Re: [MBZ] sharpening knives??

[Greg Fiorentino via Mercedes]

I also use a set of those for folding knives. I especially like the blue
sapphire stone. It cuts fast but leaves a fine finish.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Jim
Cathey via Mercedes
Sent: Thursday, November 26, 2015 9:58 PM
To: Mercedes Discussion List
Cc: Jim Cathey
Subject: Re: [MBZ] sharpening knives??

I use the Lanskey stones.

-- Jim


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Re: [MBZ] sharpening knives??

[Jim Cathey via Mercedes]

I use the Lanskey stones.

-- Jim


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Re: [MBZ] OT: Understanding ISIS

[Scott Ritchey via Mercedes]

Thanks for posting this.  

> -Original Message-
> From:  Greg Fiorentino via Mercedes
> Sent: Monday, November 16, 2015 1:56 PM
> 
> 'net Friends:
> 
> 
> 
> A liberal friend of mine posted this Atlantic article:
> 
> 
> 
> http://www.theatlantic.com/magazine/archive/2015/03/what-isis-really-
> wants/3
> 84980/?utm_source=SFTwitter#article-comments
> 
> 



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Re: [MBZ] OT: 34mm Negative Scanner - Digital ICE Rocks

[Scott Ritchey via Mercedes]

I've been using VueScan on negatives exclusively.  Using everything on auto has 
produced decent results in almost all cases, which involve several generations 
of Eastman Color Negative film.

> -Original Message-
> From: OK > Don via Mercedes
> Sent: Wednesday, November 25, 2015 11:24 PM
> 
> ...
> 
> For those of you using Vuescan, does it do  good job scanning color negatives
> into positive images?
> 


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Re: [MBZ] Local 300TD/TE

[Dwight Giles via Mercedes]

If anybody has a 90-93 OM602 turbo  in a 124 they  would love that fender
as they are unobtainum.
On Nov 26, 2015 10:42 AM, "Dan Penoff via Mercedes" 
wrote:

> This guy has had these cars on CL for a couple of months.  He must be
> getting desperate, as he’s never asked for offers.  He started out around
> $4k, but is below $3k now.
>
> If I had the room I would go take a look and see if it was worth it.
>
> http://tampa.craigslist.org/hil/cto/5303276915.html
>
> Dan
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Re: [MBZ] sharpening knives??

[OK Don via Mercedes]

For this job, I used one of the less expensive Chef's Choice electric
sharpeners. It did a passable job for the task at hand. A couple of the
knives were so far gone that I gave up on setting the first angle and
getting a foil edge and just moved on the polishing stage. Today I found
out that I was designated to carve the bird with the newly sharpened knives
- so I was glad that I got them as good as they were. It would have been
hacking at the turkey otherwise.

On Thu, Nov 26, 2015 at 10:54 AM, Randy Bennell via Mercedes <
mercedes@okiebenz.com> wrote:

> On 25/11/2015 10:35 PM, OK Don via Mercedes wrote:
>
>> Yes, what he said - Happy Thanksgiving to all of you.
>> This is the first year in the 40 years we've been married that we are not
>> preparing the family Thanksgiving dinner. We're in Utica NY at a
>> daughter's
>> in-laws the turkey day this year. Only had to help with pies today, and I
>> sharpened all of their knives - I think it was the first time since new
>> for
>> all of them - took hours.
>>
>>
>>
>> So, share the details.
> How did you sharpen dull knives?
>
> RB
>
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>
>


-- 
OK Don

NSA: The only branch of government that actually listens to US citizens!

*“Travel is fatal to prejudice, bigotry and narrow-mindedness, and many of
our people need it sorely on these accounts.”* – Mark Twain

"There are three kinds of men: The ones that learns by reading. The few who
learn by observation. The rest of them have to pee on the electric fence
for themselves."

WILL ROGERS, *The Manly Wisdom of Will Rogers*
2013 F150, 18 mpg
2012 Passat TDI DSG, 44 mpg
1957 C182A, 12 mpg - but at 150 mph!
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Re: [MBZ] Local 300TD/TE

[Dan Penoff via Mercedes]

I can say with the confidence of looking at literally hundreds of cars in 
Florida over the last 20 years that unless you live on the Gulf, the “salt air” 
isn’t going to affect your car.  Because of the breezes we get, there’s very 
little salt in the air or that gets on or around the car, house, etc.

Now I will say that stuff corrodes here, but that’s more due to the high 
humidity more than anything else.

My 1982 300SD lived on the Gulf, and had definite rust problems from doing so.  
Get inland a mile or two, and unless you live right on a canal that feeds into 
Tampa Bay or the Gulf, you’re not going to be close to salt water.

I’m not saying that’s the cause of the corrosion or not, I’m just attempting to 
dispel the idea that Florida cars are inherently rusty due to the proximity of 
the Gulf.  I can’t speak for the Atlantic side, it’s possible that it’s nastier 
there.

Dan not a salty dog

> On Nov 26, 2015, at 8:58 PM, Curly McLain via Mercedes 
>  wrote:
> 
> Salt air/salt spray rust is different than salt road rust.You may be able 
> to repair that pillar and have a nice solid car.
> 
>> It's got that bad rust in weird places florida rust. Too bad looks nice 
>> otherwise.
>> 
>> Sent from my iPhone
>> 
>>> On Nov 26, 2015, at 9:42 AM, Dan Penoff via Mercedes 
>>>  wrote:
>>> 
>>> This guy has had these cars on CL for a couple of months.  He must be 
>>> getting desperate, as he's never asked for offers.  He started out around 
>>> $4k, but is below $3k now.
>>> 
>>> If I had the room I would go take a look and see if it was worth it.
>>> 
>>> http://tampa.craigslist.org/hil/cto/5303276915.html
>>> 
>> > Dan
> 
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Re: [MBZ] Fan clutch, almost final

[Curly McLain via Mercedes]

The fan clutch performed well enough for the 1300 
mile trip.  I have not tested it yet when warm by 
trying to stop the fan, but there was no 
overheating.  Much Improvement.  I maybe should 
have used the recommended 36cc, but the 18cc made 
it functional.


Temps up into the low 70s.  It may need more oil 
to handle  100º fresh blacktop.  Sufficient for a 
winter car, and that is all it has been.



Well, any results yet?
--
Max Dillon
Charleston SC
'87 300TD
'95 E300

On November 21, 2015 7:17:47 PM EST, Curly 
McLain via Mercedes  
wrote:

Finally got the oil in the fan clutch.


Final report after I get to drive it around and make sure it keeps its
cool!



  > Curly wrote:
  >
  > Uh Oh!  I just found out the toada stuff is 3000 cst, not

  10,000cst, but if you put enough in, it will work.


