Recent content by AT5760

Welcome! I've got one of Randy's knives sitting in my drawer. Not quite as pretty as those Damascus knives, but I love using it.

I got one from CKC about 5 years ago. Really high quality F&F. I liked the idea of a super flat profile, but it ended up being a little too flat for my liking. It took and kept a great edge. If you like flat profiles, it's definitely worth giving a shot.

In, following. Looks like some nice 🪵.

Bumping this for a friend who’s going to be in town for the Marathon. Any interesting places to eat around East Boston/ Revere?

Grabbed a slice at a place called Carmine’s in Dallas last week. One of those places where they reheat it. ‘Roni was appropriately greasy, crust had the right chew. Damned near everything I want in a cheapish slice.

😭 someday I’ll be fast enough for a Kipp. Congrats to the buyer.

48mm-51mm. Maybe it’s just the taller ones that I’ve tried, but above that, I feel like the elbow angle gets changed and it’s less comfortable. No issues with a 57mm-60mm nakiri.

Whoever got those Dalman rectangles, feel free to let me know when you’re done using those for ARM.

No offense taken by me. There’s only one post now; good luck selling the knife! Do you have weight and heel height?

Red Flag #175: listing the same knife in two posts at the same time and not understanding why that’s a problem

1) you can only sell it once; 2) it makes me question whether this is a fraudulent sale where the seller is trying to get payment twice for one knife; 3) having multiple listings so you can bump more and drive traffic is bad form even if it doesn’t violate the rules.

Two posts for the same knife is very confusing.

I love curtido with barbecue. Mixes genres, but to me it kicks cole slaw’s ass all day. This recipe is a start, tweak sour, sweet, salt, and heat to preference. I also like potatoes with burgers or bbq chicken. Take a foil pan, a bit of water, layer a thinly sliced onion, s&p, then thinly...

Henckels —> Tanaka B2 —> RDG 52100

Thanks enablers…