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Posted: 4/8/2022 10:24:06 PM EST
[#1]
Quote HistoryOriginally Posted By WIC: impersonation by an inferior handle is grounds for execution Uh huh |
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Posted: 4/8/2022 10:24:31 PM EST
[#2]
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Posted: 4/8/2022 10:25:57 PM EST
[#3]
Quote HistoryOriginally Posted By rbb2: Oh, Never watched more than a couple episodes here and there. That one is worth watching. It's great. |
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Posted: 4/8/2022 10:26:28 PM EST
[#4]
Quote HistoryDamn those look great. That finish is sexy. |
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Posted: 4/8/2022 10:52:32 PM EST
[Last Edit: Cardplayer]
[#5]
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Posted: 4/8/2022 10:57:17 PM EST
[#6]
Quote HistoryOriginally Posted By SecretSquirell: It doesn't help that I had to replace the camera protective glass about 6 months after getting it either.  Or did you get clearer pictures for longer? |
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Posted: 4/8/2022 10:57:59 PM EST
[#7]
Quote HistoryOriginally Posted By WIC: nom nom nom Ended up as dinner too |
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Posted: 4/8/2022 10:58:26 PM EST
[#8]
Quote HistoryOriginally Posted By rbb2: Looks good to me. The local steakhouse here does their own onion rings. Thick slices of onion and a super light batter. They're amazing. Some of them had two layers of onions |
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Posted: 4/8/2022 10:59:17 PM EST
[#9]
Quote HistoryOriginally Posted By DFARM: That stuff is cool but I've heard it likes to set your shop on fire, even if you're careful about sparks and letting the dust build up. I love everything about that knife except for it doesn't say "Golden Colorado, earth". It's a stupid hangup because the Taichung knives I've handled have been very nice. Not uncommon but Taichung kills it |
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Posted: 4/9/2022 9:29:39 AM EST
[#10]
Quote HistoryOriginally Posted By Star_Scream: Or did you get clearer pictures for longer? Quote HistoryOriginally Posted By Star_Scream: Originally Posted By SecretSquirell: It doesn't help that I had to replace the camera protective glass about 6 months after getting it either. Or did you get clearer pictures for longer? Definitely not.
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Posted: 4/9/2022 10:52:39 AM EST
[Last Edit: sywagon]
[#11]
Quote HistoryOriginally Posted By WIC: Great news. Do fish like colored lights? Quote HistoryOriginally Posted By WIC: Great news. Do fish like colored lights? It has presets that mimic particular environments where certain types of fish are from, but currently I'm using the plant setting. The colors are blended in with white which is the predominant one. The old one was just on a timer though - this one ramps up and down in the morning/evening which is much less startling and then it has a low level blue night phase so you can watch what they are up to. You can also use the pro function and change all of the settings (each color intensity) over ten time set points throughout the day. People have posted particular settings that are known to work better for certain plants etc., or you can accentuate e.g. red or blue colored fish.  Scarfing some frozen brine shrimp this morning - they don't even know what flake food is at this point. Still can't get a good picture though.  Originally Posted By MaxxII: Those are good lights. I was looking at starting up a planted tank and those kept coming up as highly regarded. Hope the wife feels better soon. Thanks - been going on for three weeks now and I was concerned because it was in the appendix area. She got a CT scan yesterday and all of her tests came back normal so she must have just eaten something bad or strained something. The old (cheap) one must have been progressively declining but I didn't really notice until it started having startup issues. After the fact some cells weren't even on at all. It is a pretty deep tank so even when new I couldn't get red plants to establish, which are my favorites. Quite a contrast in intensity with the new one light. I think I'll have a lot more options for plants now. |
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Posted: 4/9/2022 12:20:43 PM EST
[#12]
Quote HistoryOriginally Posted By 3xpert: https://i.imgur.com/TUdjWiL.jpg The pattern on the plate always throws me off |
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Posted: 4/9/2022 12:21:32 PM EST
[#13]
Quote HistoryOriginally Posted By sywagon: Was supposed to go get tacos for a fundraiser last night (nothing highbrow like yours but a good cause also) but my wife wasn't feeling well. Had a pretty big plan for a cheat day and had already had pizza so I was pretty bummed. I ended up making an egg and chorizo one at home tonight. Fish is all better it seems. Never seen one recover from something like that - tough old bird for sure. Got her a present. https://i.imgur.com/jGXPgoV.jpg Don't tell her it says plant on it though. Good to hear she's doing well |
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Posted: 4/9/2022 12:23:04 PM EST
[#14]
Quote HistoryOriginally Posted By WIC: Make a Wish Oh cool. |
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Posted: 4/9/2022 1:13:24 PM EST
[#15]
Taco bearings made a big difference in the Paysan.
