What is this tool called?
AKA a slitting saw. What is better is a sthil disc cutter with a circular saw blade on it. Just dont let go.
Putting a tile back splash in my kitchen.?
Versa bond is fine. It s a latex modified thin set. Since your on a netting, take off only the ones you need to cut , not the whole netting. As far as trowel size and your using a mosaic , its recommended you use a 1/4 inch V notched trowel, 1/4x1/4 square notch ( I assume thats what your using) will allow way to much thin set through the joints and not let it spread evenly when you tap the tiles into place..If your new to tiling and since its classified as a "non wet area" consider a mastic. Tile won t slide as they may with a thin set. a lot less frustrating for a 1 st timer.Guaranteed to hold excellent. You mentioned grout and I assume the grout line is an 1/8th inch..Yes you can use a non sanded grout but it also depends on the tile body hardness , not the joint size alone. I d use a sanded grout . You ll get no shrinkage like you can w/ uhsanded grout .. One poster mentioned sealing with a silicone sealer. NO.. and 2 reasons, 1 is you have to wait a minimum of 30 days and 2 you need to redo silicone sealer every so often. The newer pentatrating sealers are set for 20/25 years.. Any questions you can e mail me through my avatar and check my qulifications there GL
What are the top 10 kitchen utensils that you can't live without?
I do not love to cook but I can. Thank goodness my husband loves it most of the time. I’d be living on Healthy Choice (no I am not an employee) meals for the rest of my life if he gave it all up. HOWEVER. I can cook my ass off when I need to because I come from a long line of Southern USA cooks. So: these are the utensils I could not do without: Oh, also, I’m defining the word utensil loosely because, well, I want to.1-my great-grandmother Ella May’s 9 inch cast iron skillet that she got for a wedding present in maybe, 1904?2-my Tramontina eight inch ceramic cheap ass skillet that I found at Walmart. The best for scrambled eggs, which I make every. singe. day. for. me:-).3-my big shiny 6 quart pot with the pasta in and out insert thing. I love that thing. Also Tamontina. Again, swear I don’t work for them.4-My smaller shiny four quart pot with the steamer insert.5-my wooden spatula, and well, all of my wooden spoons.6-my 10.5 (I know, why!!!) vintage Wagner cast iron skillet that I got at the best garage sale somewhere along the line.7-My black and silver kettle for I am a tea drinker. Although, I’m about to fall out of love and divorce this one and get something bright red enamel just because.8-my huge, pretty wooden salad bowl: and this counts for two because I love to throw BIG dinner parties and need more than one.9-my shiny silver (clearly I’m into this) tong/salad servers: I can use them at the table, and also to flip things over in my cast iron skillets.10-I have a terrible knife set that I’ve had for 25! years but I still like the long serrated bread knife. I use that on any decent, well, bread, and please god let me find some good tomatoes up north.Again, thank you husband of mine for doing most of the cooking. I think RBG’s husband did that too, not that I’m comparing myself:-).
What is this cooking utensil called in English?
Its called a A wok (from Cantonese Chinese) is a versatile round-bottomed cooking vessel, originating from China. The use of the wok is very prevalent in South China (particularly Guangdong Province). It is one of the most common cooking utensils in China and also found in parts of East, South and Southeast Asia, as well as becoming a popular niche cookware in all the world.Woks are used in a range of different Chinese cooking techniques, including stir frying, steaming, pan frying, deep frying, poaching, boiling, braising, searing, stewing, making soup, smoking and roasting nuts. Wok cooking is done with long-handled utensils called chahn (spatula) or hoak (ladle). The long handles of these utensils allow cooks to work with the food without burning their hands.Regional variantsIn Japan the wok is called a chūkanabe ("Chinese pot"). In Indonesia the wok is known as a penggorengan or wajan (also spelled wadjang, from Javanese language, from the root word waja meaning "steel").In Malaysia it is called a kuali (small wok) or kawah (big wok).Similarly in the Philippines, the wok is known as kawali, while bigger woks used for festivals and gatherings are known as http://kawa.In India, two varieties of the wok exist: a more traditional Chinese style wok with a wider diameter called the cheena chatti (literally, "Chinese pot" in Malayalam and Tamil), and a slightly deeper vessel with a narrower diameter and a similar shape, known as a karahi.
Why are wooden or plastic handles used for cooking utensils?
Wood and Plastic are bad conductors of heat. The plastic ones are usually processed to be as much heat resistant as possible. Little expensive ones are made with better quality food grade plastic composite material resistant to long term heat based wear and tear.Wood and Plastic Handles, Ladles etc. are used for non-stick cookware more, the coating on these cookware are best suited to wood handles because they can get scratched by metal handles.Lastly but not least, wooden and plastic handles are more aesthetic and pleasing to look at. They come in various colors which can be selected based on personal taste. Perhaps you have all your gorgeous cookware in deep red? Then pair them with complementing dark red toned plastic handles, knife set and other stuff.