While I can often buy from shops online without paying tax at source, I get taxed at my end for import duties. It's the same for second hand purchases, eg from the US. So it really makes no difference to me getting new or second hand.
Regardless of the source, I still am not sure what to look for.
Dear Kitchen knife gurus, please help me choose a second hand larger gyuto!
I've been cruising the for sale ads and noticed that there are a fair amount of 240mm + gyutos out there that are looking for a new home, but I can't decide between them. So I'm looking for a recommendation. I've filled...
Just to chime in on sharpening. I repaired a set of global knives with chosera stones. I'm not an expert, but I found way harder to raise a burr then anything else I have used. It felt like sharpening a pencil erasure. Gummy AND brittle.
:confused:
Noted, thank you!
If I want to get back to a perfect edge again, I will have to keep removing material until the chipped section is now at the edge. If I don't change the profile then that means removing about 1mm from the entire edge (the non chipped section). Correct?
Oh the globals were...
This is the knife
https://www.kitchenknifeforums.com/threads/shibata-kotetsu-r-2-bunka-180mm-w-saya.46470/
Attached are pictures of how it looks now.
There is a 5mm long, 1mm deep chip in the center of the edge. I am the idiot who put it there :eek::angiefavorite:
I have never sharpened let...
I have just this week discovered sourdough starter. I fried some with oil and salt into a pancake. Upon tasting it, my wife went from "urgh, what is that crap your are brewing?" to "HOW DO I MAKE MORE!?!?!" - hilarious.
I made this last night.
IMG-20200411-WA0005 by SomeRandomDude posted Apr 12, 2020 at 12:39 PM
Sous vide fillet steak, creamed spinach, soft new potatoes, and a red wine duxelle sauce. Oh and a 13 year old cote de nuit I bought at the vineyard.
Happy Easter everyone!