Is this a type of pit saw. Ice saw vintage

Is this a type of pit saw?

Found a treasure at the flea market today. Is it some type of pit saw?

I thought pit saws were only two-man, with an additional handle (the box) at the end. This is a one-man saw, with what appears to be a tiller, and very large teeth. The teeth have an interesting filing on them, they appear to be shaped like rip teeth, but each tooth has the leading edge filed alternately, similar to a crosscut. No set to them. Is this perhaps a pit saw that was broken off?

My plan is to give it the Vintage Saws treatment and sharpen it up for ripping sections of applewood logs. I’ve been using a one-man crosscut, but the bigger the teeth the better!

TexasTimbers

I think it must be an ice saw too, but I would’ve never thought of that myself. I’ve never seen one before. Keep it though it’ll come in handy with all this global warming going on. :icon_rolleyes:

Oak Tree Woodworks

I think it must be an ice saw too, but I would’ve never thought of that myself. I’ve never seen one before. Keep it though it’ll come in handy with all this global warming going on. :icon_rolleyes:

Check out Ebay, category Collectables sub category Tool, hardware and Lock, sub sub category tools, sub sub sub cat; Carpentry, woodworking. then Saws. I have seen many and I imagine many are still listed. http://cgi.ebay.com/Collectible-Ant. emQQptZLH_DefaultDomain_0?hash=item3efecf2d67

I just scored a nice old Stanley sweetheart No.5 Plane. a wee bit of surface rust but nothing detrimental

Ogee Fillet

I fish the Great Lakes, and often see the old ice saws hanging in bait shops. Hold onto it, it’s a very cool part of American history.

sdbranam

Ah, well, too bad! Once I Googled ice saws, I was able to find several pictures matching this one.

I briefly considered removing the handle and using it to make a large frame saw like Adam Cherubini’s, since the teeth are already pretty close to the required profile, but the video of the ice festival convinced me to keep it intact (I remember camping at Tobyahanna as a kid!). I will clean it up and put it in usable condition, never know when I might get a chance to try it in the wilds of Mass, Maine, or New Hampshire. Ice harvesting used to be big business up on the Kennebec river.

I do have a couple of two-man crosscuts in better shape, maybe I’ll convert one of those to a frame saw. I’ll just have to spent more time with the file.

Ninja Creami Review: We Tried the TikTok-Famous Ice Cream Maker

This machine has gone viral for its apparent ability to turn anything into creamy soft-serve like dessert. We put it to the test.

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Recently, a new kitchen appliance appeared on my FYP. The Ninja Creami—a machine released last year that promises to make a substance reminiscent of a DQ Blizzard out of basically anything—has taken the “healthy” dessert algorithm by storm. Influencers in yoga pants can be seen pouring protein powder on top of protein-enriched milks on top of protein-packed yogurt and whirring it up into a fluffy Cloud of…more protein than the human body is actually capable of absorbing at one time. I thought all of this was pretty dumb, so I promptly watched more videos. I saw people making ice cream out of canned peaches, almond milk, Fruity Pebbles, old socks, probably. My entire TikTok algorithm just became the Creami.

The only natural next course of action was to give up, call myself influenced, and purchase the machine. Over the course of a couple of weeks “Can it Creami?” became a regularly asked question around my house, and the answer was usually yes. Well, usually, provided you know some tricks and tips I learned along the way. For the scoop on the as-seen-on-TikTok wonder, read my Ninja Creami review below.

What is the Creami?

The Creami is not quite an ice cream maker, because it has no cooling mechanism (frozen ice block or mechanical). It’s also not quite a blender; there are no variable speed settings and you’re certainly not making soup in this thing. It’s a Franken-device that uses “creamify” (that’s the actual name they use, sorry) technology to “break down a uniformly frozen block into an incredibly smooth texture in minutes,” according to Ninja’s website.

Really, the Creami uses technology that was previously only available in a very expensive and not-widely available machine called the Pacojet. Both the Creami and the Pacojet have a bit attached to a blade, which spins as it slowly moves into the frozen block of liquid. Essentially, the blade drills into the ice, shaving off fine pieces and whipping them together until the whole thing forms a creamy texture. The Pacojet was used in restaurants a lot during the molecular gastronomy era, with the idea that it could offer sorbets and ice creams with more pure produce flavor, since you could make the frozen dessert straight from the fruit itself, withe fewer added base ingredients.

After using one for weeks, I can confirm that this much more affordably priced machine can turn frozen blocks of liquid and fruit into a creamy texture. Hovering around 180 at the time of writing, the Creami is not cheap by any measure, but compared to a compressor-based ice cream maker, it’s a steal. (And it can whip smoothie bowls, shakes, and sorbets together too).

