WEBVTT 00:03.139 --> 00:07.807 [SPEAKER_01]: This show is brought to you by TheMakery, the podcast network for Makers. 00:17.557 --> 00:19.199 [SPEAKER_01]: What's going on? 00:19.239 --> 00:27.365 [SPEAKER_01]: And this is the full last podcast I'm Jeff Fader, and before we get into it, new episode, well, they're all new episodes, right? 00:28.386 --> 00:36.953 [SPEAKER_01]: From, uh, back from Spain, back from quarantine kitchen knives, we should get a call in from my brother, Tom or Botner, we'll see. 00:37.393 --> 00:40.696 [SPEAKER_01]: We'll see, busy guy, before we get into it, let's take care of a little business. 00:41.757 --> 00:43.879 [SPEAKER_01]: First things first, I want to thank my friends at Broadway fireworks. 00:44.459 --> 00:47.281 [SPEAKER_01]: Megas, the 2x72 grinder plus plus plus. 00:47.962 --> 00:48.802 [SPEAKER_01]: Stuff is awesome. 00:48.862 --> 00:49.783 [SPEAKER_01]: It's a great machine. 00:49.943 --> 00:51.084 [SPEAKER_01]: I depend on them. 00:51.144 --> 01:00.050 [SPEAKER_01]: I've had other grinders in the past, and the brought back really does it for me, and not to mention all the attachments they have, and all the things that they use. 01:00.531 --> 01:08.917 [SPEAKER_01]: Recently, I just got a, they have a 9 inch rubber pad that I adhered to my disc grinder, and it really was a game changer in regards to how I use the disc 01:10.718 --> 01:16.479 [SPEAKER_01]: So if you go to broadbakeironworks.com, put in the promo code knife talk 10 to get 10% off everything. 01:16.499 --> 01:19.220 [SPEAKER_01]: The grinders package as attachments is definitely worth it. 01:19.520 --> 01:21.281 [SPEAKER_01]: And I'm appreciative of that. 01:21.881 --> 01:28.102 [SPEAKER_01]: Next to my friends, at evenheat manufacturers of the finest heat treat of it's available to find your next oven, go to evenheat-kill.com. 01:28.662 --> 01:35.504 [SPEAKER_01]: Not only do I use the evenheat for heat treating some knives, I heat treated some baker forged knives. 01:36.064 --> 01:40.489 [SPEAKER_01]: that I brought to Spain with me, but I use it for drying out wood. 01:41.010 --> 01:43.112 [SPEAKER_01]: I use it for stabilizing my wood. 01:43.993 --> 01:45.015 [SPEAKER_01]: When I'm a baby. 01:45.195 --> 01:47.598 [SPEAKER_01]: Hey yo, I hey yo. 01:48.058 --> 01:52.523 [SPEAKER_01]: When I'm stabilizing handle scales and stuff like that, I'm using the 01:53.684 --> 02:11.053 [SPEAKER_01]: even heat and the reason why is because it's very specific to a temperature and it holds it however I want it to be hey hey yo so if you want to get yourself an even he gets go to even e-dashkill.com to see all the different operations of different options you can have and I highly recommend it. 02:11.673 --> 02:19.617 [SPEAKER_01]: Next in my friends at Maritime Life Supply I Maritime Life Supply I come from all your knife making needs, belts, abrasive steel, skills force, press heat treating them and more just got a message that I 02:20.237 --> 02:22.319 [SPEAKER_01]: Some northern razor stars are on the way. 02:22.359 --> 02:34.207 [SPEAKER_01]: Those are my favorites and if you go to Maritime KnifeSword.com in the order, your brace of belts from Lawrence, you can attend pack of brace of belts, you can attend percent off. 02:35.087 --> 02:36.169 [SPEAKER_01]: can't get much better than that. 02:36.509 --> 02:40.114 [SPEAKER_01]: Ladies and gentlemen, they're not easy to get a hold of and these ones are the best. 02:40.274 --> 02:40.654 [SPEAKER_01]: I love it. 02:40.915 --> 02:52.269 [SPEAKER_01]: There are all right to get a hold of, but I would highly suggest supporting a guy like Lawrence Lake who is very invested in the knife-making community and he's very involved in the New England School of Metalwork. 02:52.289 --> 02:53.651 [SPEAKER_01]: He's involved with the Center for Metal Arts. 02:54.491 --> 02:56.192 [SPEAKER_01]: And that means a lot to me. 02:56.273 --> 02:58.694 [SPEAKER_01]: So if it means a lot to me, maybe it means something to you. 02:58.714 --> 03:02.897 [SPEAKER_01]: So support a good dude and a maritimeknifesupply.com. 03:02.977 --> 03:09.621 [SPEAKER_01]: Next to my friends, add Baker forge, oh, baby, Bakerforge.com, Bakerforge and tool on Instagram. 03:09.881 --> 03:12.123 [SPEAKER_01]: I just, like I just said, I made. 03:13.203 --> 03:31.417 [SPEAKER_01]: I got some, I got some of their exotic steels, and we made four knives that I ground in pre-ground, and I shaped and profiled and pre-ground, and I heat-treated it, and I brought it over to Spain. 03:31.477 --> 03:34.560 [SPEAKER_01]: I'm doing a collaboration with my boys over at Florence in Kitchen Knives. 03:35.220 --> 03:51.010 [SPEAKER_01]: The core was in the middle, if you don't know what the core is, so they have this exotic steel where the core of the steel is a hardenable, heat treatable, knife steel like 10.84 or 80.42, whatever. 03:51.390 --> 03:56.434 [SPEAKER_01]: And then there's jacketing of maybe some copper, maybe bronze, maybe Damascus. 03:57.774 --> 04:21.766 [SPEAKER_01]: forge welded steel and then it's always in the middle one of the things that I really appreciate about Baker Forge is when you buy the material you know that it's going to work and if it doesn't work if there's something wrong with the steel or the I've never I've used their seal for a long time I've never heard of a delamination never had any failure it's been pretty it's been pretty bang on go to Bakerforge.com 04:22.286 --> 04:44.855 [SPEAKER_01]: and then you can get 10% off your order when you put in the promo code full blast so copper my bronze my sand my mosaic Damascus they have all sorts of different names and different types and they got some stuff coming down the pipe that's pretty exciting and they have stainless Damascus they have all that stuff so it's easy to work with they hold your hand the whole way they're very invested in you being successful and they give you the tools and 04:45.255 --> 04:46.898 [SPEAKER_01]: in which to be successful. 04:46.958 --> 04:50.943 [SPEAKER_01]: So go to bakerforge.com and then they also have the stuff for etching. 04:50.983 --> 04:53.567 [SPEAKER_01]: They have the gator piss, gator piss, max, gator piss heavy. 04:54.008 --> 05:01.098 [SPEAKER_01]: If you don't know what that is, it's basically like, you know, when you're making Damascus and you want to separate the high carbon seal from the identical steel. 05:01.939 --> 05:04.241 [SPEAKER_01]: That's really kind of where Damascus is. 05:04.322 --> 05:16.677 [SPEAKER_01]: It's a combination of high, they're both high carbon, and usually what happens is it's one's high carbon, one's high nickel, and then the nickel is resistant to the acid. 05:17.337 --> 05:32.604 [SPEAKER_01]: So, when you see Damascus, you're not your deferric chloride, will separate, they'll be some depth of field and it's the high spots in the low spots and the low spots are usually the carbon seal and then the high nickel steel is resistant. 05:33.104 --> 05:36.766 [SPEAKER_01]: So you use a combination of flair chloride and water and all sorts of shit. 05:37.066 --> 05:41.949 [SPEAKER_01]: They make their own proprietary mix called Gaterpiss, which is really, really good. 05:42.429 --> 05:54.355 [SPEAKER_01]: I've used the Gaterpiss for everything, for just etching, putting in a homone, for etching, Damascus, they now make Gaterpiss max for stainless Damascus. 05:54.435 --> 05:59.998 [SPEAKER_01]: Usually use myriotic acid, you warm it up, and that's a disaster, because you get to do it outside and we're respirator and all that stuff. 06:00.018 --> 06:01.939 [SPEAKER_01]: You don't have to do that with the Gaterpiss max. 06:02.539 --> 06:05.321 [SPEAKER_01]: and then the Gator Piss heavies for that deep dark situation. 06:06.102 --> 06:11.966 [SPEAKER_01]: I'm a huge fan of it and if you go to BakerForge.com you can get it or you can go to my friends of Texas Fairer Supply. 06:12.446 --> 06:18.871 [SPEAKER_01]: TexasFairer Supply.com for all your blacksmithing bladesmithing needs. 06:19.832 --> 06:26.696 [SPEAKER_01]: I highly suggest going over there and seeing if you're a blacksmithing bladesmith fairer however you identify go check with what they got. 06:27.777 --> 06:34.283 [SPEAKER_01]: I use them for, um, I get the, uh, the rhino wedges ordered some rhino wedges from them. 06:35.064 --> 06:40.349 [SPEAKER_01]: And they have a lot of great stuff for knife makers and, and if you put in the promo code knife, talk 10, you get 10% off everything. 06:40.369 --> 06:43.272 [SPEAKER_01]: So if you get that gator piss, get that 10% off, you know what I'm saying. 06:43.492 --> 06:46.615 [SPEAKER_01]: Or go to bigger force, use full blast, and that gets you 10% off. 06:47.275 --> 06:54.279 [SPEAKER_01]: All the discounts are in the show notes where you're listening to this, the hyperlinks, like my next group total vote there. 06:54.999 --> 06:57.801 [SPEAKER_01]: It's the link is in the bio, or not my mistake. 06:57.861 --> 06:58.941 [SPEAKER_01]: The link is in the show notes. 06:59.141 --> 07:01.302 [SPEAKER_01]: All of them are updated, they're all there. 07:02.203 --> 07:05.705 [SPEAKER_01]: For anything we really, I kind of push like the Center for Mental Arts, 07:06.545 --> 07:28.489 [SPEAKER_01]: The links are in the show notes there for my men's sunset links in the show notes there for hammers and all sorts of stuff and all the ad reads I do all the links are there and with that said My friends at totalboat Totalboats.com slash full blast that is the link to get you discounts on their Two part of poxies their CA glue. 07:28.549 --> 07:31.910 [SPEAKER_01]: I love their CA glue their their medium set CA glue is my I'm like 07:32.390 --> 07:33.431 [SPEAKER_01]: I'm swimming in that shit. 07:33.551 --> 07:40.935 [SPEAKER_01]: I am calling up Kristen Brown and saying yo, I need some more medium CA glue. 07:41.035 --> 07:45.598 [SPEAKER_01]: I've used don't guys, listen to me, don't fuck with that crazy glue you get a Walmart. 07:45.658 --> 07:46.438 [SPEAKER_01]: Stuff isn't good. 07:47.039 --> 07:51.941 [SPEAKER_01]: If you got to get good CA glue, that's like crazy glue, but it's stuff is better. 07:52.021 --> 07:54.383 [SPEAKER_01]: There's some, there was a main guy that used to use all the time. 07:55.955 --> 08:05.857 [SPEAKER_01]: you probably know the name if you're a knife maker you probably know the name it's a purple bottle or a blue bottle or some other colored bottle and they have thick and medium and thin. 08:07.693 --> 08:10.214 [SPEAKER_01]: I used it exclusively until I tried the total boat. 08:10.234 --> 08:13.296 [SPEAKER_01]: And now I'm like, yo, Kristen, send me more. 08:13.356 --> 08:15.397 [SPEAKER_01]: I need more CA glue. 08:15.597 --> 08:16.797 [SPEAKER_01]: I need more of that medium. 08:16.897 --> 08:22.440 [SPEAKER_01]: What's the size you want to thin, the thick, that get me that's medium CA glue. 08:22.540 --> 08:25.481 [SPEAKER_01]: I laminated my scales with the medium CA glue. 08:25.842 --> 08:28.543 [SPEAKER_01]: I've been using total boat exclusively for years. 08:28.583 --> 08:29.583 [SPEAKER_01]: They're two part epoxy. 08:30.384 --> 08:32.065 [SPEAKER_01]: I've been using four years. 08:32.185 --> 08:33.625 [SPEAKER_01]: Pardon me, ladies and germs. 08:34.366 --> 08:35.086 [SPEAKER_01]: No editing in this. 08:38.062 --> 08:39.744 [SPEAKER_01]: get that message, would you do any editing? 08:39.804 --> 08:41.886 [SPEAKER_01]: Pretty crazy, professional broadcaster. 08:42.487 --> 08:47.933 [SPEAKER_01]: I use the medium CA glue, I love it, and I use their two part epoxy, and I've had nothing but great experience. 