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The Renard was a cutter launched in 1812 and armed and owned by Robert Surcouf. It was Surcouf’s eighth and last privateer ship. It was Surcouf’s eighth and last privateer ship. Renard cruised under Captain Aimable Sauveur until 23 August 1813, when he required a replacement. [ 1 ]
An X-Acto knife equipped with a "Number 2" blade Parts of an X-Acto knife from left to right: (1) handle, (2) collar, (3) collet, (4) blade. An X-Acto knife is a blade mounted on a pen-like aluminum body. A knurled collar loosens and tightens an aluminum collet with one slot, which holds a replaceable blade.
14 × 6-pounder guns (French and British service) Pandour was a 14-gun brig of the French Navy launched in 1780 as a cutter . The Royal Navy captured her in December 1795 and took her into service as HMS Pandora , but she foundered in June 1797.
Sabatier is the maker's mark used by several kitchen knife manufacturers—by itself it is not a registered brand name. The name Sabatier is considered to imply a high-quality knife produced by one of a number of manufacturers in the Thiers region of France using a full forging process; the knives of some of these manufacturers are highly regarded.
Espion was one of the last of the Levrette-class cutters of Royal French Navy, built by Jacques and Daniel Denys at Dunkirk, and launched on 22 June 1781. [1] On 7 December she and Sagittaire sailed as escorts to a convoy of ten transports taking supplies to the fleet of Admiral de Grasse at Martinique. [2]
On 8 January 1799, at noon, Pigmy was two miles SE of Durlston Head when she sighted a cutter and two brigs. Pigmy gave chase and at 1:40 succeeded in recapturing the two brigs, Lark and Dion. After securing these two vessels Pigmy continued the chase with the result that at 4pm she succeeded in capturing the French privateer cutter Rancune.
Crinkle-cut French fries. Crinkle-cutting is slicing that leaves a corrugated surface. It can be done to enhance the texture or mechanical properties of food. Crinkle-cutting French fries makes them absorb more fry oil, as well as increasing their ability to retain dipping sauce.