Podcasts about carbon steel

Make sure every cut is as reliably accurate as possible with SurgiMac's high-precision stainless and carbon steel scalpel blades. Go to https://surgimac.com/collections/maccut SurgiMac LLC City: Merrick Address: 10 Kees Place Website: https://surgimac.com/ Email: info@surgimac.com

We jump into the spiders' nest, give some folks the jab, and continue the search for Hainab. Wait, hold on, one of those wasn't us.

We go pretty deep on heat treats, forging, and the newest super steel apex ultra. ★ Support this podcast on Patreon ★

Bryan Baker has been making knives for over 40 years in Waiuku - and now the legacy keeps growing as the next generation comes through.

In this episode, co-hosts Heather Allain and Marc Cook sit down with Kevin Ganschow, associate director at the Materials Technology Institute, to discuss carbon steel. The three have an engaging conversation wrapped around the difference between carbon steel and iron, the complexities of the material, applications where carbon steel is preferable, common failure modes for carbon steel, why the Charpy Impact Test is significant, and repair considerations.    Show notes Corrosion Chronicles is hosted by Heather Allain and Marc Cook. Heather Allain is the Executive Director of Materials Technology Institute (MTI). She has been with the organization for 16 years and previously held an Associate Director position facilitating MTI's Project work. Before MTI, she worked as a Materials Engineer at DuPont for 15 years, and has a BS in Materials Engineering from Rice University. Marc Cook has a BS in Chemical Engineering from Purdue University and an MS in Material Engineering from NC State. He has worked for Dow for 26 years and at a contracting company in Cincinnati for 3 years. His current role at Dow is leading the Technical Services Team for Ceramics and Refractory at Dow and providing materials engineering support to Dow's Freeport, Texas site. Disclaimer: Marc Cook is an employee of Dow but is speaking purely in a personal capacity and is not talking about or recommending Dow products. Infographic reference in this episode: All the Metals We Mined in One Visualization (visualcapitalist.com)   This episode is produced by Association Briefings.

I've cooked with just about every pan brand and type there is over the last 3.5 decades I have been cooking seriously, I love some and hate others and today I want to discuss this more in-depth. I own many cast iron pans and pots and also 2 carbon steel pans and one new carbon steel wok. They perform well at times, but need to be cared for in specific ways, and when those care methods are not followed the pans lose their seasoning and are then just heavy paperweights. My French copper is amazing and cooks well no matter what, but for sticky stuff….bacon, eggs, etc they are not the best either and they cost. a small fortune. In my experience cooking eggs (which I do daily) requires a well-seasoned cast iron, carbon steel, or non-stick pan. But as mentioned above, the first two options can go from beautiful to ugly duckling fast, so I am working more with a high-quality non-stick at the moment. I don't love non-stick aluminum pans, they are too light, and even if the food does not stick, the cooking performance is just not there, Ford pinto V.S. Porsche 911. So the best cookware for this is high-quality stainless lined with PFOE-free non-stick, and it must not come from China. I use USA-crafted Made In pans and really do love them. Cheap they are not, as Yoda might say. But worth it they are, no affiliation by the way, I paid full price for both of mine. So I suggest you find a stainless pan that is lined with a trustworthy coating, NEVER heat it more than 450 and never wash it in a dishwasher or when hot, allow it to cool. When cooking use silicone or wood, no metal!   I'm out! LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Save $50 dollars on enrollment-COUPON CODE: save50 Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay  

