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Thread: KKF counts to a million

  1. #81
    Senior Member guari's Avatar
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    81

    Evening all


  2. #82
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    82 Good morning everyone.

    Looking for a signature that won't land me in trouble

  3. #83
    Senior Member foody518's Avatar
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    83 good evening/night it's Russian Imperial Stout time. Right now is Alaskan Brewing Co.'s Perseverance.
    Also...stout recommendations? Appreciate any input

  4. #84
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    Involves Germans. Lots of Germans.
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    84 Lotus root... Nature's answer to "what does spine thickness matter"

  5. #85
    Senior Member guari's Avatar
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    Evening nice folk!

    One Q if I may... What grind favours onions? I have a kanetsugu which I find, in my limited experience, is a nice knife, but when dicing onions it is as if the knife doesn't have the inertia to go all the way and stops about 80% down the way, then the rest I have to push it down..

    I don't think that it is because the knife is lighter to what I was used before (heavy Germans) or (I think more likely) because of the shape of the grind? Or more to do with the thickness of the tip?

  6. #86
    Senior Member guari's Avatar
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    tired night.. made some brown rice to go with some mince meat, celery, onion, garlic, peppers, aromatics and a few spices.

    Wife says I'm getting too fat.

  7. #87
    Senior Member foody518's Avatar
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    Quote Originally Posted by guari View Post
    85

    Evening nice folk!

    One Q if I may... What grind favours onions? I have a kanetsugu which I find, in my limited experience, is a nice knife, but when dicing onions it is as if the knife doesn't have the inertia to go all the way and stops about 80% down the way, then the rest I have to push it down..

    I don't think that it is because the knife is lighter to what I was used before (heavy Germans) or (I think more likely) because of the shape of the grind? Or more to do with the thickness of the tip?
    87 - which cut? The initial horizontal cuts, the vertical cuts, or the final chopping that makes it into the dice?

  8. #88
    Senior Member guari's Avatar
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    Quote Originally Posted by foody518 View Post
    87 - which cut? The initial horizontal cuts, the vertical cuts, or the final chopping that makes it into the dice?
    88

    The verticals, I get friction and won't get down to the board. It's as if the onion was hugging the tip on the way down..

    I am torn if it is having being used to hefty german steel ( my gyuto is a bit of a lightweight) or, I think most likely, the tip could do with a bit of thinning..

    Anyhow, I went ahead and ordered some goodies from Koki... should be here later this week

  9. #89
    Senior Member foody518's Avatar
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    Quote Originally Posted by guari View Post
    88

    The verticals, I get friction and won't get down to the board. It's as if the onion was hugging the tip on the way down..

    I am torn if it is having being used to hefty german steel ( my gyuto is a bit of a lightweight) or, I think most likely, the tip could do with a bit of thinning..

    Anyhow, I went ahead and ordered some goodies from Koki... should be here later this week
    89
    A thin tip certainly helps

  10. #90
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    90

    It's gonna take a while to get to a million!

    Looking for a signature that won't land me in trouble

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