A quick search found these links.  I have no idea if this is
what you need, or if it is the quantity you need.

60ml for $4.12
http://www.hobbypartz.com/17p-10020.html

100 ml for $20
http://www.ebay.com/itm/HUDY-Ultimate-Silicone-Shock-Damper-Oil-3000-cSt-100ML-RC-Car-HSP-106431-/131007064255

4 oz [118 ml] $6.80
http://www.bonesmotorsports.com/Bones-Motorsports-3000-cst-Diff-Oil_p_61.html

2 oz [59 ml] $6.50, free shipping
www.amazon.com/Team-Associated-Factory-Silicone-Differential/dp/B000SLOW6E/


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[MBZ] Case Unimog

[Mitch Haley via Mercedes]

http://bringatrailer.com/2015/11/25/2900-miles-1984-mb494-case-unimog/

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Re: [MBZ] Local 300TD/TE

[Curly McLain via Mercedes]

Salt air/salt spray rust is different than salt road rust.You may 
be able to repair that pillar and have a nice solid car.


It's got that bad rust in weird places florida rust. Too bad looks 
nice otherwise.


Sent from my iPhone

 On Nov 26, 2015, at 9:42 AM, Dan Penoff via Mercedes 
 wrote:


 This guy has had these cars on CL for a couple of months.  He must 
be getting desperate, as he's never asked for offers.  He started 
out around $4k, but is below $3k now.


 If I had the room I would go take a look and see if it was worth it.

 http://tampa.craigslist.org/hil/cto/5303276915.html


 > Dan


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Re: [MBZ] Happy Turkey Day

[Curly McLain via Mercedes]

Touched water at about 5:30 today.  It was so warm I had to stop in 
Arkieland and trade my long sleeve shirt for a short sleeve. 
Beautiful day.


The old Rustbucket ran beautifully!  It sounds wonderful!  somewhere 
around 1300 miles total.  Fan clutch worked.


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Re: [MBZ] sharpening knives??

[WILTON via Mercedes]

Thanks.

Wilton

- Original Message - 
From: "G Mann via Mercedes" 

To: "Mercedes Discussion List" 
Cc: "G Mann" 
Sent: Thursday, November 26, 2015 6:10 PM
Subject: Re: [MBZ] sharpening knives??



Thanks Wilton.. I will try to verbalize the sound in text... It may be a
challenge unmet.. so bear with me..

The sound of the knife edge as it passes through the sharpening stroke is 
a

continuous "Swiinng" type sound that varies in pitch slightly
as you get to the thinner tip of the blade, yet, at the same time remains 
a

constant volume which indicates the pressure you are exerting on the
cutting edge while held at the optimum approach angle in contact with the
abrasive surface..

Whow.. that makes a long sentence... sorry.

If you vary either... angle.. or pressure... the sound will change as the
stroke progresses with your change in approach attitude. If you develop 
the

proper sharpening stroke, it will be fluid and relaxed yet in control of
both angle and pressure along the "V" of the cutting edge. Equal pressure
on both sides of the knife produces a cutting edge well centered in
profile.

Most knife sharpeners, when starting out, have difficulty getting the
"Swinn" to be equal for both sides of the knife because it
takes a different muscle set movement for each side of the knife..

Relax, play with it.. it will come.. Go to Goodwill.. but the dullest 
knife

there and practice till you get the "hang of it"... then re-donate it..
sharp, of course.

On Thu, Nov 26, 2015 at 12:30 PM, WILTON via Mercedes 

wrote:



Rings or clings?  ;<)

Wilton

- Original Message - From: "G Mann via Mercedes" <
mercedes@okiebenz.com>
To: "Mercedes Discussion List" 
Cc: "G Mann" 
Sent: Thursday, November 26, 2015 1:40 PM
Subject: Re: [MBZ] sharpening knives??


I use 3M Wet or Dry Carborundum sand paper on a glass sheet.


8 1/2 x 11 sheet of 320 grit cut in 1/2 , so you are working with a 1/2
sheet. Spray bottle of water to wet the glass and the 1/2 sheet of paper
rings to the surface.

Glass is very flat so it gives me a clear surface to work from. I then
spray the "grit" surface of the sheet and stroke the knife at the proper
sharpening angle.

As the sheet becomes less "sharp" and stops cutting, I rotate the
sandpaper
to a new area and keep sharpening the knife. Respray with water as
necessary.. You may find it helpful to remove the sandpaper and wash it
under a stream of water to remove the broken grit pieces and "grindings"
from the knife, which refreshes it.

When the paper becomes dull, use the other half. Repeat as necessary, 
for

the rest of the knives in the group... This is the first cut.

Next, shift to 380 grit... repeat...
Then 400 grit.. repeat..

I like to finish off with the use of a ceramic rod, which is, I believe,
about 800 grit.
This gives a fine finish to the cutting edge which is truly razor sharp.

Through all the above, listen to the sound of the knife as you stroke it
through the sharpening cut. If you have the right angle and the right
"stroke" you will hear a repeatable sound of the knife against the
sharpening material across it's length, regardless of whether it is a 
long

or a short knife. Find that "sweet spot sound" and you will make sharp
knives quickly. When done right, it will be a smooth fluid motion that
traverses the full blade from butt to tip at the cutting edge angle.

I also like to place the glass plate on a towel which keeps it from
slipping on the work table, and I place the edge of the glass at the 
edge

of the table which gives me full sweep with the knife handle and lets me
control the edge angle [which is what you are sharpening].

It is my experience that most women and few men have ever been taught
proper sharp knife care and handling.. so if you are brave enough, 
explain

to the cooks
that a sharp knife NEVER cuts into a hard surface, like a metal pan, or 
a

tile counter, and ALWAYS to protect the sharp edge.. That a sharp knife
laying open in a drawer will always become a dull knife. They should
ALWAYS
be hand washed, not banged around in the dishwasher with other dull
utensils. AND,, when placing a sharp knife in the knife rack.. always 
put

it with the back of the knife down [upside down] which further protects
the
sharp edge.

If you are restoring a badly abused knife, I suggest the use of a fine 
cut

mill bastard file, to start the process of re-making the edge angles. I
have restored many knives which were considered lost after gross miss
handling by people who thought they should be used as pry bars or can
openers. Some required reshaping the points with a hammer and anvil to
straighten them first. Then refiling the blade profile, followed by the
sharpening procedure above.