How it works

This is, in fact, one of the easiest possible ways to make ice cream because you don’t need to do any prep or buy any special ingredients. Traditional ice cream starts with a crème anglaise, which involves tempering egg yolks into cream for a custard before that’s chilled and then churned. With the Creami, you simply pour your liquid base in (milk, yogurt, puréed frozen fruit), freeze it for 24 hours, and then hit a button. Ninja’s website hosts plenty of recipes, and the brand sells a companion cookbook. Most recipes are under five ingredients. There are even some single-ingredient recipes (fro-yo is as simple as freezing your favorite yogurt), and some famous ones (Disneyland’s Dole Whip).

The machine itself looks like a taller pod coffee maker, and it comes with two plastic pint jars in which you can freeze your concoctions. Once your mixture is frozen, you pop the lid off of the containers and drop them into a larger container, attach the lid fitted with the spinning blade (known in the Ninja parlance as the “creamerizer”) and insert the container into the machine. The whole process is very pleasant. Every time I installed and removed the container (a little smaller than a food processor bowl, but very similar in style), I felt a little spark of joy as I felt it click into place.

Once installed, there’s a couple of different buttons to choose from: ice cream, “lite” ice cream, sorbet, smoothie, milkshake, gelato, re-spin, and mix-ins. It’s a bit of a journey determining which of these options you want, but in the end, I determined that they all basically do the same thing: The blade very loudly and very slowly spins down the chamber, creamifying the ice. This process takes about two minutes total, though the mixture sometimes requires a re-spin (you’ll be able to tell by a chalky appearance, which indicates a filling that got too cold). Once you find your ideal consistency, you can throw in mix-ins (MM’s, pretzels, peanut butter, etc.), press that button, and the machine blends them in.

The testing

I made all manner of frozen desserts in my Creami: yogurt, smoothie bowls, dessert protein shakes, frozen cocktails, and something closer to actual ice cream made with heavy cream. I was perhaps most impressed by the yogurt. By simply freezing and whirling a singular ingredient around in this machine, you get something that tastes luxurious and restaurant-worthy. I also loved making smoothie bowls in the machine: They were richer in texture than anything I’ve made in a blender or food processor before, and it really makes breakfast feel special. A frozen watermelon and tequila mixture was phenomenal and, again, far beyond the level of creamy that I could ever have achieved in a blender—it tasted like it came from a bar with professional frozen drink equipment.

And listen, I didn’t have much interest in replicating the absurdly protein-packed desserts I’d seen online, but to not try them would have felt disrespectful to the Creami fanbase. If you’re reading this review, you may very well want to put collagen powder into protein chocolate milk and call it a post-workout dessert, and that is your right as a Creami owner. I’m happy to report that, after an initial few discouraging rounds of chalky mixture, I made several very successful protein ice creams. They were so successful and so easy, in fact, that I wondered why some of the protein ice creams available in grocery stores didn’t taste better.

I was least impressed with actual ice cream mixtures. When I tried to make a vanilla ice cream, the texture ended up feeling too heavy—not the light and airy consistency I was looking for. The texture is more akin to that of a concrete or a Blizzard, and if you’re in the mood for a dessert like that, this thing really satisfies—feel free to go hard on the mix-ins. I found myself wishing I’d just reached for the store-bought vanilla in the freezer. Which brings me to a few crucial Creami tips:

While the Creami is definitely easy to use and cuts down on prep time, making a frozen dessert in it requires quite a bit of forethought. You have to freeze your base a full 24 hours in advance of mixing (sometimes I have gotten away with 4–6 hours).

In my initial testing, I had a lot of problems with clumping—especially when I used protein powder in the base. You want to make sure every ingredient in the base liquid is extremely well mixed. I actually found the best results when I mixed with a little handheld milk frother.

The 7 coolest things I saw in the Oak Hill clubhouse at the PGA Championship

There are plenty of cool things within the Oak Hill clubhouse.

ROCHESTER, N.Y. — This week’s PGA Championship host, Oak Hill, is steeped in history and tradition.

There may be older clubs and courses in the United States, but only Oak Hill can boast the distinction of hosting the USGA and PGA’s six biggest men’s tournaments: the U.S. Open, the PGA Championship, the U.S. Senior Open, the Senior PGA Championship, the U.S. Amateur and the Ryder Cup.

With all that history comes a lot of artifacts to remember it.