Welcome to the Clean Power Hour. Today we are joined by Adam Rauwerdink, SVP Business Development at Boston Metal. Boston Metal is using innovative technology to decarbonize steel manufacture, with their technology on track to reach commercialization by 2026.Adam has spent the last decade leading global business development for new technologies in the energy industry. Prior to Boston Metal, he was VP of Business Development at SustainX where he led first market partnerships in Korea and Japan, and raised over $20M in equity from GE, Rockport, Polaris, and others. He also led sales at Vionx Energy, a vanadium flow battery company, where he developed multi-MW projects in partnership with Siemens and Starwood Energy.Today Adam joins Tim Montague to discuss Boston Metal's innovative technology for decarbonizing steel manufacturing, and how they measure the cost of steel manufacture, the resources and industry incentives necessary to bring green steel to market, and the impact it will have on the global steel industry. Additionally, Adam discusses the importance of sustainability initiatives for companies in the energy and manufacturing sectors and how Boston Metal's technology is poised to have a major impact on the global economy. Tune in to learn more!Key  Takeaways.How To convert iron oxide into iron?Boston Metal's technology for decarbonizing steel manufacturing and why is the runway so long?How to measure the cost of manufacturing steel?How does Adam see the Energy landscape? What the response is from manufacturers to Boston Metal's technologyThe State of Energy in the USConnect with Adam Rauwerdink Boston MetalConnect with Boston MetalConnect with Tim Clean Power Hour Clean Power Hour on YouTube Tim on Twitter Tim on LinkedIn Email tgmontague@gmail.com Review Clean Power Hour on Apple PodcastsThe Clean Power Hour is produced by the Clean Power Consulting Group and created by Tim Montague. Please subscribe on your favorite audio platform and on Youtube: bit.ly/cph-sub | www.CleanPowerHour.com | contact us by email: CleanPowerHour@gmail.com | Speeding the energy transition! Corporate sponsors who share our mission to speed the energy transition are invited to check out https://www.cleanpowerhour.com/support/Twice a week we highlight the tools, technologies, and innovators that are making the clean energy transition a reality - on Apple,

We played a bunch more indie games and curated a mixtape of short scares for you to check out. Games discussed include Nightmare of Decay, Bloodborne PSX, The Night is Darkening, You Left Me and Carbon Steel

We found out how Dennis's last two weeks were then segwayed into how to tell the difference between Cast Iron and Carbon Steel pans. We went down the rabbit hole of the definition of salads and whether they require the stab ability or can you just scoop it with a fork.

Thanks to Honey for sponsoring this episode! Get Honey FREE now and start saving when you shop online: https://www.joinhoney.com/raguseashow 00:04 Why can't I season my carbon steel pan? 13:33 Why are you into bodybuilding? 26:55 Failure of the week: Trusting Papa John's 29:34 Why did you stop posting to TikTok? 41:26 How is sound visualized?

This week Catherine Cobden joins our podcast. Catherine is the President and CEO of the Canadian Steel Producers Association (CSPA).  Canadian steel is already some of the lowest carbon product in the world and the industry has announced goals to achieve net-zero carbon dioxide emissions by 2050. Here are some of the questions we asked […] The post Low Carbon Steel: Canadian Steel Producers Move Towards Net-Zero 2050 first appeared on ARC Energy Research Institute.

Episode Navigation:01:00 – What You Need to Know Before Buying a Chef's Knife05:45 – Is There One Perfect Chef's Knife?09:17 – Utility Knives vs. Chef's Knives, and Why You Shouldn't Purchase Knife Sets12:50 – The Elements of a Chef's Knife You Need to Know18:45 – Blade Materials: Stainless Steel vs. Carbon Steel (and Others)27:32 – What Is Knife "Tang" and Why Does it Matter?31:43 – Chef's Knife Handle Types33:45 – Japanese vs. German Styles37:36 – What Determines the "Quality" of a Knife?39:11 – Knife Maintenance, Storage and Sharpening48:55 – Will's Top Three Chef's Knife RecommendationsFeatured:Check Out ChefsKnivestoGo.comThe Difference Between Japanese and German Knife StylesBob Kramer Has Spent 25 Years Trying to Forge a Better Chef's KnifeWhat's Really the Difference Between a $35 and $150 Chef's Knife?The Best Places to Buy Japanese Kitchen Knives OnlinePlease Stop Storing Your Kitchen Knives in a Big Wood BlockEvery Serious Home Cook Needs a Japanese Chef's Knife. Here Are the 8 Styles You Need to Know This Is Our Place's Biggest Release Since Its Always PanJacques Pépin's Classic Omelette  

You're listening to Wet Shaving Talk powered by Sharpologist.com where we're dedicated to preserving the art and skill of classic shaving. I'm your host Joe Borrelli and today is July 5th 2021   Today on the Show: Happy Independence Day USA Mail Call! MAG T Razor What's New: Wet Shaving Book by PAA, Carbon Steel […] Source

