“You are not soppose to take a shit were you eat”
At this boat I worked at almost 20 years ago we had this huge but spent circular saw blade in the backdeck workshop. We used it to keep the lunch warm: a few minutes with a heat gun and it was excellent for pizza. Then we didn’t have to go all the way in to the galley (which involved getting out of work gear) for a snack.
You should have been more careful while washing them, I think you ever so lightly chipped a few of your dishes. I think I can even see a couple with tiny holes in them. Too bad.
Are you from Ravenholm, perchance?
We don’t go there anymore.
Are you Finnish? I know it’s standard in Finland to have a drying cupboard above the sink.
I believe it’s a nordic thing more broadly, but yes.
What kind of food can you have on a plate with a hole in the middle?!
A donut?
Doughnuts and bagels.
How difficult was it getting the blood and tissue of them?
They don’t look dull at all
I have washed rifle and pistol brass in the clothes washer to clean them. I wouldn’t do that in the dishwasher though.
I saw what you did there.
Two of them go clockwise, while the other two go counterclockwise. Now that you know this, you too can be mildly infuriated about it.
You’re welcome.
This is done deliberately to keep the rack balanced.
This comment cuts both ways.
You know about knives rusting in the dishwasher? Well…
And that’s why normal people buy stainless steel knives these days. It’s only masochists that look for carbon steel kitchen knives anymore.
I haven’t quite kicked the cast iron frying pans and dutch ovens I have or my carbon steel wok yet either.
Stainless steel should not be put in the dishwasher either. A knife shouldn’t even be left wet/dirty in the first place - that alone is enough to dull it over time.
What carbon steel? No, like, fruit knive, butcher knive, from reputable manufacturers (Victorinox, Kuhn Rikon) made of chromium steel, AUS-10. A knive is always a compromise between flexibility (brittleness), hardnes (sharpness) and chemical resistance. While a dishwasher with soap and drying program is literally hell for knives. Modern knives are alloyed for this very reason, but as soon as it has a weakness due to wear somewhere, the dishwasher gets them rusty.
The only reason I don’t put cast into the dishwasher is the detergent is strong enough to strip the seasoning.
Otherwise you can’t hurt cast. Look at the derelict steam train engines - it takes forever for them to rust away.
What’d you use and how well did it work?
I’ve used a household cleaning/degreasing concentrate that works well, and CMT orange cleaning spray. They both work well enough, but each have drawbacks. The household cleaner is liquid and I need to soak in a tray by the sink which takes time. The CMT spray doesn’t need to be rinsed so I can clean a blade in the garage, but it does need to be wiped, and takes a longer soak. Doesn’t feel as effective.
I used pine oil soap mixed with hot water and let them sit in a strong solution for a few hours and then gave a once-over with a stiff nylon brush. I haven’t tried that before but it works with paint brushes so I figured I’d give it a go. Brushes I let soak for days, though. Worked alright - it removed roughly 92% of it.
I washed the wheels on my office chair they’re where getting dirty and full of crumbs
Circular reasoning
