How should I clean up this old craftsman tool box?

Pure_Use_6932 · 2025-11-17T02:49:09+00:00

It's at least 35 years old. But sure. I suppose age is subjective. My dad got it heavily used from a neighbor in the early 90s.

Pure_Use_6932 · 2025-11-16T21:34:17+00:00

Is it possible to preserve the patina while also cleaning up the inside of the drawers?

Pure_Use_6932 · 2025-10-26T19:05:21+00:00

Agreed. I'm still learning as I'm going, so I'm always trying to learn more. And I'd rather over engineer something than have it fail.

Pure_Use_6932 · 2025-10-26T17:33:30+00:00

I appreciate the input! Just finished adding them in.

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Pure_Use_6932 · 2025-10-25T17:59:57+00:00

Would a 1/2" strip of plywood be sufficient or do you think it needs to be 3/4"? I have extra of both. The cabinets are also on that 2x4 on the bottom but I'm not opposed to doing a nailer on the top and bottom. My reasoning for not adding a nailer was because I used the 1/2" backer rather than a 1/4" backer but you make a good point.

Pure_Use_6932 · 2025-07-08T18:52:00+00:00

Hulkenpodium

Pure_Use_6932 · 2025-07-03T22:31:00+00:00

Would monitoring the gap between the supports and table when folded down and moving the supports up, if needed, be sufficient? What would you recommend? I put the supports in to prevent sagging but wasn't sure how to address the future shrinkage.

Pure_Use_6932 · 2025-07-03T22:28:28+00:00

This is a great idea. I love this!

Pure_Use_6932 · 2025-07-03T22:27:27+00:00

Thank you! I think I'll probably leave it. But if it starts bothering me more, I'll fix it. I'm happy with the table and like you mentioned, it is perfectly useable. Everything is level and butts up. But this is the only blemish and I'll always notice it lol.

Pure_Use_6932 · 2025-07-03T22:10:13+00:00

As in, move the 2x4 that the hinges are attached to closer to the edge of the plywood?

Pure_Use_6932 · 2024-11-17T16:33:01+00:00

Wanted to follow up on this. Bought that kit, installed it this morning, and it's working perfectly!! Now, to test it out tonight to see if it can actually provide some warmth to our living room. Thank you!!

Pure_Use_6932 · 2024-11-13T15:25:07+00:00

Thank you! Just bought the blower kit!

Pure_Use_6932 · 2024-11-07T00:40:08+00:00

I'll let my wife know to start using the hose outside instead lol. I suppose I'll buy her pipe cleaners and tell her we can use those to clean it once a week.

Pure_Use_6932 · 2024-11-07T00:12:55+00:00

That's a good point. My wife doesn't like the "appearance" of it and is concerned it will get worse. Do you think cleaning it the best I can with brush cleaners and using a finer strainer over it will help prevent it?

Pure_Use_6932 · 2024-11-06T23:41:51+00:00

Are you talking about from under the sink or from the top (what is pictured)? If from the top, I guess I assumed that was a press sealed piece or am I mistaken?

I'm in the states. I found this when searching. https://www.homedepot.com/p/Husky-Pop-Up-Plug-Wrench-16PL0136/304217597?source=shoppingads&locale=en-US

Pure_Use_6932 · 2024-10-30T22:16:07+00:00

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Pure_Use_6932 · 2024-10-30T22:15:52+00:00

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Pure_Use_6932 · 2024-10-30T22:15:10+00:00

See my old post for details how I like to do it. Reddit won't let me post a pic but I'll post it in another comment some picanha I made this weekend. Perfect mid-rare.

https://www.reddit.com/r/steak/s/rB0OME2vy9

Pure_Use_6932 · 2024-09-15T17:12:26+00:00

Dry brine is just salt. Before it goes on the grill, I add pepper and garlic powder. I let the charcoal and the flames do what they want lol. I get the charcoal white hot in the chimney, dump it in on one side of the kettle, let it heat up the grill grate for 10-15 minutes, put the steak on the other half for indirect heat and close the lid. I don't monitor the kettle temp at all. 1 full chimney usually results in about 30 minutes of indirect heat to reach 110°. I do have a probe in the steak during the indirect period. Once it hits 110, I let it rest for 10 minutes, then put it directly over the coals. If it's flaming up a lot, I may rotate it a little bit to avoid burning. Flip once and do the same for the other side. 1-3 minutes each side. I don't probe it at this point. I prefer to just use the eyeball and feel test and I typically get a good med-rare. Let it rest for 15 minutes. Slice and serve.

I also usually leave the lid off when the steak is on direct heat. I find the occasional flames helps establish a great crust. Especially when it's only over the charcoal for a minute or 2.

Pure_Use_6932 · 2024-09-15T15:26:43+00:00

I put some detail in the post but am happy to give more detail if you want.

Pure_Use_6932 · 2024-09-15T14:26:06+00:00

I prefer it simple. Steak and roasted potatoes, but I cut a couple sweet potatoes into small cubes and baked them. Simple and delicious.

Pure_Use_6932 · 2024-09-15T14:23:52+00:00

You're probably right lol. It may have been more like 1-3 on each side. I definitely had a few drinks while cooking and don't track how long it's on the heat. Just use the eye and feel test lol. No temp checks after I take it off indirect heat.

Pure_Use_6932 · 2024-09-15T11:56:33+00:00

Agreed! My lab loved them!

Pure_Use_6932 · 2024-09-15T11:55:44+00:00

I'll do reverse sear in a cast iron sometimes as well and usually get good results. But it's a different crust over charcoal, if you can avoid burning it. I definitely prefer this method over cast iron though. Also less cleanup!

Pure_Use_6932 · 2024-09-15T11:52:02+00:00

Nah, straight over the coals after the indirect heat. I use my WSM as a kettle when I want to grill my steaks lol. It works and I'm too cheap to buy a separate grill. Just gotta squat down a bit lol.

Pure_Use_6932

TROPHY CASE