With vocal impressions of famous Black historical leaders and the fusion of history, spoken word and hip-hop, author, scholar and orator Maurice Miles Martinez (MC Brotha Miles) discusses the fact that 43,000 years ago people mined iron in Swaziland. Also, in Tanzania the Haya people smelted carbon steel 2000 years ago. He concludes with a powerful spoken word track. --- Support this podcast: https://anchor.fm/maurice-miles-martinez/support

You get to hear more WOKE crap, listen to some funny stuff, plus I'll teach you all about cast iron, carbon steel and stainless cookware. --- Send in a voice message: https://anchor.fm/kurt-wilson7/message

Meet Clayton LaClair from LaClair Landscaping!. Carmen Lonardo, Associate Broker with RE/MAX Realty Group, and Kurt Boomer Schenk, Principal at The Write Creative talk to Clayton about landscaping ideas and how to make the outside of your home sparkle during the summer months. Plus, current market updates, "Carmen Cooks" featuring Carmen's new Carbon Steel pans and brewer's yeast to leaven pizza dough, and a really big surprise which we will tease you about at the end of the show!

The Dental Hacks explore how marketing, product reviews and social media networking/snark can help you become a better consumer whether you're shopping for cookware, dental equipment or continuing education. Some links from the show: Restoring the Edentulous Arch (Spear Workshop) Seasoning the Misen Carbon steel pan (I did this 10+x, bro) The Dental Hacks Medit Deal! You should have a system for polishing. Our friends at Microcopy Dental have just the thing! You've got the surface, they've got the polishers! The new Neoshine polishing system is simple and color coded but gives amazing results in the least amount of time! Go check out Neoshine polishers at dentalhacks.com/neoshine!    

In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives should you buy? 00:04:10 - Carbon Steel vs. Stainless Steel Knives 00:07:00 - Knives Chef Jacob uses on the daily. 00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!) 00:09:30 - What bread knives you actually need. 00:11:35 - How to pick out a bread knife 00:12:30 - The Importance of a knife sharpener. 00:19:34 - Double Bevel Knives 00:23:37 - Best Chef Knives for Small & Large Hands 00:25:41 - What size knife is recommended 00:27:52 - Why knife companies offer free sharpening. 00:29:53 - End Segment SEGMENT TWO - PICKING OUR BBQS, GRILLS & SMOKERS 00:30:00 - What grills / smokers do you really need? Smoking vs Grilling. Tough vs Tender 00:34:35 - Chefs Recommended First Grill / BBQ Why Weber Kettles are Awesome! 00:36:15 - Issues with Weber Kettles & Komodo Cookers 00:39:45 - Off set smokers / Stick burners 00:42:26 - Pellet Poopers 00:44:00 - The Case for Pellet Smokers 00:45:54 - Gas Grills 00:50:39 - The Best Way to Cook a Ribeye Steak! Demoralize your culinary nemesis! 00:54:21 - More charming rambling and stuff. RELATED RESOURCES SCS 001 | Culinary Knife Skills Culinary Knifes Skills Video Index Tormek T4 Knife Sharpener Wicked Edge Knife Sharpener Chef Jacob's Favorite Utility Knife How to Choose a Cooking Technique Greg Rempe Interview Malcom Reed Interview Meathead Interview Max Good Interview Video Replay Available on YouTube Here: https://youtu.be/72HIS4vhpxU If you want to learn how to stop following recipes and start creating, then check out my Culinary Boot Camp & F-STEP Curriculum which can be found here: https://stellaculinary.com/bootcamp. Get notified when new content is released, by signing up for my free e-mail newsletter: https://stellaculinary.com/content/e-mail-sign Join our Friendly Facebook Group at https://Facebook.com/groups/StellaCulinary Check out our podcast archive here: https://stellaculinary.com/audio-podcasts/stella-culinary-school #SCS075 #BBQGrills #ChefKnives

