Sacrilege or Sense?

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Wouldn't work mate. Like many other such institutions, ETH is known to suffer from the "NIH syndrome" (= "Not Invented Here") :D

P.S.I understand that they're quite clever chaps and chap-esses really :D
 
MikeG.":15fz2v9c said:
So real I've eaten Ouma* rusks raw. Un-dunked.
TBH, I'd have been more impressed if you'd done that with a home-made batch, which tend to be more like solid rock than simply concrete.
Ouma are actually quite soft and easy to eat raw - I do this an awful lot, especially with the apple & raisin ones, while I'm waiting for the kettle to boil.

MikeG.":15fz2v9c said:
Just the once, mind you. I'm not a slow learner.
So just enough to get your Man card, but not enough to qualify for the SBS...

Rorschach":15fz2v9c said:
I am confused, should I be sharpening my chisels using digestives or hobnobs? What do I use for stropping, rich tea?
Hobnobs first, then on to the digestives, then on to Nice.

Rorschach":15fz2v9c said:
Are custard creams used as stropping paste?
You can, but it works just as well on a rich tea. Rob Cosman™ sells his own brand, which does almost as good a job but costs $475 for a week's supply.
However, Paul Sellers has been stropping his on a used tea bag for fifty years, which is cheap, effective and what the older generation of professional woodworkers have always done.
 
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