I may not be the best person to ask.
My two kitchen knifes below and what I sometimes use to sharpen them.:p
I do have a very good whetstone as well as a larger diamond block which I use to sharpen my wood working tools and I've got a very old but good quality chefs sharpening steel somewhere...
There is always the risk of falling foul of greenwashing.
Third party certification is one helpfull indication.
There is a butcher here in Bristol that will tell you the farm they came from and provide recent documentation with pictures of the keeping conditions. Of course, this makes chicken...
I won't eat store bought chicken unless, and they are quite hard to find here, I know they were pasture raised. It's not just an ehtical issue, once I had eaten free range chicken the store stuff just tasted :sick
That always having to water the plants due to lack of rain gets old very fast.
I filled the water barrel that over the early spring was briming over from the rainfall with a hose from a tap this afternoon. I mean, good grief, this is England; it always rains in England.:th
That will do. I have one myself.
I know a bit about digging and fencing. I was a fencing contractor for 12 years.
Sorry Sally for the thread drift.:oops:
The key difference is the hardness and correct tempering of the steel and the weight of the graft.
My graft will cut ST5 concrete almost as well as a chisel and point.
There is a bit of a learning curve to use one properly. The great advantage is one isn't bent over when digging. The great disadvantage is get the strike wrong and you might be a couple of toes less.:p
Have you got a fencing graft? Great for digging deep holes and breaking up clay soil.
https://www.briantsltd.co.uk/product/ultimate-fencers-graft-reinforced-weld/
Really surprising just how fast the prepared planting spaces get used up. It feels like acres when you dig it. Looks like lot when you get the compost and fertilizer in and shrinks to not much at all when you plant.:idunno