Welcome to the inaugural episode of Ask Jack, featuring the prodigious culinary talents of professional holistic chef Jack McNulty answering food-related questions generated by you, our community. Check out the show notes below that dig deeper into the topics covered on this episode. Set your dials to this station when Ask Jack #2 premieres on May 12, 2021, and don’t forget to submit your questions for Jack by emailing them to podcast@overcomingms.org.   Healthiest Cookware Options The goal of any cookware is to conduct heat evenly and efficiently while remaining chemically non-reactive. No single pan meets these goals completely. Here’s a brief breakdown on the plusses and minuses of different cookware options:   Ceramics (Earthenware, Stoneware and Glass): chemically stable and non-reactive. No impact on taste/flavors. Not good at higher temperatures. Always avoid any ceramic with lead glazing.   Enamelware: thin layer of powdered glass infused on steel or iron creates a non-reactive surface with some degree of non-sticking. Holds heat well over a long time. Not good in conditions of rapid heating or cooling. Susceptible to chipping. Particularly suited for slow cooking using lower temperatures either on the stovetop or in an oven.   Aluminum: lower cost and lightweight. Excellent heat conductivity providing fast and even heating. Anodized aluminum means they have been treated with a thin protective layer that is non-sticking. Aluminum cookware without treatments reacts to acids and alkaline foods, altering appearance and flavor.   Copper: best material in terms of conductivity. Expensive option. Most copper pans are lined with stainless steel or tin. They are not good when heated or cooled rapidly. Susceptible to rapid degradation when used in higher temperature cooking (230°C or 450°F).   Iron and Carbon Steel: good conductor of heat but can be uneven. Can also react with and discolor food. Absorbs and holds heat extremely well over longer periods. Once preheated, cooking temperatures can be reduced. Non-stick surface can be created when ‘seasoning’ the cookware. Heat unsaturated oil for several hours in a moderate oven, then cool and wipe clean. Appropriate 1-2 times per year. Avoid abrasives and dishwashers to keep surface ‘seasoned’. Use of oil in pan during seasoning process has no negative effect on food – it is OMS safe.   Stainless Steel: iron and carbon mixture. Expensive option, but also long-lasting when cared for. Decent heat conduction and non-reactive to food. Closest to meeting ultimate objective of a good pan. Always preheat pan over moderate to low temperatures before adding food or liquids. Avoid dishwashers to prolong life.   Non-Stick Pans: non-stick surfaces are created from thin layer of a chemical compound (Teflon or other modern versions). Short shelf life of less than 3 years. Not appropriate at high temperatures, which could cause toxins or warping of pans. Easily scratched. Avoid dishwashers, abrasive cleaners and abrasive utensils. Can be used for effective non-stick cooking at low temperatures. Light coating of oil in pre-heated pan enhances non-stick surface.   Green Pans: a type of non-stick pan. Thin layer of ceramic applied to surface rather than a chemical compound. Safer non-stick option than most non-stick pans, but still perform poorly at higher temperatures. Susceptible to cracking and chipping. Short shelf life.   Extra Tips: how to limit use of oil in cooking for cookware types… Cast Iron and Carbon Steel: make sure your pan is well-seasoned at all times. Preheat the pan before adding your food. Avoid using any kind of cooking utensil that will scratch the surface. It is ok to allow food to stick briefly to the pan; just release the food with a small amount of liquid.   Ceramics: preheat the pan or pot slowly over low heat. Avoid using temperatures above medium and make sure to cool the pan or pot slowly at room temperature. Preheat before oven use.   Non-Stick pans (including new generation varieties): heat the pot or pan slowly over low heat. Never exceed medium temperatures and avoid using cooking utensils that will scratch the surface. Cool the pan slowly to preserve the non-stick surface. Avoid dishwashers.   Aluminum and Stainless Steel: preheat before adding food. Allow the food to stick to the bottom of the pan or pot and release it with 1-2 tablespoons of water or other liquid. For best results, use medium temperatures and avoid high temperature cooking. Always cool to room temperature before cleaning. Avoid dishwashers.   Benefit of Organic vs. Traditional Farming Organic foods are the healthiest option when compared to traditionally produced fruits and vegetables. They will have lower amounts of pesticides or other harmful elements in the soil. Jack’s suggestion is to choose organic whenever there is an option, but never allow pesticide-stress to prevent eating a wide variety of fruits and vegetables regardless of how they are grown.   Using Oils to Roast Vegetables The use of oils in cooking is a personal choice. Most recipes can be made entirely oil-free. Oils are mostly used in cooking to create flavor, texture and preserve moisture in the food. In other words, using oils usually amounts to personal satisfaction. Vegetables are normally 60-80% water. As the water evaporates from the surface of the vegetable it will begin to rapidly dry out. Coating the vegetable first in oil slows the loss of liquid and helps exterior sugars to caramelize – creating both flavor and texture.   Water and Oil in Cooking Water alone boils at a standard temperature. Adding elements to the water, such as salt, can alter the boiling point but only by a small amount. Adding pressure to water (pressure cooker) can also alter the boiling point (maximum temperatures of a pressure cooker are 120°C (250°F). Adding oils to water slightly reduces the boiling point but the change is marginal. As long as water exists, oils cannot exceed the effective boiling point.   Getting Crispy Textures on Vegetables Crispy textures on vegetables are created by caramelizing natural sugars/starches on the surface. Caramelization begins when sugars/starches reach a temperature of 120°C (250°F). This is also the point when all oils begin breaking down, although harmful elements are not produced until temperatures rise substantially more to 190°C (375°F) and held at this point for 10-20 minutes. Coating vegetables with a light amount of oil is considered OMS-safe because the surface moisture evaporating from the vegetables will prevent the oils from rising above 120°C (250°F). The oil coating will also speed the cooking, caramelization process and prevent too much moisture loss from the vegetable. Crispy textures can be accomplished without oil, although the vegetable will taste dry, a factor that can be overcome by coating the vegetable with a dip or vinaigrette after cooking. Adding a starch to the vegetable surface prior to cooking (corn starch, rice starch, tapioca starch) can help create a crispier surface without adding oils.   Air Fryer vs. Oven Air-fryers are essentially miniature convection ovens. They rapidly circulate hot air in a small and enclosed area to promote rapid and even heat conduction. Air-fryers rely on temperature cooking of 180° – 190°C (350° - 375°F). The enclosed space and rapid air movement means surface temperatures of food will rise faster than in a larger convection oven – 165° vs 120°C (330° vs 250°F). Most manufacturers recommend using small amounts of oil to coat the food in order to enhance the crispy textures and prevent too much moisture loss.   Applying Thin Layer of Oil to a Pan Certain food preparations work best when a thin layer of oil is applied to the surface of a pre-heated pan then wiped clean. Cooking thin pancakes (like crepes) is an example. When a pan is heated, metals expand and open microscopic pores (also true in non-stick pans). These pores are where food will go first and the reason something sticks to a pan. Certain pans minimize this effect with their coatings. Applying a thin layer of oil to the pan and wiping it to remove the excess fills the pores and removes the problem. This is effective when cooking thin batters. It is not necessary before each pancake or crepe, as the first one will aid in closing the pores. High heat will cause the pores to expand further and create the sticking problem faster than cooking at lower temperatures. The oils used in the coating have a minimal effect on the food’s surface and are not carried over into the food. Careful application and wiping the pan ensures this method is completely OMS compliant.   Links: Connect with Jack:  Website | Instagram | Twitter | Facebook Jack’s podcast on fats: S2 Episode 28 Oils and OMS: Separating Fats from Fiction Medium article: Why Some Professional Chefs Hate Nonstick Pans Expanded article on cookware: Healthiest Cookware Options   Coming up on our next episode: Join us on March 22 for the premiere of the next Living Well with MS Coffee Break episode, where we travel to the UK to hear Katy Deacon’s fascinating story. Learn more about interesting and inspiring OMSers like you by catching up on past Coffee Break episodes   Don’t miss out: Subscribe to this podcast and never miss an episode. You can catch any episode of Living Well with MS here or on your favorite podcast listening app. Don’t be shy – if you like the program, leave a review on Apple Podcasts or wherever you tune into the show. And feel free to share your comments and suggestions by emailing podcast@overcomingms.org.

