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Discussion in 'The Kitchen Knife' started by Mr.Magnus, Jul 27, 2012.

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  1. Dec 24, 2018 #12421

    Bert2368

    Bert2368

    Bert2368

    Well-Known Member

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    Location:
    Hellish frozen Northern wasteland, aka MN
    BWAHAHAHAHAHA!

    I HAVE BOUGHT A KNIFE THAT WILL NEVER NEED SHARPENING!!

    I shall be the envy of all due to the high tech sharpnesses!!!

    ($1.99 @ Menards...)


    20181223_152207.jpg


    (edit)
    Took it out of the package- Laughable edge, unevenly ground with a coarse enough wheel so it was effectively (not so micro) serrared.

    Took this sow's ear and did some work on the 500, 2,000 and 5,000 Shapton water stones, erased the crappy grind marks, then stropped it a bit. Will smoothly cut a loosely held piece of copier paper now. But by no means has it become silken and full of cash.

    Judged by the hardness of steel noted while sharpening vs. other knives in my kitchen? Not a very hard blade. How in hell did they come up with "never needs sharpening"... It's MAYBE a step above the old "Ginzu 2000" serrated food saws. Just barely.
     
    Last edited: Dec 24, 2018
  2. Dec 24, 2018 #12422

    954kevin

    954kevin

    954kevin

    Active Member

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    i asked for one from santa. he said being bad, but GOOD at it, doesnt count. so im sh*t outta luck this year.
     
  3. Dec 24, 2018 #12423

    Jville

    Jville

    Jville

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    It also has holes for food release and to be used as binoculars and brass knuckles.
     
    minibatataman likes this.
  4. Dec 24, 2018 #12424

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    Great for measuring spaghetti portions too. The perfect multi-tool
     
    minibatataman likes this.
  5. Dec 24, 2018 #12425

    childermass

    childermass

    childermass

    Supporting Member

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    Vienna, Austria
    180mm Wakui Gyuto: IMG_2216.jpg

    Great cutter, the annual x-mas pickle madness has never been so much fun
    IMG_2223.jpg
     
  6. Dec 24, 2018 #12426

    Bert2368

    Bert2368

    Bert2368

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    Location:
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    Pretty jars-

    Fermented pickles or vinegary/canned?

    20180920_220610.jpg

    20180928_232700.jpg

    20180928_234906.jpg
     
  7. Dec 24, 2018 #12427

    F-Flash

    F-Flash

    F-Flash

    Senior Member

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    When in thailand.


    [​IMG]
     
    gstriftos and kevpenbanc like this.
  8. Dec 24, 2018 #12428

    childermass

    childermass

    childermass

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    The jars are from Italy, directly imported by a friend of mine.

    Vegetables canned with balsamic vinegar and olive oil.

    What’s in yours?
     
  9. Dec 24, 2018 #12429

    panda

    panda

    panda

    O.G.

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    Get the penguin brand, they're a little bit nicer
     
  10. Dec 25, 2018 #12430

    Bert2368

    Bert2368

    Bert2368

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    Location:
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    These are old fashioned fermented pickles, note the air locks on the lid of two of the filled jars?

    This is the original pickling process, how real "Kosher dills" used to be made, also sauerkraut, kimchee, cortida...

    Basically, you immerse your vegetables in a salt brine to exclude oxygen by immersion. The salt in the water and lack of Oxygen favors growth of lactobacteria, these bacteria make lactic acid to pickle the vegetables right in the jar, instead of the acetic acid found in vinegars one adds for modern commercial canned pickles or home made "refrigerator" type of pickles.

    I had a lot more cucumbers this summer than I could use fresh, so I experimented a good bit with this.

    The last batch that says "ghost horse" is kind of extreme. Dill, pickle spices + sliced horseradish root + halved, deseeded ghost peppers. My girlfriend is an extremophile- She likes this kind of food. Loves kimchee, extra hot salsas, thai restaurant foods at "5 star hot".

    I can't eat more than one of those pickles at a sitting. These cause some pain while consuming, a few minutes later, you start to realize the taste was good, plus the hot pepper endorphin rush. Whee!
    20180805_124819.jpg
     
    childermass likes this.
  11. Dec 26, 2018 #12431

    bahamaroot

    bahamaroot

    bahamaroot

    Senior Member

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    Hey, don't be knocking my Ginzu!
     
