The weather here on the south coast of England has been spectacularly dreary recently. So spending alot of time indoors, mining the depths of the to-do list of tasks whether necessary or not.
This afternoon's displacement activity: Photograph all my watches:
It’s been raining here in CA for many days, so my son and I undertook some Lego-building. He does most of building; I’m just quality control. Not bad for a 6-year-old.
I’ve had the joy of painting the frame of a mirror to be used as an order of service for my wedding. I’m not artsy so I was kind of avoiding it but it’s actually been quite therapeutic to switch off and listen to some music
The weekends are my busiest time with the kids and all the activities they do. Daughter does Jazz dancing, ballet and scouts and my son has golf lessons, a football match and I drive him and his mates to the gym and back. I literally drive more over the weekend than I do over the entire week. Monday mornings is the beginning of my time.
Have you experimented with different steel compositions? Do you have a preferred flavor of steel for kitchen knives?
Yes, have probably the biggest range of steels in my personal kitchen knives that range from mostly Japanese, custom made Damascus and high carbon steels
Preferred steel is probably Japanese Hap40. (Not that easy to come by lately as a steel. Plenty of Japanese knives made from it but hard to buy the steel itself. I have found a small supply of it but it is getting rare and expensive)
But I make knives out of a range of steels.
These currently are made out of a 80CrV2 as it’s a supper tough steel for a great tough as nails kitchen knife for the new to a hand made knife. Probably not your slice a tomato supper thin, but bone a chicken, cutting meat and cut anything else. Made for someone that would take it out as a camping kitchen knife and also use around a BBQ.
Made a forum member a super thin slicer that wanted a more stainless knife.