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For me the 1000 is perfect for the kitchen, just the right amount of bite, 3000 for me is too refined.

These days the Chosera 1000 is my finishing stone, SG500 is a great stone too, SG320 good but those coarse stones wear out too fast for me. I've been through 2-220s,1-320 and 1-2000, they are good, but they don't last. I still have my 800 and 3000 Choseras that were my first stones.

Naturals or a good anaerobic if it's done well, but that's not everyone's cup of tea. I do cappuccinos, so there is a splash of milk, nothing like Starbucks milk drinks with burnt rubber beans. The quality is everything for me and the beans don't come into their own till the 5 or 6 day after...

I use Dragonfly out of Colorado or Black and White out of North Carolina

Nice

Look's like its had a good life😢 RIP

The only thing I ever tried to keep on Bailey

I like the idea of a herder, with my Brittanies I'd be making a big batch chicken soup.

And no flesh eating bacteria.

The small one is a Hunter Valley and the big one a Catchside

First time I've seen Hangers up here in a couple of years, I had to put a few in the freezer.

Gritomatic sale 15% Just saved a hundred bucks on some Venev's

You found one, 👍 I,m not selling mine but weight and balance are just right for me, the finish on it works, no real distal taper but this gives it some weight and the steel is perfect.

Just curious if you've tried one, So-Ten that is, and if you know who the sharpener might be.

Pepe's used to be one of our favorite haunts but I guess Wooster St. has changed.

Any ground beef with minced onion mixed in isn't a burger its meatloaf.

Very cool thank you

I've bought a couple of knives from the site no problem, I think Peter replies faster if you go to Instagram but it's been awhile.

If you still have a space I'd be interested.

Exactly once your patina starts (mustard etch, onions) the smell and brown onions will start to go away.