Sharpening chisels - the old way?

[Anonymous]

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[Anonymous]

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[Alf]

I got the idea from a piece of gorgonzola.

Sheesh, fancy foreign cheeses - wot's wrong with a bit of good old fashioned cheddar, huh? Been good enough for me for years and years and it's cheap too... Mmm, Cheddar and Lea & Perrins on Toast - cracking, Gromit. :wink:

Cheers, Alf

Don't mind me; get on with serious sharpening discussion and I'll just sit here quietly. You know I did try to resist for all of, ooo, 3 seconds...

 

[Frank D.]

You know I did try to resist for all of, ooo, 3 seconds...

With a honing guide I can resist for about a second and a half. Much faster...

 

[Jake]

Mmm, Cheddar and Lea & Perrins on Toast

Don't you break your teeth on that?

 

[Paul Kierstead]

.. Mmm, Cheddar and Lea & Perrins on Toast - cracking, Gromit. :wink:

Good lord. Now that is 3 delicious things that really ought to have remained 3 things.

 

[MikeW]

As long as this thread has drifted so and especially as we are discussing bringing, uh, 3 things together, you should see this assemblage of Walnut, brass and steel I have sitting beside me... :lol:

Take care, Mike

 

[Paul Kierstead]

Now that is three things that belong togather. I greatly look forward to using it!

 

[dchenard]

Mmm, Cheddar and Lea & Perrins on Toast

Don't you break your teeth on that?

No, your stomach! :mrgreen:

DC

 

[Anonymous]

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[bugbear]

Here are a bunch of marking knives I made up a few days ago. The bevels were all honed freehand. Sometimes it is all that one can do. There is no other choice of method.

Absolutely agreed. (ultimate case - moulding plane irons, which are always blunt compared to bench plane irons).

At the risk of using inflammatory language (hey - everyone else is ) you sometimes have to settle for a second best method

Jigs give great results where useable, and in the (very common) case of rectilinear blades, they're also easy to use.

BugBear

 

[Alf]

Frankly the standard of culinary appreciation on this board is appalling - Chesse on Toast with L&P is a classic. Honestly, I may have to go elsewhere to find suitably cultured minds.. [-( :lol:

Cheers, Alf

 

[woodbloke]

Alf wrote:

Chesse on Toast with L&P is a classic.

I'm inclined to agree with you here, Alf tho' a sliced tomato or even some sliced mushrooms on top make it even better - Rob

 

[dedee]

It's not bad with Marmite either.

Andy

 

[Alf]

Now there's a provocative comment likely to cause a schism in the forum of epic proportions - sharpening ain't got nothing on pro- and anti-Marmite. 8-[

Taking for the hills, Alf

:wink:

 

[woodbloke]

Dedee wrote:

It's not bad with Marmite either.

No, no, not for me..... a thin scrape of Marmite on hot wholemeal toast....luverly - Rob

 

[Colin C]

Dedee wrote:

It's not bad with Marmite either.

No, no, not for me..... a thin scrape of Marmite on hot wholemeal toast....luverly - Rob

If I did not know any better :roll:
I would say this has gone a little off topic
Ps I hate Marmite =; =; 8-[ :wink:

 

[Jake]

I find A2 a little hard to digest, so I don't approve of L&P on toast. The true path is to burn the cheese on toast a little until it has a little high carbon on the top.

 

[Derek Cohen (Perth Oz)]

Marmite? Marmite! Yuck!

Say after me, "pass the Vegemite, please".

Unfortunately, another True Blue Ozzie icon is bought out by an American multinational company.

Regards from Perth

Derek

 

[Paul Chapman]

Ps I hate Marmite =; =; 8-[ :wink:

And peanut butter is even worse - especially the one with lumps in it

Paul

Edit: Sorry, didn't notice a separate thread had started on Marmite