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Posted: 4/9/2022 3:13:19 PM EST
[#16]
Quote HistoryOriginally Posted By SecretSquirell: Taco bearings made a big difference in the Paysan. Good deal! I thought I felt a difference in the ones I swapped as well. Some more than others. Still have a few to do. Including this one. 
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Posted: 4/9/2022 3:33:18 PM EST
[#17]
Quote HistoryOriginally Posted By rbb2: Good deal! I thought I felt a difference in the ones I swapped as well. Some more than others. Still have a few to do. Including this one. https://i.imgur.com/B3XiJigh.jpg Quote HistoryOriginally Posted By rbb2: Originally Posted By SecretSquirell: Taco bearings made a big difference in the Paysan. Good deal! I thought I felt a difference in the ones I swapped as well. Some more than others. Still have a few to do. Including this one. https://i.imgur.com/B3XiJigh.jpg I've still got the Smock to do. I'll get to it sometime today. Did you use the washers as well? I don't know if I can get them installed between the bearing and the scale on the Paysan so I put them on the blade side. I quickly tried it without them and it seemed like it would be fine. Would like to try to get them turned around so the bearings aren't running on the Ti. But Spyderco designed it that way so it might not be an issue. |
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Posted: 4/9/2022 3:46:11 PM EST
[#18]
I did use the washers. You'd have to measure but I think taco bearings use smaller balls to leave room for the washers to fit in for the correct total thickness. I've never disassembled an integral, I can see how it could be tricky to get things in there.
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Posted: 4/9/2022 4:06:40 PM EST
[#19]
Quote HistoryOriginally Posted By rbb2: I did use the washers. You'd have to measure but I think taco bearings use smaller balls to leave room for the washers to fit in for the correct total thickness. I've never disassembled an integral, I can see how it could be tricky to get things in there. I'll have to break out the calipers when I go mess with the Smock. |
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Posted: 4/9/2022 5:06:44 PM EST
[#20]
Before and after. I need a full set of kitchen knives with this war dog handle. Especially for doing bbq where everything is always covered in fat/juice. Unfortunately, doing ribs hot and fast means the bottom can get away from you and burn. These were amazing, just needed to get my foil boat under it sooner.
 Attached File Attached File |
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Posted: 4/9/2022 5:13:11 PM EST
[#21]
Well, that was a pain in the dick hole.
