Favorite Woodworking Planes, Part Four–Miniature Planes

She is small, but she is fierce–Shakespeare

For your perusal is an assortment of small planes and spokeshaves, the latter of which are actually small specialty planes themselves (or at least function as one). The green plane is a Kunz #100 made in Germany; the middle plane is a Lee Valley copy of the Stanley #100 1/2, with a curved sole, made in Canada; and the last plane is a Lee Valley copy of the Bailey/Stanley #50 Little Victor plane, which caused quite a stir when first introduced a little over a decade ago. The small brass spokeshaves are no longer produced, but occasionally turn up on fleabay. If I remember correctly they was sold by Garret Wade, and were made by a small manufacturer in Detroit.

Kunz #100

This “Squirrel Tail” plane is just about an exact copy of the old Stanley #100. It has a flat sole, and is excellent for trimming and general work with small or green stock. It lives in my green woodworking tool bucket, as the red paint makes it easy to find should I lose it in the woods. The price is also right for a German made plane.

Lee Valley Squirrel-Tail Palm Plane

This is only one of the superb palm planes manufactured by Lee Valley in Canada. A take off on the Stanley #100 1/2 plane, this has three major improvements. The materials are far superior, the design is more useful, and the machining is about the best there is. To be specific, the handle is larger to accommodate the overgrown beasts that we have become. The blade adjustment is based on the old Victor plane adjustment–more on that in a second. The machining matches that of the innovations introduced with the LV Little Victor plane.

The curved sole makes this ideal for chair makers, though it works just as well on large carved bowls. The Stanley #100 1/2 was marketed as a “modelmaker’s convex plane.” The ease of adjustment on this new model is mind blowing, circa 1877.

Lee Valley Little Victor Plane

This is not an exact copy of the 1877 Bailey #50 Little Victor plane, but it is pretty close. Leonard Bailey introduced a newly designed set of planes that year, under the Victor name. A series of lawsuits with Stanley, Bailey’s former employer, resulted in Stanley gaining the rights to the designs. They promptly canceled the entire line of planes.

When introduced, this little plane was considered a marvel. Both the sole and the blade are machined practically literally flat, to the point that the plane could be used right out of the box. One woodworking magazine editor had the entire staff convinced they should order one the day he received it. They all did.

So it is small, but it is fierce. I used this extensively while I built the “great wall” in the previous post, and it qualifies as the leader in the race for the perfect pocket plane. Nothing is better at trimming pieces of millwork.

Brass Spokeshaves

Project too small or curvy for a mini-plane? Look for some of these little brass planes, in used condition, on the interwebs. The set has one with a flat sole, and two with varying degrees of concave-convex-osity.

I use mine constantly when carving spoons, and even when making bowls. They hang in a leather pouch I made just for these three, right next to my shaving horse, which is spoon carving central.

Here is a definite case where bigger is not better. These take up almost no space in the workshop, and if needed the whole set could fit in a tool belt. For someone who has a shop as buried in shavings as mine always is, they also create small shavings that are easy to clean up, for those of you who actually clean up your shop occasionally.

Kitchen Invasion

What a Great Wall–Richard Nixon

It happens. This is not a kitchen intervention or a kitchen rescue, this is about when your kitchen begins to invade the rest of your house. We have at least three living spaces where the kitchen is slowly creeping in. I will mention two, but describe one in detail.

In detail–I made this dough bench intending that it be used strictly for bread making. The USA made maple butcher block top is oversized to accommodate clamped on tools–too bad it’s too thick for any of them that we have. Instead, I have a clamped down meat grinder, an Enterprise #22. Which leads to the four tasks this unit now performs.

Meat Grinding/Sausage Making

The #22 grinder is such a beast that it requires a bolted down installation. The clamp on version is much less common, and less useful. This will grind pounds of meat in a matter of minutes, and in a variety of grinding thicknesses/textures. It’s clamped on with a giant c-clamp.

The sausage making tools are stowed beneath the butcher block. Essentially, these consist of a sausage plate and three sausage stuffing tubes of different diameters to accommodate different sized casings. The world of sausage is infinite, and worth the trouble, for as Bismarck reportedly said “The less you know about how laws and sausages are made, the happier you are.” He was reffering to bought sausages and purchased politicians.

