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I grew up in Jamaica eating certain tropical fruits that aren’t readily available in the US - we moved when I was 9. When I had the chance to try some in my 30’s after not having them since a pre-teen, the flavors were immediately recognizable. So I’d say anecdotally for me, distinctive...

Coffee that tastes woody or like hay usually means the beans are pretty old, like a couple months or more post-roasting. To my taste buds anyway.

When I was into fresh roasted coffees they all tasted quite different to me in the first week. I could tell the flavor would change day by day for the first week, and after that yes, they kinda all tasted the same at that point. But the first 1-4 days after roasting is pretty magical - really...

I believe the definition of steel is iron+carbon = steel. So all steel is “carbon steel”, which is kinda like saying “carbonated soda”. Although iron+carbon also equals iron, so what do I know? Anyway, Kyohei Shindo and Shiro Kamo make decent bunkas and k-tips for very reasonable money.

Mae Ploy brand curry? That's good stuff, although I find their green and red curry to be excessively hot. The yellow and Massaman are pretty mild though; sounds like I need to try their Panang.

Who do you think made the witches?

I suspect he sands the handle more for cleaning vs thinning. So he's just focusing on where his hand lands.

Any downside to just using sandpaper, or are those stainless steel scrubbers faster?

You jest, but here's Masaharu Morimoto's knives - they're all the same knife, newest to oldest. Oldest is 3 years old. Pretty crazy amount of thinning on the steel for just 3 years, never mind the handle. I guess at some point he swaps over to using his yani as a petty.

No, it really is not just words at the end of the day.

Or, since we’re all out there buying multiple knives anyway, you could buy one shorter knife for those occasions where you don’t want to choke up and have a more comfortable experience holding the knife by the actual handle? The corollary to your closing sentiment: A long knife’s spine will...

Huh he must be making them taller these days. My Birgersson is 224x53

I own a range am not really picky but I think I’m settling in the 52mm range as most usable for me.

BRB ordering some CDs.

My wife was a sweetheart - she kept insisting the rack wasn't big enough and I needed to get a bigger one. But phrased more like, "It's not big enough! Make sure it's big enough this time because I don't want to hear about you needing another rack!" 🤣

I finally broke down and got another rack.

Have you had a bad experience with the Wat Pro? I’ve never tried one but it’s a commonly recommended forum favorite.

IMHO steel choice for a nakiri isn’t really any different than steel choice for a gyuto. Personally, I don’t care about steel choice at all, unless there’s a specific steel I want to try out (which there isn’t at the moment). My only consideration with steel is onions, which give an ugly brown...

If you know you’re going to be handling raw proteins with your knife hand then don’t reach for the one with the screw holes? Personally my knife hand stays clean while prepping so it’s never been an issue for me. If you tend to get raw proteins touching your handle then a dedicated butchery...

I agree with Skye above - there's really not much of a price break on smaller knives with Western makers as it takes them almost as much time as a gyuto. That Shihan shown above is a pretty awesome score. You might try reaching out to Britton Steele - steeleworksknives on Instagram. It's been...