  12. Dec 26, 2018 #12432

    robenco15

    robenco15

    robenco15

    Well-Known Member

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    300mm Toyama Sujihiki

    Gorgeous knife. Just an incredible piece of steel.
     

    Attached Files:

    ashy2classy likes this.
  13. Dec 26, 2018 #12433

    daddy yo yo

    daddy yo yo

    daddy yo yo

    Senior Member

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    I have one suji and no need for another. But if I had, it would be a Toyama!
     
  14. Dec 26, 2018 #12434

    ThinMan

    ThinMan

    ThinMan

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    I have two sujihikis and feel I only need one. Why is that when I have 14 gyutos and feel I need more?
     
  15. Dec 26, 2018 #12435

    daddy yo yo

    daddy yo yo

    daddy yo yo

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    Same for me...
     
  16. Dec 26, 2018 #12436

    Ryndunk

    Ryndunk

    Ryndunk

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    Ypsilanti, MI
    I have a masakage kioshi 300 suji. I love it but whenever I see that toyama I wish I would have waited for it to be in stock.
     
  17. Dec 26, 2018 #12437

    cheflarge

    cheflarge

    cheflarge

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    I have eight & would always find another place for the right one!
     
  18. Dec 26, 2018 #12438

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    knife1.jpg knife2.jpg Part of my Messenkontor order. A Le Thier's/Perceval folding knife/EDC with Briar wood (Bruyere) scales
     
    Last edited: Dec 26, 2018
  19. Dec 26, 2018 #12439

    childermass

    childermass

    childermass

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    A real beauty!
     
  20. Dec 26, 2018 #12440

    HRC_64

    HRC_64

    HRC_64

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    Like that ~art-deco~ vibe...very nice !
     
  21. Dec 26, 2018 #12441

    Andrew

    Andrew

    Andrew

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    Yeah, that's a really elegant folder- nice find!
     
  22. Dec 26, 2018 #12442

    Kgp

    Kgp

    Kgp

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    Beautiful! Love the wood.
     
  23. Dec 26, 2018 #12443

    Corradobrit1

    Corradobrit1

    Corradobrit1

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    Xerxes 230 gyuto. About 195g

    xerxes.jpg Xchoil.jpg

    And another of the Perceval with some better lighting. Love the tactile feel of this knife in the hand
    perceval.jpg
     
    Last edited: Dec 26, 2018
    labor of love and ashy2classy like this.
  24. Dec 27, 2018 #12444

    panda

    panda

    panda

    O.G.

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    kkf is predominantly knife mormons
     
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  25. Dec 27, 2018 #12445

    nakneker

    nakneker

    nakneker

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  26. Dec 27, 2018 #12446

    Xenif

    Xenif

    Xenif

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    Really? I thought we were more like Knife Buddhists, and adhere to the four noble truths of Buying, Cutting, Sharpening, and Selling. All in the hope of attaining Knirvana one day. But most of us never get to Knirvana, and are just caught in the endless cycle of suffering that is BST.

    Then there are those who is able to reach Knirvana but delays doing so out of compassion in order to save suffering beings: the Brodia-sattva
     
    stringer, Kyon, RDalman and 4 others like this.
  27. Dec 28, 2018 #12447

    Jon-cal

    Jon-cal

    Jon-cal

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    Santa brought me a new JNS Mazaki 270! This thing is an absolute beast. At 280mm on the edge and 274g it makes my 197g 240 feel like a toy.

    1094572D-B317-4CCA-AB44-AFFA245B02CA.jpeg

    A87BA9CA-4633-481E-8324-B8B088661B74.jpeg
     
  28. Dec 28, 2018 #12448

    Spipet

    Spipet

    Spipet

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    IMG_1506.jpg
    IMG_1512.jpg

    240 ku Kato workhorse, couldn’t be happier! Beast of a knife (270 gram!)
     
  29. Dec 28, 2018 #12449

    Anton

    Anton

    Anton

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  30. Dec 28, 2018 #12450

    MrHiggins

    MrHiggins

    MrHiggins

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    Barefoot and in the kitchen
    I got a Xerxes, too.

    I also picked up a Bradford Guardian 4 in m390. Mean mamma-jamma!

    20181228_144925.jpeg
     

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