Wine Storage

It’s far better to have good drinkable wine than fancy wine storage. Jacques Pepin once showed off his homemade wine storage, and it was essentially plywood boxes in his basement.

Our little portable rack is all we need, what with our regular trips to the good wine selection at our local Publix supermarket. Most of our wine is Italian, French, or German, as all three countries have strict wine regulations.

Pecan Cracker

An antique but portable item, this old pecan cracker that belonged to MJ’s grandparents has a definite 1900 industrial look. The only thing it won’t crack are hickory nuts, but I have a 23 ounce framing hammer for those. Not too many people have a Pecan cracker in their living room, but sometimes nuts need to be cracked.

Dough Station

And it sometimes is even used for what it was intended! Everything ensconced on the top can be removed quickly. If I am making my usual Creole French bread, there is not even the need to do that. Even the French baguette pan is housed directly under the butcher block top.

The last two invasions: our dining room literally has an entire wall covered with dishes and glassware. Even the bookcase next to the dough bench is being invaded, as it is now 1/8 food books. In amongst my two first edition works by Henry James are food autobiographies by Jacques Pepin, Julia Child, and Barbara Kingsolver, and sausage making books, which are handy for task #1. I should also add that MJ’s corporate home office is overseen by two shelves of cookbooks, stacked in various configurations, one of which is a strong 19″ high.

And then there is the rolling pin hanging on the wall, which is soon to be joined by another. Every living room needs a couple of those.

Stanley #82 Scraper

Scraper, Meet Kitchen Floor. Another Justus Traut Masterwork

As it is time to refinish our kitchen floor once again, I needed a tool upgrade. Our dogs take a few years to do the damage, but there is practically no finish they can’t ruin–one of them even ate the grout out of a tile floor. Therefore, it was time to hit the dreaded fleabay for a classic tool, and as usual, this hog found an acorn.

I found that the old Stanley #82 scraper has something of a cult following. A chief writer for one of the best woodworking magazines stumbled across these on fleabay, and liked them so much he ended up buying something like nine of them, giving most away as gifts. The kicker was when one person pointed out that this scraper could reach into practically any corner. Try and do that with a random orbit sander.

I bought one that was listed as a “planer,” whatever that is. Some WD, sandpaper, and a micro abrasive and the thing was bright and shiny. I also renewed the wood handles with some wax polish.

As there isn’t much detailed info about these available, I was intrigued by the original scraper blade, which has two edges bent at ninety degree angles. A couple of swipes with sandpaper revealed the Stanley logo. No big surprise there.

Double Threat

Then the extra words began to appear: “Rough” and “Finish.” After a little inspection, the two edges were finished differently. The Rough edge is curved, while the Finish edge is flat. Traut must have been a genius at multi-tasking.

The final feature is that many many scraper blades can be used besides the original one. I have already tried a high quality Swedish made Sandvik blade in it, and it scrapes like nobody’s business. The dogs will be banished from the kitchen for a good long while.

Blue Mushroom Salad, Anyone?

Just not Me

This beauty popped up just a few feet from our house, and I have made a very tenuous identification. When I first saw these a few years back, I matched it with a picture and description in my field guide to be Lactarius rubrilacteus. This one looks even closer to the photo than the first ones did.

These are apparently quite tasty, as they are closely related to Lactarius deliciosus. Alas, I will never know or not, unless a professional mycologist shows up at the door with a skillet and some olive oil. They will still have to take the first bite.

Hot Stuff!

Can’t Get Enough

Like every addict, you have to eventually confess about your addiction. That plate tells you that I am addicted to pepper flakes.

This year I am drying my own, with a nice mixture of kinds hot and really hot. Really hot include Cayenne, Tabasco, and Royal Black. Serrano is hot, but not like the first three. The mildest is the old standard Cowhorn pepper. These are all local.

After they are dried, they take a couple of trips through the old Enterprise #602 grinder.

Pizza!