08:48.333 --> 08:54.560 [SPEAKER_01]: I just had a knife come in from a friend of mine who had a knife made for his parents. 08:55.081 --> 08:58.945 [SPEAKER_01]: His parents got a little bit, they got a little bit, what should I say? 08:59.165 --> 09:18.985 [SPEAKER_01]: a little bit a lazy fare and it was a wooden handle and I could tell a stuck in the dishwasher, I could tell a stuck in the sink or whatever and I expected there to be some sort of collapse of the usually what happens is the wood expands you think that 09:19.585 --> 09:23.007 [SPEAKER_01]: the connection to the steel would kind of fail as well. 09:23.607 --> 09:35.912 [SPEAKER_01]: I was surprised that the wood grew but nothing changed with the I sanded down everything that it was the total boat was really really like really awesome bond. 09:36.132 --> 09:38.293 [SPEAKER_01]: And I was really really happy about how it turned out. 09:38.893 --> 09:45.095 [SPEAKER_01]: I was very impressed and I cleaned the knife up and all I could think of is god damn thank god I used total boat because that stuff is awesome. 09:45.636 --> 09:51.118 [SPEAKER_01]: So if you want to check out total boat go to totalboats.com slash full blast that's the stuff to get you squared away. 09:51.938 --> 09:53.338 [SPEAKER_01]: Two part of Poxies really great. 09:54.099 --> 09:56.560 [SPEAKER_01]: They have very, very good two part of Poxy. 09:56.960 --> 10:02.382 [SPEAKER_01]: They also have this stuff for hybrid handle material where you don't need a pressure pot of getting this message about it doing 10:02.923 --> 10:07.073 [SPEAKER_01]: Sometimes you need pressure pots to get the bubbles out of your two-part epoxy. 10:11.247 --> 10:40.006 [SPEAKER_01]: you don't need it so that's really good uh... i would highly suggest getting involved with total boat and uh... now onto jailhands and sons of a guy's a jailhands and son sent me some new jeecarta that's jeecarta dot big cartel dot com and uh... which is a unique composite of national fabrics and fabrics mix fabrics and fires mix with the poxy under pressure heat both a ripple cuttuxyne by mickey mahumahy radio and she card if isn't 10:41.087 --> 10:50.371 [SPEAKER_01]: send me some very patriotic stuff too, which I really liked, and I'm excited, I'm excited about it, and I think you should get it, get yourself some too. 10:50.391 --> 10:52.952 [SPEAKER_01]: Especially if you want some razzledazzling, your ding-dong. 10:53.532 --> 10:55.613 [SPEAKER_01]: I like what my guy, um, 10:56.493 --> 10:58.875 [SPEAKER_01]: Jesse Killing and Marboro handcraft is doing. 10:59.376 --> 11:07.364 [SPEAKER_01]: He's doing all he's a big fisherman and he's doing me these little knives with the with the trout handles and it looks like a little lure and I love it. 11:07.444 --> 11:12.829 [SPEAKER_01]: So definitely get yourself some G card up big cards held.com put some razzling your situation. 11:12.849 --> 11:13.430 [SPEAKER_01]: You know what I'm saying. 11:13.870 --> 11:16.453 [SPEAKER_01]: Next to my friends at Tormic just got out the phone with my man Carl. 11:16.933 --> 11:17.393 [SPEAKER_01]: We talked. 11:17.813 --> 11:18.854 [SPEAKER_01]: Listen, let me tell you something. 11:19.214 --> 11:29.797 [SPEAKER_01]: The people I'm in doing these ad reads with, these sponsors, but they're also people that I know all these people I can get on the phone with and I have good conversations with their organic conversations. 11:30.357 --> 11:34.298 [SPEAKER_01]: This is not just like taking a check and just reading it off and not giving a shit. 11:34.778 --> 11:43.281 [SPEAKER_01]: My man at tourmak Carl and I talk, he called me up and we talked about the next, we talked about basketball, we talked about the offseason, we are friends. 11:43.561 --> 11:49.503 [SPEAKER_01]: I really like the people who work for these organizations and these sponsors and I am a fan. 11:50.003 --> 11:51.384 [SPEAKER_01]: And Tormack is unbelievable. 11:51.764 --> 11:57.368 [SPEAKER_01]: The Tormack is the best way to sharpen knives I believe in the experience I have. 11:57.789 --> 12:11.418 [SPEAKER_01]: If you're not going to use this stone and your sweat and all that stuff, if you really want something that's repeatable, it's very user-friendly and it's definitely the right one for you, put a Tormack under score sharpening. 12:11.858 --> 12:18.403 [SPEAKER_01]: I'm going to get on the phone with Tomer and he all his guy, all his knives and he makes a lot more knives than I do. 12:19.043 --> 12:20.705 [SPEAKER_01]: all of them being sharpened on the tourmic. 12:21.585 --> 12:21.946 [SPEAKER_01]: Period. 12:22.747 --> 12:28.472 [SPEAKER_01]: Period and they're and they are razor blade sharp and you know sharpening systems in place. 12:28.972 --> 12:32.235 [SPEAKER_01]: They have the he uses the best technology he can. 12:32.636 --> 12:34.357 [SPEAKER_01]: He really goes for efficiency. 12:35.138 --> 12:40.363 [SPEAKER_01]: I can't tell you how much I respect this man and that he is one of the reasons why I got involved with tourmic. 12:40.783 --> 12:59.709 [SPEAKER_01]: He's one of the best minds in the knife-making business, business, and he uses efficiencies in order to kind of give not only give the best results, but also be able to impart savings on his customers, and part of that is being smart with how he does things. 12:59.809 --> 13:04.971 [SPEAKER_01]: And if he's using the Tormack for everything, and I'm using the Tormack for everything, then that's good enough for you. 13:05.111 --> 13:07.072 [SPEAKER_01]: Let me just send them a message, he's almost ready to go. 13:08.633 --> 13:12.458 [SPEAKER_01]: I'm gonna do five minutes five minutes my bro five minutes. 13:12.879 --> 13:13.740 [SPEAKER_01]: He's a busy guy. 13:13.780 --> 13:17.985 [SPEAKER_01]: He's a busy guy Let me just tell three minutes three minutes 13:20.635 --> 13:28.303 [SPEAKER_01]: three minutes, all right guys next to my friends at Nordic Edge is Nordic get all by the way tour meck is tour meck underscore sharpening Instagram once again in the show notes. 13:29.164 --> 13:33.569 [SPEAKER_01]: I'm going to be doing something with tour meck and total boat at Maker Camp who you're going to Maker Camp this year. 13:34.590 --> 13:37.794 [SPEAKER_01]: I'm going to be doing something with I'm going to be doing something with the with the guys it. 13:39.696 --> 13:50.532 [SPEAKER_01]: with the guys that modern forge as always and I'm going to be doing a demo with total boat and I'm going to be doing something where I'm trying to push like a Q&A with Tormick. 13:51.093 --> 13:53.897 [SPEAKER_01]: So go check out Tormick and stop playing around. 13:53.977 --> 13:54.598 [SPEAKER_01]: Next to my friends 13:54.718 --> 13:58.301 [SPEAKER_01]: Nordic Edge, Nordic Edge on Instagram, NordicEdge.com.au. 13:58.321 --> 14:06.208 [SPEAKER_01]: If you're not Australian, you're looking for, if you're looking to figure out if you want to be a knife maker, Blacksmith, why just start buying stuff? 14:06.228 --> 14:09.670 [SPEAKER_01]: Why don't you just go over to NordicEdge.com, take a class if you're not Australia. 14:10.271 --> 14:14.975 [SPEAKER_01]: And they have knife making, they have Blacksmithing, they have leatherworking, they have bladessmithing, well that stuff. 14:15.335 --> 14:20.137 [SPEAKER_01]: And then you can kind of get some real world education and then make the decision if you want to do it. 14:20.717 --> 14:22.497 [SPEAKER_01]: And you can also buy all their stuff. 14:22.517 --> 14:23.818 [SPEAKER_01]: They're file guides are amazing. 14:24.178 --> 14:25.438 [SPEAKER_01]: They have the real Rhino Wett. 14:25.718 --> 14:30.920 [SPEAKER_01]: And I'm a huge, huge fan of them, 100%. 14:31.980 --> 14:38.002 [SPEAKER_01]: They are the guidance to accelerate your creativity and the tools, products, and supplies to help you manifest your ideas, NordicEdge.com.au. 14:38.082 --> 14:39.263 [SPEAKER_01]: And last but certainly not least. 14:39.283 --> 14:42.764 [SPEAKER_01]: On the front, thank my friends at PhoenixObracives, PhoenixObracers.com. 14:43.244 --> 14:47.791 [SPEAKER_01]: They are the superior, supplier, abrasive products for every application, knife making. 14:48.512 --> 14:53.539 [SPEAKER_01]: Every time I do the Phoenix abrasive ads, I'm popping my peas, you know what I'm saying? 14:53.719 --> 14:57.405 [SPEAKER_01]: But it's a period of, I don't want to pop my peas, you know what I'm saying? 14:57.565 --> 14:57.866 [SPEAKER_01]: A.E.O. 14:59.877 --> 15:07.739 [SPEAKER_01]: Very application, knife-making, metal fabrication, glass fabrication, pork, sanding, and crankshaft belts, grinding, cutting, flap discs. 15:07.859 --> 15:13.780 [SPEAKER_01]: I just ordered some surface conditioning belts from them, and I used FB 10 at checkout, and it'd get me 10% off my order. 15:14.840 --> 15:19.141 [SPEAKER_01]: So definitely get yourself involved with Phoenix abrasives and many thanks to all my sponsors. 15:19.642 --> 15:20.922 [SPEAKER_01]: And here we are. 15:20.942 --> 15:21.002 [SPEAKER_01]: So, 15:22.903 --> 15:33.929 [SPEAKER_01]: I'm back from Spain, I just spent, I just spent four days with my, again, with my friends at Torflorentine Kitchen Times. 15:34.389 --> 15:48.576 [SPEAKER_01]: If you go back into the archives in a full blast, I interviewed Tom Revotner, the founder and the owner of Florentine Kitchen Times, it's the whole backstory of how he got involved with knifeing. 15:48.596 --> 15:49.697 [SPEAKER_01]: So, I'm not going to bore you with 15:50.277 --> 16:02.366 [SPEAKER_01]: with all that, but what I will say is, Tolmer is one of the best minds in the knife-making business, and in the knife-making business in the sense of not like, he's gone full time. 16:02.386 --> 16:12.374 [SPEAKER_01]: He's got a business, and it's always in a business, and I've learned so much from him in regards to knife-making, in regards to customer expectations, and design. 16:12.434 --> 16:13.995 [SPEAKER_01]: He's an incredible designer, and 16:14.995 --> 16:20.319 [SPEAKER_01]: He executes design, he executes efficiency, and he is my bro. 16:20.919 --> 16:23.341 [SPEAKER_01]: So we went to, I went to Spain. 16:23.381 --> 16:28.545 [SPEAKER_01]: This is probably the seventh year, but we've taught this class a number of times. 16:29.325 --> 16:30.886 [SPEAKER_01]: And we're going to go into the whole thing. 16:30.926 --> 16:32.307 [SPEAKER_01]: And let me see if I can get him on board. 16:32.747 --> 16:35.909 [SPEAKER_01]: And let's just see if I can call him up. 16:37.410 --> 16:38.972 [SPEAKER_01]: And then let's just see how we're doing here. 16:38.992 --> 16:40.773 [SPEAKER_01]: And then make sure this sounds okay. 16:50.343 --> 16:51.083 [SPEAKER_01]: Hey, how are you? 16:53.184 --> 16:59.608 [SPEAKER_01]: I've just, you're on the full blast podcast and I just wanted to see if you, I just want to thank you, frankly. 16:59.668 --> 17:05.711 [SPEAKER_01]: Let's just start off with thanking you for being such a good friend and thanking you for being the incredible host. 17:06.511 --> 17:11.574 [SPEAKER_01]: And not to mention, I've learned so much from you in regards to the 9.50 business. 17:12.434 --> 17:16.036 [SPEAKER_01]: And I just wanted to have you learn and you know what, but it would flate your ego. 17:17.917 --> 17:18.877 [SPEAKER_00]: You know what I like that? 17:20.873 --> 17:21.654 [SPEAKER_00]: That's my go-to. 17:22.374 --> 17:26.857 [SPEAKER_01]: So I was just kind of like doing a little bit introduction in regards to, you know, just you. 17:26.897 --> 17:35.163 [SPEAKER_01]: And I know that we've had in the archives of the full blast podcast, we have had, we had, I had you on for a while, and it's kind of the whole background. 