SwampDonkey's latest activity
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210mm narrow gyuto/suji usually is what I’d want. Usual knife line work would be: slicing an avocado, removing something from a sealed... -
The visual really helps. Thanks.
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Here's a good example of 2 common sized cutting boards and the one on the line. Munetoshi 270mm for reference.
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Not that I actually follow this myself!! 🤣😂
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Took a family pic today, after a big sharpening session
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I've been using Graza for a few months now. I can't say it's better or worse than other good quality olive oils. For example, I really...
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SwampDonkey replied to the thread Quality Olive Oil?.I've been wondering about these! Starting to see it pop up with the foodie influencers and didn't know if it was just a good marketing...
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SwampDonkey reacted to M1k3's post in the thread When seller pics and/or posts aren't honest… with
Like.
I'd contact the seller first. Give them a chance to correct the situation. -
SwampDonkey replied to the thread Blade lengths......Choil/heel design makes way more of a difference than I originally realized. This Makoto is 239 mm but the forward-swept heel gives you...
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Why do you bring that up? Do you have any? pm me
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Thanks, I hate it!
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SwampDonkey reacted to ian's post in the thread When seller pics and/or posts aren't honest… with Like.
From the discussion above, though, it sounds like the maker just cleaned up the blade, rather than restoring something like its original...
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SwampDonkey replied to the thread Knife findings.TIS THE SEASON @Ok__mode_6953 I stopped by Coutelier when I was in New Orleans a few weeks ago. Lovely folks and was pleasantly...
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Full kasumi wrought by @milangravier 🥰 I tried using uchi slurry with a rag to bring out some contrast, but think I’m going to need...
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SwampDonkey replied to the thread SOLD Eddworks S-Grind Nakiri (from recent drop).Eddie's AEB-L is really nice. I've got the 5 mm one; it takes a screaming edge with little effort and retains it.
