nightslayer

First off - apologies for turning this thread into a bit of a thinning and sharpening masterclass. I went and tried what you suggested...

Thanks for all the help! Just tried that and it does seem to cut a bit better - although it still got stuck halfway through the carrot...

Don’t have access to newspaper or printer paper but slicing doesn’t tend to be too much of an issue, albeit not necessarily completely...

Thanks so much for the ongoing advice! Have gone and sharpened again and thinned with quite a lot of pressure on my 1k for 20min or so...

In case helpful, a video tells a thousand words of everything I’m having issues with.. excuse the sniffling and poor technique!

Thanks - this is super helpful. How far behind the edge are we talking? The pinch test was very effective at letting me know what I'm...

Thank you! I think the condition of the blade is going to make it pretty hard to sell (given sharpening etc), and also it was a gift...

Yeah I bought a 60x microscope because I got fed up of not being able to tell if there were burrs or not. I generally am fairly careful...

Isn't the scorch on the rice the whole point of the claypot.

How do you do damage to a stainless steel pan short of denting it (and even then how hard do you have to hit it to do that)!?

Woah that is pretty impressive transparency around their cost of inputs. But yes, if you're paying $25 per bag of coffee then there's...

Help me understand thinning and how much I should thin - assuming the whole blade looked like the choil, which bit of it is causing the...

Thank you! I just thought given how little material there was already behind the edge and how thin the grind seemed (to me) to be that...

@Tethien I think the blade is a lot thinner near the tip as the wedging occurs a lot more at the heel area and I've found that trying to...

I have gone and put a straightedge against the blade - and still have no idea what I’m looking at, although it seems like there's more...