Recent content by GorillaGrunt

Tbh I also ended up with that as my solution, I had tried a bunch of different things but nothing got them clean-clean right away if I had done a bunch of knives or a big thinning/repair job.

It’s various forms of inefficiency. It’s an industrial engineering problem. You decide to run brunch out of a nice dinner restaurant, and then you are: - shoehorning a menu that is usually egg and fryer heavy into a kitchen designed for dinner cooking. Like ok, what brunchy stuff can we push...

I use pencils a lot at work and I was doing the same research, haven’t tried a Blackwing as it just seems overkill but so far I’ve used Artline Black Beauty, Musgrave Tennessee Red, Palomino Golden Bear, and have a couple more types in the queue before I pick a favorite. I haven’t joined any...

a huevo

Sold

Their steel is killer and the grind is surprisingly awesome and not wedgy

Had a Q about balance point, nearly to the heel but not quite. Maybe a cm forward or so

Yep! I carry surgical glue and clotting powder. Also +1 trainer tape like in the OP. I rolled some tobacco out of a cigarette and used it on wounds in a kitchen a few times, that works decently, and frequently wished I had gunpowder on me because that would look even more BA.

Yep, ebony and the K&S wenge saya

Sure, what would you like to know?

Didn’t want to have to sell this but I do. Some of the best steel around, killer geometry, wicked taper. Great balance of thick heel, whisper thin tip, thin at the edge but robust and resistant to chipping, easy to sharpen. Second owner I believe, have used it but not very much. Cladding is not...

Everyone knows time travel is how Mazaki makes all the knives so fast

Shiro Kamo

I use mostly carbon for most things, at home and at work. AEB-L and ginsan and SLD and YXR (although the latter two aren’t necessarily stainless) take edges that I really like though. One thing I might grab a stainless for if I remember to is cutting onions in bulk that will not be cooked...

Depends on the sauce too. Most recipes I’ve seen use a simple tomato sauce with hot pepper, like an arrabbiata type, but I’ve had good results using a sauce I’ve cooked meat in, or one with some pesto in, etc, because you are also concentrating the flavor by evaporating and absorbing all the water