plsdaddystopit23

Also, can you count the rings on this log? About to take some of the scraps from the saw mill home for my wood stove. Hopefully it doesn’t melt my cast iron

I’m not a fan of using bottled water as a general principle, but until I get a permanent premium filter installed on my tap, I’m relying on a bottled water that causes the least amount of scaling.

Right now, I have Essentia on hand. Is it safe? I understand reverse osmosis can be problematic, but the added minerals in Essentia should keep from leaching metal. Also, the TDS mg/L is 57.

If you advise against it, please let me know. If you have better bottled water recommendations, I would appreciate the guidance. Thanks in advance!

Hi All,

I’m new to this sub, but I’ve lurked for quite a while to glean as much from your collective expertise as possible before attempting to care for my knives.

Just wanted to say thank you to everyone who contributes here in an effort to make knife maintenance easier for the general population! I don’t really have anyone to share my success with who can appreciate it, so I thought I’d post here.

I’m a home cook, nothing to write home about. In my late teens- early 20s, I worked as a line cook at a boat marina steak house called Piasa Habor. Also managed a small pizza kitchen serving up weird STL style pizza and bar food for a couple years. To be honest, these types of restaurants i

Warranty is likely void and I’d really like to hold onto this set. If anyone has experience with this fix, I would be indebted to you for eternity. Thanks!