HTH,

Grant...
"A man who can't keep his wife's axe sharp isn't worth a flip"

On Thu, Nov 26, 2015 at 10:32 AM, Peter Frederick via Mercedes <
mercedes@okiebenz.com> wrote:

I use waterstones.  Takes forever to get a decent edge on German

s

Re: [MBZ] Fwd: RICHARD PETTY DRIVING EXPERIENCE SURPLUS EQUIPMENT AUCTION

[Rich Thomas via Mercedes]

That worked.  Temptations...

--R

On 11/26/15 10:41 AM, Curly McLain via Mercedes wrote:

Worked fer me. http://ironhorseauction.com/drivepetty/

Mamabenz probly has ya blocked!   Ya need a get outta jail card!


I googed the web site to bypass that link but it would not respond 
either


--R

On 11/25/15 11:45 PM, Curly McLain via Mercedes wrote:
Email to this guy, or try their website directly 
j...@ironhorseauction.com   THe links below go through Constant 
contact, an that probably is not working correctly.




The web site doesn't seem to be working

--R


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Re: [MBZ] Impact Wrenches

[Dan Penoff via Mercedes]

Airframe and powerplant (A&P) mechanics “shadow” their tools so they know 
everything is in their possession when they are finished with a job.  This is 
to protect the aircraft from a tool being left behind that could potentially 
damage something.

Take a look at this thread and you’ll see some examples.

http://www.dieselbombers.com/shade-tree-pro-mechanics-fabrication/46484-aircraft-mechanics-tool-box-4.html

I was also told that they never mark their tools to identify them.  Why?  When 
that MD-80 falls out of the sky shortly after takeoff because you left a wrench 
under the nacelle cover, well, you get the idea….

Dan



> On Nov 26, 2015, at 5:50 PM, Max Dillon via Mercedes  
> wrote:
> 
> Dan, what is "shadowing" your tools?  I would guess it has something to do 
> with painting or drawing their outline?
> -- 
> Max Dillon
> Charleston SC
> '87 300TD
> '95 E300
> 


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Re: [MBZ] sharpening knives??

[Peter Frederick via Mercedes]

Good advice except about the file, none of my knives currently is soft  
enough for a file to do anything but skate around...


I sharpen everything around 15 degrees per side except my Asian  
knives, they get 12 degrees.  1200 grit waterstone unless I need to  
reset a bevel or grind out chips, have a 300 grit waterstone for  
that.  Once I have a burr, flip it on the other side, then de-burr,  
move to a 3000 grit synthetic aoto stone, followed by a wooden strop  
with chromium oxide for western "soft" stainless, on to a 6000 grit  
King or Arashiyama stone for the asian knives, carbon steel ones get a  
final polish on a 8000 grit Kitayama semi-synthetic stone, VG-10 just  
gets take to the strop.


Very very sharp knives, and the VG-10 core ones will stay sharp for  
months of daily use.  Western stainless will "steel" back to useful  
sharp for a month or two, usually not much longer than that.


Peter

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Re: [MBZ] sharpening knives??

[G Mann via Mercedes]

Thanks Wilton.. I will try to verbalize the sound in text... It may be a
challenge unmet.. so bear with me..

The sound of the knife edge as it passes through the sharpening stroke is a
continuous "Swiinng" type sound that varies in pitch slightly
as you get to the thinner tip of the blade, yet, at the same time remains a
constant volume which indicates the pressure you are exerting on the
cutting edge while held at the optimum approach angle in contact with the
abrasive surface..

Whow.. that makes a long sentence... sorry.

If you vary either... angle.. or pressure... the sound will change as the
stroke progresses with your change in approach attitude. If you develop the
proper sharpening stroke, it will be fluid and relaxed yet in control of
both angle and pressure along the "V" of the cutting edge. Equal pressure
on both sides of the knife produces a cutting edge well centered in
profile.

Most knife sharpeners, when starting out, have difficulty getting the
"Swinn" to be equal for both sides of the knife because it
takes a different muscle set movement for each side of the knife..

Relax, play with it.. it will come.. Go to Goodwill.. but the dullest knife
there and practice till you get the "hang of it"... then re-donate it..
sharp, of course.

On Thu, Nov 26, 2015 at 12:30 PM, WILTON via Mercedes  wrote:

> Rings or clings?  ;<)
>
> Wilton
>
> - Original Message - From: "G Mann via Mercedes" <
> mercedes@okiebenz.com>
> To: "Mercedes Discussion List" 
> Cc: "G Mann" 
> Sent: Thursday, November 26, 2015 1:40 PM
> Subject: Re: [MBZ] sharpening knives??
>
>
> I use 3M Wet or Dry Carborundum sand paper on a glass sheet.
>>
>> 8 1/2 x 11 sheet of 320 grit cut in 1/2 , so you are working with a 1/2
>> sheet. Spray bottle of water to wet the glass and the 1/2 sheet of paper
>> rings to the surface.
>>
>> Glass is very flat so it gives me a clear surface to work from. I then
>> spray the "grit" surface of the sheet and stroke the knife at the proper
>> sharpening angle.
>>
>> As the sheet becomes less "sharp" and stops cutting, I rotate the
>> sandpaper
>> to a new area and keep sharpening the knife. Respray with water as
>> necessary.. You may find it helpful to remove the sandpaper and wash it
>> under a stream of water to remove the broken grit pieces and "grindings"
>> from the knife, which refreshes it.
>>
>> When the paper becomes dull, use the other half. Repeat as necessary, for
>> the rest of the knives in the group... This is the first cut.
>>
>> Next, shift to 380 grit... repeat...
>> Then 400 grit.. repeat..
>>
>> I like to finish off with the use of a ceramic rod, which is, I believe,
>> about 800 grit.
>> This gives a fine finish to the cutting edge which is truly razor sharp.
>>
>> Through all the above, listen to the sound of the knife as you stroke it
>> through the sharpening cut. If you have the right angle and the right
>> "stroke" you will hear a repeatable sound of the knife against the
>> sharpening material across it's length, regardless of whether it is a long
>> or a short knife. Find that "sweet spot sound" and you will make sharp
>> knives quickly. When done right, it will be a smooth fluid motion that
>> traverses the full blade from butt to tip at the cutting edge angle.
>>
>> I also like to place the glass plate on a towel which keeps it from
>> slipping on the work table, and I place the edge of the glass at the edge
>> of the table which gives me full sweep with the knife handle and lets me
>> control the edge angle [which is what you are sharpening].
>>
>> It is my experience that most women and few men have ever been taught
>> proper sharp knife care and handling.. so if you are brave enough, explain
>> to the cooks
>> that a sharp knife NEVER cuts into a hard surface, like a metal pan, or a
>> tile counter, and ALWAYS to protect the sharp edge.. That a sharp knife
>> laying open in a drawer will always become a dull knife. They should
>> ALWAYS
>> be hand washed, not banged around in the dishwasher with other dull
>> utensils. AND,, when placing a sharp knife in the knife rack.. always put
>> it with the back of the knife down [upside down] which further protects
>> the
>> sharp edge.
>>
>> If you are restoring a badly abused knife, I suggest the use of a fine cut
>> mill bastard file, to start the process of re-making the edge angles. I
>> have restored many knives which were considered lost after gross miss
>> handling by people who thought they should be used as pry bars or can
>> openers. Some required reshaping the points with a hammer and anvil to
>> straighten them first. Then refiling the blade profile, followed by the
>> sharpening procedure above.
>>
>> HTH,
>>
>> Grant...
>> "A man who can't keep his wife's axe sharp isn't worth a flip"
>>
>> On Thu, Nov 26, 2015 at 10:32 AM, Peter Frederick via Mercedes <
>> mercedes@okiebenz.com> wrote:
>>
>> I use waterstones.  Takes forever to get a decent edge on German
>>> stainless
>>>

