u/Accomplished_Run_593

Folks,

Hopefully this isn't really the wrong sub Reddit.

I got this space here I don't like. Unfortunately I can't knock the wall down because it's a load bearing wall.

There's these wood shelving and i think it just looks ugly.

I got a decent set of woodworking tools and I could put something together.

The problem is that I don't know what to do with it.

Does anyone have some ideas as to what I can do to make this a bit more visually appealing?

A while ago I asked a lot my Arapaho that the fruit was bigger than the plant.

Here

https://www.reddit.com/r/HotPeppers/s/gzuyC7j67P

Today I harvested it and it's about 7.5" long. It's the fatest one I have seen. The tip went missing. I think it was because I accidentally stepped on it when I was coming around the corn and trying to fix my squash vines.

Edit:

Thanks everyone. I'm going to wait until they are red. Never had red ones. This will be my first time growing/eating red jalapeno!

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Original:

First timer here.

Starting to turn a bit dark now the dangly one at the bottom

Also, how do you tell with Jalapeno that it's ready?

I was at a hotel. On the bed and saw this guy crawling up my clothes.

The hotel has monthly bed bug inspections. They took out all of the bedding and found no evidence of bed bugs.

I was at a park earlier but I'm not sure if I picked up some other bug and it hung out with me.

This is my first night and first hotel I'm staying.

The hotel has cleared out that room and will have pest control to come. I have been moved to another room.

I got bit a lot by bed bugs one time and It was not fun

Put your turkey pants on! Going to make a ton of spud salad!

Ok so by no means I'm good at sharpening. The thought of sharpening used to make me cringe because I felt like I could never get a edge sharp enough to slice paper.

I had a king waterstone 1000/4000 and I felt that I could never really get things razor sharp. I would use a jig as well and sometimes it's ok but not great.

I even tried flattening the stone on a glass lapping plate.

This Mora knife I absolutely destroyed it trying to sharpen it on the belt sharpener and the stone. So I used it like you would use chisels as a screwdriver. It was garbage to me.

After creeping around this sub, I found that people have been talking about the Shapton Ha-No-Kuromaku stones. So I folded and I got the 1000 and 5000 grit.

As an absolute amateur, I'm thoroughly impressed by how quickly I was able to sharpen this. I did a quick strop after 1000/5000 and I was able to get this to cut paper.

I went back to my carving spoon and it was to cut with not too much effort.

Obviously I'm not here to showcase my highly polished knife with almost no flaws. This set of stone made me realize that having a good stone and a well maintained stone will make a huge difference.

Now, I'm currently looking at lapping plates and the Shapton ones are fairly expensive. I'm reading about people using Atoma 140 or 400. So if anyone has some suggestions on what worked best for them, let me know

Hello,

I am using a Marathon B206 motor to run my belt sander.

This motor has a centrifugal switch on it. I had to take this motor apart once to figure out why i was getting a hum and I had to help it jump start.

Questions:

1. I am looking to slow down the RPM of this motor. However, I am not sure if the single phase VFD will work or some sort of dimmer? Or slowing the RPM down is not recommended for this motor?

I got the motor for free from work,

I have another motor that is similar to that but it can run 110/220 @ 50hz. We have other motors (Baldor 3/4 hp with starter capacitor) at work but the motor shaft is too llarge for the pulley. I would have to find someone or attempt to bore a larger hole on the pulley.

2. I need to wire a reverse switch. Im assuming I need a DPDT switch?

Looking for a couple decent stones to sharpen my sloyd knives I use for carving. Along with my hand planer blade and chisel.

Folks,

I'm a DIY'er and we are renovating the kitchen. We had to remove the cabinets and the bulkheads. The bulkhead on the middle was shortened.

I have drywalled and learned a ton. It's not easy but I feel like over the years I have improved a lot and I'm proud of myself.

We did hire a guy to do the kitchen renovation.

However, I did want to do some of the drywall work since I'm a bit picky. And I also had to remove some of the drywall for some work I had to do outside of the scope of the kitchen Reno we agreed on. I did not have a problem with this as I didn't want to dump more work on the guy.

The guy said many of this will be hidden behind cabinets, crown moulding, and backsplash tiles so I was told not to really invest time in those areas.

I called to do the ceiling myself because the guy wanted to use a stipple roller for texture. He's done an excellent job other places. The roller was a no for me.

Now, I had to apply texture because there would be areas that are not going to be covered by the cabinet. I couldn't trust to blend it in. Lucky the bulkhead makes it difficult to notice the difference in texturing between the 2 ceiling sections.

1. Skim coated the ceiling

2. Did a light sand with 120 grit to knock the high spots.

3. Busted out the Wagner texture sprayer.

4. Used CGC All Purpose drywall compound and tried to get it pancake batter (maybe a tad bit runny)

5. Installed the black nozzle and pew pew'd into the ceiling. I did use a step ladder to get closer and I also tried it while on the ground. I did try to hold the trigger partially open and also just pew pew and I didn't seem to find much of a difference except the pew pew action felt easier since the trigger was kind of hard to pull back.

When I was on the ground, I did notice it slinging longer lines texture instead of being a bit more "dotted"

There was a couple spots where I think I may have gone a little heavy.

Picture 1-4 is what I did

Picture 5-7 is what the original was

Picture 8 is the general snapshot

I think I'm about 80% close. Is there anything else I should do before I prime and ceiling paint the drywall? There are some compound boogers hanging so I'll knock those down.

Any other feedback? I like learning.

Worth the $50 CAD?

Are these decent tools?

Located in Canada

Pulled these babes out from the spud shack. Mash potatoes for dinner tonight!

First time making a handle for my new 100mm hollow ground sloyd knife made by Huseyin Yalcin.

Handle is made from plum wood and the rotted bits was filled with epoxy. I also added a brass to the end of the handle. I finished it with a little flame touch at the top.

Problem #1

Accidentally nicked the tippy tip of the blade. So I was able to grind the spine to make a new pointy.

Problem #2

There was actually one more brass piece at the bottom. While routing it came apart. I had previously came apart when I was sanding. I had epoxied it 3 times and I didn't want to do it again. So I'm left with a slightly shorter handle.

Problem #3

When installing the handle it was hard. I did try the burn in method and I was worried about killing the temper. I got about halfway and just stopped. Ended up drilling the rest.

The problem is that I went to test fit, I hammered down the handle and now it's stuck lol. I'll have to use a syringe and inject some epoxy.

All in all, I think I did ok. If you have any suggestions for future improvements, please let me know! I enjoy all sorts of feedbacks. If you have a different design that worked out better for you or any other techniques, lemme know.

46 garlics successfully harvested (doesn't include the bunch I had partial success). Red Russian and Creme de la Rasa.

For some reason, my red Russians didn't do well. Some rotted out to almost mush or nothing even left of it. Others, had their cloves exposed at the bottom where the roots are. I pulled them out early due to concerns of progressing issues.

My mom was able to salvage some cloves from the ones that were struggling.

Both varieties were on the same bed. Red Russian was grown on the side that never saw garlic or any alliums.

I'm happy that I got a decent harvest. Next year, I'll be using a different bed just in case.

Folks,

Im not really a pepper person so I am learning a lot.

I was removing some vines that was choking my arapaho plant. I noticed that this fella fell.

Does anyone know if you let the pepper rippen off the plant, will it have the same flavour profile or close to the flavour profile if it was ripened on the plant? Or will it just be bittery?

Planted down my peppers in the bed about 4 weeks ago now.

The plants are still schmal and now the fruit is almost larger than the plant.

Will the plant get any bigger with ongoing fertilization?