Recent content by Jovidah

Meesterslijpers also has Mazaki KU in stock every now and then, usually at pretty good prices: https://www.meesterslijpers.nl/index.php?route=product/search&search=mazaki Cleancut is also worth giving a look: https://www.cleancut.eu/butik/knifebrands/mazaki-migaki Although I'd wait first until...

It's easy to forget if it's enforced so inconsistently... I guess it's only political when you disagree with it... :rolleyes:

All that work has been done already quite a while ago. We have a fairly decent map of 'what gets processed where'. Not just 'which lobe' but also 'which part of which lobe'. Most of it was like you said derived with fMRI and PET. Don't ask me where exactly smell is processed tho... wasn't my...

I think it was about the religious stuff in HHH knives's sig. You'll probably get some bonus annoyance out of it if you glorify allah instead. (It was about this thread: https://www.kitchenknifeforums.com/threads/hello-everyone.71478/

The handle is a custom, you're not going to find that anywhere. The knife itself looks like a standard KU Mazaki.

My cognitive psychology classes were distinctly bereft of unique odors.

I vaguely recall that for some reasons humans have a really good memory for smells. Hence why you get that thing where just a smell can bring people right back to 'grandmothers cooking'. But you do have a lot of variety in how good people are in smelling. Probably also has a lot to do with...

I can imagine Nenox knives were a lot more popular and interesting 10-15 years ago by virtue of their simply being far less competition in the market of 'flashy knives'. Nowadays there's a lot more options, both on their pricepoint and below it, if you're willing to spend the extra bucks for...

6037 Wait what, that little friendly exchange between us about semi-recent events was scrubbed for being political? Jesus titty ****ing christ what nonsense. I guess next time I'll just slag off transsexuals or spew some gun lobby propaganda and trash the current administration... instead of...

Alcohols are a bit of a special case. Apparently if you dillute them more by adding the water before reducing it you'll retain more of the alcohol.

I've seen 'cook it until it starts to split' in some bolognese recipes as well. Which definitly tastes different after a long simmer...

Yeah same. Happens especially when I'm reading on my phone... I really hate doing any amount of typing on the phone so I usually won't reply until I'm on my proper PC later on.

If you like Ashi I'd at least consider an Ashi stainless gyuto. Just keep in mind they run short and low (so you'd probably want to get at least a 240). I think you're also putting a bit too much emphasis on picking steel type. Steel type doesn't really have a whole lot of impact on how a knife...

Sorry if it comes off a bit snarky... that isn't really my intention, but what I'm trying to get at is: I'll just requote what I said earlier. This applies to steels as well. You have a conceptual problem in that you're trying to find an 'objective best', which does not exist. At most you can...

Better for what? In which aspect? Do you think we'd have this many steel types if you could easily pick a one-size fits all 'best'? Every steel is a tradeoff.