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The Ohio Auction School was founded in 1999 in accordance with the laws of the State of Ohio to provide auctioneer pre-licensing education. Mike Brandly, a Columbus Ohio Auctioneer, [ 8 ] assumed the role of Executive Director; Lisa Mantle was designated the school’s Administrator.
Line is attached to the arrow by tying to a hole in the arrow shaft or through the use of a slide system. Bowfishing line is often made from braided nylon, Dacron, or Spectra. Commonly used line weights range from 80 to 400 pound test, with 600 being used when bowhunting for alligators. Line color is normally either lime green, white, or neon ...
A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. Fillet knife blades are typically 15 to 28 cm (6 to 11 in) long.
On a square-rigged ship, a bowline (sometimes spelled as two words, bow line) is a rope that holds the edge of a square sail towards the bow of the ship and into the wind, preventing it from being taken aback. [8] A ship is said to be on a "taut bowline" when these lines are made as taut as possible in order to sail close-hauled to the wind. [9]
The water bowline is a type of knot designed for use in wet conditions where other knots may slip or jam.. Although similar in finished appearance to the double bowline, the water bowline is formed with a clove hitch as the loop in the standing part of the rope.
This knot can be used to provide a toe hold in the middle of a rope; to make an emergency bosun's chair; [5] [6] and to create an upper rope "block" to make a crude purchase by threading the rope round an anchor point and then back up through the loop.
A fish fillet processor processes fish into a fillet. Fish processing starts from the time the fish is caught. Popular species processed include cod, hake, haddock, tuna, herring, mackerel, salmon and pollock. Commercial fish processing is a global practice. Processing varies regionally in productivity, type of operation, yield and regulation.
An effective method of preserving the freshness of fish is to chill with ice by distributing ice uniformly around the fish. It is a safe cooling method that keeps the fish moist and in an easily stored form suitable for transport. It has become widely used since the development of mechanical refrigeration, which makes ice easy and cheap to produce.