Soldering (Was: Re: HP-IB, Amigo/cs80 ... )

Alexander Schreiber als at thangorodrim.de
Fri Feb 19 17:53:37 CST 2010


On Fri, Feb 19, 2010 at 04:18:34PM -0700, Ben wrote:
> Chuck Guzis wrote:
>
>> I wonder if this fear of getting hurt and sharp knives is related to
>> the phenomenon that few cook their own meals anymore.  A big sharp
>> knife is much safer than a small dull knife in the kitchen.  As in
>> soldering, keeping your attention on what you're doing matters a lot.
>
> Cooking takes time ... few people have that now days!

Well, monday-friday I eat at the company (and the canteen is very good),
but for the weekends, cooking at home it is. I find it very enjoyable
and relaxing. Plus, you end up with a very tasty meal when you are done.

>> --Chuck
>
> Finding a good big sharp knife and small sharp knife,
> and bread knife is hard. Every thing tends to stainless steel
> and that don't keep sharp.

I found a nice ceramic blade, that is (and stays) _very_ sharp. Pretty
much perfect for cutting moderately soft vegetables (like tomatoes), fish
and meat. Of course, it being ceramic, putting mechanical stress on it
(like trying to hack through frozen meat, wiggling it back and forth
(which would just bend a thin steel blade)) is very likely to snap it,
so it has be be handled carefully.

And as for the steel knives not staying sharp, well, thats what the
diamond-dust covered sharpening rod is for in the kitchen. It won't get
the knives up to a full razor edge (that would take different tools and
more time), but it gets them sharp enough quickly. For fine work on soft
stuff, I've got the ceramics blade anyway.

Regards,
       Alex.
-- 
"Opportunity is missed by most people because it is dressed in overalls and
 looks like work."                                      -- Thomas A. Edison



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