• Hi all and welcome to TheWoodHaven2 brought into the 21st Century, kicking and screaming! We all have Alasdair to thank for the vast bulk of the heavy lifting to get us here, no more so than me because he's taken away a huge burden of responsibility from my shoulders and brought us to this new shiny home, with all your previous content (hopefully) still intact! Please peruse and feed back. There is still plenty to do, like changing the colour scheme, adding the banner graphic, tweaking the odd setting here and there so I have added a new thread in the 'Technical Issues, Bugs and Feature Requests' forum for you to add any issues you find, any missing settings or just anything you'd like to see added/removed from the feature set that Xenforo offers. We will get to everything over the coming weeks so please be patient, but add anything at all to the thread I mention above and we promise to get to them over the next few days/weeks/months. In the meantime, please enjoy!

Search results

  1. G

    Thicknesser - Wadkin BAO or similar

    I bought a BAO on ebay last week, but the sale fell through - weird seller. I could do with an upgrade to my little Triton TPT125 screamer, although it has been a good machine. There is a Multico TH3 on there but the seller won’t ship it, and it’s too far away to pick up.
  2. G

    Simple bar stool design

    Thanks both. Re: tenon gap, it’s about 0.1mm (4 thou) so this will apparently be fine structurally with PU. I’ve been tempted to try it since seeing Bradshaw use it - the clean-up looks easier than titebond. I often get little tide marks that show through the finish with that. Did I see a tip...
  3. G

    Simple bar stool design

    We have a prototype, made from knotty rubbish, for practice. That’s why the marks are still on and glue residue not cleaned up. At the very least, it’s shown me how the 5 degree leg angle in one plane telegraphs awkwardness through the whole build: I found a spindle moulder profile that did...
  4. G

    Development of the Wadkin RB Surface Planer.

    Thanks that would be helpful. No hurry at all. Just a few back-of-envelope dimensions so I can make something that looks about right and works - I’m not going for a classic car level restoration. It’s nice to know the age as everyone who comes in the workshop spots the old cast iron and asks...
  5. G

    Development of the Wadkin RB Surface Planer.

    Mine is no.: FS /2.59361 and says Wadkin Bursgreen on it. It’s missing the main guard and post so that photo will be useful for making a copy. It does have a guard behind the fence, presumably for when you’re doing rebates.
  6. G

    Development of the Wadkin RB Surface Planer.

    My W-B FS (post #86) is 9”.
  7. G

    Development of the Wadkin RB Surface Planer.

    It’s still sitting under a sheet in the barn awaiting restoration. A winter project, maybe, just not sure which winter it’ll be ;)
  8. G

    M&S Wagyu - bother ye not

    Ah, rather like little Lord Fauntleroy, I had no idea of the price - the wife usually brings a tray back on her occasional trips to Aberdeen. Looks to be about £1.87 per 170g burger. Quite a bit, and a way of using up the non-steak parts of the bullock, I guess. They are nice, fatty burgers. I...
  9. G

    M&S Wagyu - bother ye not

    In farming, we’d call them Wagyu cross. Imported, 100% Wagyu bull semen used to inseminate an Angus cow in the UK, for example, which satisfies the 50% rule for labelling them. How were they ‘aged’? Seems to bit a bit of a minefield these days. I recently went to a Miller and Carter steakhouse...
  10. G

    Global Temper

    It looks to have fatigue-cracked where the blade is welded to the handle. That point is also a stress riser - where you have a thick and thin bit, the break will happen at the junction. They’ve radiused and curved it nicely to minimise the effect, but after 30 years…
  11. G

    Pork scratchings theory

    You’ve never tried pork scratchings or crackling? Crispy, salty, savoury - the holy trinity of beer snacks - what else can I say?:)
  12. G

    Pork scratchings theory

    Your ‘forward sear’ method makes sense for a meat joint, but my scratchings would have to remain ‘reverse sear’, I think - it wouldn’t be terribly safe putting raw pig skin in the fryer at 180C…
  13. G

    Pork scratchings theory

    And some fava beans, F-F-F-F? I think Dr Lecter would probably eat me if I paired wine with pork scratchings :)
  14. G

    Pork scratchings theory

    So you’re doing high-low temp, and I’m doing the opposite. I have found that scalding the raw skin with hot water made a good, puffy surface (much like in post #26), but the added water resulted in chewiness, sometimes. That’s the problem for us amateurs - getting consistent results. A big help...
  15. G

    Pork scratchings theory

    I think I’ve hit upon a passable replica of Mr Porky’s pork scratchings: Starting with some pork skin from Morrison’s, trimmed and patted dry: 1. Pass a flame over just so the surface bubbles up a bit. I used my MAPP gas torch. A bit like burning tool handles. 2. Cut into 3”x3/4” strips and...
  16. G

    WEN BG4270T 10-Inch Water Cooled Wet Sharpening System and the TORMEK Stone Grader. Make an ADAPTER...

    That looks very nicely made. What equipment was used to make it? I was lucky enough to pick up a secondhand Tormek with lots of accessories. Aside from its use in the workshop, our kitchen and butchery knives have never been so sharp! They seem to keep an edge longer too, if flicked on a steel...
  17. G

    Terminology - Two countries, separated by a common language

    Another one, possibly defunct: cramp/clamp.
  18. G

    Terminology - Two countries, separated by a common language

    I did have to scroll up to remind myself of the topic :giggle: How about: dado rail/chair rail; mitre/miter.
  19. G

    Terminology - Two countries, separated by a common language

    I looked up metonym - pretty much the same thing, I agree.
  20. G

    Terminology - Two countries, separated by a common language

    Hmmm, you’d struggle to find a subjunctive noun. As above, the only reason I know this stuff is because I did Latin. I’m not quite sure what we did in English lessons, but we weren’t really taught the mechanics of the language.
Back
Top