 Flipped the washers around on the Paysan to put them against the Ti. Action still feels the same, but I feel more comfortable keeping the wear off of the Ti. Had to use a thin business card and various other tools to get the shim all the way in and lined up. I reallllly need to get a disassembly mat before messing with the Smock again. I knew about the 2nd detent but every time I tried to grab it, it just rolled away and down into the armrest of the recliner. Luckily it got caught in a fold of the fabric and I could grab it with a magnet. Measured the bearings. Tacos are .003 smaller than Spyderco, but the washers are .005-.006. Math doesn't exactly add up, but the tolerances involved in either knife allow it all to work. |
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Posted: 4/9/2022 5:13:54 PM EST
[Last Edit: Star_Scream]
[#22]
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Posted: 4/9/2022 5:14:13 PM EST
[#23]
Quote HistoryOriginally Posted By sywagon: Thanks, yeah, my wife was actually bawling when she thought it was all she wrote. Very strangely personable fish - no one gets real bothered when one of the little ones go. It has presets that mimic particular environments where certain types of fish are from, but currently I'm using the plant setting. The colors are blended in with white which is the predominant one. The old one was just on a timer though - this one ramps up and down in the morning/evening which is much less startling and then it has a low level blue night phase so you can watch what they are up to. You can also use the pro function and change all of the settings (each color intensity) over ten time set points throughout the day. People have posted particular settings that are known to work better for certain plants etc., or you can accentuate e.g. red or blue colored fish. https://i.imgur.com/RJIAiEa.jpg Scarfing some frozen brine shrimp this morning - they don't even know what flake food is at this point. Still can't get a good picture though. https://i.imgur.com/6YpIsOq.jpg Thanks - been going on for three weeks now and I was concerned because it was in the appendix area. She got a CT scan yesterday and all of her tests came back normal so she must have just eaten something bad or strained something. The old (cheap) one must have been progressively declining but I didn't really notice until it started having startup issues. After the fact some cells weren't even on at all. It is a pretty deep tank so even when new I couldn't get red plants to establish, which are my favorites. Quite a contrast in intensity with the new one light. I think I'll have a lot more options for plants now. cool |
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Posted: 4/9/2022 5:14:22 PM EST
[#24]
Quote HistoryOriginally Posted By SecretSquirell: Definitely not. Hahaha |
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Posted: 4/9/2022 5:16:14 PM EST
[#25]
Quote HistoryOriginally Posted By knoxtnshooter: Before and after. I need a full set of kitchen knives with this war dog handle. Especially for doing bbq where everything is always covered in fat/juice. Unfortunately, doing ribs hot and fast means the bottom can get away from you and burn. These were amazing, just needed to get my foil boat under it sooner. https://www.ar15.com/media/mediaFiles/120301/63EFE63F-D6C2-4C6F-A100-062A9D430F1D_jpe-2343541.JPG https://www.ar15.com/media/mediaFiles/120301/583BA573-41CD-40DA-B2D9-97B759DE0AC5_jpe-2343542.JPG Still looks delicious. 
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Posted: 4/9/2022 5:18:39 PM EST
[#26]
Quote HistoryOriginally Posted By knoxtnshooter: Before and after. I need a full set of kitchen knives with this war dog handle. Especially for doing bbq where everything is always covered in fat/juice. Unfortunately, doing ribs hot and fast means the bottom can get away from you and burn. These were amazing, just needed to get my foil boat under it sooner. https://www.ar15.com/media/mediaFiles/120301/63EFE63F-D6C2-4C6F-A100-062A9D430F1D_jpe-2343541.JPG https://www.ar15.com/media/mediaFiles/120301/583BA573-41CD-40DA-B2D9-97B759DE0AC5_jpe-2343542.JPG Would eat. After you scrape off the burnt part. |
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Posted: 4/9/2022 5:20:34 PM EST
[#27]
