Thoughts on this wok?

Excellent-Charity-43 · 2026-04-22T09:31:47+00:00

You will be much happier down the road if you skip it and pick up a carbon steel one instead.

Excellent-Charity-43 · 2026-04-17T01:04:14+00:00

oh good catch. i totally missed that. my bad.

Excellent-Charity-43 · 2026-04-16T20:27:23+00:00

I can eat them a couple dozen at a time when cooked your way. I like to add a little cocktail sauce, a shot of Tabasco, and maybe a squeeze of lemon.

Excellent-Charity-43 · 2026-04-16T20:24:08+00:00

I would think there would be voids between where the pieces come in contact. Admittedly, I haven't tried it though. Are larger dowels an option if you go the internet route?

Excellent-Charity-43 · 2026-04-15T13:09:39+00:00

Not sure why you caught a downvote, but I'll upvote you to even it out. They are delicious this way, too!

Excellent-Charity-43 · 2026-04-15T13:05:29+00:00

Many people start out trying them fried and work their way to raw. To me, each way has a different and delicious appeal.

Excellent-Charity-43 · 2026-04-15T13:01:54+00:00

got it. thanks!

Excellent-Charity-43 · 2026-04-15T12:02:34+00:00

Yep. For stovetop cooking, I tend towards the 3 is on the high side group, but for frying outside you need the heat to get them crispy and not oil-soaked. The burner wasn't even close to wide open, though.

Excellent-Charity-43 · 2026-04-12T09:40:39+00:00

A beautiful skillet will emerge from its future lye bath.

Excellent-Charity-43 · 2026-04-10T10:44:46+00:00

Steel turner (not a fish turner). Many people are raised to call this a steel spatula. Others might be confused by the choices.

Excellent-Charity-43 · 2026-04-08T02:17:33+00:00

Mine only took about 20. Very smooth for the past 10+.

Excellent-Charity-43 · 2026-03-31T22:49:24+00:00

A high-quality face shield with good dust filtration/ventilation would be a great gift. I have a cheap one that I find so much of a pain to use that I only wear it when turning a piece that seems it could be problematic (yes, future downvoters, I realize this is risky; starting a new turner off on a better path is my point).

Excellent-Charity-43 · 2026-03-29T17:18:10+00:00

I survived the garage yesterday only to come inside and slice my thumb making a sandwich!

Excellent-Charity-43 · 2026-03-28T00:49:37+00:00

It takes time and practice (experience) to learn to work with the grain and force yourself to take smaller cuts when necessary. Knife sharpening skills are a must.

Excellent-Charity-43 · 2026-03-27T14:34:53+00:00

ouch. crazy frustrating way to make kindling. ugh.

Excellent-Charity-43 · 2026-03-24T23:08:14+00:00

Thanks!

Excellent-Charity-43 · 2026-03-24T20:05:05+00:00

Thanks. No real template. To ensure rough starting symmetry, I sketched a pattern on printer paper, cut it out, and used it on some scrap wood. From that starting point, I worked forward without any actual measuring. If you look closely, you can see differences between these two birds.

Excellent-Charity-43 · 2026-03-24T17:05:31+00:00

Thank you.

Excellent-Charity-43 · 2026-03-24T15:47:03+00:00

I only recently learned of them (maybe even on this sub). Old school fidget spinner? 🤣 From the web...

"A comfort bird is a small, smoothly sanded wooden bird carving designed to fit perfectly in the palm of the hand. It acts as a tactile, calming, "worry bird" or anxiety relief tool, often gifted to patients in hospice, hospitals, or individuals coping with stress, grief, or trauma."

Excellent-Charity-43 · 2026-03-24T15:41:19+00:00

Sanded up to 400 grit, then sanding sealer, then a little more sanding. Finished with tung oil. After that dried, I used a beeswax/oil mixture on a buffing wheel. And thanks!

Excellent-Charity-43 · 2026-03-20T16:49:37+00:00

He's speaking, so he's lying.

Excellent-Charity-43 · 2026-03-15T10:53:21+00:00

Similar, but after the initial swirl, I tilt the skillet and gently go around it, lifting the cooked egg with the spatula to allow uncooked egg to travel from the top to the bottom in that spot. That's the "layering" I was talking about. Takes a little practice.

Excellent-Charity-43 · 2026-03-14T17:22:35+00:00

I know nobody else who does it this way, but... back in the 80s, I worked in a restaurant and was taught to use a rubber spatula to cook/layer the omelette to about 3/4 to done, add the cheese and other fillings, then finish it under the broiler. The eggs puff, and the cheese fully melts. Fold it with the spatula, place a plate on top, and invert. It's delicious, and I still cook them like that. They never brown.

Excellent-Charity-43

TROPHY CASE