What does MJ do but dive into a scrap pile cabinet of hers, and comes out with a pepper flake shaker–THAT HAS PEPPERS ON IT. Nothing to do this weekend but fire up the brick oven.

Auburn, Alabama, Bans Drinking While Standing

No Wonder My Stella Box is Empty

Don’t take my word for it. This quote is straight from the city council.

All ABC [Alabama Beverage Control] licensed alcohol establishments in the City of Auburn shall suspend walk up bar services at indoor bars and only allow alcoholic beverages to be served to seated customers. Further, the serving of alcoholic beverages to any person who is not seated at a table / counter / bar is hereby prohibited.

Auburn City Council

Don’t worry, they still plan on having football games attended by several thousand drunk people.

Warsaw Zoo Feeds Marijuana to Elephants to Reduce Stress

“Dude, I’m an Elephant. Chill out, Dude. Would I stomp on you?”

It is truthfully “medical marijuana,” aka CBD oil, the oliphants are getting. Apparently dogs and horses have been getting it for years, which could explain how our dogs act. Now it is on to literally bigger things.

The Polish, they are so clever. I hope they do the next movie about Dumbo, the stoned elephant. That sucker can fly.

Tomato, Shallot, and Morel Omelette

If you want to make an omelette…

Though there was a small mountain of peas to shell, and a bowl of pecans to crack, nothing can stand in the way of MJ and myself enjoying a nice Sunday breakfast. As usual, we just went with the ingredients we had.

The Raw and the Cooked

Ingredients

3 medium Eggs

2 small Tomatoes, chopped

5 small dried Morels, reconstituted in hot water, chopped

1 medium Shallot

Morel soaking liquid

Grated or soft Cheese

Chopped Parsley

Salt and Pepper

This is an easy recipe, but we scored some authentic long shallots (Echalote traditionnelle longue) from France, and nothing goes together like morels, shallots and eggs.

First cook the shallots and morels together in olive oil. (It helps to have a really heavy cast iron skillet.) Add the chopped tomatoes, and simmer until softened.

Combine the eggs, cheese, and some of the morel juice, with salt and pepper.. When the veg and fungus is cooked, add the eggs to the mix. Cook on the stove top until the eggs begin to set firmly, sprinkle with chopped parsley, and pop the whole thing into a 400 degree F oven. That’s the entire whang dang doodle.

Thank you, Birds

This can also be made with some fried new potatoes as the base, in which instance it becomes a massive breakfast. The key is quality ingredients, as with all things.

The eggs were donated by our ISA Brown chicks, and the chopped parsley was harvested from a pot on our countertop. We grew one of the maters, and the other came from the Festhalle. Which reminds me that I have maters to get ready for canning.

I turned Italian, and have begun straining out my leftover morel juice for use elsewhere. There will be no flavor left behind.

Food, Meet Southern Politics

Soccer Jersey still Fits, Decades Later

This is actually a heart warming story, after all the witticisms I have made about heart warming stories. This is how a bunch of smart Alabama white guys insured that the University of Alabama was peacefully integrated. Naturally, food was involved.

Dr. John Blackburn was something of a genius (there is still a Blackburn Institute at UA). I was something of your local friendly environmental radical as an undergrad. Then Dr. Blackburn came to speak at our dorm, Mallet, the Men’s Honors Dorm, which he had founded. After his talk, I became an all-around radical. I still am.

The gist is this: Dr. Frank Rose, the UA prez, was something of a genius himself (He also worked with NATO, and hired Bear Bryant as the football coach). He gave Blackburn the job of coming up with a plan to end segregation at UA, without the rioting that happened at the University of Mississippi. Blackburn’s idea in 1961 was beautiful. We’ll get a bunch of smart guys to be our enforcer goons against the frats, in case there was trouble. Thus the Mallet Assembly, the Men’s honor program was born. Even when I interviewed for a spot in the dorm seventeen years later, they still wanted only highly intelligent athletes. When they found out I was one of those three sport letter guys in high school, I was in.

