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Everyday Misc Cooking Photos w/ details

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Tyrus I don’t coat my knives in oil, however, mostly rinse in hot water after use, dry and store in a home made cardboard sheath. The cardboard draws any moisture away from the steel.

Occasionally I’ve had little rusty Patina on the blade that can erase out. I’ll take a photo to share

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This next shot is before I used the eraser.

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And this is after I used the eraser. It took about 10 seconds

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Sent from my iPhone using Tapatalk

 

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Heavy duty and workable knives. Love the texture it exudes. In comparison I guess mine would be considered a finesse tool. Here's a rescue I made on a WW2 machete' that was poorly rusted and then put back in a draw with a coat oil a few years back. Although it still needs another round of restoration I found the oil stopped any further rust from reforming. A vegetable oil may work.  My Dad was a tool and die maker in WW2 working on the torpedos in Newport R.I. The trick he used to keep all his working instruments rust free was to throw copper pennies in the draws of their tool boxes to prevent oxidation. That was when a penny was made of copper.

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4 hours ago, MacKenzie said:

A pennie???????? Oh, yes, I remember them now. LOL We no longer have them.

They used to be solid copper now they dip them or spray paint em with a cooper paint and make them out of zinc, lol. But if you think that might be an indicator of knowing your getting old as living past a change in currency, well no not necessarily. This is the true indicator.........the other day I was on the computer filling out some info on my vehicle registration, so they ask for the Month of your birthday and a small screen pops up, quick click, then the day, quick click, then the year and large screen opens and off you go on a rollercoaster ride, eventually I arrived at my destination. Success, my vehicle was registered. Enough of that, making chilli

Edited by Tyrus
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First ever ribs, first KK cook under rain.  Super satisfying.  No problem to get KK going and then held steady for eight hours.  Just Worcestershire sauce, salt and pepper on the beef ribs; Kansas Tribute rub and sauce on the pork ribs.  Even my mother ate them without a knife and fork!0E856372-9ED9-48F5-80BB-63150B9D046F.thumb.jpeg.7c680ceedfd9770940840f86314ada8e.jpeg

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On 10/20/2019 at 8:37 PM, MacKenzie said:

Beef roast on the KK today. I did use the double bottomed pan under the roast and collected a few dripping and will make beef gravy with that. It doesn't take much to get a tasty gravy. ;)

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Now I must go and make that gravy. :)

 

That’s a cracking roast beef, Mac. Gonna try that next Sunday.

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