Re: [MBZ] Impact Wrenches

[Max Dillon via Mercedes]

Dan, what is "shadowing" your tools?  I would guess it has something to do with 
painting or drawing their outline?
-- 
Max Dillon
Charleston SC
'87 300TD
'95 E300

On November 26, 2015 12:47:58 PM EST, Dan Penoff via Mercedes 
 wrote:
>Had I worked in a traditional shop, such as on trucks or cars where my
>tools would be in the same place every day I could have justified it. 
>However, I did my work in the field, so everything had to be carried
>and there was always a risk of leaving something behind.  While it
>didn’t happen often, especially after an A&P guy I knew showed me how
>to “shadow” my tools, I never felt the need to make that sort of
>investment in tools.


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Re: [MBZ] sharpening knives??

[Greg Fiorentino via Mercedes]

I have lots of different methods, but usually go the lazy way. I have a
Chef's Choice electric sharpener that does a workable job with kitchen
knives fairly quickly. I also have a Chef's Choice manual sharpener:

http://www.amazon.com/Diamond-3-Stage-Sharpener-Euro-American-Serrated/dp/B0
03GWPJZK/ref=cm_cr_pr_product_top?ie=UTF8

which actually does a very good job on kitchen knives with an Asian angle.
The manual sharpener is only good for touch-ups on blades that have not been
abused. What Grant said about not abusing knives. Also, use the right tool
for the right task. Don't use a good chef's knife as a cleaver. That said;
my dishwasher has 3 knife slots which prevent any knocking about, and I do
use those for a few inexpensive Fiskar's kitchen knives that fit those
slots...but NOT my Shun laminated steel knives nor any with wooden handles.

Maintaining the correct angle is important, and I need a sharpening tool
that sets that angle properly.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of Randy
Bennell via Mercedes
Sent: Thursday, November 26, 2015 8:54 AM
To: Mercedes Discussion List
Cc: Randy Bennell
Subject: Re: [MBZ] sharpening knives??

On 25/11/2015 10:35 PM, OK Don via Mercedes wrote:
> Yes, what he said - Happy Thanksgiving to all of you.
> This is the first year in the 40 years we've been married that we are not
> preparing the family Thanksgiving dinner. We're in Utica NY at a
daughter's
> in-laws the turkey day this year. Only had to help with pies today, and I
> sharpened all of their knives - I think it was the first time since new
for
> all of them - took hours.
>
>
>
So, share the details.
How did you sharpen dull knives?

RB

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Re: [MBZ] sharpening knives??

[Greg Fiorentino via Mercedes]

I believe he meant "wrings", pronounced as rings (and means something
similar to "clings") of course.

Greg

-Original Message-
From: Mercedes [mailto:mercedes-boun...@okiebenz.com] On Behalf Of WILTON
via Mercedes
Sent: Thursday, November 26, 2015 11:31 AM
To: Mercedes Discussion List
Cc: WILTON
Subject: Re: [MBZ] sharpening knives??

Rings or clings?  ;<)

Wilton

- Original Message - 
From: "G Mann via Mercedes" 
To: "Mercedes Discussion List" 
Cc: "G Mann" 
Sent: Thursday, November 26, 2015 1:40 PM
Subject: Re: [MBZ] sharpening knives??


>I use 3M Wet or Dry Carborundum sand paper on a glass sheet.
>
> 8 1/2 x 11 sheet of 320 grit cut in 1/2 , so you are working with a 1/2
> sheet. Spray bottle of water to wet the glass and the 1/2 sheet of paper
> rings to the surface.
>
> Glass is very flat so it gives me a clear surface to work from. I then
> spray the "grit" surface of the sheet and stroke the knife at the proper
> sharpening angle.
>
> As the sheet becomes less "sharp" and stops cutting, I rotate the 
> sandpaper
> to a new area and keep sharpening the knife. Respray with water as
> necessary.. You may find it helpful to remove the sandpaper and wash it
> under a stream of water to remove the broken grit pieces and "grindings"
> from the knife, which refreshes it.
>
> When the paper becomes dull, use the other half. Repeat as necessary, for
> the rest of the knives in the group... This is the first cut.
>
> Next, shift to 380 grit... repeat...
> Then 400 grit.. repeat..
>
> I like to finish off with the use of a ceramic rod, which is, I believe,
> about 800 grit.
> This gives a fine finish to the cutting edge which is truly razor sharp.
>
> Through all the above, listen to the sound of the knife as you stroke it
> through the sharpening cut. If you have the right angle and the right
> "stroke" you will hear a repeatable sound of the knife against the
> sharpening material across it's length, regardless of whether it is a long
> or a short knife. Find that "sweet spot sound" and you will make sharp
> knives quickly. When done right, it will be a smooth fluid motion that
> traverses the full blade from butt to tip at the cutting edge angle.
>
> I also like to place the glass plate on a towel which keeps it from
> slipping on the work table, and I place the edge of the glass at the edge
> of the table which gives me full sweep with the knife handle and lets me
> control the edge angle [which is what you are sharpening].
>
> It is my experience that most women and few men have ever been taught
> proper sharp knife care and handling.. so if you are brave enough, explain
> to the cooks
> that a sharp knife NEVER cuts into a hard surface, like a metal pan, or a
> tile counter, and ALWAYS to protect the sharp edge.. That a sharp knife
> laying open in a drawer will always become a dull knife. They should 
> ALWAYS
> be hand washed, not banged around in the dishwasher with other dull
> utensils. AND,, when placing a sharp knife in the knife rack.. always put
> it with the back of the knife down [upside down] which further protects 
> the
> sharp edge.
>
> If you are restoring a badly abused knife, I suggest the use of a fine cut
> mill bastard file, to start the process of re-making the edge angles. I
> have restored many knives which were considered lost after gross miss
> handling by people who thought they should be used as pry bars or can
> openers. Some required reshaping the points with a hammer and anvil to
> straighten them first. Then refiling the blade profile, followed by the
> sharpening procedure above.
>
> HTH,
>
> Grant...
> "A man who can't keep his wife's axe sharp isn't worth a flip"
>
> On Thu, Nov 26, 2015 at 10:32 AM, Peter Frederick via Mercedes <
> mercedes@okiebenz.com> wrote:
>
>> I use waterstones.  Takes forever to get a decent edge on German
>> stainless
>>
>> Peter
>>
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>> http://www.okiebenz.com
>>
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>>
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>>
>>
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Re: [MBZ] sharpening knives??

