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Dominick Maone

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Photos please! I attached images of how on a phone :). 15-20 are all we need.
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HSC /// Knives

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@Dominick Maone i had posted these on my Instagram stories so here’s a few
 

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HSC /// Knives

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well I'm just about setup here...
I bought a bandsaw, my new furnace is getting delivered soon, a flypress on its way from the UK
and the flooring I'll install after that equipment gets here,
and so I finally finished up the first few knives, these are both Z wear with full tapered tangs,
 

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gregfisk

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Nice looking knife Harbeer. The western handle is a nice shape and looks like it would be comfortable in the hand. Glad you’re getting settled in with new equipment.
 

HSC /// Knives

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A bandsaw, flypress and furnace arrived

And I finally found some green chilis
 

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HSC /// Knives

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It's been difficult to find liquid nitrogen here and even dry ice... Monday I goto 5 places I've been referred to continue my search for a cold treatment.

In the meantime here's some interesting observations here in the south of France -
and I'm generalizing so go easy on me.

1) burgers seem to be made to eat with a knife and fork, not always, but more often.
I prefer to eat with my hands...being Indian, eating with your hands is another sensation of the experience. The patty meat is also ground differently here.

2) Butchering meat is done differently here in that the cuts of meat seem different, and I'm not expert on this. Also in almost every store there is a butcher actually with a set of knives doing the cutting up of meats. I hardly (almost never) see this in the USA. Here the butchers often have a set of cheap knives and use a steel to hone. So I'm saying I actually see the person behind the counter cutting up the meats in front of me to order rather than having only packaged trays of meat ready to sell

3) Food is often spoken about seasonally here, it seems much easier to eat seasonally here.
Once I call my friend who own a restaurant gastronomique and asked him what's on the menu this week, his response - I don't know, I have to see what's available at the market.

4) Some restaurant proprietors know where the animals come from for their meats. A restaurant in my village visits the local farm where he buys the meats and knows the pigs, cows, lamb etc. He knows the condition and treatment of the animals which is generally all pasture raised here.

that's it for now.
 

Corradobrit1

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It's been difficult to find liquid nitrogen here and even dry ice... Monday I goto 5 places I've been referred to continue my search for a cold treatment.
If those options don't pan out try contacting Air Liquide direct. They have local suppliers in Perpignan for anything gas related. The supply of liquid nitrogen etc in any jurisdiction is usually a monopoly and they are probably your best bet. You can also try contacting the Chemistry Dept at the University of Perpignan as they undoubtedly get regular supplies. I assume you have a registered company now in France which will make the process a whole lot easier. Bon chance...
 

HSC /// Knives

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If those options don't pan out try contacting Air Liquide direct. They have local suppliers in Perpignan for anything gas related. The supply of liquid nitrogen etc in any jurisdiction is usually a monopoly and they are probably your best bet. You can also try contacting the Chemistry Dept at the University of Perpignan as they undoubtedly get regular supplies. I assume you have a registered company now in France which will make the process a whole lot easier. Bon chance...
I have... they are useless.
I'll keep the University possibility in mind
 

HSC /// Knives

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Thanks for the updates. How is your French coming along?
it's ok, I'm getting by...
I make little improvements and try to increase my vocabulary
I take hour lessons on Sat and Sun morning
I meet a woman in Wed for language exchange
and one other class for an hour during the week.
to be honest I don't invest alot into doing my homework during the week.

I'm less timid about getting out and attempting conversations so I have made some progress.
 

Delat

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I'm less timid about getting out and attempting conversations so I have made some progress.

This was the tough part for me when I first visited France. Eventually I gave up trying to formulate coherent sentences and realized that if I just threw together enough words that were close enough, people would figure out what I meant. That plus memorizing common phrases I’d overhear got me by for the couple of months I was there.
 

HSC /// Knives

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Drove to Barcelona this morning to get a hardness tester. Its a Spanish company called Hoytom, still active producing testers and other metrology equipment. It’s in very good shape but isn’t reading correctly. So hopefully I can fix it

Also I’m running a MagnaCut raffle on my Instagram….

Lunch was steak tartare from a local restaurant in my village where he only buys local products. The farm where he gets his meats is within 15 minutes
 

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gregfisk

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Thanks for the updates Harbeer. It must be quite a cultural change from where you used to live. When I bought my tester last year I asked my girl cousin if she could pick it up for me since it was on her side of the mountains. Luckily she has a husband because I had no idea how heavy they are.
 

HSC /// Knives

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Visited Foix in the midi Pyrenees for a few days. They have a Friday market. I met a knife sharpener on motorcycle
He travels around with his little stone grinder sharpening knives and scissors
 

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Slim278

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If you are still having trouble finding nitrogen, try visiting some dairy farmers. Most of the dairy farms here in the US use artificial insemination and have scheduled deliveries of liquid nitrogen.
 

HSC /// Knives

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If you are still having trouble finding nitrogen, try visiting some dairy farmers. Most of the dairy farms here in the US use artificial insemination and have scheduled deliveries of liquid nitrogen.
Someone else had suggested that to me as well.

I was able to get it with Pragaz.
I found out they come to the area twice a month for another manufacturing company that’s near me but I needed it sooner and I had to drive four hours round-trip but I’m good now for the future. I was lucky as the manager speaks English
 

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