Quote HistoryOriginally Posted By SecretSquirell: Well, that was a pain in the dick hole. Flipped the washers around on the Paysan to put them against the Ti. Action still feels the same, but I feel more comfortable keeping the wear off of the Ti. Had to use a thin business card and various other tools to get the shim all the way in and lined up. I reallllly need to get a disassembly mat before messing with the Smock again. I knew about the 2nd detent but every time I tried to grab it, it just rolled away and down into the armrest of the recliner. Luckily it got caught in a fold of the fabric and I could grab it with a magnet. Measured the bearings. Tacos are .003 smaller than Spyderco, but the washers are .005-.006. Math doesn't exactly add up, but the tolerances involved in either knife allow it all to work. Yeah, that seems close enough and it's about the same variance either way. |
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Posted: 4/9/2022 5:23:20 PM EST
[#28]
Quote HistoryOriginally Posted By sywagon: Thanks, yeah, my wife was actually bawling when she thought it was all she wrote. Very strangely personable fish - no one gets real bothered when one of the little ones go. It has presets that mimic particular environments where certain types of fish are from, but currently I'm using the plant setting. The colors are blended in with white which is the predominant one. The old one was just on a timer though - this one ramps up and down in the morning/evening which is much less startling and then it has a low level blue night phase so you can watch what they are up to. You can also use the pro function and change all of the settings (each color intensity) over ten time set points throughout the day. People have posted particular settings that are known to work better for certain plants etc., or you can accentuate e.g. red or blue colored fish. https://i.imgur.com/RJIAiEa.jpg Scarfing some frozen brine shrimp this morning - they don't even know what flake food is at this point. Still can't get a good picture though. https://i.imgur.com/6YpIsOq.jpg Thanks - been going on for three weeks now and I was concerned because it was in the appendix area. She got a CT scan yesterday and all of her tests came back normal so she must have just eaten something bad or strained something. The old (cheap) one must have been progressively declining but I didn't really notice until it started having startup issues. After the fact some cells weren't even on at all. It is a pretty deep tank so even when new I couldn't get red plants to establish, which are my favorites. Quite a contrast in intensity with the new one light. I think I'll have a lot more options for plants now. Does the light have a positive effect on the fish as well? Kind of a fun area to think about, light penetration, spectrums and the like. |
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Posted: 4/9/2022 5:30:22 PM EST
[#29]
Quote HistoryOriginally Posted By Star_Scream: Oh cool. I think the prior (wisconsin) record was $250k in one night. |
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Posted: 4/9/2022 5:30:49 PM EST
[#30]
Quote HistoryOriginally Posted By SecretSquirell: Taco bearings made a big difference in the Paysan. I thought you just had that on loan from someone? |
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Posted: 4/9/2022 5:32:49 PM EST
[#31]
Quote HistoryOriginally Posted By knoxtnshooter: Before and after. I need a full set of kitchen knives with this war dog handle. Especially for doing bbq where everything is always covered in fat/juice. Unfortunately, doing ribs hot and fast means the bottom can get away from you and burn. These were amazing, just needed to get my foil boat under it sooner. https://www.ar15.com/media/mediaFiles/120301/63EFE63F-D6C2-4C6F-A100-062A9D430F1D_jpe-2343541.JPG https://www.ar15.com/media/mediaFiles/120301/583BA573-41CD-40DA-B2D9-97B759DE0AC5_jpe-2343542.JPG I'd crush it |
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Posted: 4/9/2022 5:36:22 PM EST
[#32]
Quote HistoryOriginally Posted By WIC: I thought you just had that on loan from someone? Quote HistoryOriginally Posted By WIC: Originally Posted By SecretSquirell: Taco bearings made a big difference in the Paysan. I thought you just had that on loan from someone? Nerp. All mines. |
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Posted: 4/9/2022 5:40:10 PM EST
[#33]
Who the f sold you a Paysan before offering it to me?
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Posted: 4/9/2022 5:57:25 PM EST
[#34]
Quote HistoryOriginally Posted By WIC: Who the f sold you a Paysan before offering it to me? 
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Posted: 4/9/2022 6:12:06 PM EST
[#35]
that asshole
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Posted: 4/9/2022 6:32:58 PM EST
[#36]
It came off of BF.
