Good pickup Gary!
Type: Posts; User: El Pescador
Good pickup Gary!
Damn that stuff looks great.
Looking good Del!
Use a bunch of that stuff...you're right great pans for the price!
The knife is at 57HRc. This should hold 12-15* per side easily. I would sharpen this knife like a sharpen my othe J-knives. I don't understand why you would treat this differently than anything...
Yup...They're like mad scientists over there. Liquor, beer-you name it, they make it.
Thats the one! Just names "FUGU" no fishy taste nor ingredients. Pretty good stuff for the money ($18)
in the end, its ends up being his choice,but again he already owns the knife, so why not take advantage of it? This knife isn't European soft, just 57RHc. I do agree with you to a certain extent, but...
Fugu Vodka. Small batch make by Ballast Point.
I think you need to keep the knife and learn to sharpen.
I use a couple of "DT"s in the 230mm range. I liked bigger knives in the pro environment when I had the space and needed to be more productive.
Good to see your work Dave! As usual you set the standards that other should aspire to!
I think a 400/2000 grit stone is better for a beginner than a 1k/6k. You are rewarded much quicker when you get things right on a 400 grit stone. Buy the best "inexpensive" knife you can. The big...
Listen to the sound the stone makes when you are sharpening. I feel it when it starts to get clogged and swear it sounds different (less gritty?).
Good to have you!
Welcome to the show!
I want this.
Think you've got some issues here...Masamoto is harder, not sharper. The HRc refers to hardness not Sharpness.
Stereo Pete has this one right the KS while hold a steeper edge longer than the...
Going to let me play with it?
Try flattening it...
Looks like you didn't...
A) Soak it long enough
B) flatten it.