Neal “Rohrs” Rohrbach joins Matt and Ryan for some golf chat One thing I knew we were going to love about this podcast was when our friends get to join us. I consider Neal to be one of my closest friends, and it was a blast to have him on the show. You may recall, if you follow the blog, Neal has had one hell of a year. Back in February, we published an article that Neal had written [Strokes Gained; The Story of My Iceberg] and it was meet with tremendous support. Now, however, Neal is back on track and firing up the machines once again. As he gets back to doing what he loves, some much, we honored, he took some time to chat with us. Making Putters and putting smiles on the faces of his customers In this episode, we learned something that was a complete surprise to both of us. Neal started Strokes Gained to fill the void Cameron left behind when he stopped using Carbon Steel. There was a significant enough demand from golfers who still love the soft feel, and the custom finishings. Neal was eager to fill their needs. Take those wants and desires and place them with Neals passion and history in the industry, and you have a winning combination. It was a blast getting Rohrs on the phone and let him let it loose on the golf industry. Giving him a format to drop quotes like: “You know I’m gaming an EvnRoll” made the entire interview priceless. Links for this Episode Strokes Gained Customs: Instagram Strokes Gained Customs: Website Dori Carter on Twitter Darrell Survey Ryan’s Easter Eggs Interested in stocking up on a great golf ball? Listen in for Ryan’s Easter egg, and you could have yourself 30, that’s not a typo, 30 NEW Nike Rzn Platinum Golf balls. More Info in Strokes Gained Customs Here are a few links on some of the articles we’ve written The Breakfast Ball about Rohrs and Strokes Gained Customs. Strokes Gained Wedge Review Strokes Gained Custom Putter Review SG KP-2 Malet Putter Review You can help us grow If you like the show you can subscribe on our iTunes page. Leave us a review too! Those reviews really help us get exposure which will certainly help us grow the show! If you like to contact us there is always our social media pages but you can also visit our CONTACT page and leave us a message or get the phone number to our voicemail. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/chasingdaylight/message

