Check out this funny axe

  • Active since 1995, Hearth.com is THE place on the internet for free information and advice about wood stoves, pellet stoves and other energy saving equipment.

    We strive to provide opinions, articles, discussions and history related to Hearth Products and in a more general sense, energy issues.

    We promote the EFFICIENT, RESPONSIBLE, CLEAN and SAFE use of all fuels, whether renewable or fossil.
Status
Not open for further replies.
!!!!!!!!!<>
 
LOL! Now this tool has been making rounds (no pun intended) lately on the techie websites. A few days ago, it was featured in a Kim Komando newsletter.

!!!:rolleyes:
 
Looks dangerous to me. I suppose if you had a bunch of straight grained, easy splitting rounds it would be ok, but I never have that....I live in Central IL and nothing grows straight and tall. The stuff I split would laugh at that thing.
 
Maybe it's just some kind of virus implanted among the hearth????? Just can't get rid of it or keep it from popping up again and again.
 
You guys could just delete this Haha. I honestly never noticed it before but by all means feel free to delete it.
 
With the darn axe threads it would be like playing Whack-A-Mole.
 
  • Like
Reactions: Jags and yooperdave
With the darn axe threads it would be like playing Whack-A-Mole.

What about:

Tree ID
Chain Sharpening
Is this Saw worth it
Another score

Whack-A-Mole?! HA! You'd need a Grenade!
 
  • Like
Reactions: Bigg_Redd
I bet that Vipukirves could do some real damage on cabbages;lol
 
I bet that Vipukirves could do some real damage on cabbages;lol

Better tool for it. Lower price.

9960488-large.jpg
 
  • Like
Reactions: TreePointer
We make our own Sauerkraut!!!
I do too - in fact, I have a nice head of cabbage waiting for the next batch.

I do small batches in those bail type "Fido" jars with the rubber gaskets. 1.5 - 2L jars - each jar takes one head of cabbage. Shred it, salt it, pound the living snot out of it, then jam it in the jars, latch the lid, put the jar on a tray in case the CO2 pushes some liquid out and put the tray in a dark cupboard. 4 weeks later.....mmmmm home made sauerkraut and not a trace of mold.

I used to do it the old fashioned way in a crock, skimming the mold off every other day..not anymore.

I make my own Kosher style half sour garlic and dill pickles too.

That fermented stuff is supposed to be good for you - all them lacto bacillae or something...I just like sauerkraut and the home made stuff is so much better than the crap they sell in stores.
 
  • Like
Reactions: bobdog2o02
Status
Not open for further replies.