[WILTON via Mercedes]

Rings or clings?  ;<)

Wilton

- Original Message - 
From: "G Mann via Mercedes" 

To: "Mercedes Discussion List" 
Cc: "G Mann" 
Sent: Thursday, November 26, 2015 1:40 PM
Subject: Re: [MBZ] sharpening knives??



I use 3M Wet or Dry Carborundum sand paper on a glass sheet.

8 1/2 x 11 sheet of 320 grit cut in 1/2 , so you are working with a 1/2
sheet. Spray bottle of water to wet the glass and the 1/2 sheet of paper
rings to the surface.

Glass is very flat so it gives me a clear surface to work from. I then
spray the "grit" surface of the sheet and stroke the knife at the proper
sharpening angle.

As the sheet becomes less "sharp" and stops cutting, I rotate the 
sandpaper

to a new area and keep sharpening the knife. Respray with water as
necessary.. You may find it helpful to remove the sandpaper and wash it
under a stream of water to remove the broken grit pieces and "grindings"
from the knife, which refreshes it.

When the paper becomes dull, use the other half. Repeat as necessary, for
the rest of the knives in the group... This is the first cut.

Next, shift to 380 grit... repeat...
Then 400 grit.. repeat..

I like to finish off with the use of a ceramic rod, which is, I believe,
about 800 grit.
This gives a fine finish to the cutting edge which is truly razor sharp.

Through all the above, listen to the sound of the knife as you stroke it
through the sharpening cut. If you have the right angle and the right
"stroke" you will hear a repeatable sound of the knife against the
sharpening material across it's length, regardless of whether it is a long
or a short knife. Find that "sweet spot sound" and you will make sharp
knives quickly. When done right, it will be a smooth fluid motion that
traverses the full blade from butt to tip at the cutting edge angle.

I also like to place the glass plate on a towel which keeps it from
slipping on the work table, and I place the edge of the glass at the edge
of the table which gives me full sweep with the knife handle and lets me
control the edge angle [which is what you are sharpening].

It is my experience that most women and few men have ever been taught
proper sharp knife care and handling.. so if you are brave enough, explain
to the cooks
that a sharp knife NEVER cuts into a hard surface, like a metal pan, or a
tile counter, and ALWAYS to protect the sharp edge.. That a sharp knife
laying open in a drawer will always become a dull knife. They should 
ALWAYS

be hand washed, not banged around in the dishwasher with other dull
utensils. AND,, when placing a sharp knife in the knife rack.. always put
it with the back of the knife down [upside down] which further protects 
the

sharp edge.

If you are restoring a badly abused knife, I suggest the use of a fine cut
mill bastard file, to start the process of re-making the edge angles. I
have restored many knives which were considered lost after gross miss
handling by people who thought they should be used as pry bars or can
openers. Some required reshaping the points with a hammer and anvil to
straighten them first. Then refiling the blade profile, followed by the
sharpening procedure above.

HTH,

Grant...
"A man who can't keep his wife's axe sharp isn't worth a flip"

On Thu, Nov 26, 2015 at 10:32 AM, Peter Frederick via Mercedes <
mercedes@okiebenz.com> wrote:


I use waterstones.  Takes forever to get a decent edge on German
stainless

Peter

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Re: [MBZ] Happy Turkey Day

[WILTON via Mercedes]

72F and severe clear here in Eastern NC.

Wilton

- Original Message - 
From: "archer75--- via Mercedes" 

To: "Mercedes Discussion List" 
Cc: 
Sent: Thursday, November 26, 2015 1:05 PM
Subject: Re: [MBZ] Happy Turkey Day





On 25/11/2015 11:23 PM, Curly McLain via Mercedes wrote:
> To all us Turkeys!
>
> Happy Thanksgiving!
>
> no turkey for me.  Kids are busy with their own Thanksgivings. SWMBO
> has to work tomorrow, so I figured it was no loss if I am driving.
>
> My consolation is that I could see a large body of water  tomorrow
> evening, with NO ICE in it!  And I may get some Turkey Friday while I
> work on cars and stay FAR form the malls etc.  I hope I don't even
> need to drive until Sunday morning!   (lots of self-important morons
> on the loose)  (losers)
>
> Lots of aggressive driving morons on the road today, Especially around
> walmart and tyson land.  Luckily none caused accidents that I saw...
> The Land of Dorothy and the land of Okies were fine, as was Misery.
> Crazy moonshinin' Arkies!
>
So, does that mean you are on your way to Florida?
RB


The temp here in North Central Florida is 69F today; a little cool, but 
still fine outdoor weather. Some of us will go swimming at the beach since 
the water is shallow and still along the inlet and warmed by the sun. It 
looks like another warm winter for Florida.


Nevertheless, I would prefer living up north if situations were different. 
The change of seasons, snow, warm clothing outdoors, and winter sports are 
better than the same old, same old in Florida.

Gerry

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Re: [MBZ] Today's Bible Verse

[G Mann via Mercedes]

http://www.ebay.com/itm/NOS-Offy-Offenhauser-Mopar-dodge-plymouth-413-426-440-6-pack-barrel-tri-intake-/181580010567?hash=item2a47031447:g:UogAAOSw54xUXTdD&vxp=mtr

Mopar 440 Tripower manifold on ebay , so you can see what it is..

3 Duce setup.. 6 holes.. thus, a "six pack"

Thought you would like to see one.

On Thu, Nov 26, 2015 at 6:42 AM, Mitch Haley via Mercedes <
mercedes@okiebenz.com> wrote:

>
>
> > On November 25, 2015 at 11:54 PM Curly McLain via Mercedes
> >  wrote:
> >
> >
> > Ja,  Tripower was the Ponchyak marketing name.   3 x 2 barrels is what
> it was.
>
>
> And don't forget the Mopar version, the 440 Six Pack.
>
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>
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>
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Re: [MBZ] sharpening knives??