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Posted: 4/9/2022 6:37:08 PM EST
[#37]
Quote HistoryOriginally Posted By rbb2: Would eat. After you scrape off the burnt part. Quote HistoryOriginally Posted By rbb2: Originally Posted By knoxtnshooter: Before and after. I need a full set of kitchen knives with this war dog handle. Especially for doing bbq where everything is always covered in fat/juice. Unfortunately, doing ribs hot and fast means the bottom can get away from you and burn. These were amazing, just needed to get my foil boat under it sooner. https://www.ar15.com/media/mediaFiles/120301/63EFE63F-D6C2-4C6F-A100-062A9D430F1D_jpe-2343541.JPG https://www.ar15.com/media/mediaFiles/120301/583BA573-41CD-40DA-B2D9-97B759DE0AC5_jpe-2343542.JPG Would eat. After you scrape off the burnt part. Also meant to say- I have a sugar free bbq sauce that's just too (fake) sweet. I thinned it out with ACV and WT101 and it came out amazing. 10/10 Would recommend hacking your bbq sauce. |
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Posted: 4/9/2022 6:43:11 PM EST
[#38]
Quote HistoryOriginally Posted By SecretSquirell: It came off of BF. |
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Posted: 4/9/2022 6:49:11 PM EST
[#39]
Quote HistoryOriginally Posted By SecretSquirell: It came off of BF. that's OK then |
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Posted: 4/9/2022 6:54:16 PM EST
[#40]
Quote HistoryOriginally Posted By knoxtnshooter: I might have missed it in the thread somewhere- who did the work? Blade reground by Micah Sonntag, acid stone wash and ano done by Alfred Rodriguez. |
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Posted: 4/9/2022 6:57:23 PM EST
[#41]
Quote HistoryOriginally Posted By knoxtnshooter: I might have missed it in the thread somewhere- who did the work? Quote HistoryOriginally Posted By knoxtnshooter: Originally Posted By SecretSquirell: It came off of BF. Regrind was done by Micah Sonntag (mscustomknives) and the acid wash and ano was Alfred Rodriguez (ar.knifemods). No idea who either of them are, but they did a very good job. |
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Posted: 4/9/2022 6:58:55 PM EST
[#42]
Quote HistoryOriginally Posted By WIC: that's OK then Quote HistoryOriginally Posted By WIC: Originally Posted By SecretSquirell: It came off of BF. that's OK then But I was alerted to it by someone in here.
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Posted: 4/9/2022 7:07:57 PM EST
[#43]
Quote HistoryOriginally Posted By knoxtnshooter: The good thing is- you don't really need to eat all that anyway. It worked out well that I could just eat the top and sides and leave the burnt stuff stuck to the bone. Also meant to say- I have a sugar free bbq sauce that's just too (fake) sweet. I thinned it out with ACV and WT101 and it came out amazing. 10/10 Would recommend hacking your bbq sauce. Now THAT sounds tasty! |
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Posted: 4/9/2022 7:09:50 PM EST
[#44]
Quote HistoryOriginally Posted By SecretSquirell: Regrind was done by Micah Sonntag (mscustomknives) and the acid wash and ano was Alfred Rodriguez (ar.knifemods). No idea who either of them are, but they did a very good job. AR does some great looking stuff. Never heard of the other guy but I wouldn't hesitate a moment about Alfred's work. |
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Posted: 4/9/2022 7:14:13 PM EST
[#45]
Micah is a known entity. Does a lot of sharpening.
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Posted: 4/9/2022 7:15:24 PM EST
[#46]
Quote HistoryOriginally Posted By SecretSquirell: But I was alerted to it by someone in here. Still OK. But he is an asshole for other reasons. |
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Posted: 4/9/2022 7:38:12 PM EST
[#47]
Sausages.
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Posted: 4/9/2022 7:56:31 PM EST
[#48]
Quote HistoryOriginally Posted By WIC: Micah is a known entity. Does a lot of sharpening. Good to know. I assume with him being listed on the sale post he's good to go, but I'd not heard of him before. |
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Posted: 4/9/2022 7:57:04 PM EST
[#49]
Quote HistoryOriginally Posted By WIC: Still OK. But he is an asshole for other reasons. 
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Posted: 4/9/2022 7:57:32 PM EST
[#50]
Quote HistoryOriginally Posted By knoxtnshooter: The good thing is- you don't really need to eat all that anyway. It worked out well that I could just eat the top and sides and leave the burnt stuff stuck to the bone. Also meant to say- I have a sugar free bbq sauce that's just too (fake) sweet. I thinned it out with ACV and WT101 and it came out amazing. 10/10 Would recommend hacking your bbq sauce. Whiskey or bourbon and sometimes scotch can be absolutely amazing in BBQ sauce. My friend made a glaze to put on meatloaf that had some Glenfarclas 105 in it. It was ridiculous. |
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