Recent content by Goorackerelite

Hey I'm looking for cutting board recommendations. After years of abusing my knives with bamboo I'm ready for the next step. Ideally not wood, because it traps alot of bacteria imo and something really gentle on the blades.

woah!

So I've sharpened all my knives and have developed good apexes and good burr removal. It's razor sharp, but how do I get that mythical edge retention that people are talking about? I can barely get through a few min of prep while keeping that scary sharp edge. Is a cutting board that I need or...

yeah espresso at home can be much better. Cause you can control the temp, extraction time, grind size, roasting choice and most importantly, water quality. most cafes use R.O water that is pure but has no minerals for that mouth feel.

Kono for sure! Masamoto is overhyped and is all stamped and highly machined steel in it's current incarnation.

cameras, audio gear, guitars, flutes, harps, exotic instruments etc.... life is my most expensive hobby.

can you recommend any brand or grit of finger stones for practical usage?

thank you Ian. fast on the trigger and on point as always!!

this is my first time hearing about finger stones. Is there any applicable use for them?

Yes I’ve had a few shuns and only the classic 8 inch was any good.

tojiros are generally bad buys. Too many of them being produced. If you want something like that, buy a Yaxell mon or something none damascus. The novelty wears off quickly.

Wedging is unacceptable imho

What do you guys like as a cutting position? I usually open up my right shoulder, rotate it internally a little bit and approach at a 30 degree angle so that the knife is a natural extension of my hands with my wrist straight. I have a pet peeve when people approach the cutting board...

mmm dreamy lofi study beats on spotify. Great music to sharpen knives to

most YO handle knives I've used are heel heavy or balanced right at the heel. but I guess there's exceptions to every knife?