17:35.243 --> 17:37.524 [SPEAKER_01]: But how are things going in Spain? 17:39.886 --> 17:40.766 [SPEAKER_00]: Very hot today. 17:42.788 --> 17:44.829 [SPEAKER_00]: Power outages here and there. 17:45.930 --> 17:50.333 [SPEAKER_00]: But in general, pretty good, happy working, pretty busy. 17:51.333 --> 17:55.880 [SPEAKER_00]: make it some new things, just had you over for the weekend as we do every year. 17:55.900 --> 17:59.626 [SPEAKER_00]: How about my two cats go and doing? 18:00.318 --> 18:07.640 [SPEAKER_01]: Well, you know, the funny thing is, is anytime I leave anywhere, it's all held relatively breaks loose. 18:07.940 --> 18:13.241 [SPEAKER_01]: And we had a heat wave in New York and all of our, we have like senior citizen animals. 18:13.941 --> 18:18.262 [SPEAKER_01]: So the heat really like, there was some touching go situations. 18:18.282 --> 18:28.585 [SPEAKER_01]: There might have been like, you know, I wouldn't say in apocalypse, but I would say that things got a little bit dire in the heat and when I came back, my wife told me the whole story, everybody's fine, everybody's fine. 18:30.965 --> 18:32.266 [SPEAKER_00]: So, we'll get it next year. 18:32.506 --> 18:34.246 [SPEAKER_01]: Yeah, we'll get it next year. 18:34.827 --> 18:43.990 [SPEAKER_01]: So how did you, so do you want to just explain how we do how you host the classes and kind of give a kind of a run down of what happens? 18:45.670 --> 18:58.395 [SPEAKER_00]: Well, we've just, we've been doing this for a while and it changed a bit over the years, but pretty well since we moved to our new location here and we have a bit more space than kind of settled into a routine 18:59.447 --> 19:08.350 [SPEAKER_00]: where we can have about eight people take a class on each weekend and we sort of stagger them throughout the day. 19:08.450 --> 19:13.731 [SPEAKER_00]: So the class is really like a one-on-one with you or me and then the next day we swap. 19:14.271 --> 19:16.172 [SPEAKER_00]: So it's about three or four hours a day. 19:16.212 --> 19:19.693 [SPEAKER_00]: It's not long and people like it because they they could just come. 19:21.556 --> 19:28.401 [SPEAKER_00]: I'll take the class and then they have the whole day really to enjoy the city and the next day is also quite short. 19:28.421 --> 19:33.405 [SPEAKER_00]: And do you want to get it through details like what we do when you do? 19:33.465 --> 19:40.430 [SPEAKER_01]: Yeah, I was kind of just giving people an idea, because it's a totally different style of class than you would normally think. 19:40.470 --> 19:46.455 [SPEAKER_01]: I mean, most people think that if you're taking a class, it's a room with a bunch of grinders and a lot of people. 19:47.135 --> 19:52.961 [SPEAKER_01]: This is a situation based on what you have, which is a certain amount of room and a certain amount of grinders. 19:53.561 --> 20:01.529 [SPEAKER_01]: But it offers up a very unique opportunity for there to be like you were saying one-on-one experience. 20:02.924 --> 20:04.005 [SPEAKER_00]: Yeah. 20:04.085 --> 20:04.485 [SPEAKER_00]: Yeah. 20:04.645 --> 20:22.757 [SPEAKER_00]: It's definitely, there's pros and cons to it, of course, but because we only have two grinders per room, it's basically, you and me on the grinder, on the first day grinding the blades with the students, students are grinding and we're instructing. 20:26.988 --> 20:52.104 [SPEAKER_00]: And that's about it, like, and we just every couple hours and you couple comes in, we do the blades and when they're done, usually they move on with one of the guys from our team that's still in the, that's working on the workshop during that time, and they stick the handles out, assemble them and following day when everything's so dry, then we take them back to the grinding room 20:58.323 --> 21:03.264 [SPEAKER_00]: One of them, yeah, class, I ignore sharpings. 21:03.404 --> 21:24.788 [SPEAKER_01]: Yeah, the most interesting thing to me is, and this is, I think this is due to you in general, is since we've been doing it, you rarely get a professional knife maker, or even a hobbyist, or even anyone who's ever made a knife, most of these customers are looking for the knife, are there your customers, 21:25.728 --> 21:32.254 [SPEAKER_01]: or they're looking for not necessarily becoming knife makers, but wanting the experience of what it takes to make a knife. 21:32.514 --> 21:42.763 [SPEAKER_01]: That's to me is always the most surprising that it's always somebody who wants to just get the experience as opposed to, I'm here to learn, I'm here to become a better knife maker. 21:48.335 --> 22:03.792 [SPEAKER_00]: And it's fun and maybe sometimes easier for us, but yeah, in the beginning, I think we got a lot more people are either hobbyists or knife makers and but this these days, it's yeah, it's a bit of a different clientele like this. 22:04.063 --> 22:16.512 [SPEAKER_01]: Well, it's a testament to, like, I mean, I've taught in both styles of teaching where it's a classroom filled with animals and grinders and everyone, you know, it's one teacher to, you know, whole class. 22:17.113 --> 22:19.855 [SPEAKER_01]: This is really like a special opportunity for there to be. 22:19.975 --> 22:20.636 [SPEAKER_01]: It's almost like, 22:21.376 --> 22:42.294 [SPEAKER_01]: It's because at the same time most of the people, you know, I usually kind of when we start and we usually talk ask any experience they've had with equipment and a lot of times these dudes are just like, yeah, I don't have done any of this stuff so there is this like sense of do I have to I have to really be on might be right on top of them in order to make sure that nobody hurts themselves. 22:43.317 --> 22:45.259 [SPEAKER_00]: Yeah, it's definitely scary sometimes, yeah. 22:45.959 --> 22:57.409 [SPEAKER_01]: There have been some, you know, people, no one ever shows up in like work boots and no one ever shows, everyone's always showing up and like, I always look down the shoes and I always see, it's always like, there's a motherfucker showed up in white sneakers. 22:57.910 --> 23:00.312 [SPEAKER_01]: Like, this guy, what is he thinking? 23:00.332 --> 23:01.733 [SPEAKER_01]: You guys are white sneakers. 23:01.893 --> 23:04.616 [SPEAKER_01]: What is the thinking? 23:05.537 --> 23:09.180 [SPEAKER_01]: You want to tell the story about the one time that people showed up with really expensive shoes? 23:11.235 --> 23:18.889 [SPEAKER_00]: Yeah, there were a funny couple of it and I think they used to travel, they just traveled a week and something you remember. 23:18.990 --> 23:21.674 [SPEAKER_00]: Yeah, it was travel for two days everywhere. 23:22.767 --> 23:28.672 [SPEAKER_01]: It was an incredible story because they were so sweet and nice and friendly, but they both worked. 23:28.692 --> 23:29.732 [SPEAKER_01]: They didn't have any children. 23:30.013 --> 23:47.005 [SPEAKER_01]: Their whole thing was to travel for like a weekend, and they would go from Europe to Japan for the weekend, and it was like, they were really, I mean, I would think in regards to the all of them, they were the most enthusiastic people. 23:47.786 --> 23:51.129 [SPEAKER_01]: Some of the most enthusiastic people you had, but they showed up one guy was worrying. 23:51.829 --> 23:58.552 [SPEAKER_00]: like really expensive shoes and yeah $3,000 shoes in some way back. 23:58.732 --> 24:02.094 [SPEAKER_01]: And you can give it to all to be like, you sure you want to worry that he's like, you know, okay. 24:02.114 --> 24:04.155 [SPEAKER_01]: It's only money, right? 24:05.235 --> 24:14.920 [SPEAKER_00]: And then they kept in touch with us from every time they go to a restaurant and they go a lot, they do a lot of fun dining like star hoping kind of. 24:15.785 --> 24:25.652 [SPEAKER_00]: around the world and every time they go to a restaurant that has our knives, they send me a picture and they send you also and we have to have a group together with them. 24:25.692 --> 24:36.600 [SPEAKER_01]: Yeah, I give that a lot of credit because a lot of times if you haven't had any experience and you don't know, if you have no experience on how things are made, it can be very laborious. 24:36.740 --> 24:41.464 [SPEAKER_01]: I mean, the knife-making process, it's not all glitz and glam, I mean grinding blades, 24:42.464 --> 24:57.235 [SPEAKER_01]: uh... is kind of laborious and you don't actually know the expectation that i was talking to one of the guys to the yesterday uh... in the class and he was he were hands finishing the last bit of hand sanding of the handle and he kept saying to me like 24:57.815 --> 25:00.257 [SPEAKER_01]: I might do think I'm done and I'm like, well, what do you think? 25:00.277 --> 25:03.078 [SPEAKER_01]: And he goes, well, I don't really know what I'm supposed to expect. 25:03.498 --> 25:11.223 [SPEAKER_01]: And that's the hardest part in regards to teaching is, how do you give someone who has no idea of what it's going to take? 25:11.643 --> 25:17.786 [SPEAKER_01]: How do you give them some reality in regards to what their expectations are supposed to be? 25:17.806 --> 25:20.248 [SPEAKER_00]: Yeah, I agree. 25:20.308 --> 25:23.910 [SPEAKER_00]: I think, yeah, making something from the first time is a weird experience. 25:23.950 --> 25:24.490 [SPEAKER_00]: It's, uh, 25:26.052 --> 25:31.656 [SPEAKER_00]: I sometimes think to myself, like, can you really enjoy it? 25:32.717 --> 25:39.722 [SPEAKER_00]: If you, or maybe, you know, running a life is especially when using a jig, you basically go back and forth until I tell you to stop. 25:40.263 --> 25:41.043 [SPEAKER_01]: Right. 25:41.063 --> 25:41.924 [SPEAKER_00]: Try not to mess up. 25:42.024 --> 25:43.605 [SPEAKER_00]: It's completely... 25:43.925 --> 25:45.446 [SPEAKER_00]: I don't know. 25:45.947 --> 25:51.811 [SPEAKER_00]: But I think that well in the end everybody loves it and they come out with something that's functional and they made it. 25:54.302 --> 25:58.224 [SPEAKER_00]: they enjoy the cooking part when they're the most I'm sure afterwards. 25:58.565 --> 26:06.510 [SPEAKER_01]: Yeah, I mean, I just, there's something, there's also something and I give you, I mean, I give you credit all the time and I'm not just because I give you credit all the time. 26:06.870 --> 26:09.772 [SPEAKER_01]: In my mind, you've really, you've really, 26:10.552 --> 26:15.979 [SPEAKER_01]: You're one of the people I look to in terms of being able to bridge the gap between art and design and business. 26:16.159 --> 26:25.792 [SPEAKER_01]: Like I think that in regards to the style of knives that you do and the decisions that you make, your decisions are incredibly sophisticated. 26:26.553 --> 26:30.556 [SPEAKER_01]: It doesn't look like it's, everything always looks very purposeful. 26:31.397 --> 26:37.581 [SPEAKER_01]: And the fact that you're able to kind of mix design with the business end is pretty remarkable. 26:37.921 --> 26:48.769 [SPEAKER_01]: I mean, and I think if that's also one of the reasons why you have so many people who come to the classes because your knives are the most recognizable in the, you know, in the business, I think. 