GOLF got the chance to step inside the Oak Hill Clubhouse with club historian Fred Beltz and view some of the items. Beltz’s office sits atop one of the coolest places on the property, the turret structure at the front of the clubhouse.

Next to his office is an attic filled with different items from trophies, to pictures, to clubs and even some commemorative sweaters for tournaments. But there is one item Beltz, who has been the club historian since 2005, said he hasn’t been able to get his hands on.

“I’m dying to get ahold of Shaun Micheel‘s 7-iron,” Beltz said. “I don’t think that’s going to happen for a while.”

Micheel said earlier this week that the club, which he used to knock his final approach at the 2003 PGA Championship to 2 inches, remains at his home.

Here are the seven coolest items we got to see.

Over 35,000 items

It was hard to sneeze and not bump into something that piques the interest of a golf nerd. Beltz said the club has more than 35,000 items in its collection. Some are arranged in various displays throughout the main part of the clubhouse, others are kept near the office. He said the future clubhouse restoration will allow for even more storage space.

Some of the items on display included golf balls from each era of design, from the feathery to the gutty, all the way to the Pro V1.

A one-of-a-kind U.S. Open poster

This poster from the 1989 U.S. Open, which hangs just before the tight, spiraling metal staircase up to Beltz’s office, may not look so special at first. However, Beltz said it’s kept around because it’s one of a kind.

Look closely at the ring of names around the poster, which are all people who have been inducted into Oak Hill’s famous “Hill of Fame” between the 13th and 10th holes.

What Is The Saw Nib For

We’ll give you a hint: Francis O-U-I-M-E-T’s name isn’t spelled with a “Q.”

A Harmon family photo

The Harmon family’s connections to Oak Hill run deep. Butch Harmon’s brother, Craig, was the head pro at Oak Hill for 42 years before retiring in 2013.

Because of that, there are several items tied to one of the great families of golf instruction, including this photo of a 6-year-old Butch and 5-year-old Craig, circa 1950.

You can see Butch crouching, helping his younger brother with his grip. They started ’em young back then!

A Ryder Cup sweater

In the back of the storage room was a rack of jackets and sweaters, all shielded with protective covers, but one was bright enough to see what it was.

Beltz pulled out a sweater from the 1995 Ryder Cup that was given to the spouses of the U.S. team. He couldn’t take off the cover, but the dramatic design featuring putting greens, golf clubs and the Ryder Cup trophy shined right through.

1903 Oak Hill scorecard

The oldest piece in the collection is a 1903 scorecard from Oak Hill’s original 9-hole course on the banks of the Genesee River.

Beltz pointed out a couple of things from the 120-year-old piece of paper; Firstly, it’s set up for two players instead of the four that is typical for today because the most common game of the day was match play.

Secondly, the names of the hole were more prominent than the number. Beltz said this was because 18 holes had not yet been standardized as the length of a golf course.

And the coolest part of the card, according to Beltz, was the absence of par on the card. Instead, the course was played to bogey.

Какую циркулярную пилу выбрать? Сравниваю Proxxon FET и Byrnes. Мои впечатления.

“It was before par existed,” he said. “In the very early days of establishing a handicap, bogey was the score.”

The Four Aces

No, this isn’t about Dustin Johnson’s LIV Golf team. During the second round of the 1989 U.S. Open at Oak Hill, four golfers — Doug Weaver, Mark Wiebe, Jerry Pate and Nick Price — all made holes-in-one on the par-3 6th within a span of two hours.

The flag from the green that day is framed in the clubhouse.

The story goes when P.J. Boatright and Tim Moraghan set the pin the night before, both agreed the hole location could lead to an ace and perhaps more than one.

The par-3 6th from that year no longer exists.

A green jacket

Perhaps the most impressive part of the Oak Hill collection is an item that does not belong to the club.

On loan from Craig Harmon is the green jacket of E. Claude Harmon, Craig and Butch’s father, from the 1948 Masters.

Masters Champions are only allowed to take their own green jackets off the grounds for the year after they win. Seeing one outside of Augusta National is one of the rarest finds in golf.

Item 15994. Using an ice saw on Collins Pond, Caribou, ca. 1942

Item 15994. Using an ice saw on Collins Pond, Caribou, ca. 1942 Contributed by Caribou Public Library Item 15994 Zoom 3150px x 4660px. 10.5″w x 15.5″h @ 300dpi | Need a larger size? Credit line must read: Collections of Caribou Public Library Image Info

An ice saw was used to cut blocks of ice which were then floated down the channel where the blocks would be hoisted out and stored in an ice house.

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