Did you know there is a music magazine named after you … Mojo

Also a programming language named after me. All hail "Mojo"!

Don’t leave out Mojo: The Worlds Tastiest Edibles
Which I suspect is closer to your style

Nope. Never done any drugs. I just make fun all my stoner homies. They'll be food and bait for the zombies.

This is more Mojoish.

https://forthenrycustomknives.com/shop/folder-friday/jens-anso-mojo/

Yes, Mojo knives … definitely your thing

Not as Spartan, but I think these are cool: https://www.carved.com/collections/edc-pocket-knives-all

Very pretty. Illegal in Canada. We can carry an 18 inch behemoth on our belts but not those!

I'm an ole Cobal and DOS guy.

Fortran WATFIV for me!

I started out professionally on FORTRAN IV. (84-90; but I used WATFIV in college.) So we're Axiom *and* FORTRAN buddies!

I'm curious, why are those knives illegal in Canada?

https://gearjunkie.com/news/canada-knife-law-prohibited-folding-weapons



Actually, in Alberta, Saskatchewan and eastern BC, cops don't care. I've had two cops ask me if they can check out the illegal folders I carry for nothing else than to play with and admire them.

Interesting article about he knives. I'll have to remember to remove the multi-tool from my glove compartment the next time I pop over.

I took a multi-tool with multiple blades on a carry-on during two flights within Canada. For both flights, I told security about it, they saw it on the luggage scan, and didn't care. Rules say each blade has to be no longer than 6 cm which mine were.

The rules also say to not take on carry-ons if you're traveling internationally.

As for ground transportation, I don't think anyone will care.

BTW, all these illegal "weapons" are legal to possess but not carry. That includes expanding batons, butterfly knives, karambits, cane swords, switch blades, etc.

Speaking of knives, can anyone recommend an inexpensive but good knife sharpener?

I currently use a 120/240 grit Japanese whetstone. I'm proficient enough to get a tissue-cutting edge, but it takes 10 minutes to soak and another 5 minutes per knife to grind and burr it. It's such a cumbersome process that I only do it once a season, batching all of the knives at once.

It's a skill set I'd like to leave in the past, alongside calibrating a turntable and stringing a traverse curtain rod.

I haven't had much success with V-groove sharpeners. My last decent sharpener was a Furiitechnics diamond-fingers sharpener. It worked well, but I wore out the coating and the brand seemingly disappeared.

https://youtu.be/tIBG4sG_uiA?si=v2gwxbdReJwHXyqT

She looks like she could sharpen tools.

Think people buy that thing hoping the reviewer might ship with it.
No wonder Mojo is so into knives

Nothing sweeter than a beautiful, smart, capable lady who loves steel!

https://youtube.com/shorts/6V_YuK_A3h8?si=7NrQtYfxsRma--lA

I guess it's like wishing for a Smith machine or leg press, until you discover a bodyweight calisthenic exercise that duplicates leg day (try it for 10 reps per leg, and jump higher if it seems too easy).

https://youtu.be/pz3-Hll7nh0

I asked a sushi chef what he used. He has a Chef's Choice electric knife sharpener and keeps a dozen knives at hand for a day's work. That's right up my alley: pure laziness.

Chefs typically know nothing about steel. NOTHING!

A chef just wants to cook; not sharpen knives. So if the knife is good enough to get cooking, the chef is happy.

I want to show my steel love. I'd never abuse my steel with an electric knife sharpener.

When someone is dependent on a sharp tool for their livelihood they will know how to keep it sharp.

I do whetstones only on my good kitchen knives. Too easy to mess them up on cheap sharpeners.

Proves my point. Canes is no chef so he uses whetstones.

Your “point” logic is totally flawed … that is probably your “point” in posting it
Think most pro chefs use whetstones too (when they really need to sharpen) … As they work they use some steel to keep the edge perfect

I being a total cooking hack use an electric sharpener and occasionally do some steel

I use a honing steel but that's just to keep the blade in line. I only sharpen when needed. My carbon steel knives, which are my professional knives, need to be sharpened more often than my stainless steel knives but they are also easier to sharpen. I hone both before use and they never go through the dishwasher.

No pro chef uses anything but a honing steel, OK? And most have no idea how to properly use a honing steel. Why would they? Their job is to plan and cook not fool around with knives and sharpeners. When they can't slice a tomato, the successful ones just throw the knife out and get another one. The less successful ones call up their knife sharpener to come over and sharpen their knives.

Canes once again proves my point. He's a skilled sharpener. He's skilled at sharpening because he's not a chef.

And me. My knives are so sharp, I cut roast beef so thin, my in-laws never came back. And all I can cook is a grilled cheese sandwich but only with a recipe in hand. Proves my point again.

I'm not sure I get your argument. I have friends that are professional chefs. They all sharpen and hone their own knives. Watch any cooking show on food network and you'll see chefs honing their knives.

Those cooking shows, they're not real life. Neither are survival shows.

Your professional chef friends are gonna get fired for playing with knives instead of doing their real jobs.

This is what I'm talking about. What's professional chefing all about nowadays? Chefs sharpening their knives, sticking apples in mouths and carrots in buttocks...bloody disgusting!

https://www.cnn.com/travel/michelin-star-chef-largeau-alleged-hazing/index.html

Guess that says it all … stop arguing and start dumpster diving for all those expensive pro knives those guy are throwing out when they get dull

Project Farm just posted a knife sharpener review. I enjoy how he does all his comparison videos, but this one is quite informative.

One of the tools for measuring sharpness is with a BESS certified test media that measures the force required to cut through a calibrated cord.

The pedestal sharpeners that Mojo recommends build an edge that’s sharper than a utility razor, and they stay sharper for longer than a pull though device.

He didn’t test electric sharpeners nor whetstones, but a BESS score around 100 would probably satisfy my definition of a sharp knife.

https://youtu.be/I9Lu71ewVSw

Good video. Would have been excellent with Melissa narrating.

I have no patience for my Lansky. I just spit on a stone, slap the steel across it, and then strop it on my pants across my thigh.