26:48.789 --> 26:51.691 [SPEAKER_00]: I don't know like that. 26:51.971 --> 26:52.472 [SPEAKER_00]: What do you mean? 26:52.492 --> 26:53.993 [SPEAKER_00]: That's what I was, I don't know. 26:54.593 --> 27:14.132 [SPEAKER_01]: well I'm telling you you don't have to know I'm telling you I mean I think that you know the stack handle is the stack handle which is what interesting thing is a number of years ago and I feel very I feel very fortunate that I've known you for as long and I've been able to see the evolution of your work and there was a time where you were doing and I have some of your scaled handles and 27:14.372 --> 27:34.146 [SPEAKER_01]: And it feels as though you've completely abandoned those in general, and you've really kind of leaned into, you know, the stacked handle is not something that's you've created, but what you've done is you've elevated it in terms of colors and materials and shapes and forms to the point where you've really kind of made it your own. 27:35.026 --> 27:47.631 [SPEAKER_01]: And I think that whether you like it or not, I mean, that's your, you have created a recognizable knife that people, I mean, when someone is ripping you off, I get a message from somebody else saying, why is he, why that guy is ripping off quarantine? 27:49.785 --> 27:53.908 [SPEAKER_00]: Well, I think it's one of those things, especially if you're an artist or a designer. 27:55.029 --> 28:00.554 [SPEAKER_00]: And there's a tendency to always, and do, to always make something new. 28:01.034 --> 28:05.998 [SPEAKER_00]: Obviously, that's also the business kind of requires you to make something new. 28:06.798 --> 28:13.484 [SPEAKER_00]: But, I think you need to find a balance between leaning into your DNA. 28:13.964 --> 28:15.505 [SPEAKER_00]: Like, this is what I do. 28:15.826 --> 28:17.507 [SPEAKER_00]: Now, I can make variations on it. 28:18.903 --> 28:27.086 [SPEAKER_00]: I take you, you do the same, obviously, but I'm not going to do something that is completely like 180 degrees away from it. 28:27.246 --> 28:27.527 [SPEAKER_01]: Right. 28:27.727 --> 28:36.710 [SPEAKER_00]: And even though I can, even though I know how, even though I have a million of ideas for the business, this is our, like, you got to keep, uh, 28:42.519 --> 28:49.723 [SPEAKER_01]: Well, you know, it's interesting you say that because I talk about this a lot, especially at a knife talk, is, you know, people ask about, is it art or not? 28:50.043 --> 28:56.187 [SPEAKER_01]: And my theory is, is my experience as an artist is, yes, of course, you could do whatever you want to do. 28:56.807 --> 29:08.474 [SPEAKER_01]: But it's a question of as the body of the work, when you, when you're referring to it, is it on brand, I'm referring to it, is this the natural course or evolution of what I'm about? 29:08.614 --> 29:10.455 [SPEAKER_01]: You know, this is the evolution of the art. 29:10.975 --> 29:13.397 [SPEAKER_01]: And it's not just kind of running around doing whatever you want. 29:13.437 --> 29:17.159 [SPEAKER_01]: It's like, is this a logical progression in terms of where you want to go? 29:17.179 --> 29:21.162 [SPEAKER_00]: I mean, yeah, in the end, it's also communicating. 29:21.182 --> 29:22.823 [SPEAKER_00]: You have to communicate your work. 29:23.484 --> 29:36.353 [SPEAKER_00]: And if you're all over the place, I mean, even artists are not over the play, all over the place, like even, especially artists, maybe, like, people have a theme that they follow, usually for the whole career. 29:39.469 --> 29:40.211 [SPEAKER_01]: But it's not easy. 29:40.231 --> 29:40.752 [SPEAKER_00]: That's definitely. 29:41.774 --> 29:42.856 [SPEAKER_00]: No, it's the hardest. 29:42.896 --> 29:48.990 [SPEAKER_00]: I mean, it's like digging inside one little box trying to find new things all the time. 29:49.190 --> 29:49.451 [SPEAKER_01]: Yeah. 29:51.477 --> 30:02.803 [SPEAKER_01]: But I mean, once again, once again, I really appreciate our friendship and I really appreciate listening to you talk about design and stuff again. 30:03.084 --> 30:12.209 [SPEAKER_01]: These last knives, these red and white knives were like, I just assumed, after seeing your work for a long time, I was just like, I knew where you were going. 30:13.289 --> 30:24.794 [SPEAKER_01]: Not to a certain degree, like I, and there was nothing that was out of the ordinary that I didn't expect, but when I saw those black, those red and white bunkestile knives, those really, those really affected me. 30:25.394 --> 30:38.099 [SPEAKER_01]: And it affected me in a way where I was like, here's a guy who keeps knocking out the, not he goes above and beyond to create new work for him that's just exciting. 30:38.439 --> 30:39.760 [SPEAKER_01]: Those things were sick. 30:41.397 --> 30:52.107 [SPEAKER_00]: Thank you, I'm pretty sure, but obviously we have a big team here and everybody puts their two cents in and I'm happy to and I'm lucky that I can, you know. 30:54.072 --> 31:22.918 [SPEAKER_00]: Talk to people about it and I have like people around me that can tell me what the like you could go to If it's bad, I get ideas and then like I take I wrote it in the email I said after this that I try not to do vulca's because I don't like them personally But everybody else here likes them so It kind of forced us when I took I basically said okay, I'm the idiot most probably I'm the idiot if everyone likes it So let's make something that I can like 31:24.300 --> 31:27.142 [SPEAKER_01]: PS, that newsletter was outstanding. 31:27.662 --> 31:29.743 [SPEAKER_01]: It really, it was, I'll tell you why I was outstanding. 31:29.763 --> 31:31.304 [SPEAKER_01]: It didn't seem corporate. 31:31.804 --> 31:36.947 [SPEAKER_01]: It seemed like it came from you, like you were right, like I think I made a mistake, or I didn't want to do this. 31:37.007 --> 31:39.129 [SPEAKER_01]: It was very like there was a little self-deprecation. 31:39.149 --> 31:44.472 [SPEAKER_01]: It didn't seem like it came from the, the desk of some sort of PR department. 31:44.932 --> 31:50.295 [SPEAKER_01]: It was really like, it was actually, it was a great email, but the interesting thing to me and when I look at that, 31:50.635 --> 31:59.183 [SPEAKER_01]: I mean, if I just explain it, it's a short bunker, which is kind of like kind of looks like my K-tip, just a hair, where it's a straight back, and then it breaks at the front. 32:00.023 --> 32:02.906 [SPEAKER_01]: And it has these alternating discs of red and white. 32:03.446 --> 32:13.855 [SPEAKER_01]: One of the things that is amazing, and I remember seeing it when you were doing black and white handles, is that you have a very strong connection to the size and width of the 32:14.075 --> 32:30.870 [SPEAKER_01]: of the black and white or the colored handles to make it like a real transition that it's almost that it makes it very sophisticated as opposed to now I'm gonna do red now I'm gonna do white but there's this like there's this transition that just makes them really really pop. 32:32.471 --> 32:39.077 [SPEAKER_00]: Yeah we really like that gradient kind of motion throughout the handle something that we use in 32:42.991 --> 32:58.496 [SPEAKER_00]: Yeah, I like weird stuff, but like, that's kind of like when we do our makers addition or the stuff that we make, but kind of forcing you to say it in a way. 32:58.796 --> 33:01.797 [SPEAKER_00]: Like, keep it simple. 33:02.077 --> 33:03.557 [SPEAKER_00]: Let's say. 33:03.577 --> 33:05.578 [SPEAKER_00]: Yeah, the makers, it's always, 33:07.277 --> 33:20.551 [SPEAKER_00]: It's always a struggle because we invest so much time into this little addition on one hand we wanted to be special on the other hand and we want to hit like a broad audience, people. 33:22.280 --> 33:25.383 [SPEAKER_00]: these gradients are usually very close to their. 33:25.423 --> 33:29.187 [SPEAKER_01]: Yeah, like well, you you understand how to kind of make it. 33:29.928 --> 33:33.471 [SPEAKER_01]: It's not it's so the the thickness of the discs and everything like that. 33:33.511 --> 33:36.234 [SPEAKER_01]: I don't I know you don't have a lot of time and I we had a lot to get to. 33:37.455 --> 33:45.602 [SPEAKER_01]: One of the other things I know that I think is made you as successful as you are is you have incredible taste and food, but you and your wife are extraordinary cooks. 33:46.603 --> 33:54.165 [SPEAKER_01]: When I, when we come back to your house and you're even the exile your wife made, you guys are really, really good cooks. 33:55.325 --> 34:08.108 [SPEAKER_01]: And I think that that has a really important part to the fact that you love to cook, you love to eat your kids or great eaters, you're sons or great eater, you're kids or great eaters, but you always serve really good food. 34:08.168 --> 34:09.509 [SPEAKER_01]: I know that you guys cook a lot. 34:10.449 --> 34:11.709 [SPEAKER_01]: Do you think that makes a difference? 34:15.402 --> 34:19.365 [SPEAKER_00]: Well, it's like the why the why we do it kind of like we do it. 34:22.007 --> 34:27.571 [SPEAKER_00]: The whole point of the object is to make people cook like to inspire people to cook or to make it. 34:29.433 --> 34:35.277 [SPEAKER_00]: Like they get the nice and the first thing they want is to use it and that's the reason why we do what we do. 34:35.778 --> 34:41.382 [SPEAKER_00]: Obviously we we feel the same every time I get a new knife or the time you make a new knife, I like to 34:42.586 --> 34:48.590 [SPEAKER_00]: And yeah, it makes us cook a lot, a lot more, and we definitely enjoyed it. 34:48.730 --> 34:56.855 [SPEAKER_00]: It's probably normal as a good cook and what was a good say. 34:57.015 --> 35:00.297 [SPEAKER_00]: Yeah, we just, we practice a lot, let's say. 35:01.386 --> 35:04.969 [SPEAKER_01]: I mean, the most simplest things you guys prepare are to always delicious. 35:05.590 --> 35:08.292 [SPEAKER_01]: Like, I'm always going back to the kitchen for seconds. 35:08.593 --> 35:15.079 [SPEAKER_01]: Like, everything you make, I'm just like, how dam it, how do you, how these, the simplest thing you guys make are delicious. 35:15.299 --> 35:16.440 [SPEAKER_01]: And everything looks great. 35:16.820 --> 35:20.724 [SPEAKER_01]: I know that you're, sorry, your family's very good at cooking. 35:21.444 --> 35:21.845 [SPEAKER_01]: You still there? 35:23.638 --> 35:25.219 [SPEAKER_01]: I dropped the phone. 35:25.819 --> 35:27.040 [SPEAKER_01]: I mean, everything is really great. 35:27.340 --> 35:28.421 [SPEAKER_01]: And you also like to eat. 35:28.441 --> 35:35.765 [SPEAKER_01]: And I have to say, every year we go to see your man Borha at Ultramarino's Marine. 35:36.185 --> 35:41.088 [SPEAKER_01]: And I think this is the best restaurant in the world. 35:41.348 --> 35:47.631 [SPEAKER_01]: I think that what Borha does is, I don't think I've ever eaten as well as when I go see Borha. 35:48.552 --> 35:50.773 [SPEAKER_01]: Can you talk a little bit about your friendship with Borha? 35:52.959 --> 36:05.343 [SPEAKER_00]: Basically, I've known for as much as I know, well, you know him as as long as I have, basically, because we know him from when he came to the, one of our first workshops. 36:05.583 --> 36:20.508 [SPEAKER_00]: Our first workshops together, all the whole team, the whole kitchen team, it is the first one before that came to make a noise for us, and because that restaurant was so close to the old workshop, we kind of went to eat there all the time, and 36:21.745 --> 36:42.279 [SPEAKER_00]: We got to be really close friends, and I was really, really close with Borfa, especially during the time where he was planning his new restaurant, like the current one or terminus, and we had a lot of discussions about it, and he's kind of like an eccentric genius, let's say. 36:42.419 --> 36:42.600 [SPEAKER_00]: He's 36:48.174 --> 36:50.935 [SPEAKER_00]: More than anything, he's just a very serious man. 36:51.355 --> 36:53.255 [SPEAKER_00]: He takes everything to the edge. 36:53.295 --> 36:56.156 [SPEAKER_00]: He does the whole thing. 