Eric and Jessie discuss the carbon steel pan, a piece of kitchen equipment primarily seen in commercial kitchens. They review how its ability to capture the best quality of both the cast iron skillet and teflon-coated, non-stick skillet make it a universal, go-to tool that can serve many purposes.

The guys are talking fixed blade bushcraft and survival knives this episode, and will show a range of knives from budget friendly to top-tier survival knives. Don't miss it. Featured: Rough Ryder Timberlands Hunter 440A Stainless Steel Blade Carved Wood Handle Item Number: RR1985 - $14.99 Features: 440A Stainless Steel Blade. Full Tang. Carved Wood Handle. Double Steel Rivets. Lanyard Hole. Black Nylon Belt Sheath. Made in China. Measures: 4" Drop Point Blade. Blade Width: 1". Handle Length: 4-5/8". Width: 7/8". Thickness: 5/8". 8-5/8" Overall. Weight: 8 oz. https://www.smkw.com/rough-rider-wood-handle-fixed-blade-rr1985  Schrade Frontier Bushcraft Small Fixed Blade with TPE Handle and Black Powder Coated 1095 High Carbon 5" Drop Point Blade Item Number: SCHF36 - $19.99 Black powder coated 1095 high carbon steel blade. Full tang construction. TPE handle. Double rivets. Lanyard hole. Nylon belt sheath with ferro fire starter and sharpening stone. 5" Drop point blade. Blade thickness:1/8". 10-1/4" overall. https://www.smkw.com/schrade-frontier-bushcraft-fixed-blade-small  Condor Urban EDC Puukko 1095 High Carbon Steel Blade Black Paper Micarta Handle Item Number: CTK80033HC - $72.73 Features: 1095 High Carbon Steel Blade. Satin Finish. Black Paper Micarta Handle. Hand Crafted Welted Leath Sheath. Dangler Attachment. Made in El Salvador. Measurements: 3.29" Drop Point Blade. Blade Thickness: .12". 7.05" Overall. https://www.smkw.com/condor-urban-edc-puukko-knife-6-ctk80033hc  TOPS Backpacker's Bowie with Green Canvas Micarta Handle and Tumble Finish 1095 Steel Blade Model BPB-01 Item Number: TPBPB01 - $99.99 Features: 1095 carbon steel blade with tumble finish, Green canvas micarta handle, Black kydex sheath with rotating spring steel clip, and Made in the USA. Measures: 4.50" blade length, 4.13" cutting edge, 0.160" blade thickness, 3.75" handle length and 8.25" overall length. Weighs: 7.2oz. https://www.smkw.com/tops-backpackers-bowie-green-model-bpb01  ESEE Knives ESEE-5 Tan Micarta Handle with Black Coated 1095 Carbon Steel 5.25" Drop Point Partly Serrated Edge Blade and Black Kydex Sheath Item Number: ESEE5S - $143.99 1095 carbon steel blade. Black epoxy powder coating. Full tang construction. Olive drab Micarta handle scales. Triple rivets. Lanyard hole. 5-1/4" Blade. Blade Width: 1-5/8". Blade Thickness: 1/4". 11" overall. Impact resistant sheath with belt clip attachment option. Made in the USA. https://www.smkw.com/esee-5-black-drop-point-serrated-black-sheath  Tops Operator 7 Blackout Edition 1075 Carbon Steel Blade Black Micarta/G-10 Handle Item Number: TPOP702 - $144.99 Features: 1075 Carbon Steel. Black Traction Coating. Canvas Micarta/G-10 Handle. Kydex Sheath. Made in the USA. Measurements: 7.25" Drop Point Blade. 0.31" Blade Thickness. 12.5" Overall. Weight: 18.9 oz. https://www.smkw.com/tops-operator-7-all-black-tpop702  ---------------------- Want to send us a comment or ask a question? Send your email to socialsmkw@gmail.com now! Don't have time for an email. Call in and leave us a voice message: (865) 424-0222 Guys Talk Knives is produced and created by Smoky Mountain Knife Works - https://www.smkw.com - The world's largest knife store. If it cuts, we carry it. Like this video and subscribe to our YouTube Channel! Ring that bell, so you never miss an episode. You can also find us on iTunes! https://itunes.apple.com/us/podcast/guys-talk-knives/id1383317712 Please rate and review ths show for us there! Or, visit our Podcast Page: http://smkwcast.libsyn.com/  ©2019 SMKW, Inc. All Rights Reserved. While we encourage sharing, this videocast/podcast may not be reproduced in part or in full without the express written permission of SMKW, Inc.

