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parbaked
Senior Member
Not…if I had your skills, wifey wouldn’t have to walk to Nightbird and wait in line to get her fix!
I should have fed some to the Predator…
#WAPbeatsBasuku
A bunka that tomato skins fear from Isasmedjan. Just did a touch up: Cho 800 -> Ouka 3000 -> Yaginoshima suita
I’ve started to pull out knives I might sale but then I use them and become instantly attached to them again.
All these Maz posts are getting me hot and bothered!
KnightKnightForever
Banned
what are you?
Slight delay in posting, but new saya day...
mazal tov! is this a saya for your 270MM?
New knife day with an AS takeda petty and a pic of the collection because why not
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Omg I do this all the time.
Custom knife 177mm.
Another custom 228
Last for today 228
Maybe someday I will get the posting of photos correct... Don't count on it, as I am digitally handicapped.
Bill
Bill
Hockey3081
Senior Member
parbaked
Senior Member
Making sweet potato purée with my little LaSeur…
Two Butts ready for some Italian sausages.
WiriWiri
Senior Member
Two Butts ready for some Italian sausages.
The daily innuendo thread is over there buddy, sheesh
Cleaver Project Update
OOTB last week it was rough all over and almost as dull as the credit card I used to pay for it. Hit it on all surfaces and edges with a progression of 1500> 2000> 2500> 3000> 5000> and finally 7000 sandpaper, oiled up the handle, then worked it on my Shapton 1000 and 5000 stones, and finally to the leather strop for a few strokes <the cleaver, not the credit card!!>. Now it is both shiny, sharp, and smooth to the touch. It passed the paper test, but really as Charlie Brown used to say, "ashes to ashes, dust to dust, the proof of the pudding, is under the crust," so I wasn't gonna be satisfied until I juli'd an onion. I am happy. I don't think this will be my favorite cutter anytime soon, but I can see the attraction. I'll keep reaching for it from time to time to build a better feeling using it and we'll see how it goes, it is a pretty cool tool. Bonus: I have an onion caramelizing on the range which I am confident I will find a delicious use for tonight.
OOTB last week it was rough all over and almost as dull as the credit card I used to pay for it. Hit it on all surfaces and edges with a progression of 1500> 2000> 2500> 3000> 5000> and finally 7000 sandpaper, oiled up the handle, then worked it on my Shapton 1000 and 5000 stones, and finally to the leather strop for a few strokes <the cleaver, not the credit card!!>. Now it is both shiny, sharp, and smooth to the touch. It passed the paper test, but really as Charlie Brown used to say, "ashes to ashes, dust to dust, the proof of the pudding, is under the crust," so I wasn't gonna be satisfied until I juli'd an onion. I am happy. I don't think this will be my favorite cutter anytime soon, but I can see the attraction. I'll keep reaching for it from time to time to build a better feeling using it and we'll see how it goes, it is a pretty cool tool. Bonus: I have an onion caramelizing on the range which I am confident I will find a delicious use for tonight.
Akifusa AS 180mm gyuto from Epic Edge. Love it!
tostadas
Hobbyist / Craftsman
Today felt like a 180 kind of day. TF, Myojin, Munetoshi
Today felt like a 180 kind of day. TF, Myojin, Munetoshi
EDIT: Never mind, now I see. Nice.
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Set of Busiate al pomodoro & Kamon:
After its inaugural prep