36:56.176 --> 36:57.337 [SPEAKER_00]: He does the whole process. 36:57.357 --> 37:10.400 [SPEAKER_00]: They make everything in house from, you know, going to select officially animals and portraying and making the whole, like, fermenting the sausages and doing the making the garlands or whatever. 37:10.420 --> 37:12.121 [SPEAKER_00]: They don't talk a lot about it. 37:12.421 --> 37:16.082 [SPEAKER_00]: But to just everything you eat there is completely homemade. 37:20.869 --> 37:24.952 [SPEAKER_00]: and they also make new things all the time. 37:25.032 --> 37:35.598 [SPEAKER_00]: Very seasonal, very dependent on product on one hand, but also with the whole aging and fermentation and curation by themselves. 37:36.439 --> 37:41.242 [SPEAKER_00]: Very, you can have 10 different meals in a single day in the country, mayors. 37:42.218 --> 37:44.239 [SPEAKER_01]: The thing is, but it's not fussy food. 37:44.680 --> 38:04.932 [SPEAKER_01]: Like, if you start to talk about chefs and being geniuses, you automatically assume that it's tweezer stuff and little dots, and there's little, this is incredibly simplified, but I remember we were there last year and he served probably the best potato I've ever eaten in my life. 38:05.512 --> 38:06.952 [SPEAKER_01]: Like, I didn't get that fraught here. 38:07.012 --> 38:07.753 [SPEAKER_01]: He had made this. 38:08.173 --> 38:11.954 [SPEAKER_01]: It was like a smash potato, like a fingering potato that was smash and was crispy. 38:12.594 --> 38:17.055 [SPEAKER_01]: It was the most delicious potato I'd ever eat in my life. 38:17.075 --> 38:18.015 [SPEAKER_01]: There's not even a question. 38:18.035 --> 38:19.255 [SPEAKER_01]: And I asked him what happens. 38:19.755 --> 38:22.616 [SPEAKER_01]: How does this simple potato so good? 38:22.636 --> 38:25.997 [SPEAKER_01]: And he says the details and the devils and the details. 38:26.697 --> 38:32.499 [SPEAKER_01]: And he started to explain that he gets, he knows the potato growers, and he doesn't get old potatoes. 38:32.519 --> 38:33.600 [SPEAKER_01]: He gets new potatoes. 38:33.640 --> 38:39.182 [SPEAKER_01]: And then this goddamn potato goes through medical school by the before it gets to your plate. 38:40.002 --> 38:43.983 [SPEAKER_01]: And it's like, it's what the things they do to this goddamn potato. 38:44.464 --> 38:51.246 [SPEAKER_01]: It's legitimately like this is like the, you know, this is a special special potato by the time it gets to you. 38:51.806 --> 38:55.548 [SPEAKER_01]: And that was what I got out of everything he does. 38:56.548 --> 39:00.610 [SPEAKER_01]: He makes his garam, which is this, I guess it's a Roman style fish sauce. 39:00.970 --> 39:02.131 [SPEAKER_01]: How would you describe garam? 39:02.311 --> 39:07.953 [SPEAKER_00]: Yeah, yeah, it's kind of like the sort of European, or let's say, the Roman soy sauce. 39:08.013 --> 39:15.997 [SPEAKER_00]: It's fermented fish guts in different parts, and it becomes a very salty umami, kind of liquid. 39:17.058 --> 39:21.700 [SPEAKER_00]: And yeah, they make their own, they blend it sometimes just stuff, they make different garams, but 39:24.067 --> 39:24.928 [SPEAKER_00]: It's really tasty. 39:24.948 --> 39:39.583 [SPEAKER_00]: That's like, some people, you know, a lot of people do these things or different things but they don't follow through on the process or don't give it the time it needs or this one is actually like the real deal. 39:40.664 --> 39:41.004 [SPEAKER_01]: Yeah. 39:41.224 --> 39:45.466 [SPEAKER_01]: And there was one dish he sent us, which was a giant tuna loin. 39:45.926 --> 39:46.406 [SPEAKER_01]: It was big. 39:46.426 --> 39:49.788 [SPEAKER_01]: I mean there's a big piece of tuna and it was seared and then cut. 39:49.808 --> 39:50.568 [SPEAKER_01]: I don't know if it was seared. 39:50.608 --> 39:52.189 [SPEAKER_01]: I feel like it was like seared or something. 39:52.749 --> 39:58.352 [SPEAKER_01]: And then he made this little dipping sauce of garam with ginger and lemon juice for someone like that. 39:58.452 --> 39:58.792 [SPEAKER_01]: Vinegar. 39:59.512 --> 40:05.177 [SPEAKER_01]: It was, it was like, it was like a, a, a, a basketball style of soy sauce. 40:05.197 --> 40:08.640 [SPEAKER_01]: He created a type of soy sauce because it was in soy sauce. 40:08.720 --> 40:14.064 [SPEAKER_01]: It was like this very specific and you dipped it like you would dipping a piece of sushi in the soy sauce. 40:14.544 --> 40:21.030 [SPEAKER_01]: And it was like, every time he makes anything, even if it's the simplest thing, I'm going to mind is always blown. 40:22.032 --> 40:23.593 [SPEAKER_01]: but I'm always very grateful. 40:23.933 --> 40:26.474 [SPEAKER_01]: And you know what you say, he's so serious, but he's hilarious. 40:27.114 --> 40:37.219 [SPEAKER_01]: He's got a goddamn tattoo on his arm of Daniel Craig, this former 007 as a zombie. 40:37.539 --> 40:39.119 [SPEAKER_01]: I don't even know where he came up with that. 40:39.540 --> 40:47.263 [SPEAKER_01]: Yeah, I remember I looked at his arm a couple years ago and I'm just like, is that Daniel Craig is a zombie and he goes, yeah, and I'm thinking of himself who comes up with that? 40:47.463 --> 40:48.384 [SPEAKER_01]: You go to a tattoo guy. 40:48.404 --> 40:51.707 [SPEAKER_01]: You can spend all this time with you on your arm, and he's like, yeah, I need something weird. 40:51.907 --> 40:54.110 [SPEAKER_01]: Give me Daniel Craig double as seven as a zombie. 40:55.391 --> 40:56.272 [SPEAKER_01]: He's unbelievable. 40:56.432 --> 40:58.234 [SPEAKER_00]: He's unbelievable. 40:58.314 --> 41:00.136 [SPEAKER_00]: Yeah, no, he's a funny guy. 41:00.156 --> 41:01.577 [SPEAKER_00]: But no, seriously, no. 41:01.877 --> 41:03.339 [SPEAKER_00]: I mean, serious about what he does. 41:03.499 --> 41:08.484 [SPEAKER_00]: Like he does everything on the right way. 41:09.124 --> 41:10.566 [SPEAKER_00]: That's, I really appreciate that. 41:11.488 --> 41:25.909 [SPEAKER_01]: you've you've created an incredible friendship with him and I'm really like I feel as though it's like a really excellent meeting of the minds because everything like even as cooks I mean we've been seeing some of those cooks have been there with him for years you know 41:27.070 --> 41:28.211 [SPEAKER_01]: Yeah, and it's cool. 41:28.251 --> 41:45.689 [SPEAKER_01]: It's cool when I go in there and I like I know these people even though I'm only there once a year and I like it's just everything about it is amazing Um, and that's how me about your friend the tattooist Rajay that you've done Rajay you call me Rajay or Roger Okay, yeah, Rajay. 41:45.709 --> 41:46.150 [SPEAKER_00]: Oh, okay 41:46.696 --> 41:51.142 [SPEAKER_01]: super, it's super Roger on Instagram. 41:51.343 --> 41:55.549 [SPEAKER_01]: He's a, he's a really interesting guy and you and I got tattoos with them. 41:55.569 --> 41:57.571 [SPEAKER_01]: You book them tattoo session with them. 41:57.592 --> 42:03.620 [SPEAKER_00]: We got tattoos and I asked you about, I asked you about how my cats are doing and when, by you. 42:04.498 --> 42:14.067 [SPEAKER_01]: Oh, I see that's the thing is when we got we got these two headed tigers for for the next the next win I forgot when you said the I feel great. 42:14.147 --> 42:22.936 [SPEAKER_01]: I pulled off that second skin As soon as I got off the airplane and everything's good feeling fine 100% I got done so many tattoos now Just like I forget everything 42:28.518 --> 42:31.781 [SPEAKER_01]: Okay, a little allow on your good. 42:31.841 --> 42:39.468 [SPEAKER_01]: You're good to go, but this is a really interesting relationship because this is another Bask artist Who lives in Bask? 42:41.327 --> 42:46.010 [SPEAKER_01]: Catalan, Catalan, my bad, uh, Borhaz Bask. 42:46.090 --> 43:01.381 [SPEAKER_01]: And so what's interesting about Roger, Roger is his connection with Barcelona, because if you look at the style of his work, it's very similar to Juan Muro, the artist. 43:03.693 --> 43:10.120 [SPEAKER_00]: Yeah, I think it's a mix of things and I think we can kind of spoke about it, but I'm getting a charger. 43:10.940 --> 43:12.282 [SPEAKER_00]: Um, do you hear me okay? 43:12.442 --> 43:13.123 [SPEAKER_01]: Yeah, I feel fun. 43:13.163 --> 43:13.843 [SPEAKER_01]: I feel here you're great. 43:14.164 --> 43:17.007 [SPEAKER_01]: Do you have a couple of minutes or I got a you got a book out soon? 43:18.348 --> 43:18.728 [SPEAKER_00]: I don't know. 43:18.848 --> 43:19.249 [SPEAKER_00]: I'm good. 43:19.269 --> 43:20.310 [SPEAKER_00]: I'm just, um, okay. 43:21.211 --> 43:21.852 [SPEAKER_00]: I'm in the shop. 43:21.872 --> 43:23.353 [SPEAKER_00]: So, so people come in and go. 43:26.732 --> 43:44.870 [SPEAKER_00]: I think it's a mix of, well, it's definitely, it's, it's local, right, you can definitely see that the style is the local, the gaudy, the Picasso, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the, the 43:45.902 --> 43:57.333 [SPEAKER_00]: inspiration, but I also think that he has his own unique, which, I mean, there's some things that remind you of some things, but in the end, and I think he has also quite a few styles. 43:59.014 --> 44:10.044 [SPEAKER_00]: I have quite a few tattoos from him, I don't know, maybe like five by now or something like that, and he has, I have a different different from each other, but they all have something coming to 44:10.607 --> 44:28.219 [SPEAKER_01]: Well, I think that's one of the things that, I mean, we touched on in regards to the last time you were on it, I was saying how Barcelona is so site-specific for your work and there's so many colors that you use and there's so much connection between the city of Barcelona and what you're doing. 44:28.679 --> 44:32.362 [SPEAKER_01]: It's also amazing seeing the connection between how Barcelona is affected 44:37.565 --> 44:40.286 [SPEAKER_01]: Um, I love that you guys did a collaboration. 44:40.346 --> 44:48.409 [SPEAKER_01]: You did a small, like, your dashi with his, kind of his little face, his little face, uh, cut out, cut out, cut out. 44:48.449 --> 44:50.870 [SPEAKER_01]: How did that connection happen between you and Roger? 44:52.231 --> 45:00.034 [SPEAKER_00]: We had, we had like a click, like, uh, we were introduced by him by Juan, on Piscador, uh, another friend of mine that you know. 45:00.054 --> 45:00.274 [SPEAKER_00]: Yeah. 45:00.874 --> 45:01.114 [SPEAKER_00]: All right. 45:01.154 --> 45:01.434 [SPEAKER_00]: All right. 45:04.069 --> 45:21.752 [SPEAKER_00]: their good friends and we were kind of like he introduced us because he thought we'll get along and we actually like really click on the first time and we just said well let's do something together and we had a question of ideas and decided to start the simplest one. 45:22.944 --> 45:25.445 [SPEAKER_00]: and just make a box cutter. 45:26.066 --> 45:35.870 [SPEAKER_00]: Didn't know if I think it really like that face of his that big head kind of big head small face a tattoo that he does a lot. 45:38.231 --> 45:45.454 [SPEAKER_00]: Really click with me and it became quite a quite a fast thing that happened. 45:45.474 --> 45:47.375 [SPEAKER_00]: Then super successful. 45:47.435 --> 45:48.896 [SPEAKER_00]: I think we made our own. 45:49.861 --> 45:53.636 [SPEAKER_00]: seven years old and they flew off and people really liked them. 45:54.667 --> 46:04.292 [SPEAKER_01]: One of the things I appreciate about you in general and I appreciate about our relationship, I appreciate the organic relationships you have with the people you work with. 46:04.952 --> 46:22.100 [SPEAKER_01]: Like, you know, Borha and Roger and me, I feel as though that in this day and age of like these kind of very superficial relationships and you know, doing collaborations are tough in general because you end up thinking, you know, some of the time some of these are opportunistic. 