Recent content by sled_god

I don’t personally like to use carbon knives at work because I have enough going on that I don’t want blade corrosion to be something I have to worry about. That being said I do bring my nicest knives to work and use them.

I have a bunch of dry fit shirts from Walmart for work. They cost under 10 bucks a piece and do a WAY better job than cotton shirts.

I’m sorry but I HATE when people write their “labels” on lids. It’s almost as bad as people who write on the plastic wrap.

A great point and I have! A coworker has a maybe petty that I briefly used and enjoyed it. Definitely not something I’d use for everything but there are for sue a few things it’d make easier. It’d be used more during service than during prep.

Height is not a huge issue. It’ll be used for stuff like slicing mushrooms to order for risotto, slicing strawberries, thinly slicing garlic, etc. stuff that when I’m a hurry is just a little unwieldy for my 240 gyuto. I’ll have both knives within arms reach so anything I need height for I’ll...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Petty in the 5-6” range Are you right or left handed? Right Are you interested in a Western handle...

A Honda small motor should last you 10 years if you treat it like your ex gave it to you after you broke up.

Choil shots are just porn. The only way the could begin to approach anything meaningful is if they were taken with the same camera, from the exact same distance, the exact same angle, the exact same lighting, same camera settings,

You could also buy a pair of calipers to really help you tell the thickness. Looking at pictures like that is mostly guesswork.

I’ll keep an eye out! I’d really love to try something in AS or other carbon steels but the convenience of stainless (for work knives) just plain outweighs whatever benefits carbon steels have.

I’m really looking for a petty and I have my eye on an Akifusa petty to match the Gyuto I got last year for basically half off. I’m not against picking up another Gyuto but I know I shouldn’t.

I’m sorry, but “easy to melt the tip”? If your knife is melting the issue is NOT the sharpener.

Miyabi makes a GOOD knife. Is it the best knife in the world? No. Do a lot of chefs (real working chefs) use miyabi? In my experience yes.

And honestly it took me TOO LONG to figure out how. I tried stones, I tried the spyderco sharpmaker, I tried other stones, I tried the whole sandpaper on a mousepad thing, I tried a lansky sharpener. Now I use a ken onion work sharp and it’s a treat. I know it’s not perfect but I sharpen my...

I’ll throw in for something from Miyabi, either the Kaizen or Kaizen II series. The Kaizen uses an equivalent to Vg10 and the kaizen II uses an equivalent to either sandvik 13c26n or 14c28n I can never remember. Generally speaking if someone wants a $50 knife I recommend victorinox, if they...