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You’re smarter than you think…
I mean that.
I was hustling my knife sharpening in a local eatery and in a casual conversation I learned something that I believe to be true in most households.
They don’t sharpen their knives.
Well, they said they do it themselves.
But they’re about to buy a new set, because the ones they have are just getting too old.
That blew me away!
One of my biggest challenges in running a knife sharpening business is to educate people on the importance of maintaining their blades. But there’s more!
That eatery also told me that they took a knife to a local hardware store and it came back worse than it left!
I’m concerned that, in the interest of time, some sharpeners use bench grinders and belt sanders to sharpen knives.
Zing, Zing and you’re done. But…
Using your mind’s eye, imagine the very, very edge of that blade. The thinnest point where the two sides of the blade come together. The EDGE. Well when you put that on a grinder it’s going to heat up something fierce, and in doing so, it will change the mechanical properties of the metal, for the worse.
That’s why I use the long and slow method of whetstones. And so do you. Because you’re smart.
Speaking of being smart, I want to share some updates from the homestead and some resources I hope you find worthy of exploration.
I hope you know that my motivation to sharpen knives is so I can grow the best food on earth for my family. I recently heard Robyn O’Brien speak on the Tony Robbins Podcast about topics she covered in her book, ‘The Unhealthy Truth’. It’s all old news to me, but what I want to share in case you think I’m just a permaculture fanatic. It reinforced all my motivations and I want it to do the same for you, and more importantly, your kids.
In that same vein, I want to share some information on fermenting foods, namely, sauerkraut.
In a recent conversation with a dear friend she told me that she always keeps sauerkraut at home and has some whenever she has a stomach ache.
It’s the probiotics. Those little living things inside our gut that make us feel good when they’re in balance, and terrible when they’re not. Eating lacto-fermented foods promotes a healthy balance.
Sauerkraut is fermented cabbage.
If you read my post about how I know when to plant seeds, indoors and out, you might already know that the cabbage has been started indoors, and they’re doing great!
We also started our first batch of sauerkraut with some store-bought cabbage!
It’s been fermenting for two weeks, and going well. We’ve sampled it every week and I’m confident next week it will be done.
It’s way easier than you think. Cabbage, salt, water, done. With a little bit of measuring putting it all together.
I got hooked on fermented foods by Erica Strauss at Northwest Edible Life. Her site is a good resource, but if you really want the proof that she’s a genius, search for her at The Survival Podcast and listen to her answering audience questions. She’s good. Real good.
Lastly, if you’re not using Pink Himalayan Salt in your kitchen, please do yourself a favor and get some. Your grocery store probably stocks it. Trust me.
That’s it for now.
Do me a favor and forward this to the smartest person you know. If they read this far they’ll learn that they can email me to get on my monthly update and subscribe to my blog here.