46:22.700 --> 46:28.543 [SPEAKER_01]: I feel as though that you have really great connections with the people that you're working with. 46:30.444 --> 46:50.374 [SPEAKER_00]: I think it's important to not do things just to think of doing, and I feel especially someone who makes voice things in the world, not to sound all happy, but like, I want what I make to have a positive effect in the world, like I don't want to throw garbage 46:52.416 --> 47:00.519 [SPEAKER_00]: So I think it's important that it comes from the right, yeah, the right relationships that we actually add something in what we're doing. 47:00.539 --> 47:09.461 [SPEAKER_00]: And yeah, just keep some building and create these these great relationships makes them stronger and. 47:11.062 --> 47:18.604 [SPEAKER_00]: And it's more it's it's a good easier and better and more efficient and more fruitful process when you actually know someone well. 47:19.565 --> 47:20.625 [SPEAKER_01]: Yeah, because it's like. 47:21.213 --> 47:25.118 [SPEAKER_01]: I feel as though that there's a sincerity in regards to the decisions that you make. 47:25.439 --> 47:30.986 [SPEAKER_01]: And with that said, you know, every time I come, I always love going to people shops over time. 47:31.006 --> 47:31.667 [SPEAKER_01]: I think about this one. 47:31.687 --> 47:37.134 [SPEAKER_01]: I go to the Center for Middle-Arts of Pat and I think about it with you is you're always evolving in a manner 47:37.915 --> 47:47.900 [SPEAKER_01]: and your work and your stations and the way you go about things, there's a real strong evolution in regards to how you make things and how you set things out. 47:48.660 --> 48:02.106 [SPEAKER_01]: And I give you a lot of credit for always kind of tinkering with the shop, or tinkering with your process, or your moving grinders out of different rooms, your putting, you know, you're changing things up, you're never satisfied. 48:02.587 --> 48:05.568 [SPEAKER_01]: I give you a lot of credit for, well you, I give you a lot of credit because 48:07.609 --> 48:08.490 [SPEAKER_01]: Don't you think? 48:08.510 --> 48:09.531 [SPEAKER_01]: You're not going to agree with me. 48:10.551 --> 48:11.752 [SPEAKER_00]: That's my disease. 48:11.832 --> 48:14.274 [SPEAKER_00]: It's not like, I'm just like to move things around. 48:14.815 --> 48:19.218 [SPEAKER_00]: But I can 100% turn it to all the guys, like, well, there's eight of us. 48:22.681 --> 48:32.289 [SPEAKER_00]: Each one, each one of the people that come working bring like another room, brings a different amount of scales and into it. 48:32.989 --> 48:33.970 [SPEAKER_00]: And some people, 48:37.289 --> 48:40.756 [SPEAKER_00]: I mean, everyone contributes to the process and making it better all the time. 48:40.836 --> 48:42.719 [SPEAKER_00]: And it really helps me. 48:42.800 --> 48:44.763 [SPEAKER_00]: I really like it that we have a little big team. 48:46.246 --> 48:48.089 [SPEAKER_00]: Like Pablo Francis knows, 48:50.823 --> 49:01.245 [SPEAKER_00]: how to do 3D CAD and all of that really well for me, is very technical and that's so very good to cook and knows exactly how to nicely tour. 49:01.845 --> 49:12.648 [SPEAKER_00]: Norie is a master sharpener and so it's like all of it together really helps us and we all keep pushing to make things better. 49:13.268 --> 49:17.689 [SPEAKER_00]: Also more efficient around the workshop, which is like, well, you know, this is how workshop should be. 49:19.730 --> 49:20.691 [SPEAKER_01]: Yeah. 49:20.711 --> 49:23.113 [SPEAKER_01]: No, listen, I've learned a lot from you over the years. 49:23.573 --> 49:30.719 [SPEAKER_01]: You know, one of the things that I've learned to be is, I learned to not be so nervous about spending money. 49:31.139 --> 49:37.644 [SPEAKER_01]: And that might sound funny, but I mean, it is true in regards to, you got to spend money to make money. 49:37.984 --> 49:45.110 [SPEAKER_01]: And you've made me, you have for sure, even if it sounds fun, even saying it, you've made me far more 49:49.173 --> 49:49.933 [SPEAKER_01]: that I used to be. 49:50.193 --> 49:58.957 [SPEAKER_01]: And on that, I'm a grateful for it, because I used to be like, I always still think about how do you move forward and sometimes you just gotta spend money and not think about it. 49:59.397 --> 50:05.719 [SPEAKER_01]: But you've been really like this almost this little, this coach for me in regards to even the dumb thing. 50:05.759 --> 50:06.959 [SPEAKER_01]: Let's stupid things. 50:06.979 --> 50:07.600 [SPEAKER_01]: Don't worry about it. 50:07.620 --> 50:08.180 [SPEAKER_01]: You gotta get better. 50:08.200 --> 50:10.121 [SPEAKER_01]: You get, you're not having enough room. 50:10.141 --> 50:11.361 [SPEAKER_01]: You gotta bring more people on. 50:11.381 --> 50:16.823 [SPEAKER_01]: You gotta, you've given me this freedom to be able to grow in a positive manner. 50:18.162 --> 50:19.992 [SPEAKER_00]: It's still working on that laser machine for you. 50:20.696 --> 50:21.837 [SPEAKER_01]: Here's the problem with the laser. 50:21.857 --> 50:23.217 [SPEAKER_01]: All right, we're going to talk about the laser machine. 50:23.297 --> 50:27.900 [SPEAKER_01]: No, but the first, before we talk about the, I'll tell you why, and I'm, I'm fearful of the laser machine. 50:28.620 --> 50:31.502 [SPEAKER_01]: First things first is I don't have a clean spot in my shop. 50:32.282 --> 50:41.187 [SPEAKER_01]: Tony and I talked, my business partner, I talked about doing a laser machine a while ago, and we were going to wall off some of my space to make a clean area for the laser machine. 50:41.668 --> 50:44.969 [SPEAKER_01]: That's the other one thing, and then I am driving on this with you. 50:45.050 --> 50:48.632 [SPEAKER_01]: I am dragging my feet because I'm fearful of having to learn 50:51.135 --> 50:52.595 [SPEAKER_00]: Don't worry about it. 50:52.695 --> 50:53.115 [SPEAKER_00]: I got it. 50:54.516 --> 50:58.957 [SPEAKER_00]: I got you also you just need like a plexiglass hood to put all of the machine. 50:58.977 --> 51:00.177 [SPEAKER_00]: You don't need a ball off the roof. 51:01.938 --> 51:02.218 [SPEAKER_01]: All right. 51:02.278 --> 51:04.338 [SPEAKER_01]: You've made me decide to get a laser machine. 51:04.518 --> 51:05.058 [SPEAKER_01]: I listened to you. 51:05.078 --> 51:05.959 [SPEAKER_01]: You're my big bro. 51:06.159 --> 51:07.099 [SPEAKER_01]: You're my younger bro. 51:07.319 --> 51:10.220 [SPEAKER_01]: I call you my big bro, but you're my younger bro. 51:10.720 --> 51:11.740 [SPEAKER_01]: You tell me to get a laser. 51:11.760 --> 51:12.700 [SPEAKER_01]: You tell me to do something. 51:12.720 --> 51:13.320 [SPEAKER_01]: I'm going to do it. 51:20.579 --> 51:23.100 [SPEAKER_00]: You can, yeah, just don't worry about it. 51:23.741 --> 51:26.222 [SPEAKER_00]: You can do different things all the time. 51:26.582 --> 51:28.444 [SPEAKER_00]: We used to have a very small laser machine. 51:28.464 --> 51:30.405 [SPEAKER_00]: I mean, the size is same. 51:30.425 --> 51:31.685 [SPEAKER_00]: The lens, we had a small lens. 51:31.766 --> 51:33.446 [SPEAKER_00]: And it's good because it's very accurate. 51:34.007 --> 51:35.228 [SPEAKER_00]: And we used to make the logos. 51:36.008 --> 51:43.793 [SPEAKER_00]: But now that we've got a bigger lens, we can do, like, slow blade artwork or different things. 51:43.873 --> 51:47.355 [SPEAKER_00]: I mean, it just adds a layer to what you can do creatively. 51:50.558 --> 51:53.568 [SPEAKER_00]: And it's relatively, I mean, it pays for itself again. 51:53.929 --> 51:56.859 [SPEAKER_01]: All right, you got to tell me what I should get and I'll just get it. 51:58.166 --> 52:12.158 [SPEAKER_01]: Well, listen, I will listen to you or no, I mean, you tell me to do something, I don't drag my, this I'm dragging my feet just because all I'm thinking, I mean, we're, I mean, I'm grateful for the fact that way came back in the shop is slammed and I have to, I got it. 52:12.558 --> 52:13.419 [SPEAKER_01]: Yeah, it's really good. 52:13.459 --> 52:16.481 [SPEAKER_01]: In this economy, it's just like it's just totally shocking. 52:17.082 --> 52:19.064 [SPEAKER_01]: But yeah, I'm listening to you. 52:19.084 --> 52:20.525 [SPEAKER_01]: What do you tell me to do and I'll do it? 52:21.642 --> 52:46.304 [SPEAKER_01]: Now, one thing I do want to talk about is, in regard to just hitting back, and I know you probably have to go soon, is a nori, a nori son who's the sharpsman, I am nori, I am nori, I am nori, he's a funny guy, he's a funny guy, and he's not, I feel like he's been out of Japan too long, because he's not as serious, he's not as serious as he should be. 52:47.067 --> 52:58.975 [SPEAKER_01]: You know, I feel like after spending a little bit of time in Japan and spending some time with Japanese people, I feel like I know it is a little bit to European casual. 53:00.676 --> 53:03.058 [SPEAKER_00]: Yeah, we've transformed a little bit. 53:03.078 --> 53:04.198 [SPEAKER_00]: But no, he's been in a while. 53:04.258 --> 53:09.082 [SPEAKER_00]: I think it could be like 12 years in Europe, more or less, 12 or 13. 53:11.030 --> 53:16.874 [SPEAKER_00]: And he just sat in front of me right here with his buddy, he has a serious one so he doesn't hear. 53:17.175 --> 53:21.318 [SPEAKER_01]: He's, he has demystified the sharpening process. 53:21.918 --> 53:26.902 [SPEAKER_01]: Like I have never, I took his hand, his Japanese hand sharpening class. 53:27.762 --> 53:44.176 [SPEAKER_01]: When we were doing the classes before usually like the last part the last group of people to finish We don't have to do them much and we can just follow them wherever they're going and I remember going to their Japanese Hit doing their portion the last last group doing the last sharpening and I was amazed 53:45.057 --> 53:52.625 [SPEAKER_01]: I was amazed at how easy it was for him to explain the sharpening process to a manor. 53:52.665 --> 53:58.211 [SPEAKER_01]: And that's the one of the things I get messages about from this past class and then the class before. 53:58.672 --> 54:02.956 [SPEAKER_01]: My friend Pete Romano, who is like a big knife guy and he's a big cook and everything. 54:03.577 --> 54:10.900 [SPEAKER_01]: He told me that after taking that sharpening class, he's changed the way he sharpened, and it was so approachable. 54:11.760 --> 54:16.442 [SPEAKER_01]: It was so overwhelming how everything clicked after taking that class. 54:18.203 --> 54:18.943 [SPEAKER_00]: Yeah, I agree. 54:19.003 --> 54:21.925 [SPEAKER_00]: I mean, I think that's the best part of the workshop. 54:22.185 --> 54:30.088 [SPEAKER_00]: Let's say, let's take most useful for people for sure to take back and nobody has a grinder around that home. 54:31.191 --> 54:55.555 [SPEAKER_00]: and it's something they can, it's a lot, I'm not going to let you feel that they learn and normally makes a great job of teaching it and simplifying it and like, you know, I overdoing, so it's a very, very clear and people come out with a perfectly sharp knife and they all slice the tomato sideways and they all eagle would joy. 54:57.773 --> 55:17.019 [SPEAKER_01]: Well, yeah, because that is the only thing that you can actually like bring back home with you is like, can you get a sharpening stone and you understand the techniques and that to me was like, everybody was saying how remarkable that part was, especially because it's, you know, that's the biggest intimidation with most people. 