[G Mann via Mercedes]

I use 3M Wet or Dry Carborundum sand paper on a glass sheet.

8 1/2 x 11 sheet of 320 grit cut in 1/2 , so you are working with a 1/2
sheet. Spray bottle of water to wet the glass and the 1/2 sheet of paper
rings to the surface.

Glass is very flat so it gives me a clear surface to work from. I then
spray the "grit" surface of the sheet and stroke the knife at the proper
sharpening angle.

As the sheet becomes less "sharp" and stops cutting, I rotate the sandpaper
to a new area and keep sharpening the knife. Respray with water as
necessary.. You may find it helpful to remove the sandpaper and wash it
under a stream of water to remove the broken grit pieces and "grindings"
from the knife, which refreshes it.

When the paper becomes dull, use the other half. Repeat as necessary, for
the rest of the knives in the group... This is the first cut.

Next, shift to 380 grit... repeat...
Then 400 grit.. repeat..

I like to finish off with the use of a ceramic rod, which is, I believe,
about 800 grit.
This gives a fine finish to the cutting edge which is truly razor sharp.

Through all the above, listen to the sound of the knife as you stroke it
through the sharpening cut. If you have the right angle and the right
"stroke" you will hear a repeatable sound of the knife against the
sharpening material across it's length, regardless of whether it is a long
or a short knife. Find that "sweet spot sound" and you will make sharp
knives quickly. When done right, it will be a smooth fluid motion that
traverses the full blade from butt to tip at the cutting edge angle.

I also like to place the glass plate on a towel which keeps it from
slipping on the work table, and I place the edge of the glass at the edge
of the table which gives me full sweep with the knife handle and lets me
control the edge angle [which is what you are sharpening].

It is my experience that most women and few men have ever been taught
proper sharp knife care and handling.. so if you are brave enough, explain
to the cooks
that a sharp knife NEVER cuts into a hard surface, like a metal pan, or a
tile counter, and ALWAYS to protect the sharp edge.. That a sharp knife
laying open in a drawer will always become a dull knife. They should ALWAYS
be hand washed, not banged around in the dishwasher with other dull
utensils. AND,, when placing a sharp knife in the knife rack.. always put
it with the back of the knife down [upside down] which further protects the
sharp edge.

If you are restoring a badly abused knife, I suggest the use of a fine cut
mill bastard file, to start the process of re-making the edge angles. I
have restored many knives which were considered lost after gross miss
handling by people who thought they should be used as pry bars or can
openers. Some required reshaping the points with a hammer and anvil to
straighten them first. Then refiling the blade profile, followed by the
sharpening procedure above.

HTH,

Grant...
"A man who can't keep his wife's axe sharp isn't worth a flip"

On Thu, Nov 26, 2015 at 10:32 AM, Peter Frederick via Mercedes <
mercedes@okiebenz.com> wrote:

> I use waterstones.  Takes forever to get a decent edge on German
> stainless
>
> Peter
>
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>
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>
> To Unsubscribe or change delivery options go to:
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>
>
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Re: [MBZ] Happy Turkey Day

[archer75--- via Mercedes]

> On 25/11/2015 11:23 PM, Curly McLain via Mercedes wrote:
> > To all us Turkeys!
> >
> > Happy Thanksgiving!
> >
> > no turkey for me.  Kids are busy with their own Thanksgivings. SWMBO 
> > has to work tomorrow, so I figured it was no loss if I am driving.
> >
> > My consolation is that I could see a large body of water  tomorrow 
> > evening, with NO ICE in it!  And I may get some Turkey Friday while I 
> > work on cars and stay FAR form the malls etc.  I hope I don't even 
> > need to drive until Sunday morning!   (lots of self-important morons 
> > on the loose)  (losers)
> >
> > Lots of aggressive driving morons on the road today, Especially around 
> > walmart and tyson land.  Luckily none caused accidents that I saw...  
> > The Land of Dorothy and the land of Okies were fine, as was Misery.   
> > Crazy moonshinin' Arkies!
> >
> So, does that mean you are on your way to Florida?
> RB

The temp here in North Central Florida is 69F today; a little cool, but still 
fine outdoor weather. Some of us will go swimming at the beach since the water 
is shallow and still along the inlet and warmed by the sun. It looks like 
another warm winter for Florida.

Nevertheless, I would prefer living up north if situations were different. The 
change of seasons, snow, warm clothing outdoors, and winter sports are better 
than the same old, same old in Florida.
Gerry

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Re: [MBZ] Impact Wrenches

[Dan Penoff via Mercedes]

Had I worked in a traditional shop, such as on trucks or cars where my tools 
would be in the same place every day I could have justified it.  However, I did 
my work in the field, so everything had to be carried and there was always a 
risk of leaving something behind.  While it didn’t happen often, especially 
after an A&P guy I knew showed me how to “shadow” my tools, I never felt the 
need to make that sort of investment in tools.

Dan 
  
> On Nov 26, 2015, at 12:25 PM, Randy Bennell via Mercedes 
>  wrote:
> Yes, my son has become something of a tool "snob".
> He loves his Snap-On tools.
> I have to say that they are nice but I wonder about the cost when he tells me 
> how much he has paid for some things.
> 
> RB
> 
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> 
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Re: [MBZ] Impact Wrenches

[Peter Frederick via Mercedes]

Snap-on is now made in India, and by all reports are crap.  Used to be  
made up the road from me where Sears Craftsman were made, but they  
closed that plant about 18 years ago and move to China, then India.


Older stuff is fantastic, my brother bought it for ages.  Won't now,  
the wrenches spread on tight bolts


Peter

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Re: [MBZ] sharpening knives??

[Peter Frederick via Mercedes]

I use waterstones.  Takes forever to get a decent edge on German  
stainless


Peter

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Re: [MBZ] Impact Wrenches

[Randy Bennell via Mercedes]

On 26/11/2015 11:20 AM, Dan Penoff via Mercedes wrote:

When I turned wrenches for a living I used to turn my nose up at SnapOn until I 
tried some of their wrenches.  The fit, finish and ergonomics were amazing.

Still didn’t buy them due to the cost, but as suitably impressed.

Same with Hazet.  I have some Hazet wrenches, and it’s amazing how much better 
they just feel in your hand.

Dan




Yes, my son has become something of a tool "snob".
He loves his Snap-On tools.
I have to say that they are nice but I wonder about the cost when he 
tells me how much he has paid for some things.


RB

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Re: [MBZ] Impact Wrenches

[Dan Penoff via Mercedes]

When I turned wrenches for a living I used to turn my nose up at SnapOn until I 
tried some of their wrenches.  The fit, finish and ergonomics were amazing.

