jpanic80

Real quick. I'm on a hunt for the superior hotlink s from a butcher in Brisbane.

I am in inner South but willing to travel.

So far the only bearable ones have been from Peter Augustus at Camp Hill (just good) and the butcher on Stanley Rd at Carina (good heat, fat and cheese profile not sufficient).

Sausage lovers of Brisbane - where's the secret sauce?

And a late RIP to the German butcher business at Woolloongabba - good times.

I mostly do woodworking. One thing I'm struggling to understand is all the tests and flexing on this sub seem divorced from explaining and showing what bevel angle they have and durability in edges.

For woodworkers there is not much of a flex in how sharp a chisel gets but amongst serious how an edge holds up after challenging use - typically chopping end grain which leads to chipping and abrasion of the edge.

A close second would be what is involved in maintaining and restoring the edge. Given how often you have to resharpen there are many systems discarded because they produce a big wonderful edge but are just impractical.

If someone sharpened a chisel to 15 degrees and showed off what