Over at the CandlePower Forums mod discussions, the Seoul Semiconductors Z-Power LED P7 has been one of the most popular LEDs. The reason is simple: it puts out 700-900 lumens at 2800 ma. That’s very bright.
In the Home Made and Modified Lights section, jirik_cz modded his Ultrafire C2 flashlight with a SSC P7. For power, he used a Li-Ion 18650 3.7V battery directly driving the LED. It is a simple and elegant mod.
I happened to have a spare Ultrafire C2 flashlight waiting for a great idea like jirik_cz’s mod. I already had the P7 emitter (C bin) mounted on a heat sink base. An advantage of having the P7 emitter on a heat sink base is that the positive base of the bare emitter is isolated from ground.
I used a Dremel to enlarge the Ultrafire pill so the P7, on some heat sink compound, fit perfectly.
For the positive battery contact side of the pill, I stripped a 17mm diameter circuit board and soldered the LED leads to it. To accommodate the larger diameter LED, (the Ultrafire C2 uses a Cree XLamp® XR-E LED), I enlarged the hole in the reflector with a reamer.
Thanks to jirik_cz, now I have a 5″ (130mm) long flashlight that is a bright as my Roar of the Penguin.
“There are many ways to sharpen a knife. This method produces a good general purpose edge.”
About 25 years ago, Kenny bought me a Henckels Four Star 8″ chef’s knife because I told him that I needed a good knife to slice some chicken breasts. I was going to make Pierre Franey’s Chicken and Avocado in Cream, which Kenny liked. When Pierre Franey’s column first came out in the NY Times, I thought the title was “The 60 Second Gourmet,” not “The 60 Minute Gourmet.”
A few months ago, I broke the tip off the knife while trying to separate some frozen hot links. (I use a flathead screwdriver now). I used my Dremel to grind the tip so it looks like a Santoku, but I haven’t been able to keep it sharp. I’ve had it sharpened professionally 3 times in the past 5 years but they weren’t great sharpening jobs.
I’ve used a Zip-Zap, the Accusharp All Purpose Knife and Blade Sharpener and a steel, but it still doesn’t hold an edge very well. My Dexter Chinese chefs knife always stays sharp. I have a 30 year old six-inch Sabatier chef knife that also holds an edge well. I used to get my knives sharpened by a knife sharpening guy in Manhattan who drove a Step Van around and stopped at restaurants. I would bring him 4 or 5 knives, but he would always say, “Ahhhhhh, Sabatier!” about the little six-inch knife.
I like Tim Andersen’s first paragraph of Step 3 (click read more). I had to go to San Jose to get my sharpening stone (at 99 Ranch) but it actually cost $0.99.