The guys are talking traditional pocketknives, patterns, and the top five reasons to carry one. Don't miss the knives featured in this episode or the great giveaway! 4 Knives for this Episode: Case Square Bolster Medium Stockman 3.625" wtih Amber Jigged Bone Handles and Chrome Vanadium Plain Edge Blades Item Number: CA6332 - $49.99 Chrome Vanadium blades. Amber jigged bone handle. Brass pins and liners. Nickel silver bolsters and shield. 2-5/8" Clip point blade. 1-7/8" Sheepfoot blade. 1-3/4" Spey blade. Blade Thickness: 1/16". 3-5/8" closed. Made in the USA. https://www.smkw.com/case-square-bolster-medium-stockman-3-625-wtih-amber-jigged-bone-handles-and-chrome-vanadium-plain-edge-blades-model-079  Rough Rider Canoe 3.625” with Buckshot Bone Handles and 440A Stainless Steel Plain Edge Blades Item Number: RR1542 - $12.99 440A stainless steel blades with reverse frosted master blade etch. Buckshot Bone handle. Brass liners. Nickel silver pins, shield and Slant R bolsters. Packaging with custom graphics. 2-1/2" Spear point blade length. 2" Pen blade length. Blade Thickness: 1/16". 3-5/8" closed. Made in China. https://www.smkw.com/rough-rider-buckshot-bone-canoe  Northfield Bird Dog 56 Jack Pocket Knife with Sambar Stag Handle and Polished Finish 1095 Carbon Steel 2.375” Spear Point Blade Item Number: NF561SS - $102.99 Polished finish 1095 carbon steel blade. Sambar Stag handle. 2.375” Spear point blade. 3.5” Closed. 6” Overall. Brass pins and liners. Nickel silver bolsters. Made in the USA. https://www.smkw.com/northfield-sambar-stag-1-bld-56-jack-nf561ss  Boker Beer Barrel Copperhead 3.75" with German Beer Barrel Wood Handle and Carbon Steel Plain Edge Blades Item Number: BK112626BBL - $62.99 Carbon steel blades with old time "Tree Brand" master etch. Genuine German beer barrel wood handle. Brass liners. Solid nickel silver pins, bolsters and shield. 1-7/8" clip point and coping blades. Blade thicknesses: 1/16". 3-3/4" closed. Made in Germany. https://www.smkw.com/boker-beer-barrel-copperhead  Want to send us a comment or ask a question? Send your email to socialsmkw@gmail.com now! Don't have time for an email. Call in and leave us a voice message: (865) 424-0222 Giveaway Policy: You must be at least 18 years of age and a resident of North America to enter SMKW Giveaways. There is no charge to enter, but you must follow the instructions in the videos completely to enter. Giveaways normally run simultaneously on several platforms. You may enter in the same giveaway on one or both social media platforms. Multiple entries on a single platform may disqualify you. One winner is selected randomly from all entries. Guys Talk Knives is produced and created by Smoky Mountain Knife Works - https://www.smkw.com - The world's largest knife store. If it cuts, we carry it. Like this video and subscribe to our YouTube Channel! Ring that bell, so you never miss an episode. You can also find us on iTunes! https://itunes.apple.com/us/podcast/guys-talk-knives/id1383317712  Please rate and review ths show for us there! Or, visit our Podcast Page: http://smkwcast.libsyn.com/  ©2018 SMKW, Inc. All Rights Reserved. While we encourage sharing, this videocast/podcast may not be reproduced in part or in full without the express written permission of SMKW, Inc.