55:17.039 --> 55:23.361 [SPEAKER_01]: I know I'm at least with Americans is that is that people just don't keep their knife sharp. 55:23.381 --> 55:24.821 [SPEAKER_01]: They don't know how to do it and they're intimidated. 55:26.075 --> 55:26.235 [SPEAKER_00]: Yeah. 55:26.896 --> 55:28.898 [SPEAKER_00]: Well, it's not easy, I mean, you know how it is. 55:28.958 --> 55:33.262 [SPEAKER_00]: We, we also do we provide shopping services here. 55:33.322 --> 55:35.545 [SPEAKER_00]: So you see knives in all kinds of states. 55:36.426 --> 55:38.247 [SPEAKER_00]: People just don't sharpen their knives. 55:38.287 --> 55:41.070 [SPEAKER_00]: Like there's many people who just have their sharpened their knives. 55:41.631 --> 55:44.033 [SPEAKER_01]: Well, you know why, but here's the thing. 55:44.554 --> 55:47.116 [SPEAKER_01]: Wendy, when do you realize your knives need to be sharpened? 55:48.122 --> 55:51.104 [SPEAKER_01]: when you're cooking food, and you got to get the food on the table. 55:51.584 --> 55:55.586 [SPEAKER_01]: And it's like, you only know when your gutters on your house are bad when it's raining. 55:55.946 --> 55:58.547 [SPEAKER_01]: When it's sunny out, you don't even come in. 55:58.587 --> 56:09.113 [SPEAKER_01]: Yeah, yeah, well during COVID, you know, but I mean at the same time, like most people don't realize their knives are sharp until they're in the moment, and then when the moment's over, they forget about it anyway. 56:09.473 --> 56:10.854 [SPEAKER_01]: Unless you got a lot of time on your hands. 56:11.254 --> 56:12.615 [SPEAKER_01]: I mean, that's just the way in the world. 56:13.603 --> 56:15.366 [SPEAKER_01]: So tell me, what's next for you? 56:15.406 --> 56:16.327 [SPEAKER_01]: What do you got cooking? 56:16.968 --> 56:17.789 [SPEAKER_01]: What's going on? 56:17.809 --> 56:18.690 [SPEAKER_01]: I want to get you out of here. 56:18.931 --> 56:20.733 [SPEAKER_01]: I'm taking a lot of your time, your busy guy. 56:21.434 --> 56:22.376 [SPEAKER_01]: What's next for you? 56:23.738 --> 56:25.420 [SPEAKER_00]: Well, business wise. 56:27.592 --> 56:33.693 [SPEAKER_00]: We have, well, we're doing like, we've been doing this makers' edition every month for the past three years. 56:33.793 --> 56:40.255 [SPEAKER_00]: I think, ready since 2023, it's been a while, and we're collected quite a few makers' editions. 56:40.275 --> 56:41.755 [SPEAKER_00]: A lot of them were full operations. 56:41.795 --> 56:48.037 [SPEAKER_00]: We had to put that aside, but then out of the ones that were not collaborations, we picked 16 projects. 56:48.677 --> 56:51.698 [SPEAKER_00]: And we're going to do like a world cup of makers' 56:53.472 --> 56:57.054 [SPEAKER_00]: on our Instagram and we're going to redo remake the winner. 56:57.134 --> 57:08.621 [SPEAKER_00]: Maybe probably going to update it a little bit, but we want to see which front people love the most, because usually they sell out pretty fast and not everybody gets to have one. 57:09.681 --> 57:14.804 [SPEAKER_00]: And that can be fun and we'll end up re-issuing one of those. 57:16.005 --> 57:19.887 [SPEAKER_00]: And we're also working on our first like forged Jeff Knife. 57:20.684 --> 57:23.526 [SPEAKER_00]: which we're doing with our friendysel here in Mataro. 57:24.526 --> 57:29.730 [SPEAKER_00]: And who's helping us with the forging part and then we do all the rest of it. 57:30.470 --> 57:32.831 [SPEAKER_00]: Basically, and then the knife comes out really nice. 57:34.152 --> 57:35.033 [SPEAKER_00]: It's a monster by the way. 57:35.053 --> 57:35.873 [SPEAKER_01]: It's a monster by the way. 57:36.213 --> 57:38.815 [SPEAKER_00]: Yeah, it's huge, huge, huge, huge. 57:40.136 --> 57:46.480 [SPEAKER_00]: And yeah, the next, probably going to take August off as far as make his addition because everybody's going 57:50.058 --> 58:02.247 [SPEAKER_00]: And September would come back with a new Maker's Edition, which is a scaled nice that we haven't been in forever, which we talked about earlier, but we figured out it like a new way to do it and wanted to try it out. 58:03.128 --> 58:15.057 [SPEAKER_01]: So, give me a little analysis here in regards to the Maker's Edition, which knife, what are the, what are the Maker's editions you find are going to be the favorites for the 58:19.280 --> 58:21.142 [SPEAKER_00]: Um, give a little preview. 58:21.662 --> 58:21.962 [SPEAKER_00]: Go ahead. 58:22.283 --> 58:41.919 [SPEAKER_00]: Well, well, I, I suspect that the winners or the semi-finals will have at least a couple of like filleting nice, like, um, a couple of like dish filling or boning knives, um, out of the 16 for sure. 58:43.403 --> 58:47.886 [SPEAKER_00]: And I think maybe the Chinese flavor will be popular. 58:48.246 --> 58:49.787 [SPEAKER_01]: Oh, boy, I bet you're not helping for that. 58:50.727 --> 58:59.112 [SPEAKER_00]: You know, I thought some of them I thought like in difficult positions because I really don't want them to win. 58:59.412 --> 58:59.993 [SPEAKER_01]: Oh, good. 59:00.073 --> 59:00.293 [SPEAKER_01]: Good. 59:00.353 --> 59:03.275 [SPEAKER_01]: Yeah, I'm so glad you're just as corrupt as FIFA. 59:03.315 --> 59:04.215 [SPEAKER_01]: I'm so proud of you. 59:04.635 --> 59:05.676 [SPEAKER_01]: You're so honest. 59:06.457 --> 59:06.677 [SPEAKER_00]: Yeah. 59:07.955 --> 59:33.780 [SPEAKER_00]: Well, let's see, some of them will be like a nightmare to do, yeah, but some of them are just really great and even though it's going to be really hard, we would love to do it, to love to make it again because the whole thing about like not doing it twice, yeah, it's hard because it's very limited for some in terms of the, like supply and demand, I guess. 59:35.655 --> 59:44.458 [SPEAKER_01]: I'm so proud that you were honest enough to say that you're in charge of the seeding and you're completely willing to make sure that some people leave. 59:44.698 --> 59:48.919 [SPEAKER_01]: Like, that Chinese, I mean, you say Chinese leave and I'm thinking, I don't want to grind a Chinese cleaver. 59:49.219 --> 59:51.380 [SPEAKER_00]: Yeah. 59:51.800 --> 01:00:00.042 [SPEAKER_00]: Well, this is other even more complex things, but let's see, I don't want to, I don't want to make people vote against me. 01:00:01.770 --> 01:00:03.171 [SPEAKER_01]: You said enough. 01:00:03.351 --> 01:00:03.951 [SPEAKER_01]: You said enough. 01:00:04.252 --> 01:00:09.154 [SPEAKER_01]: And then last but not least, congratulations on the New York nation. 01:00:09.254 --> 01:00:14.718 [SPEAKER_01]: People may or not may or not may or may not know that you are a long-suffering next man like I am. 01:00:14.878 --> 01:00:18.120 [SPEAKER_01]: I love life long, life long, suffering. 01:00:18.660 --> 01:00:20.281 [SPEAKER_01]: Life long, suffering next man. 01:00:20.441 --> 01:00:23.843 [SPEAKER_01]: I love it when you send the message saying, what a bed don't tell me what happens. 01:00:24.303 --> 01:00:25.084 [SPEAKER_01]: That I love that. 01:00:26.004 --> 01:00:34.488 [SPEAKER_01]: And then I'm I'm I'm I'm a very appreciative of the and I always bring you next stuff what do you think's going to happen in the off season for the New York next. 01:00:34.628 --> 01:00:35.808 [SPEAKER_01]: What do you think it. 01:00:36.048 --> 01:00:38.129 [SPEAKER_01]: How do you think that you think the next can repeat. 01:00:41.051 --> 01:00:50.675 [SPEAKER_00]: I think they can but I think the NBA is going to go through a big change in the next year because this whole second April thing. 01:00:50.695 --> 01:00:54.937 [SPEAKER_00]: I know it's becoming a bit technical maybe some of the people isn't this but there's a 01:00:57.393 --> 01:01:09.921 [SPEAKER_00]: becoming a bit limiting and it's probably going to be a big change so hopefully we'll happen fast and then we can keep this team around for a long time and win a couple more hopefully nothing would. 01:01:10.804 --> 01:01:18.591 [SPEAKER_01]: getting rid of two centers, Ariel Hawke-Porty and Mitch Robinson was a huge blow to the to the bench, a hundred percent. 01:01:19.031 --> 01:01:26.037 [SPEAKER_01]: They picked up Andre Drummond from the Sixers, which most of mixed people that I know are just like this is not an upgrade. 01:01:26.978 --> 01:01:35.045 [SPEAKER_01]: What do you think is going to, what do you think that do you think that there's some new things that can, you can see who, you can see who the free agents are. 01:01:35.085 --> 01:01:36.706 [SPEAKER_01]: There's not a ton of centers out there. 01:01:37.407 --> 01:01:52.335 [SPEAKER_01]: Do you think they're going to be able to make sure that Leon Rose is done a lot to make sure that the next bench has been one of the reasons why the next went through the playoff so well with the regular season of playoff so well? 01:01:52.775 --> 01:01:57.858 [SPEAKER_01]: How do you think they're going to adjust not having Mitch Robinson and Eril Hawk party? 01:01:59.889 --> 01:02:01.711 [SPEAKER_00]: probably get someone just a filler. 01:02:01.731 --> 01:02:06.455 [SPEAKER_00]: I don't think we have any room in the cap for any big big salary. 01:02:06.555 --> 01:02:09.077 [SPEAKER_00]: I heard that when I saw that tomato rosin. 01:02:09.437 --> 01:02:12.080 [SPEAKER_00]: Oh yeah, release from his contract so it's 01:02:13.320 --> 01:02:15.900 [SPEAKER_00]: That could be a really good get, but it's not a big guy. 01:02:16.741 --> 01:02:20.461 [SPEAKER_00]: But I would say this has four teams. 01:02:21.241 --> 01:02:26.042 [SPEAKER_00]: I always prefer running it back than flipping the whole thing on its head every year. 01:02:26.722 --> 01:02:36.824 [SPEAKER_00]: So I think there is a big advantage for the mix and having been there done that, did it together and sure that they can do very well next year. 01:02:37.364 --> 01:02:40.325 [SPEAKER_01]: What do you think about what the Boston Celtics did in your 01:02:41.640 --> 01:02:45.283 [SPEAKER_01]: They got rid of Jason, they have Jason Tatum, but they got rid of jail and brown. 01:02:45.923 --> 01:02:47.224 [SPEAKER_01]: They brought in Mitraubinson. 01:02:47.244 --> 01:02:49.826 [SPEAKER_01]: Do you think that they made the right decision? 01:02:51.247 --> 01:02:52.948 [SPEAKER_00]: I think they are very smart people. 01:02:53.589 --> 01:02:57.892 [SPEAKER_00]: And I'm sure they're very smart people that work for that organization. 01:02:58.753 --> 01:03:00.194 [SPEAKER_00]: And they had a reason for doing that. 01:03:00.294 --> 01:03:01.615 [SPEAKER_00]: And I think it's financial. 01:03:01.795 --> 01:03:08.200 [SPEAKER_00]: And I think they expect the salaries to change. 01:03:09.497 --> 01:03:23.501 [SPEAKER_00]: like now there's like max contracts and all your stars like automatically get max contracts and I think that's a part that's probably going to change or just one will get a max contract and then your second start will get a lower contract. 01:03:23.621 --> 01:03:27.142 [SPEAKER_00]: I mean you really have to pay less money if you have the teams. 01:03:29.182 --> 01:03:31.443 [SPEAKER_00]: So I think that's what they projected will happen. 01:03:32.237 --> 01:03:39.960 [SPEAKER_00]: And that's why they basically kept taking him as their one A and whenever they get a one B, they want to pay much less. 01:03:40.440 --> 01:03:42.061 [SPEAKER_00]: That's what I'm taking their trying to do. 01:03:42.461 --> 01:03:47.223 [SPEAKER_01]: They want preacher to be, they want a patent preacher who was the last. 01:03:47.563 --> 01:03:48.103 [SPEAKER_01]: Wait a second. 01:03:48.403 --> 01:03:50.124 [SPEAKER_01]: I was saying they wanted patent preacher. 01:03:50.164 --> 01:03:55.706 [SPEAKER_01]: They think that patent preacher is the Boston's answer to Jalen Brunson. 