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Aphantasia commonly refers to visual aphantasia: the inability to see with your mind’s eye. Hyperphantasia is the opposite: some people can voluntarily conjure visual hallucinations with their eyes closed. But what about olfactory and gustatory aphantasia? Humans can recognize smells and...

Requesting help with kanji, please. This knife belongs to a friend who inherited it under highly sentimental circumstances. Back side has maybe an owner’s inscription? Stickers Swanky box Thanks in advance for any help.

share, please

Yesterday a friend casually mentioned he might be in the market for a new knife, asked if I knew anything about Globals… … 24 hours later I have packed a sampler box of various shapes, lengths, heights, grinds, steels, handles, makers, and price points. That got me wondering about the idea –...

Could stiction ever be a good thing? Maybe… Maybe for cake. Especially the kind with cream filling. Imagine a cleaver, but switch the aspect ratio from landscape to portrait. The first cut into the cake is vertical down, vertical up. The second cut, vertical down, horizontal out. The slice...

To gauge edge sharpness and retention we have the BESS and CATRA tests, which boast a reasonably standardized testing methodology. Is there something similar for assessing wedging-related grind geometry? I want to be able to say my thinning has improved performance from X to Y points on some...

She sent me this link today, expressing desire: A Salad Bowl With an Heirloom Price (Published 2019) Anyone know how I might even begin to investigate the possibility of commissioning such a thing, for somewhat less than the $500 the New York Times thinks I should be prepared to pay? Or is that...

In 2023, what’s the best way to teach – and learn – sharpening? I’ve signed up to teach a knife sharpening workshop at my local Hackerspace. The audience are smart nerds who share a very particular skill: they are good at figuring out mental models of physical systems. So I plan to hand out a...

I came across a viral video of a nail going through a ceramic mug in a water bath The alleged explanation involves the “Rehbinder effect” I found this explanation more convincing: (From Reddit - Dive into anything ) Both theories – around the breakdown of ceramics under dry vs wet...

A thread to geek out and zoom in. Blow up those bevels, expand your edges, eyeball that apex… Suggestions: If it’s your first time posting with a particular setup, include a photo of a ruler showing millimeter markings for scale make and model Loupes and SEMs equally welcome! The patron saint...

Buddy of mine runs a whiskey bar. Tonight at his invitation I sharpened his generic 8” 1.4116 Granton-edge foodservice knife. After twenty minutes of rebeveling, the apex is now as good as it’s ever going to get, but behind the edge it’s still thick, the steel is still soft, and I’m not looking...

Advice, please. When you’re cheffing about in your kitchen doing cheffy things, and you get your hands dirty / greasy with oil / raw meat juices / etc, what do you do? Do you pause to wash with soap? Or just towel off and keep trucking?

In yet another example of Japanese knives going mainstream… fortunately Serious Eats limited their review to mass-market knives available at scale. Even so they seem to have instantly OOSed their top recs at all the vendors lol https://www.seriouseats.com/best-nakiri-knives-6931056

Wandering through a Christmas market in Hamburg, From augenweide.fr Anything jump out as worth buying? I have been wanting a proper end grain board and I have like 2kg in my luggage allowance lol Some wood names in German

So … I summoned an 8" chef's knife and a 6" chef's knife. Generally speaking, at mid-knife and tip, there appears to be a low-angle 10–12° back bevel convexing to a 15° to 20° microbevel. The heel shows around 10–12° on the left, about 9–22° on the right. So there is a tiny bit of...

Makers and gearheads will have a BESS tester either already in their workshop or on their wishlist. The mid-range Edge-On-Up PT50B, which samples at 10Hz, costs $189 in the US and €240 in Europe. Interestingly, the Bluetooth scale from Decent Espresso also samples at 10Hz, has an open API, and...

I thought, where do I know people who like looking at photos of hardware cross-sections under a microscope? 25% discount before October 4: “Modernist Cuisine” for the rest of us…

Suppose a good friend brings over half a dozen knives, bought twenty years ago from some middling supermarket. Never sharpened. Edges fully rounded from jostling in the drawer. The metal is cheap stainless. Looking at the clock on the wall, how long does it take you to get one of these, say a...

My arm hurts. The thought of putting a microbevel on my yanagibas, usubas, etc now reduces me to gibbering fear. I think: every single high-angle stroke I use to set a microbevel now, is going to cost me a hundredfold the next time I want to reset the kireha.

Would any knife steel nerds like to try out as a passaround? Good opportunity to check out @MSicardCutlery’s work… I’d be happy for people to spend a week or two with the knife. Put it to the test re edge retention, just no brass nails please. Please snap before/after photos upon arrival and...