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Hang around some really good woodworkers, you learn some fun facts, not just about sharpening blades but, all kinds of stuff! Take your two worst blades to a pro, then take two more when you pick the first ones off until you get through the whole block, that way you will have something the try...

The “sharpening rod” is a steel for realigning the edge it is NOT for sharpening per se. It does little for a badly dulled edge. I use a steel every time or every other time to keep the edge true. Take your knives and have them truly resharpened and be very careful with the steel, I’ve known...

Mike, I wasn’t saying that sealer is bad, just a different finishing technique. In particular that it’s important with varnish not always nitrocellulose , the density of nitro is much more forgiving than old fashioned varnish. Love to see some pix of your boards! Totally agree, that instrument...

Williams-Sonoma is a very well respected supply house. Personally, I find them ridiculously overpriced so, I only shop the blow out store when I go to Chicago (same with Crate and Barrel) but, if you bought them 20 years ago, you would have no recourse through the store. I have serious doubt...

Here is an additional step when looking for an exceptional varnish/lacquer finish. At 220 grit, take a sponge and wet the surface to raise the grain, a few hours later re sand with 320, lightly, this will give you a nicer end product. This is coming from instrument finishing techniques. It will...

Looks like a great feast!

I’ve got to get a drool guard! Stupendous work there Kemper!

Dealers choice on that Kevin!🥃

There is something about a post from Kemper that’s is so easy to respond to, one word “lauds and honors” seem to fit pretty well.

I need to tweak the ring on the rotisserie kettle, that one does not sit right and I can’t figure out why! Self tapping screws will likely be the salvation for that particular headache! Thanks Jim, nice to hear from you!

Wonderful!

Thanks Wilmer but, it’s not that hard really just make sure you add a little water (1-2 tsp.) to the stuffing and don’t use pre grated cheese, the cellulose just dries it out. Stuff, wrap, cover and leave in the fridge overnight. That’s my basic take on the process. I stuff mine as dry shells...

Well, you didn’t mention using the pellet grill but, things get moved by the Boss but, not without rational consideration. I have come to seriously enjoy shotgun shells, they are pretty easy once you figure out how moist the filling needs to be and make them early enough to hydrate the shells a...

Shoot, if it comes with a bottle of “Eagle Rare” I’m on my way for the initial cook! Sounds like it fits your needs to the letter! Congratulations!

Sorry I missed dinner!

Thanks Mike!

I don’t see the wheels, am I going blind or just stupid?

Regional dialect! That is something that I find completely fascinating about this country! One of my sisters lives in Pittsburgh, the other in Oregon. Pittsburger is an interesting language, things like “jumbo” for ham, and of course “chipped” where here the term is more “fluffed” when talking...

It sounds like a good plan, I too am not a big sauce person but, have them available but, I have one question… What are “bulkies”?

I’ve been listening to “The Mavericks” a LOT lately!