We walk the dog on a two mile trail after supper. Sometimes she escapes, and she's not so good at the "come" command yet, so I used the tanto to hack off a tree limb to lure her back (she likes sticks a lot). I figured I'd have to hammer it through with my boot, but two good swipes at it and I had a decent sized stick, and then a dog again. It wrecked the edge, but it's soft steel, and razor sharp again after a turn on the outstanding Smith's sharpener that Kim gave me. It's surprising to me that relatively crappy AUS8 steel would cut so well, but I'm still learning about this stuff. It's looking like you don't have to spend $800 to get a decent blade.
Christmas comes and someone gives you a purpose-built egg poaching tool from Williams Sonoma. And it's an hellacious poacher of eggs. Sure, that's all it does, and it does it in an overly baroque way with lots of bits that need to be hand washed (each egg lives in it's own little bowl with non-stick surface and little holes in the bottom to let steam in), but by God, the eggs turn out perfect every time. (Predictability in poached eggs has always been an iffy thing, so I celebrate this system) It's a beautiful, high quality, over-engineered thing.
So now I have perfectly poached eggs, exactly and perfectly sized. Here's what I do with them.