Posts by barnaby81

cheers. its either late or early when im on the internet so im always a little garbled and touch screen keyboards have become the bain of my life. ive played round with a few cheap cleavers and liked them enough to consider getting...

i started looking for my first vegtable cleaver some time ago and i ca@e up with the fanatic, but after more research  the suien vc camd up and i made the mistake for years using a 8" chef instead of 10" and have decieded, or...

currently its lined out in  pine toubge and groove but... its straight up until 'dado' waist height and then the top half comes in at a attic like  angle, say 30*. behind is battoned out, its a room in the basement with domed...

for years i worked with wusthof knives and took pride in keeping them sharpe. people had globals, i knever understood the japanese thing. the globals had funny handles and were alwaya, always blunter than mine. years past, and in the...

at the moment its a dark space thats got loads of rubbish in it. however its going to become a prep hole and maybe acouple of fridges. it has no windows. i thought about covering it in S/S but i think thats too much dazzle for what...

hi there, the room itself is like a corridor with a domed low ceiling. all the sheets would be 8x4. as the walls are so eneven im worried about the flex in 2.5mm sheeting as it would actually be the wall,thats why i thought about ply....

hi all   im currently converting an uneven walled room into a prep kitchen and first thought to batton thdn ply then put come 2.5mm pvc wall cladding however ive found some 8mm pvc cladding and thought that i could do without...

hi all.  drying fresh pasta is alot harder than it sounds,  take it from me i'm a small scale pasta producer. freezing leftover fresh pasta is farfar easier, the reason your dry pasta is brittle is all to do with glazing (the...