beeblebrox

Thanks for the reply Chad. I started today and I grinded for a while... and the blade seems resilient. It doesn't feel like I'm making any progress. I double checked to make sure I've been using the right stone. I hope this doesn't take forever.

visine. I once offered some guy visine, but he seemed extremely averse to using them. When I finally convinced him to drop some into his eye... he did this exagerrated display of discomfort. He then refused to do his other eye, so he had one white eye and one red eye all night.

I just got spyderco, but haven't sharpened my knife yet. It's a sabatier chef's knife, stainless steel, and the bevel on one side seems a bit shorter... do I just focus on that one till it's even to the other side? And then alternate as normal till i feel burr?

I read somewhere that a runner got killed in marathon because he was over-hydrated.

I heard chefs prefer slightly used oil to fresh one for deep frying. Is this true?

I'm sure the mouse doesn't appreciate that house's occupants and their stove happen to be on a prime nesting spot, and that there is a bourdain mouse advising him to defecate inside the stove to get rid of humans.

Who can forget Rocky?

It's true there are some vegetarians that look like cancer patients, but it's mostly because they don't know how to eat. Just like there are some carnivores that look morbid for the same reason. I know a vegan and it doesn't look like he's dying. Stereotyping is a bad thing. I'm a vegetarian but still would eat bacon, the real thing. I don't consider that a recidivism rather than eating what I want. I just happen to eat less meat than others do, once a month on average, and I think I appreciate them more. It seems most carnivores eat them just by rote. I also eat higher quality meats than many I know... no insipid boneless chicken breasts for me.