For the record, no hard feelings from me on your video. Just a general observation about the number out there. I've seen a couple videos on Crane from folks I occasionally follow, but I had never searched for Crane.
And, photography-wise, you did a really nice job with things. Drone and underwater are cool but, to me, the stream and scenery shots are what really draws me in and makes me want to be there. You’ve got a really good eye.
Nicely done, Ronnie!
Crane is an enigma and we’re never gonna know the whole story. I think the bottom line is the trout in Crane are a somewhat unique strain and special, but that’s about it. People tend to simplify things, so the ‘Pure McCloud’ thing will likely endure.
I was trying to find your channel so I could watch it on my TV rather than the phone. I was surprised to see just how many Crane Creek videos there are.
I miss the good old days.
Hey, he's my go-to guy on things like this. Also for scat and point identification.
I ordered it yesterday afternoon and it was delivered this morning around 9:00. Impressive, Amazon! I gave it a test run on an old, extremely dull pairing knife and I can see it's going to be great, but I can see it will have a bit of a learning curve. I also ordered the guided field sharpener that @Linhardt mentioned.
Thanks everyone for the input!
Watching videos on the Mk2, and others like it, there seems to be a lot of play in the belt. That makes me think the edge angle could vary from the targeted angle or, the edge angle could vary if there wasn't consistent pressure applied. Is that right?
Does anybody have a good recommendation for a knife sharpener? I've had a Chef's Choice electric one for years, but I've never been all that thrilled with it. And, as it has aged it's getting worse. I've done some searching, and now I'm bombarded with all kinds of ads for various contraptions, but would like a recommendation from a real-life person.
Saw this dish somewhere and thought — we like everything in it. Pasta Puttanesca. Garlic, olive oil, anchovy paste, tomatoes, capers, olives (Kalamata), red pepper. Good stuff, but hard to get all the goodies on the fork. We’ll do again but might try a different pasta.
What a great event! You and Pat are amazing, and that was a helluva write up!
Have you got contact info for Ernest and Jack? I’ve got too much stuff around here and would love to share/thin the herd.
The bank where I work is a supporter of Boys and Girls Clubs of Kansas City. They do a big fundraiser each year and we’re typically the entertainment sponsor. This year was some dude named Thomas Rhett. I wasn’t familiar with the name but knew some of the songs. It was a helluva show last weekend!
We had a table right next to the stage, and when the show started all the youngins crowded up front, which was a tad distracting. 😀
After the show he took a bunch of time doing selfies, which I thought was pretty nice of him. He really comes across as a good dude.
See the guy lower left? Thomas called him up on stage. The the guy didn’t really want to do it and said he couldn’t sing. But he reluctantly went up and they did Friends in Low Places together.