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My favourite part is at the 1 minute mark when she tries to move the veggies from the board to the pot by pretty much just tipping everything off hoping it'll work and then look sad when it doesn't work.

I just scrubbed the outside of my pan with some steel wool, and it looked amazing. It's hard to get the colours right on a photo, they are more exaggerated in real life, but it could fit the patina thread :)

I use pretty much the same approach for carbon and cast iron for maintenance. While the pan is till warm but not hot I rinse or scrub it depending on whether anything is stuck. Then just back on the heat and add a very thin layer of oil after it has dried. Works fine and the pans are a joy to...

Well, it can hardly be called cooking but when we were out walking a bit outside of where we live we found a big plot of Allium Ursinum, wild garlic, wood garlic, bear leek or whatever you english speaking people prefer to call it (It's "Ramslök" in Sweden). It's a wild plant that has a taste...

Got the first one sharpened. The ride line wasn't perfectly even and got a bit wider near the top and it has probbly been sharpened with something earlier since near the end of the bevel toward the handle the edge dipped down and was a bit below the line of the rest of the scissor so the part...

Halli Hallå! They all come apart, I just happened to turn them the wrong way when I took the photo so the screw doesn't show :) I have a few that doesn't come apart though, how does harpening them work? If you try to sharpen a bit on the backside to flatten and remove the burr, don't you risk...

Got some of the scissors cleaned up with some steel wool and polishing, there are still some spots on them but I don't wanna bring out something more aggressive and risk removing too much material when I hae ni idea what I am doing ^^ It only seems to be beautyspots too and I can live with a few...

I recently got fed up with the crappy scissors we have at home so I have purchased a bunch of old scissors in varying condition from the ebay equivalent here in Sweden. It's a bunch of old scandinavian brands (Fiskars, Eskilstuna, etc.) and a kai s-90, the plan is to go over them and see if I...

Well, considering the size of that front barrel it could double up as a saya :)

Sure. But that means you would spend a lot of time on that higher grit to perform the work you could have done much faster on a lower grit. You can achieve a mirror polish by only using 10k+ grit polishing, but it will take ages to get even the smallest scratches out.

One thing that made my edges a lot sharper was the realization that if I don't get a really sharp edge on the early ca. 1k stone then going to a higher grit won't really do much other than polish the sides of the edge.

If you want decent steak knives on a budget while also getting a little project to tinker with I recommend picking up some second hand table knives (You can usually find some withdecent steel around where I live) and go over them with a dremel :) These are the first ones I tried it out on while...

Mora has this page with quite a lot of old catalogues. You may find something there, a lot to look through though. https://morakniv.se/en/vintage-catalogs/

"The knives are specially blunted" is amazing. They aren't jsut blunt, they are special blunt. Perhaps they had them sent to Laura for sharpening? Then the part of hovering over sandalwood and storing next to meteorite is just regular quackery.

In my opinion that profile is fun enough to simply go for a restoration. IT kind of depends on the level of rust though. If you have to remove too much of the lower part to get to good steel then the little spike at the heel would look silly. I personally would just give it an acid...

I would guess at vanillin-pulver (vanillin-powder). There is a brand called vanilla aswell.

It sounds pretty similar to a sourdough so as soon as the pH lowers enough you are pretty safe from a bunch of the bad molds. Some advice to keep the mix somewhat runny at the start until it sours enough to make it arder for bad molds to grow, don't know how true that is though.

Yeah, I guess with the pivot installed you should get a good board contact (although most of the energy saved is wasted through the awkward lifting angles), unless it's fixed so you mess up the angle after some sharpenings ;) They used the arguments while freehanding the knife though :)

I first thought the blade said "spectacle", not speciale. Would've been more fitting. "Because the blade has a straight profile it generates more cutting power and every chop is able to reach down on to the cutting board" Wouldn't a rock chop with a curved blade generate more cutting power...