• Domain Change - We have moved to https://paste-and-cut.com as our new domain.

    If you are using shortcuts or bookmarks for the old paste-and-cut.com.au domain, you need to update these or they will cease working from the 25th January, 2025. Please check the notice post for more details on this change to the forum.

June 2020 SHAVING Acquisitions Thread

Status
Not open for further replies.
Nico said:
At this stage I do not know.
Click to expand...
200.gif
 
Nico said:
Wolfam WR2 Head solid bar 1.05 blade gap :whistle:
Click to expand...
Congrats mate! Interested to see your thoughts as per the other ones you own, as I'm leaning towards the larger blade gap if I ever decide on getting a Wolfman :nailbiting:
 
Nico said:
Always happy to lend you some of my gear. Best try before you buy.
Click to expand...
I will certainly take you up on the multiple offers mate once the restrictions are relieved and we can arrange another Meet Up - seeing that you have quickly amassed a collection of some highly desired DEs. Itching to give them a try before I buy (y)
 
Nico said:
The standard gap is good but I feel the1.05 gap step up would shave better for me. Time will tell.
Click to expand...
I agree 100% as no matter what I use of late I'm always seeking that little bit extra efficiency without the harshness. Difficult to make a decision as we're spoiled for choice with so many quality DEs available that claim to be the next best thing but do they really deliver that perfect shave!? :unsure:
 
Razor Burn said:
... but do they really deliver that perfect shave!? :unsure:
Click to expand...

That would require a longitudinal research project of about 50 years or more to determine, ...

... Oh, hang on ...

That project has been done - BUY VINTAGE - TRIED AND TESTED (TM)
 
bernie01 said:


It's been like Christmas here this morning. A Blackland Blackbird (thanks Aaron), 100 Personna (Israeli Reds), and a nonshaving baking steel ( I make sourdough bread and pizza).
Click to expand...
Can I ask a question does the baking steel sit in a wood fired pizza oven on the stone deck and stay there the whole time while you slide each pizza on and off it so as to save dough sticking to the brickwork??
 
Schmicko said:
Can I ask a question does the baking steel sit in a wood fired pizza oven on the stone deck and stay there the whole time while you slide each pizza on and off it so as to save dough sticking to the brickwork??
Click to expand...
No, it goes into a normal electric oven and it's main purpose is to soak up lots of heat which gets released quickly into the sourdough when it's put in. The dough sits on baking paper so as not to stick.
 
bernie01 said:
No, it goes into a normal electric oven and it's main purpose is to soak up lots of heat which gets released quickly into the sourdough when it's put in. The dough sits on baking paper so as not to stick.
Click to expand...
PS It's a poor mans version of a wood fired oven with stone deck... :-)
 
Status
Not open for further replies.
Back
Top