Still didn’t buy them due to the cost, but as suitably impressed.

Same with Hazet.  I have some Hazet wrenches, and it’s amazing how much better 
they just feel in your hand.

Dan


> On Nov 26, 2015, at 11:51 AM, Randy Bennell via Mercedes 
>  wrote:
> 
> On 25/11/2015 9:07 PM, Mitch Haley via Mercedes wrote:
>> 
>>> On November 25, 2015 at 9:22 PM Craig via Mercedes 
>>> wrote:
>>> How about SnapOn impact wrenches? I was able to get one at a tool shop
>>> here in ABQ.
>> 30 years ago, everything Snap-On was made in Wisconsin and was top of the 
>> line.
>> Things not made by Snap-On but sold on the tool trucks (like Eklind hex 
>> wrenches
>> and Chicago Pneumatic air tools) were named Blue Point and were also high
>> quality. More recently, I bought a Chinese made Snap-On pressure washer at
>> Menards for $80. I know not of the impact wrenches you speak of, but I am
>> worried about the name being diluted.
>> 
>> Mitch.
>> 
>> ___
>> 
> Seems to be a lot of Snap-On stuff sold all over now but the real stuff is 
> still on the trucks that make the rounds of the shops.
> Not cheap, but good quality and a good guarantee.
> 
> RB
> 
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Re: [MBZ] Local 300TD/TE

[Kaleb C. Striplin via Mercedes]

It's got that bad rust in weird places florida rust. Too bad looks nice 
otherwise. 

Sent from my iPhone

> On Nov 26, 2015, at 9:42 AM, Dan Penoff via Mercedes  
> wrote:
> 
> This guy has had these cars on CL for a couple of months.  He must be getting 
> desperate, as he’s never asked for offers.  He started out around $4k, but is 
> below $3k now.
> 
> If I had the room I would go take a look and see if it was worth it.
> 
> http://tampa.craigslist.org/hil/cto/5303276915.html
> 
> Dan
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[MBZ] Happy Thanksgiving to all you folks south of the border

[Randy Bennell via Mercedes]

I have suggested to my good wife, who is an American, that she should do 
Thanksgiving to celebrate her US heritage but she has resisted.
She is retired now since April so we could have actually done it this 
year without her having to take a day off.
Not really complaining however as she did a turkey for us on this past 
Sunday. We are still working on the leftovers.

I do think, though, that  2 Thanksgivings would be better than just 1.

RB in Canada

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Re: [MBZ] Happy Turkey Day

[Randy Bennell via Mercedes]

On 25/11/2015 11:23 PM, Curly McLain via Mercedes wrote:

To all us Turkeys!

Happy Thanksgiving!

no turkey for me.  Kids are busy with their own Thanksgivings. SWMBO 
has to work tomorrow, so I figured it was no loss if I am driving.


My consolation is that I could see a large body of water  tomorrow 
evening, with NO ICE in it!  And I may get some Turkey Friday while I 
work on cars and stay FAR form the malls etc.  I hope I don't even 
need to drive until Sunday morning!   (lots of self-important morons 
on the loose)  (losers)


Lots of aggressive driving morons on the road today, Especially around 
walmart and tyson land.  Luckily none caused accidents that I saw...  
The Land of Dorothy and the land of Okies were fine, as was Misery.   
Crazy moonshinin' Arkies!



So, does that mean you are on your way to Florida?

RB

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Re: [MBZ] sharpening knives??

[Randy Bennell via Mercedes]

On 25/11/2015 10:35 PM, OK Don via Mercedes wrote:

Yes, what he said - Happy Thanksgiving to all of you.
This is the first year in the 40 years we've been married that we are not
preparing the family Thanksgiving dinner. We're in Utica NY at a daughter's
in-laws the turkey day this year. Only had to help with pies today, and I
sharpened all of their knives - I think it was the first time since new for
all of them - took hours.




So, share the details.
How did you sharpen dull knives?

RB

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Re: [MBZ] Impact Wrenches

[Randy Bennell via Mercedes]

On 25/11/2015 9:07 PM, Mitch Haley via Mercedes wrote:



On November 25, 2015 at 9:22 PM Craig via Mercedes 
wrote:
How about SnapOn impact wrenches? I was able to get one at a tool shop
here in ABQ.

30 years ago, everything Snap-On was made in Wisconsin and was top of the line.
Things not made by Snap-On but sold on the tool trucks (like Eklind hex wrenches
and Chicago Pneumatic air tools) were named Blue Point and were also high
quality. More recently, I bought a Chinese made Snap-On pressure washer at
Menards for $80. I know not of the impact wrenches you speak of, but I am
worried about the name being diluted.

Mitch.

___

Seems to be a lot of Snap-On stuff sold all over now but the real stuff 
is still on the trucks that make the rounds of the shops.

Not cheap, but good quality and a good guarantee.

RB

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Re: [MBZ] Impact Wrenches

[Randy Bennell via Mercedes]

On 25/11/2015 7:10 PM, Dimitri via Mercedes wrote:

No, it mean it's a tough mother**!



I find it interesting that you all think so highly of the IR impact guns.
My mechanic son had one but it did not stand up to daily use in the shop.
He now runs SnapOn guns and they have been pretty much bulletproof.

RB

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Re: [MBZ] Local 300TD/TE

[Dan Penoff via Mercedes]

Yeah, I just noticed that.  Looks structural.  Not good.

Dan

> On Nov 26, 2015, at 11:32 AM, Max Dillon via Mercedes  
> wrote:
> 
> That rust in the A-pillar looks BAD!  Probably a lot more rust lurking...
> -- 
> Max Dillon
> Charleston SC
> '87 300TD
> '95 E300
> 
> On November 26, 2015 10:42:08 AM EST, Dan Penoff via Mercedes 
>  wrote:
>> This guy has had these cars on CL for a couple of months.  He must be
>> getting desperate, as he’s never asked for offers.  He started out
>> around $4k, but is below $3k now.
>> 
>> If I had the room I would go take a look and see if it was worth it.
>> 
>> http://tampa.craigslist.org/hil/cto/5303276915.html
>> 
>> Dan
>> ___
> 
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Re: [MBZ] Local 300TD/TE

[Max Dillon via Mercedes]

That rust in the A-pillar looks BAD!  Probably a lot more rust lurking...
-- 
Max Dillon
Charleston SC
'87 300TD
'95 E300

On November 26, 2015 10:42:08 AM EST, Dan Penoff via Mercedes 
 wrote:
>This guy has had these cars on CL for a couple of months.  He must be
>getting desperate, as he’s never asked for offers.  He started out
>around $4k, but is below $3k now.
>
>If I had the room I would go take a look and see if it was worth it.
>
>http://tampa.craigslist.org/hil/cto/5303276915.html
>
>Dan
>___


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Re: [MBZ] Fwd: RICHARD PETTY DRIVING EXPERIENCE SURPLUS EQUIPMENT AUCTION

[Curly McLain via Mercedes]

Worked fer me.  http://ironhorseauction.com/drivepetty/

Mamabenz probly has ya blocked!   Ya need a get outta jail card!



