Here is another way of smoking the herb: hot knifing. I have never tried it myself, but lots of people say it’s nicer than smoking weed in joints or pipes. I guess I really should try this once in the near future…
This excellent text has been written by someone who wishes to stay anonymous.
Here’s the run-down on Knifing as I know it…
You will need:
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A house without parents (unless they smoke up too).
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A stovetop range, electric (spiral element) or gas; those fancy-assed glass/ infrared hightech deals are useless are far as smoking is concerned. The hotter, the better. A propane torch works great, but not everyone has a torch.
-Two flat knives (ordinary butter knives like the ones you use at the dinner table). Bone handles are really nice, because they don’t get hot, but I’ve never had bone handled knives in my house so don’t worry if you can’t find any. Some knife handles get really hot (too hot), it all depends on the metal allow… don’t worry about it unless they burn your hands. Heating the knives ruins them (as far as Mom is concerned), so you can’t put them back into the drawer afterwards! Steal them and keep them. Hide them well, too; I’ve never been able to think of a gook excuse keeping two burnt knives under my mattress! Mom’s are great at finding stuff they’re not supposed to see.
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you might want to make a cone by cutting a 2 liter Pepsi (or Coke, of Spite, of whatever) clear plastic bottle. Keep the top part… you stick the part where the cap screwed on in your mouth (no cap, of course…). It helps to funnel ALL the smoke into your mouth. Quite handy. I suggested clear plastic bottle because they’re easy to find (those DO exist in Belgium, right?), easy to cut, and the clear plastic means that you can see what you’re doing with the knives under the cone. If you cut the cone so that its really long (use most of the bottle), you can let all the smoke accumulate in the cone and suck it all up in ONE HUGE BREATH!!!.. but you just might start coughing till you puke if this is your first time smoking. Just keep this as an option for when you become an “expert” (hee hee).
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Hash (of course), or some fresh gummy buds; hash is easier at first.
Do you have all your equipement ready? Good! Now for the meat of the matter:
Turn the burner on; set it to MAX. The element must be red hot. This is important; if the element isn’t hot enough, the hash won’t stick to the knives. Prop the tips of the knives up between the last two “rings” of the element’s spiral (if you own an electric range). They will hold by themselves if you do it right. The funny little diagram below is an effort to show what both knives usually look like when they’re sitting there heating up on an electric element. Let me know if you can’t figure out what I mean.
If the range doen’t seem to want to get super hot, try putting a metal spoon over the tips of the knives while they heat; it reflect heat and can help the knives get hotter. For a gas range, just hold the tips over the flames till they’re red hot; same if you’re using a torche.
You now have to take the hash and break it up into little balls. For starters (if you’re alone), make about five or ten balls of about 2 to 3 mm diameter.
Line up the little balls on the stovetop next to the element where you are heating the knives.
When the knives are ready, stick the cone between your teeth, and take both knives in your hands.
-----WARNING!! THIS IS THE TRICKY PART, SO DON’T GET ALL DISCOURAGED.-----
Take one of the knives and touch the flat part of the tip (say, about 1 cm from the end of the knife) down on one of the balls of hash (do you speak French? On appelle ca des petits “plombs” en francais). DON’T SQUISH THE HASH! Just touch it VERY LIGHTLY and it should stick to the knife and lift off of the stove top. This may take some practice, and won’t work every time. If a “petit plomb” won’t stick after about five or ten seconds of screwing around with it, put the knives back under the element and heat them again. Try again. Picture wetting the end of your finger and picking up a bread crumb from a tabletop… just lightly touch and lift. The trick is that there is actually only a very small surface of the hash ball that touches the hot knife, so it doesn’t smoke and burn yet. Hey, you did it! Good.
—END OF TRICK PART, THE REST IS A PIECE OF CAKE. YOU MAY RELAX NOW.—
Now you can get stoned! Get ready… Take both knives and “swish” the hash between the hot tips. The hash will IMMEDIATELY start to smoke, so you do this directly under the cone (which is held between your teeth). Inhale, and voila! You may have a coughing fit, this can be a little harsh on the throat for some people. If you can tell that you’re going to cough, try to blow out all your smoke before you do this. Coughing up smoke will make you cough some more! You might cough for five minutes straigh if your throat is really sensitive; don’t worry, you’re not going to die or anything. You actually get really stoned when you cough like hell… I never quite figured out why. If you can hold your breath without coughing, hold it as long as you can; you’ll get higher that way.
Heat the knives, and start all over. This is great fun with a friend… ONE FOR ME, ONE FOR YOU, ONE FOR ME… Lots of fun. When you smoke a joint, it’s all over in five minuter, but with knives you can keep smoking, and smoking, and smoking… 
. You eventually get so high that you either don’t feel like smoking anymore, or you just keep forgetting what it is you were doing. If you’re with a friend you’ll probably giggle yourself silly!
That’s it…
