shaving sharpness I still wind up with a very sharp edge that I feel is easier to touch up and return to scary sharp. I also like my edge highly polished and therefore having minimal drag. The process of getting to this level of smoothness brings me to the shaving sharp edge, which then seems easier to maintain.
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on Jun 2, 2019 23:06:10 GMT -7
LeLoup, As long as it's past noon you won't be "rude" not that I have an Issue with that!! How do you Like Sheaf Stout? I'm a stout man, myself, and for a time I was knocking them back whenever I could find them I love Sheaf Stout mate, just can't justify the expense over less expensive beers now. Though & do get a carton on special occasions such as birthdays & winter solstice Used to have trouble getting Sheaf Stout, because all the chefs in the nearest small city use it in their cooking!!! Keith.
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Post by shotdeer on Jun 3, 2019 5:50:35 GMT -7
When Spence started this thread it sure was quiet but now it's not! This group certainly is more friendly than on MLF though.
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Post by straekat on Jun 3, 2019 6:19:07 GMT -7
[quote author=" Sicilianhunter" source="/post/1032/thread" Used to have trouble getting Sheaf Stout, because all the chefs in the nearest small city use it in their cooking!!! Keith. When I make beef stew or any other read meat based stew/soup, I use beer as part of the stock making process, by simmering the bones in beer, then later add barley to the stew with additional beer instead of water when the liquid has cooked off too much. The beer/bones/barley combo is good stuff.
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