Sorry, should have specified.
Stainless Lion Sabs.
If we all had to take a test to determine what level of quality knives we were worthy of, I would probably have a wall of Cutcos. You like the Saiki?
stay well Dave, you will get there!
Update: tried fennel again today, toasted it slowly to fairly dark, but not bitter, then pickled it. The texture is nice, but they got very strong.
I got an email telling me I assumed wrong, Tim-wise. I don't know this Tim, but he seems to be a pretty talented dude.