01:03:56.909 --> 01:03:57.950 [SPEAKER_00]: The great white Hulk yeah. 01:03:59.250 --> 01:04:01.451 [SPEAKER_01]: So what do you think's Emily in the last but not least? 01:04:01.932 --> 01:04:03.632 [SPEAKER_01]: Where do you think LeBron James is going to go? 01:04:06.194 --> 01:04:07.174 [SPEAKER_00]: I don't know. 01:04:07.334 --> 01:04:07.914 [SPEAKER_00]: I don't know. 01:04:08.855 --> 01:04:09.415 [SPEAKER_00]: I don't know. 01:04:09.996 --> 01:04:11.596 [SPEAKER_01]: I'm scared you're going to go to Philadelphia. 01:04:14.218 --> 01:04:15.578 [SPEAKER_00]: I don't know what this guy will do. 01:04:16.259 --> 01:04:16.699 [SPEAKER_00]: But 01:04:24.313 --> 01:04:25.634 [SPEAKER_01]: Right. 01:04:25.654 --> 01:04:30.618 [SPEAKER_01]: I really I really appreciate your not only your sports analysis. 01:04:30.738 --> 01:04:37.383 [SPEAKER_01]: I think that you have a very good mind for basketball in general, like I don't you don't know anything about the, you know, baseball, which is great. 01:04:37.423 --> 01:04:38.404 [SPEAKER_01]: I'm grateful for that. 01:04:38.604 --> 01:04:40.606 [SPEAKER_01]: I mean, I could imagine how would I know. 01:04:41.767 --> 01:04:42.727 [SPEAKER_01]: I couldn't handle it. 01:04:43.067 --> 01:04:47.649 [SPEAKER_01]: I couldn't handle it if you were so competent in baseball as you are to everything else. 01:04:47.969 --> 01:05:00.415 [SPEAKER_01]: It would drive me nuts, but you know, you started sending you messages about like the Yankees, which your New York sports has tanked since the nicks of one, though, world to warm the NBA championship. 01:05:00.435 --> 01:05:08.579 [SPEAKER_01]: But I just want to once again, I want to thank you for being such a wonderful person, an extraordinary host, a dear friend. 01:05:09.179 --> 01:05:20.180 [SPEAKER_00]: blood brother we're blood brothers now yes and I appreciate your friendship and my plan is to spend a few years of retirement in New York 01:05:21.232 --> 01:05:31.120 [SPEAKER_00]: sitting on the porch and watching the games in the right at the right hour, you know, not not at five a.m. or three a.m. Yeah, that's brutal. 01:05:31.160 --> 01:05:42.149 [SPEAKER_01]: You are as far as basketball fans are concerned, you are the true hero because you have to watch at a ridiculous time of the day and you're still a fan. 01:05:42.910 --> 01:05:45.371 [SPEAKER_01]: Well, listen, I want to thank you for being my friend. 01:05:45.391 --> 01:05:50.172 [SPEAKER_01]: I want to thank you for, you know, you're always the incredible host. 01:05:50.592 --> 01:06:00.675 [SPEAKER_01]: I love you and your family and I take a lot of great inspiration from your ethics and your decision-making and I will buy a laser. 01:06:00.875 --> 01:06:01.295 [SPEAKER_01]: I promise. 01:06:03.095 --> 01:06:05.856 [SPEAKER_00]: Okay, I appreciate it and I feel safe. 01:06:07.276 --> 01:06:09.960 [SPEAKER_00]: And I'll talk to you in a few. 01:06:10.200 --> 01:06:12.824 [SPEAKER_01]: Yeah, well, we'll talk to you in the offseason a little bit more. 01:06:14.387 --> 01:06:17.351 [SPEAKER_01]: We'll see what happens when LeBron makes a decision when they make a decision. 01:06:17.512 --> 01:06:18.173 [SPEAKER_01]: LeBron will talk. 01:06:20.408 --> 01:06:21.609 [SPEAKER_01]: PSPS. 01:06:22.329 --> 01:06:23.070 [SPEAKER_01]: Oh, let's do that. 01:06:23.090 --> 01:06:23.610 [SPEAKER_01]: Let's do that. 01:06:23.630 --> 01:06:24.650 [SPEAKER_01]: Let's do that. 01:06:24.831 --> 01:06:25.351 [SPEAKER_01]: I would love it. 01:06:25.411 --> 01:06:25.871 [SPEAKER_01]: I would love it. 01:06:25.891 --> 01:06:26.852 [SPEAKER_01]: I'd be in the problem. 01:06:26.872 --> 01:06:28.233 [SPEAKER_01]: This is people listen to this show. 01:06:28.253 --> 01:06:30.214 [SPEAKER_01]: I don't know what fucking basketball for me, hockey. 01:06:30.634 --> 01:06:40.520 [SPEAKER_01]: But I will say that I think I would rather have if you got to get rid of Jordan Clarkson, tomorrow, tomorrow, DeRosen. 01:06:41.180 --> 01:06:41.840 [SPEAKER_01]: get rid of. 01:06:42.340 --> 01:06:43.621 [SPEAKER_01]: I would say I'd cut. 01:06:44.041 --> 01:06:45.101 [SPEAKER_01]: I love doosmic bright. 01:06:45.381 --> 01:06:46.442 [SPEAKER_01]: You cut doosmic bright. 01:06:46.682 --> 01:06:52.204 [SPEAKER_01]: You cut, you cut, you cut a tomorrow, Jordan Clarkson taking on to Rose and that be unbelievable. 01:06:53.504 --> 01:06:53.884 [SPEAKER_01]: Unbelievable. 01:06:53.904 --> 01:06:54.364 [SPEAKER_01]: I'm glad to see you. 01:06:54.384 --> 01:06:54.904 [SPEAKER_01]: That's all right. 01:06:55.184 --> 01:06:56.045 [SPEAKER_01]: I'm signing for sure. 01:06:56.185 --> 01:07:00.506 [SPEAKER_01]: All right, my bro, give my love to your family and thank you once again for being here. 01:07:01.686 --> 01:07:02.187 [SPEAKER_00]: Thank you, Mary. 01:07:02.327 --> 01:07:03.087 [SPEAKER_00]: All right, my bro. 01:07:03.267 --> 01:07:04.007 [SPEAKER_01]: I'll talk you later. 01:07:04.968 --> 01:07:05.968 [SPEAKER_01]: All right, bye. 01:07:07.588 --> 01:07:09.509 [SPEAKER_01]: dudes, listen to me. 01:07:11.177 --> 01:07:16.019 [SPEAKER_01]: Listen to me, that man is so smart. 01:07:16.379 --> 01:07:21.761 [SPEAKER_01]: And I have learned so much, and it's not like, you know, we talk on, on knife talk about inspiration. 01:07:21.781 --> 01:07:24.962 [SPEAKER_01]: We talk about like, who inspires who and stuff like that. 01:07:25.422 --> 01:07:31.284 [SPEAKER_01]: And a lot of times, a lot of knife makers will say, when they're saying, I'm inspired by it, that means that they're making their knives. 01:07:31.304 --> 01:07:32.845 [SPEAKER_01]: Like, they're dudes making my k-tips. 01:07:33.305 --> 01:07:39.187 [SPEAKER_01]: There was a guy who was like, he was inspired by what I was doing and he started making my k-tips. 01:07:39.687 --> 01:07:45.175 [SPEAKER_01]: and then using the word inspiration as a sense of like, almost like, no backsees. 01:07:45.937 --> 01:07:52.787 [SPEAKER_01]: It's like, it's like, I use the expression inspiration as in like, that's the get out of jail free card of being a thief. 01:07:54.158 --> 01:08:21.650 [SPEAKER_01]: My man's Homer inspires me because his ethics, his decision-making, his fearlessness and business, his combined with, he's a incredibly, he's a very by the book guy in terms of, he looks at data, he looks at sales, he's not a hope guy, he doesn't hope anything, he makes decisions based on the facts that are presented with him, and he's made me a better business person, but when you look at the work that he does, 01:08:23.173 --> 01:08:28.937 [SPEAKER_01]: You know, you could talk to the fact that the stack handle has been done for years and years and hundreds of years. 01:08:28.977 --> 01:08:30.399 [SPEAKER_01]: People have been using stack handles. 01:08:30.819 --> 01:08:38.645 [SPEAKER_01]: You can talk about the, why guess the, was it the Skagel, the Skagel handle is classic and you know what's the big deal? 01:08:39.245 --> 01:08:45.090 [SPEAKER_01]: He's elevated, he's elevated the stack handle to the point where 01:08:45.710 --> 01:08:53.637 [SPEAKER_01]: creating color, creating gradations in color, and he's made it to the point where he's made it his own. 01:08:53.798 --> 01:08:55.519 [SPEAKER_01]: And I don't do them stacked handles. 01:08:55.639 --> 01:09:00.143 [SPEAKER_01]: And I've done a couple actually in regards to other people making his knives. 01:09:00.344 --> 01:09:07.850 [SPEAKER_01]: I've built more of his knives for his customers and through the classes and I'm on the unofficial, but I'm on the unofficial like repair. 01:09:08.131 --> 01:09:10.473 [SPEAKER_01]: United States repair shop of Florence and kitchen knives. 01:09:10.933 --> 01:09:23.417 [SPEAKER_01]: And I'm amazed at how well he was able to create a business that is a great business of successful business and a growing business on top of a very, very strong. 01:09:23.617 --> 01:09:28.578 [SPEAKER_01]: He gives us guys a lot of credit, but his guys don't come up with some of these design decisions. 01:09:28.698 --> 01:09:29.859 [SPEAKER_01]: I can tell you, I've met these guys. 01:09:29.939 --> 01:09:30.679 [SPEAKER_01]: I love these guys. 01:09:30.979 --> 01:09:32.820 [SPEAKER_01]: But I didn't come up with some of these design decisions. 01:09:32.840 --> 01:09:33.520 [SPEAKER_01]: Let me tell you that. 01:09:34.320 --> 01:09:37.262 [SPEAKER_01]: So I want to just say that I'm going as grateful. 01:09:37.303 --> 01:09:38.263 [SPEAKER_01]: We always have a good time. 01:09:38.283 --> 01:09:39.224 [SPEAKER_01]: We got tattooed. 01:09:39.244 --> 01:09:40.705 [SPEAKER_01]: We got fed really well. 01:09:41.166 --> 01:09:42.507 [SPEAKER_01]: His family is wonderful. 01:09:43.287 --> 01:09:46.290 [SPEAKER_01]: And I'm just, I'm honored. 01:09:46.310 --> 01:09:46.930 [SPEAKER_01]: I'm grateful. 01:09:46.990 --> 01:09:47.731 [SPEAKER_01]: He's a fun guy. 01:09:48.011 --> 01:09:52.875 [SPEAKER_01]: Like when we talk, he and I talk a lot of times it's never about business. 01:09:52.895 --> 01:09:54.576 [SPEAKER_01]: Like I'm not calling him about business. 01:09:54.957 --> 01:09:56.218 [SPEAKER_01]: I'm calling him about the mix. 01:09:56.538 --> 01:09:58.780 [SPEAKER_01]: We're talking about the, he's a really smart, 01:09:59.440 --> 01:10:01.042 [SPEAKER_01]: he's a smart mind for basketball. 01:10:01.442 --> 01:10:05.805 [SPEAKER_01]: We talked about this a little bit, but he was like an amateur basketball player in Israel. 01:10:06.186 --> 01:10:27.423 [SPEAKER_01]: He was like on the like the it would be like the if you're a bit it was like he's on the farm system of these really team like he he played basketball and uh not when we when it was younger something that but like I love hearing how he talks about basketball I love how he talks about business I get a lot from him and uh I'm grateful I'm really grateful 01:10:28.123 --> 01:10:37.948 [SPEAKER_01]: So with that said guys, I was going to talk about I was going to talk about this thing that happened in the city with this building slightly collapsing, but I don't think I think I think we've done enough. 01:10:38.128 --> 01:10:38.828 [SPEAKER_01]: I think we've done enough. 01:10:38.848 --> 01:10:49.533 [SPEAKER_01]: I'll bring that to another someone's going to have to remind me I'm going to do a whole bit on when I came back this building started collapsing and it brought up a lot of stories, but I think we're going to bring that to another day 01:10:49.773 --> 01:10:50.333 [SPEAKER_01]: You know what I'm saying? 01:10:50.353 --> 01:10:52.354 [SPEAKER_01]: Maybe we'll do another day. 01:10:52.654 --> 01:11:00.318 [SPEAKER_01]: Many thanks to my sponsors, many thanks to my friend, Tomor, Botner and his family and his crew, the people at his shop. 01:11:00.799 --> 01:11:05.681 [SPEAKER_01]: I feel like even though I only go there once a year, I feel like I know everybody there and I'm grateful. 01:11:05.721 --> 01:11:09.143 [SPEAKER_01]: It's always really nice to talk to them and really nice to see. 01:11:09.503 --> 01:11:19.630 [SPEAKER_01]: how he's created a family over there, especially the creative partners he has in the restaurant, get business and the graphic people and he's the smart guy and I'm honored. 01:11:20.571 --> 01:11:21.992 [SPEAKER_01]: And with that said, we're going to say goodbye. 01:11:22.352 --> 01:11:22.693 [SPEAKER_01]: Guys! 01:11:24.353 --> 01:11:35.747 [SPEAKER_01]: we are going to if you want to follow the podcast along sending messages and all that stuff go to the full blast podcast on Instagram and we will see you next week. 01:11:35.787 --> 01:11:36.528 [SPEAKER_01]: Thank you once again.