Here’s where the food comes in. The frat expletives decided they could get rid of James Hood, the first Black male to enroll in 1963, by denying him a seat at the cafeteria. The whole plot was as laughable as George expletive Wallace standing in the school house door earlier that year. Everyone knew that frat expletives ate in their frat hidey-holes, and that they all had Black cooks. (The women’s Honors dorm, in Fitz Hall, protected Vivian Malone, who later became Vivian Malone Jones, the sister in law of US AG Eric Holder. Nobody messed with a Fitz woman, least of all some dainty sorority expletives.)

Dr. Blackburn passed the word down to Mallet–now is your time. After the Malleteers finished laughing at the idiocy of the frat’s plot, they decided it was time for the frat expletives to get some of the old what for. So they staged a little drama for the village idiots.

For the first time in history, when James went to pick up his first meal, every seat in the cafeteria was full. The Malleteers sat at their usual table, and tried not to laugh while the frat expletives all smirked. James was in on the plot, and came in with his tray of food, and looked around, as if confused. A Malleteer stood up, waved him over, and gave him his seat. The frats couldn’t believe that it happened. They really were that dense. Soon thereafter, Mallet was listed “as a subversive organization with capability to build a nuclear weapon.” I never saw any nukes, but a chemistry major made LSD in a sink in the kitchen next to my room.

Barely ten years later (thirteen, to be exact), Mallet ran, and elected, the first Black Student Government president. This was before my time, but I would have quoted Bertolt Brecht to the losers, “Erst kommt das Fressen, Dann kommt die Moral.” (Food First, and then Morality.)

Which leads to a lighter story, about our dorm soccer team, which was unbeatable for our first two years. I was a defenseman, but we were required to choose a nickname and a number for our jerseys. I choose the nickname of Sierra Club president David Brower, who defended the environment by founding The Friends of the Earth, and the Earth Island Institute. John McPhee’s great non-fiction book Encounters with the Archdruid featured three long stories about Brower.

“Without Wilderness the World is a Cage.” –David Brower, the original Archdruid

Truthfully, we won every match because our front line was three Nigerian grad students, all of whom were working on MS degrees in Petroleum Engineering. I actually would go a whole half sometimes, without ever seeing the ball come my direction. I did see a member of the frat league break his leg, when one of his rival frats kicked the snot out of him. Their game appeared to be more like a cross of rugby with thunderdome, than the beautiful sport we played.

Enterprise #5 Meat Grinder

Everything Old is New Again

After swearing that I would not buy another grinder, I bought another grinder. Temptation was too strong with this one. I would describe the condition here as mint, and this is straight out of the Fleabay box. I haven’t done so much as wipe the decades old dust off of it.

After a little investigation, I decided that the grinder was not mint–it was unused. The first clue was the state of the inside, working part of the grinder. There was not even a scratch on the grinding mechanism.

#22 and #5

I put the grinder plate from our #22 next to the #5 for comparison. We saw a television show about a small sausage factory in Cambodia whose only machine was a motorized #22. (Pulleys are still manufactured for the #22 and #32. You have to provide the motor.) The #12, #22, and #32 are all bolt down grinders–The #5, #10, and #20 are clamp to a countertop models. The #5 is a much more practical size for weekly use in a kitchen.

Back to the final evidence for why this was unused–it couldn’t have been. I took the machine apart, to inspect the condition of the cutter. The cutter is the essential part for decent grinding. This cutter had not only never been sharpened, it hadn’t even been ground to the point to where it had a beveled edge. It was exactly as it had been cast. The best it could have done was to make bread crumbs out of toast.

Appropriately enough, I ground it on my hand cranked grinder. I then sharpened it with a diamond coated metal plate, then a hard Arkansas natural stone, and finished it with a truly hi-tech 3M micro-abrasive sheet, with a grit of 15 microns. I’m not a complete Luddite. Just mostly. I couldn’t work without WD-40, either.

At any rate, this thing is ready to grind, and I love bright shiny things as well. The new model of these–they are still being made–is around a hundred bucks, and has an (ugh) epoxy finish on it. Although I have sworn on the Picayune Creole Cookbook that I will not buy another grinder, it will be hard to resist one in this condition. Especially if it’s the same price as this was–$6.

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