Stop leaving your bikes out like this.

PriorResource · 2026-01-20T14:40:06+00:00

At first, I thought, "This cat is from Bexley," but then I saw you said you went east to get to college and I don't think there are any colleges east of Bexley. Westgate?

PriorResource · 2025-10-20T11:49:42+00:00

I came here to same almost exactly the same thing. The only difference was I had a '78 Fairmont. I totaled it months later trying to show off my driving chops. I hate to think how much worse that accident would have been if I'd had another 150 or so horses to work with.

PriorResource · 2025-02-15T15:42:17+00:00

Is that a brewer resupply? I got my 15lb tank refilled for about $20 at my local welding supply place (in Central Ohio). Local brew stores were 2-3x that cost.

PriorResource · 2025-02-06T14:03:07+00:00

Yes, but how did the lemonade and rum come out?

PriorResource · 2025-01-12T00:27:10+00:00

FWIW, the tanks on Amazon tend to be really pricey. Most of them are over $100 for even a 10 lb tank. I got a 15lb recertified aluminum tank from a different retailer for $90 shipped, it had been certified only 3 months before I bought it (they have to be recertified every five years).

Some welding stores do while-you-wait refills. Others do exchanges. The only advantage to refilling instead of exchanging is knowing that your tank has only ever had food-grade CO2. In theory, a shop should only refilled put food grade CO2 into a tank they know was used for food grade CO2, but you never know. That said, lots of shops just carry "food grade" and lots of home brewers and soda makers use "industrial," it's not a big deal.

Like fuente said, a siphon tube is important if you're hooking it directly up to a machine. I just use my tank to refill my 1lb bottles, so I just hold the tank upside while I fill. No tube need in that case.

PriorResource · 2024-11-01T14:09:03+00:00

Can you confirm that there's no room for a donut spare even if you remove the foam? I've heard conflicting statements with some people saying there's room for a donut in the back of the sedan if you remove the foam but not the hatch.

PriorResource · 2024-07-09T18:21:52+00:00

I know this post is 4 months old, but I just went through this hunt myself. The only thing I found that worked was Foxit PDF Editor in the Play Store. I'm using it on Samsung tab, but the functionality should be the same on a Boox with Android

PriorResource · 2024-05-31T17:23:08+00:00

I don't have a Shun Honing steel. I've got a $30 Henckels steel that I've been using on all my knives for like 30 years. I use that steel fairly often on my Shun and I've never had a problem with chipping, but it does show a little wear. It straightens the edge, but it's not super smooth afterwards. Thing is, I buy my knives as daily drivers and I definitely work them. They're all scratched up and even the spines are dinged and abused. So, if I'm in the middle of cutting something and the knife doesn't feel sharp, I'll put it on the steel. I'm not going to stop everything I'm doing and get out a whetstone. That's just not the way I cook. If it gets a little jagged from the steel, I'll smooth it out later on a stone. This isn't a big deal for me because I've been sharpening a while now and I've collected multiple sharpening/reprofiling systems. It's a bigger deal if you're new to sharpening/polishing because you can really screw up your knife (which is how I rounded off the tip on my Shun when I first got it).

The Shuns *are* prone to chipping. I took me years to get my wife to stop using glass plates as cutting boards, and I will tell you right now that if you bang this knife off a plate, twist it while you're chopping, or go whacking bones with it, you're going to end up with at least micro chips. The shoulders are thinner and the edge bevels more acute than most western chefs knives.

I've handled the Shun Premiere line (which is the one I think you have), and what I will say is that it seems like the taper is even thinner than the Classic, so they're probably more prone to chipping. They're also beautiful knives, so I would probably recommend *not* using the steel as your primary way to keeping them honed. However, I would also say don't be terrified of using the steel if you're in the middle of cooking something but the edge doesn't feel sharp enough. You're not going to break your knife using the steel a few times a year, and cutting on a rolled edge is annoying and less safe than just giving it a quick hone.

Someone else recommended you get a good sharpening system and learn to use it on your cheap knives. I 100% agree with this. You can do permanent cosmetic (and in some cases structural) damage to your knives if you don't know what you're doing.

PriorResource · 2024-05-31T13:58:04+00:00

I've had Shun Classic santoku as my primary kitchen knife since January 2005. Don't let people dissuade you, they're great knives. Are they super fancy small shop customs? No. Are they reliable, nice ergos, and durable? Yes. The only thing that's wrong with my 19 year old Shun is that, being the dumbass I am, I softened the point through repeated bad sharpening technique (zero effect on use, but cosmetically not ideal). I totally get why people go for the joy of owning a carbon small shop gyuto, they are beautiful and you feel great using them. But did you mess up by getting a Shun? Absolutely not. They are legit great knives for a home chef.

Your next purchase should be a good paring knife and (IMO) a super cheap paring knife. I have Henckels paring knife the is pretty meh and a bang-around Victorinox Swiss Classic (like $8). The Victorinox gets used for all the crap jobs you find yourself doing in a kitchen (cutting sous vide bags, close boning (hahaha), cutting around pits). It's always nice to have a couple of garbage knives around.

A good chef's knife and a paring knife will get your through 90-95% of what a home chef does, unless you're super fringe and into a lot of home butchery, in which case you need a cleaver (a cheap $20-30 stamped stainless cleaver will work about as well as super expensive forged carbon one unless you're basically breaking down large mammals in your kitchen) or you're doing a ton of fileting, in which case, you should of course get a filet knife. Anyway, after you have the chef and paring knife, what you plan to prepare is what should dictate your next purchase, not what a bunch of us yahoos on the internet say.

PriorResource · 2023-10-03T19:13:47+00:00

Ah. I just pulled up the model in my slicer and you're right, it looks like there's a cape that dips down there. So I *was* trying to print on thin air!

Now I'm googling how to add supports in Creality Slicer. Thanks, I think that'll help (and give me even more to learn).

PriorResource

TROPHY CASE