Pics of recent knife work
- This topic has 29 replies, 9 voices, and was last updated 05/30/2015 at 10:50 pm by
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So how about our pig we slaughtered last fall that we sealed and put in the freezer, we just took out Wed. and began curing the second serving of BACON mmmmm! hehe. first, packed it w/ salt/pepper/maple syrup for a few days. Then today, I smoked it until it reached 155F. Next, cut it up into nice thin slices… however, I needed a nice thin edged knife to do it that had a wicked edge 😉 so I reground our big knife as the edge was getting a little thick (to about .004″) and put a 15 dps edge on it with the Wicked Edge – handled it NICE
16″ serrated christmas tree shearing blades… fun fun! This is so not wicked edge related, I know, but thought some would get a kick out of it :side: … there was a time when I would dread sharpening these. I am looking forward to the serrated sharpening attachment for the Wicked Edge though! Send me one when you get a prototype Clay… I’ll test it out for ya 😉
So how about our pig we slaughtered last fall that we sealed and put in the freezer, we just took out Wed. and began curing the second serving of BACON mmmmm! hehe. first, packed it w/ salt/pepper/maple syrup for a few days. Then today, I smoked it until it reached 155F. Next, cut it up into nice thin slices… however, I needed a nice thin edged knife to do it that had a wicked edge 😉 so I reground our big knife as the edge was getting a little thick (to about .004″) and put a 15 dps edge on it with the Wicked Edge – handled it NICE
Sometimes ago, you’d ask for tips in USN Forum for UDS build, did you make one for smoking?
Saw your bacon…..well, decided I NEED to have these for dinner…Local Style thick cut Korean short ribs + Teriyaki style sauce, low and slow, then finished with high temperature browning, smoked portobello mushroom w/cheese and eggplant :
Used utility scissor to cut ribs into easy eating bit size instead of knife. 😛
Sometimes ago, you’d ask for tips in USN Forum for UDS build, did you make one for smoking?
Saw your bacon…..well, decided I NEED to have these for dinner…Local Style thick cut Korean short ribs + Teriyaki style sauce, low and slow, then finished with high temperature browning, smoked portobello mushroom w/cheese and eggplant :
Used utility scissor to cut ribs into easy eating bit size instead of knife. 😛
NIICE Victor! Looks yummy! Yes, I did finish up the UDS build and it has served me WELL, I can precisely control the temp so I can do lower for bacon and chicken and higher for pulled pork – good stuff!!
16″ serrated christmas tree shearing blades… fun fun! This is so not wicked edge related, I know, but thought some would get a kick out of it :side: … there was a time when I would dread sharpening these. I am looking forward to the serrated sharpening attachment for the Wicked Edge though! Send me one when you get a prototype Clay… I’ll test it out for ya 😉
All finished up w/ them! Here is an after shot of one of them… Also, last time I got a couple In I took a scotch brite belt to them to clean all that gunk off but w/ 13 that could get quite time consuming at 3-4 min each just to clean up!
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