dcarch

It seems to me that there will be a lot of improvements possible with induction cooktops and cookware which can minimize some of the common annoying pitfalls. 1. By varying the thickness or materials of the cookware bottom and/or the coil geometry of the cooktop magnetic coil, the induction induced "Eddy current" of the cookware can flow in a way that can give better heat distribution. 2. By applying electronic design similar to PWM (Pulsed Width Modulation) for power tools, the cooktop heating power/temperature controls can be more useful. 3. If you go to youTube, you will find plenty of videos of hobbyists DIY using not too complicated electronics to concoct induction heaters to melt copper, aluminum, etc, not just magnetic metals. dcarch

Looks like the Breville FP is a direct drive induction motor machine. Fractional horsepower induction motors are the simplest mechanical electrical devices with only one moving part, i.e. the rotor. The rotor is typically dynamically balanced. They tend to run very silent. However, higher horsepower induction motors can be a little more complicated. They incorporate additional components to reduce power draw when starting. For instance, they can have switches controlled by centrifugal weights to turn on and off. Those can make noise when the motor starts and stops. dcarch

Bingo! I have no idea why anyone would need one, but grape shears they are. dcarch

I don't know. I am guessing myself. The OP has not come back to tell us. But I think the base looks like this: It has jaws to crimp bottle caps when the two levers are pushed down. dcarch

Which post you are referring to? The scissors looking thing does not have a suction cup. dcarch

If you know this one, you are strange! dcarch

Everything is nice and beautiful. Are you concern that enameled sink can get marred, scratched, chipped -- easily? You can also get enameled faucet set to match the sink. dcarch

Hot pot = food sharing. dcarch

Tip #8 - Broken MW is worthless. However, you can remove the transformer, it can be sold on eBay for $40 to $60. Hobbyists like to use it for many projects, such as a spot welder. Tip #9 - If you are throwing away your MW, save the glass platter. Most of the time it's interchangeable with other MWs, in case you break the new one. dcarch

Kim Kardarshian has 64 million follower on Instagram. Guy is very popular. I see Guy the K. K. of the food world. dcarch

Better check your local Code. You may not be able to sell your house if there is a Code requiring proper makeup air for the hood. dcarch

Kitchen with a fireplace! BBQ in the new kitchen? If the hood is working and the fireplace is going at the sametime, makeup air design is very important so you don't recirculate CO into the living area. dcarch

Not what I said. I said every other outlet (110V). The oven should be hardwired not a plug-in outlet. The oven may be 220V, but the ground may be common to 110V. If the ground was wired incorrectly, then it may be wise to check all the other 110V outlets. BTW, 110V can be using the same wiring as 220V. 220V is made from 110v + 110V from the same panel. Just MHO. dcarch

Does not sound right to me. Ground or no ground, it should not have any impact to the main wire. If your main wire was hot, then you might have a defective wiring installation, too much ground leak without the breaker tripped. A very dangerous situation. In anycase, if they say it is fixed now, then it is fixed. Unless you want to go to HD and get a cheap wiring tester ($10?) and check every outlet in your house and see if your wiring is safe. dcarch

Unless it is hollow ground, which requires much less need for thinning. The best thing for those who do not like to sharpen knives is to get two knives. Have one sharp one only for slicing and the other duller one for chopping. You will almost never need to sharpen your knives. dcarch

Yes, it can be used, if you are sure of the following: 1. How healthy you are - I have been to many areas where people's health are used/(adapted?) to eating rotten meats. 2. How healthy the turkey was - how and where the turkey was raised, killed and how long it has been out before it got to you. 3. How safe is your refrigerator - A surprising number of refrigerators are way above 40F. 4. How far is your nearest hospital. dcarch

Don't worry too much about not being able to keep an exact angle while sharpening. The worst it can happen is you will get a desirable convex edge. I still think wet/dry sand paper is worth considering for OP. Nice thing about sandpaper, besides they take no room to store, last a long time, inexpensive, you can get a whole range of grits, from 80 to 10,000. Showoff time: My home made sharpening machine. The reason for the machine is that I can use any regular stone, diamond stone, big or small, and it had multiple adjustments for bigger knives. dcarch

Possibly look up "Sharpie Trick" "magic Mark" trick on youTube for knife sharpening? dcarch

Love is a many splintered thing? To sharpen an expensive Japanese knife, first find out if it is a single or double bevel, find out the exact angles, then hold those angles absolutely while sharpening. you will also need a set of stones worth about $1,000. I made my own "Japanese" knives, and I made my own sharpening/system machine. So I have not really worked on a Japanese knife. dcarch

"---- So for example, if they do $100,000 in renovations (you may or may not be given an allowance by the landlord - money they're willing to invest to fix up the building at their expense), they will spread that cost out over the terms of the lease at a certain interest rate. ] ----" Talk to a commercial real estate broker. Cost you nothing. dcarch

A matter of definition. I said, "not a dull knife". To me that means relatively sharp for most non-sushi chefs. " If you have decent knife skill you need sharp knifes" If you have decent knife skill, sharpening knifes is generally not an issue. "Unless you are very skilled you will just mess up the edge using a stone." Not really, unless you try to sharpen a $1,000 Japanese knife. "Having consistently sharp knifes is easy." Exactly what I am trying to say. Don't let all the fancy talks from knife nuts scare you. " You just need to invest in a quality sharpener." Quality is good, but quality may not mean effectiveness. Read reviews before buying is important. You can buy a few sheets of wet/dry silicon sandpaper of varying fine grit. They last a long time, take no room to store, they are wonderful for sharpening knives quickly. dcarch

Cornish hen eggs? dcarch

Are you a professional sushi chef? No? then you don't need a razor sharp knife. Do you need to have a relatively not so dull knife in your kitchen? Yes! Here is how you sharpen your knife if it gets dull: Hold the knife more or less at the same angle relative to the sharpening stone. Push up, and push down. Repeat if necessary. I hate it when people make sharpening a knife such a mysterious high art and you must have a surgeon's scalpel in your kitchen. dcarch .

Very true. However, differential hardening, may also need differential tempering. All will add additional cost in machining. The pictures shows cracking of the metal, which would seem to me that the metal is too brittle. dcarch

That looks like a throwing knife. https://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=960&bih=537&q=throwing+knives&oq=throwing+knives&gs_l=img.3..0l10.3786.10250.0.10624.15.10.0.5.5.0.229.1052.7j2j1.10.0....0...1ac.1.64.img..0.15.1085.mNYQoEFgXuM dcarch