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Is it like one of those things they used to have back when people drove non-electric cars?

Edit: sorry, I’ll see myself out.
Electric cars? Have you heard about winter?
 
I'm guilty too, although double clutching was already very rare even in my early days of (illegal) driving.
 
Heel and toe is where it's at!


somehow that worked better in a stick shift than in a car with a sequential gear box...99.9% of my driving is on open roads so these days I favor the sport+ mode for Autobahn as the car uses a more aggressive power mapping for the engine, and 'manual' shifting for everything else
 
I have a kitchen that is very generously sized. Despite that, I reach for my 240 or 255 knives only rarely. Almost always, 210 is just about perfect.

Size matters, but only up to a point.

i cook for a living, and my favorite knife is 21cm masamoto KS

i own or used all kinds of knives from many craftsman, sanjo makers, Y tanaka, fujiwara, TF and more
all shapes and sizes. KS is the one knife i would buy a second time.

Ok since im in the thread i want to add an item i quess

so here is my thought: home cooks do not need carbon steel knives.
Imagine having a friend over and having to say `hey dont cut that fruit with my carbon steel knife, and if you do, please clean it but not with the rough side of scrubby or you might damage the finish and after you clean it make sure its dry so it doesnt rust`

thats some big time nerd energy.
If the homecook had a VG10, they could just say `yeah sure use any knife you like`, that is quality of life.
 
I have a few carbon steel knives. I do like how easy they are to sharpen, and how sharp they can get. I don't like having to baby them, which is why I pull them out only rarely.

To me, pragmatism is where it's at. I rather use a knife that is a smidgen less sharp and that I can leave on the board for fifteen minutes without having to wipe and dry it.
 
I don't post often, but there are a few...

Starbucks coffee always tastes burnt. Darker isn't always better (except in beer)

Calamari is just a hoity toity test to see if you can get someone else to swallow something with way too many legs. Corollary is anything is edible if battered and fried.

A good heat treat on a modern steel will do better than any tamehagane without all the drama

A carbon steel santoku is an oxymoron. Anyone using carbon steel, wouldn't be caught dead using a santoku

Poly cutting boards are just as good (and are dishwasher safe)

A knife review without living with it for at least a month is just an opinion, not a review.

A real knife doesn't fit in an Scanning Electron Microscope (there are only 3 in the world large enough). All the images published are from knives cut up as samples. People who say they looked at how sharp their bevels are on a Shig (etc.) with an SEM, are ********.
 
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so here is my thought: home cooks do not need carbon steel knives.

nobody needs carbon steel knives….


A real knife doesn't fit in an Scanning Electron Microscope (there are only 3 in the world large enough). All the images published are from knives cut up as samples. People who say they looked at how sharp their bevels are on a Shig (etc.) with an SEM, are ********.

Heh, this is an extremely specific rant. Who are these people claiming to SEM image their Shigs?
 
A knife review without living with it for at least a month is just an opinion, not a review.
No matter how long you have it, it’s all opinion. If it takes some a month to form that opinion then so be it but tell me you haven’t picked up a knife and knew it wasn’t a good fit immediately
 
No matter how long you have it, it’s all opinion. If it takes some a month to form that opinion then so be it but tell me you haven’t picked up a knife and knew it wasn’t a good fit immediately
I've done that before. Immediately had some reservations upon picking it up. I tried to give it a chance. About 30 minutes later, cutting different things, it was time to pack it up.
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nobody needs carbon steel knives….

im older than 30 and have to sharpen my knives daily or bi daily.
its not me but my wrists, elbows and fingers that need the carbon knife, something that i can sharpen daily without spending too much time and effort.

Ok lemme try to blurp out another unpopular thought

Knife sharpening is easy AF and people are over thinking it. There are too many videos, products, lectures, faqs and such about it. its one of the oldest technologies there is, and everyone used to do it at home with their razors and such without watching 9 hours of YouTube guides.

ofcourse if you are %100 new to it, you should watch a few videos, but afterwards u should just grab a knife and go at it, stop watching videos of nerds talking about this stuff, just find the angle and scrape away
 
I wonder how many people here actually know what "double clutch" means. I doubt that there are more than a handful who've driven a car that actually requires this :)
I do, as I have an old Ford diesel pickup that won't shift worth a dam when it is cold unless you double clutch. I don't drive it much because the clutch is pretty heavy and it is hard on these old legs.
 
No matter how long you have it, it’s all opinion. If it takes some a month to form that opinion then so be it but tell me you haven’t picked up a knife and knew it wasn’t a good fit immediately
Ah. Too true. I forgot about knives that are "Bad Out of the Box" (BOOTB) I agree there are knives you pick up and immediately know they are gifts for relatives you don't like at Xmas.
 
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