Tynan

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Cook's Knives

There are a couple key things to look for in your cutlery. First is the construction of the blade. The two types of blades are forged blades and stamped blades. Stamped blades are machine cut from thin pieces of metal and then ground into a knife. Forged knives are hand shaped from a thicker steel blank and then ground into a knife. It's easy to tell which is which by holding a knife. Forged knives are heavier, while stamped knives are flimsy. Forged knives also hold their edge much longer - always buy them.

It's also important to have a full tang blade. The tang is the part of the knife that extends into the handle. Full tang means that it extends throughout the whole handle, while other types of tangs extend only an inch or two in. Having a full tang means that the knife will be weighted better and that there's less of a chance of the knife breaking. All high quality knives are full tang.

Weighting and balancing are also important. When held properly, you want for the knife to be evenly balanced so that no effort is required to keep it straight. This seems like a minor consideration, but cutting herbs with a handle-heavy knife will get annoying very fast because you can't use the knife's weight to your advantage.

From Singapore to Thailand

As you can clearly tell from the little asterisk on the itinerary on the right, Todd and I parted ways temporarily for a few days. His cousins were in Thailand so he headed up there by plane and seaplane from Singapore while I intended to take a train all the way there.

Things didn't quite work out that way. I made a video on my phone (go e90!) as I went along, so you can watch me go from Singapore to Malaysia. The video quality gets better after the first three minutes - the phone doesn't do so well in the dark.

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