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
What is a clutch?
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
What is a clutch?
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
What is a clutch?
Third cousin twice removed of Taupe-zakiA cousin of Beige-zaki.
Electric cars? Have you heard about winter?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.
You must be about as ancient as me thenI do. Along with rotary phones and real operators.
Heel and toe is where it's at!
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.
so here is my thought: home cooks do not need 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 ********.
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 immediatelyA knife review without living with it for at least a month is just an opinion, not a review.
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.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
Help me out here. What am I looking at?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.View attachment 159806
A carbon steel santoku is an oxymoron. Anyone using carbon steel, wouldn't be caught dead using a santoku
Im not a santoku guy but this one looks very nice. Should I already know who the maker is and am I displaying my ignorance just by asking?
Im not a santoku guy but this one looks very nice. Should I already know who the maker is and I’m displaying my ignorance just by asking?
Thanks! This is the KU that is somewhat reasonably priced or is it something else?shigefusa
Potato suctioned onto the knife, instead of staying in my hand.Help me out here. What am I looking at?
Thanks! This is the KU that is somewhat reasonably priced or is it something else?
nobody needs carbon steel knives….
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.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
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.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
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