flip the knife 180deg hold at spine and use the heel as tip
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- Thread starter captaincaed
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Maybe square will be the next big thing in knife shapes. 210x210 anyone?
Byphy
By
So we just cutting with shields w edges now?
A beached ship perched on top of some skyscrapers like a hoodoo looks really stupid.
myguidingmoonlight
Senior Member
Looks way better than many of the generic glass dildos that we get for skyscrapers.
myguidingmoonlight
Senior Member
Those who see a phallus in anything longer than it is wide have something wrong with them. On the other hand:
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As much as I would love to blame @BillHanna for this, the insanity started years before he joined the forums. It partially has to do with people overemphasizing food release, but yet still wanting useful knives. More height allows you to have thicker blades that are still thin behind the edge or do more complex grinds. Hard to do an elaborate s-grind or something similar on a suji, not a whole lot of space. Same with thick spine and still thin closer to the edge. More height allows one to do these things, but I think we are way past what is reasonable.
aporigine
The slow blade penetrates the winter squash
Michi
I dislike attempts to rewrite history
Those shoes are an orthopaedic surgeon's wet dream…
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nor just for a plastic surgeon....those are euphemistically called sitting shoes...
This triple arthrodesis recipient's worst nightmare.
Michi
I dislike attempts to rewrite history
I feel with you
jjlotti
Well-Known Member
" man I told em you were living downtown.......Driving all the old men crazy"
The best part of broccoli is the stem.
HolyDiverScallop
Not too smart, but at least I’m ugly.
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I always julienne my stems for stir fry. Delicious!
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(panda quote about bins vs trash cans deleted, as panda can speak for himself)
(panda quote about bins vs trash cans deleted, as panda can speak for himself)
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Peeling broccoli stems is a great excuse to own an usuba.
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You know what it's not? Boring. We have way too much of boring.
When I saw that ship building from my taxi window, on the way to my hotel from the World's Best Airport, it made me happy. What more do you want from a building?
I quite enjoy blanched in salted chili water then tossed in herb&shallot oil and grilled with heavy char. throw some fried garlic chips on top. take it another level with preserved lemon aioli.
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Hockey3081
Senior Member
Pls tell more about this salted chili waterI quite enjoy blanched in salted chili water then tossed in herb&shallot oil and grilled with heavy char. throw some fried garlic chips on top. take it another level with preserved lemon aioli.
aporigine
The slow blade penetrates the winter squash
If Brussels sprouts are Satan’s bollocks, broc is the hair down there.
just throw a few dried chili's (what ever u have) into heavily salted boiling water. (I like to add a spoon of calabrian chili paste)
Anything below 60mm is a petty
I like chips from the brocc stem flashed with kale. And then throw it in the bin...
I agree with this 100%.
How did you get a picture of my legs?????