I googed the web site to bypass that link but it would not respond either

--R

On 11/25/15 11:45 PM, Curly McLain via Mercedes wrote:
Email to this guy, or try their website directly 
j...@ironhorseauction.com   THe links below go through Constant 
contact, an that probably is not working correctly.




The web site doesn't seem to be working

--R


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[MBZ] Local 300TD/TE

[Dan Penoff via Mercedes]

This guy has had these cars on CL for a couple of months.  He must be getting 
desperate, as he’s never asked for offers.  He started out around $4k, but is 
below $3k now.

If I had the room I would go take a look and see if it was worth it.

http://tampa.craigslist.org/hil/cto/5303276915.html

Dan
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Re: [MBZ] Fwd: RICHARD PETTY DRIVING EXPERIENCE SURPLUS EQUIPMENT AUCTION

[Rich Thomas via Mercedes]

I googed the web site to bypass that link but it would not respond either

--R

On 11/25/15 11:45 PM, Curly McLain via Mercedes wrote:
Email to this guy, or try their website directly 
j...@ironhorseauction.com   THe links below go through Constant 
contact, an that probably is not working correctly.




The web site doesn't seem to be working

--R

On 11/24/15 9:34 PM, Curly McLain via Mercedes wrote:

FWIW





<'"http://r20.rs6.net/tn.jsp?f=00161-2K2VcIAB5vJwGsVAWV09oe_mtNEvfjGVRV5hRRnMFxFGzQfvRRI-eFpUaZJc6Y5PERvnOkESdDWWu03Ey1UBvameYZmnqeTkOCrBNb_qok8ypYfRZ-9Y8VzUvhjSaPBtxIK--iWTjwVnxX_jbMZc7Oa05yuvrs3rp-5uJnuoF_gd8Uwqh89UbhGg-6Lsc&c=Nks1skKaPpwt7KPPNTDtnbUv6k_>CLICK 
HERE FOR MORE INFORMATION



Forward 
this email
 



This email was sent to lfa...@americannaturaltreats.com by 
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Iron Horse Auction Company | PO Box 1267 | Rockingham | NC | 28380


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Re: [MBZ] Happy Turkey Day

[Rich Thomas via Mercedes]

The Fort!  My original home town!  Who's your (hoosier) friend?  I might 
know him.


--R

On 11/26/15 8:34 AM, Peter Frederick via Mercedes wrote:

Happy Thanksgiving!

I'm just doing pies and rolls this year, but have to do a turkey for 
tomorrow when the St. Louis crowd comes over, but I'm heading up to 
Ft. Wayne to visit my college buddy and family -- his dad will be 94 
this year, need to get up there while I can, he won't last forever.


Not looking forward to a six hour drive on highways full of idiots

Peter

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Re: [MBZ] Happy Turkey Day

[Jim Cathey via Mercedes]

Not looking forward to a six hour drive on highways full of idiots


Hey, one more won't make much difference!  :-)

-- Jim


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Re: [MBZ] Today's Bible Verse

[Mitch Haley via Mercedes]

> On November 25, 2015 at 11:54 PM Curly McLain via Mercedes
>  wrote:
> 
> 
> Ja,  Tripower was the Ponchyak marketing name.   3 x 2 barrels is what it was.


And don't forget the Mopar version, the 440 Six Pack. 

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Re: [MBZ] Today's Bible Verse

[M. Mitchell Marmel via Mercedes]

DO WANT.
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Re: [MBZ] Happy Turkey Day

[Peter Frederick via Mercedes]

Happy Thanksgiving!

I'm just doing pies and rolls this year, but have to do a turkey for  
tomorrow when the St. Louis crowd comes over, but I'm heading up to  
Ft. Wayne to visit my college buddy and family -- his dad will be 94  
this year, need to get up there while I can, he won't last forever.


Not looking forward to a six hour drive on highways full of idiots

Peter

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Re: [MBZ] Today's Bible Verse

[Jim Cathey via Mercedes]

Ja,  Tripower was the Ponchyak marketing name.   3 x 2 barrels is what 
it was.


Is that what I've always heard called a "six-pack"?

-- Jim


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[MBZ] Happy holey-days

[Jim Cathey via Mercedes]

Second that. Be thinking of all of you enjoying a feast while I eat a 
piece of turkey and some low carb vegetables and nothing else.


I've been a lot happier since I stopped eating so much at holiday
meals.

We're having deep-fried buzzard again, or such is the plan.  Going to
have a house full, too.  Friends, but for the three of us.  We seem to
have gravitated towards doing it this way of recent years.

On the MB front, winter has struck, we woke up Tuesday to 1.5" of
snow, and the roads were not good what with the layer of ice underneath
and all.  I spent the AM putting the Hakkapeliittas on the X5.  This
will be their fourth year in service, and they still look almost new.

_My_ Hakkas are on the Frankenheap, which I dusted off.  Last touched
it in February.  It started right up without a hitch.  I've got a bad
leaker, I think it's the wretched chromed rim letting loose.  For now
I put the air tank in the trunk.  (It spent the summer with that wheel
flat but supported by a block.)

That poor car is experiencing terminal rust.  I can look through the
floorboard by the emergency brake again.  I welded that all closed a
mere eleven years ago, but not very well.  Blame the DoT, since they
started salting the roads here.  I love driving this car in the winter,
but they've destroyed it.

-- Jim


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Re: [MBZ] name of the list

[archer75--- via Mercedes]

Second that. Be thinking of all of you enjoying a feast while I eat a piece of 
turkey and some low carb vegetables and nothing else.
On a diet, ten pounds lost, ten to go.
Gerry

OK Don wrote:
> Yes, what he said - Happy Thanksgiving to all of you.
> This is the first year in the 40 years we've been married that we are not 
> preparing the family Thanksgiving dinner. We're in Utica NY at a daughter's 
> in-laws the turkey day this year. Only had to help with pies today, and I 
> sharpened all of their knives - I think it was the first time since new for 
> all of them - took hours.

> > Happy Thanksgiving to all and best wishes for a Merry Christmas!
> > Roger

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