BrushnSoapnBlade Wetshaving Podcast – Where we look forward to shaving every day! BrushnSoapnBlade@gmail.com – Wet Shaving Questions and Feedback always welcome. @BrushnBlade Everything Wet Shaving on Twitter (and other stuff for fun!) (864) 372-6234 on GoogleVoice – The Wet Shaving Hotline, call me anytime.   Email from Roberto SOTD - Back to BBS (Baby Butt Smooth) SOTD - Not What I Expected Gillette Cutting Prices?? SOTD - Drying the Blade SOTD - It Helped... But... The Razor and Blades Model SOTD - Three Shave and It's Done SOTD - Tight...then Loose The Therapy in Shaving (and Fountain Pens)     RIP Don. I'll try not to be a Hockey Puck!

BrushnSoapnBlade Wetshaving Podcast – Where we look forward to shaving every day! BrushnSoapnBlade@gmail.com – Wet Shaving Questions and Feedback always welcome. @BrushnBlade Everything Wet Shaving on Twitter (and other stuff for fun!) (864) 372-6234 on GoogleVoice – The Wet Shaving Hotline, call me anytime     Emails: Mike - Alternative to shimming Want to try some o-rings? Keith - Information on Feather Artisan blades Link to information of the Feather Artisan blades   SOTD - Checking out the Gem Carbon Steel SE blade with the Star 1912 and the Gem Damaskeene My 8 wick kerosene stove Link for this stove on Amazon I even did a video review on YouTube -> Here SOTD - The PAL vs. the GEM Carbon Steel SE Blade   The Jinhao X750 Fountain Pen Link for this pen on Amazon SOTD - Sometimes I think I'm Going Crazy

Questions about boots for bushcraft, 3-season sleeping bag choices, carbon steel knives and flint for sparks, how to avoid shredding your knuckles while using a firesteel, long distance hiking, lightweight gear and bushcraft, how do I know when do you know enough for wilderness, and what would I do in a particular wilderness canoe expedition survival scenario.

BrushnSoapnBlade Wetshaving Podcast – Where we look forward to shaving every day!BrushnSoapnBlade@gmail.com – Wet Shaving Questions and Feedback always welcome.@BrushnBlade Everything Wet Shaving on Twitter (and other stuff for fun!) (864) 372-6234 on GoogleVoice – The Wet Shaving Hotline, call me anytime   GoFundMe for Luke Seibert Email from Jeff - VDH the way I use it Thursday SOTD - Dual Wielding for science Friday SOTD - a rather mysterious blade No one to fix things anymore Adjustable Razors - The Close Shave Rockwell Model T - Kickstarter Weekend and Monday SOTD Tuesday SOTD - Looking forward to shaving Blades and what fits what Stainless (left) and (Carbon Steel (right) Feathers would fit the One Razor - Same cutouts SE Blade with spine removed (PAL carbon steel) will not fit One Razor Wednesday SOTD - Smackdown Gillette Shave Club - Sharpologist If they have to really sell it