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I've tried the SP120 a couple times. It always glazes quickly for me and takes a lot of lapping before the stone is usable the first time. I've seen that commented broadly in this forum. The SG120 does a bit better, but still needs help. Honestly, I think when you're in that grit range a solid...

True, but they also specifically say it's not for sintered ceramics and go on to say it's really made for their own soft stones. Quite a difference. The design of the NL-4 is different -- it's not optimized for as long a life but it removes loose coarse-grit slurry from the abrasive surfaces...

The Atoma 140 and all the other better lapping plates are now saying they are purely for 400 grit and above. My experience has been that anything synthetic 220 and under will be slow to flatten and will grind up any lapping plate quickly. A traditional sedimentary JNat in coarse grits will still...

This is the reason behind some of this: https://modernistcuisine.com/mc/the-maillard-reaction/ And this also addresses some other reasons for doing it as well. https://www.washingtonpost.com/food/2021/03/08/preheating-skillets-cast-iron-nonstick/

Naniwa Sink Bridge is sold. Other items remain available.

The green brick has not yet sold. And for a brand new stone it's a heck of a price. Can I put you down for it and I can get it off to you Monday?

This is Suehiro's oversized 1000 grit Cerax stone, splash and go, roughly 2 x 3 x 8 inches in size. Used a couple times in a binge of curiosity but I have too many stones already and it just never got used again. Still measures full size, never used enough to need flattening, still in the box...

Brand new Naniwa sink bridge, all stainless steel, I just bought a couple versions to fit a commercial sink with an odd lip and another one fit better. $75 shipped. Brand new Naniwa Aotoishi Green Stone of Joy, 2000 grit, never used, still with all the ink stamps on it. Got a second one as a...

I was taught as a kid in China to wash three times for the Father, three times for the Son, three times for the Holy Spirit, and once for the rice. That was for local rice. I've found the quality of rice is more important to quality than the number of washes, and for critical use I buy new-crop...

Might also add here that we seem to be looking through the lens of eBay, which basically just matches stones according to label. With natural stones, there are good ones and then there are amazing individual stones (cut just perfectly from the grain of the rock formation, perfectly composited...

It isn't just about thickness. A thick pan can warp as easily as a thin one. A sheet pan has to be tensioned properly so it stands up to the uneven stresses of heat changes. The only Nordic Ware sheets I've seen that warped had been dropped hot into dishwater or otherwise abused. Vollrath have...

The temp varies with the steel and it's also a function of both temperature and time at heat. The effect starts around 450 F and is basically completed by about 500 F or slightly higher. It takes a good bit longer at 450, very little time at 500. Again, remember it depends on the steel or iron...

Heating up a steel pan of any kind (stainless, carbon, etc.) will cause a change in the microscopic surface structure of the steel, which needs to happen before using a pan. Some carbon steel pan makers recommend a basic heating before use, or do it for you before sale. Seasoning isn't necessary...

I had to create specialized sintered ceramics and metals for several years in highly technical applications (aircraft engines, nuclear reactors, etc.), so I can tell you that there are all kinds of skin effects and inconsistencies through even a fairly thin piece of sintered or compressed...

I have almost a dozen from running a restaurant kitchen for several years, plus ones I've added or tested since. Between Staub and Le Creuset, the biggest issue people raise actually tends to be the color inside. Using both, I can say it's like good knives -- you can do more with a more...

There's a tendency to hit on breeders over breed health issues. A few breeds were notoriously mismanaged -- German shepherds, Irish Setters, several of the pug nosed breeds, and soon. Both the AKC and many of the breeds learned the lesson quickly and have worked to protect their dogs. Among...

Definitely true in many breeds. Aussies were only very recently admitted to the AKC. As a result, the breed is really governed more by the Australian Shepherd Association of America (ASCA) and the US Australian Shepherd Association. And predictably nearly all Aussies worldwide tend to be tied to...

Definitely agree. My Aussies can run in 115 degree heat with no problem as long as they get plenty of water, and then can easily handle nights that go down to freezing, and they do fine overnight on winter nights into the teens. They are very sturdy dogs. Mine have run over a couple miles of...

To questions and comments above: First, I've owned and trained border collies, Aussies, Australian heelers, and various mixed breeds. They're all very smart dogs, but the one breed with by far the best human interface and trainability is the Aussie. When they can't herd they get to do agility...

They aren't Australian at all. They were bred in the southwestern United States to work with Australian cowboys on American ranches. Aussies differ from other herding dogs in one important way that's great for their use as a pet. Most herding dogs are bred to take a flock of sheep off a couple...