Bob Harrison said:  I suspect the difference Layne says he tastes [between
"crushed comb" (cold pressed) honey and extracted honey} comes from the use
of the hot
> knife. I can not tell a taste difference between my comb honey crushed and
> the honey processed by me for the health food market.

I extract most combs but when there are only a few to be done it is quicker
to uncap (cold knife) and then scrape the honey off and coarse filter the
mush directly into a settling tank (there are only cell walls in the honey),
allow to stand and bottle from the bottom with no further straining.
Anecdotally (no scientific test) I often feel such honey is more 'oily' and
flavoursome.  My best guess is that it is throwing the honey out in small
drops and crashing it into the walls of an extractor that knocks some of the
aromatic oils out into the air. Certainly, bees smell an extracting room
from afar, and everyone comments on the persistent honey smell in the
room ),  implying that the walls are coated in aromatics   - but pay little
attention  to uncapping /straining even if carried out (in the evening) at
the hive side.

Robin Dartington

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