The other evening, Michelle arrived home with digital photos of animal sign she found on the trail. She discovered it on her morning hike out to work; her evening hike, in the gathering dark, had been a fairly hair-raising experience, because this stuff was pretty big.
The Mystery Poop. Size 9 boot in photo puts this specimen at about 4″ (Photo: Michelle L. Zeiger).
I sing the praises of the high carbon steel kitchen knife . . . .
About a year ago, Michelle and I watched Julia Child’s series, The French Chef. In one episode, she commented that her kitchen knives were good, high carbon steel, not stainless, which she condemned without explanation. This left me curious. Most of our knives are stainless steel. That seems an obvious choice, particularly here in rain country. I researched a bit, and learned that stainless steel is generally harder to sharpen, and doesn’t hold an edge as well as high carbon steel.
Old Hickory brand kitchen knives, soon to be added to the Zeiger Family Homestead kitchen (Photo: “Canoeth”).
