Augsburger

Woohoo Flyers! Go #20.

Well I can't build an amp, understand a schematic drawing or know how to populate a pcb but I can damn well handle a venomous reptiles. If I do say so myself, I am very photogenic in that pic.

Beats mowing the lawn I guess, glad I hadn't opened the wine yet. I am pretty sure it is way over three feet long. Not that anyone cares, but I just found a second one of approximately the same length. So far I am at three for the year. Should be an interesting summer.

VanJam redux......... without the flames and smoking wires.

Double Stay healthy (er)

Wow, so you were bleeding from your gut and your wallet. Get well soon and I am glad they took care of what was most assuredly a very serious problem, that is a huge volume of infusion. Please let us know what you think of the PWDac. Greg

What airline? If it is United I will be 12 minutes behind you, lets free shuttle caravan to the Hyatt.

The closet one is over an hour away and all their online stuff is over the budget. Thanks anyway.

I am working on a little project and need to buy a 320-500gb external hard drive. Most of my usual sources seem to charge $50 and up, I would prefer $30 to $40. Thanks all. Greg

Funny, I was planning to go shopping this weekend for some Foie Gras to go with some d'yquem and other sauternes I found in my locker those dogs would be an interesting match. I have to go check this out.

Now I am really scared....................

I am sure she was the air traffic controller in charge during my last flight back from Arizona.

Al, how are the Le Reviseur Cognac and the Pellehaut Armagnac? I need to place a KL order soon and find that I am out of Cognac and almost out of Armagnac.

You may call it that, but technically it is a conduit with a one hour holding limit.

I have learned more in this thread than three years of reading Head-Fi. Sorry, comparing any thread to Head-Fi is an indirect insult to said thread.

Numb's wallet is a revolving door clad in leather.

Awesome pics Pete!

"Brittle" is relative, we are talking bread here. Perhaps we are also talking semantics since I am well aware that hard knives can be brittle just as stainless steel knives are softer due to the chromium content which allows them to flex quite a bit. This soft/flexing is also the reason SS knives tend to lose their edge faster than a hard high carbon content knife. Nonetheless, be it hard crust or not, I find it difficult to believe a well made VG10 blade would chip when slicing a roll per the number of posts claiming so (per Shelly). If someone is indeed slicing a hard roll I fail to see where there would be a torque issue which is usually what you have when a blade chips. From my limited experience chipping is most prevalent when someone hits a dense bone or tries to hack through something frozen. Or am I missing something here, which is entirely possible?

Happy Birthday Brent! I will toast you with a toasted one of these-

Shelly, the Tojiro uses VG-10 steel which is a very hard steel, harder than most of the mall brand cutlery like Henckels ow Wostuf. I find it hard to believe someone can chip a Vg-10 blade while cutting bread unless they were cutting the bread on their radiator. If the Tojiro's price point make sense to you, then that would be a good starting point IMHO. Good luck, I know this transition requires a leap of faith.

It's kind of neat how every culture seems to have a sort of coming of age type of thing for thirteen year olds and especially girls. Our Indian friends had this three hour long dance/music recital their daughters had to do, our other friend's daughters had the bat mitzvahs, the Mexican culture here has the Quinceanera, Catholics have Confirmation and in West Virginia it's the second wedding anniversary.

Yes, congratulations on the wedding anniversaries. All this knife talk going on around here has motivated me to sharpen my daily knives. Right now I am getting very frustrated being unable to get a shaving edge on this crappy Henckels. The Shun is up next since I noticed the tip is dull while the the middle is relatively sharp. Not sure how I managed to do that. If I can't get the Shun to shaving sharpness for tomorrow's BBQ I will definitely throw a fit and destroy something in the kitchen.

Al, holy crap, glad you made it home safely. I hope you were joking about the turbulence, if not I can imagine the nightmare ride that must have been. Sorry to hear about Claire's work related issues California is really beginning to suck as an economy and a place to live. Mike, sorry to hear about your friend, I hope the rest of his support group is as good as you are to him. Mike, who the hell eats all that barbecue you make? It seems like every weekend you are preparing some huge feast, are you doing food catering on the side or something? As for us, we will be attending a charity fund raising concert to benefit a local family whose two teenage sons have a fatal degenerative disease. It is a very sad feeling to look into the eyes of a teenage boy you are talking to knowing that most likely in five years they will not be around to do what young people are supposed to do- live life and grow up.

Happy birthday you guys!

Mike I thought about this on this mornings ride. You mentioned that you prefer to do food pref cutting left handed, well some of the Shuns are for leftys but not all so be aware of that. Should you go Japanese be aware that some of their chopping knives, ie. Debas, have a single bevel and are meant for right handed chopping. Beveling for left handed chefs are available but are special orders and cost more. Oh, FYI sale- Shun Knives - Shun Knife, Shun Santoku Knife, Kershaw Shun Cutlery, Kershaw Shun Knives, Shun Knife Sets, Shun.com, KAI Shun Ken Onion Knife a decent sale it appears.