Dan-
Senior Member
Is it safe to eat egg fried rice yet?
https://www.theguardian.com/world/2...-gang-offends-china-with-egg-fried-rice-video
https://www.theguardian.com/world/2...-gang-offends-china-with-egg-fried-rice-video
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Lets get extra spicy
The 52100 in my Z-Kramer is a better gyuto / western chefs-knife steel than Shigefusa carbon
I'd say 52100 is a better gyuto / western chefs-knife steel than any low alloy, common, traditional Japanese kitchen knife steelLets get extra spicy
The 52100 in my Z-Kramer is a better gyuto / western chefs-knife steel than Shigefusa carbon
If you know, you know. Some very popular makers here actually make dogsh*t 52100 blades.I like the cutting feel of Blue 2 more, 52100 really depends on the person, some crisp like a white steel, some gummy and slippery almost like stainless
I don't know. We can compare steels or we can compare makers. If 52100 depends on the maker then Blue 2 has to also depend on the maker. Either can be crap or good. I'd argue that best 52100 is better than best Blue 2. Then again I doubt many could tell the difference in a blind test which is which, but theoretically speaking it would be hard to imagine why blue 2 would be better than 52100 since 52100 technically has better attributes. A2 being similar to Blue 2 in feel, I am also not sure as they are quite different steels. I am just very skeptical that anyone can tell steels apart by cutting feel.I like the cutting feel of Blue 2 more, 52100 really depends on the person, some crisp like a white steel, some gummy and slippery almost like stainless
Yeah but I never had crap blue2 as crap as crap 52100, they tend to all pretty decent.I don't know. We can compare steels or we can compare makers. If 52100 depends on the maker then Blue 2 has to also depend on the maker. Either can be crap or good. I'd argue that best 52100 is better than best Blue 2. Then again I doubt many could tell the difference in a blind test which is which, but theoretically speaking it would be hard to imagine why blue 2 would be better than 52100 since 52100 technically has better attributes. A2 being similar to Blue 2 in feel, I am also not sure as they are quite different steels. I am just very skeptical that anyone can tell steels apart by cutting feel.
That is interesting. I've never had crap 52100, but I've had blue 2 that was too chippy. I just don't think these are steel attributes since both can be crap or good. Maybe 52100 is harder to heat treat when eyeballing? I don't know why that would be though, one of the local metallurgists or makers could probably answer this.Yeah but I never had crap blue2 as crap as crap 52100, they tend to all pretty decent.
That is interesting. I've never had crap 52100, but I've had blue 2 that was too chippy. I just don't think these are steel attributes since both can be crap or good. Maybe 52100 is harder to heat treat when eyeballing? I don't know why that would be though, one of the local metallurgists or makers could probably answer this.
Just saying it is not the steel, but the maker.
I found ZKramer 52100 other goodin the 3-4 examples I've tried and very consistent. Any steel can be ruined, no matter what it is.The other way around, I'd suppose prelam A#2 in a subpar batch - IF not the maker.
But I'd indeed be curious to know what 52100 unit was subpar. Except perhaps ZKramer or some obscure custom maker without a clue.
Not to dismiss @blokey experience, but rather because I think I ought to hear about it.
Probably temper brittleness? At least when I talk to Xinguo about why some 52100 feels so bad he said something like that.That is interesting. I've never had crap 52100, but I've had blue 2 that was too chippy. I just don't think these are steel attributes since both can be crap or good. Maybe 52100 is harder to heat treat when eyeballing? I don't know why that would be though, one of the local metallurgists or makers could probably answer this.
Just saying it is not the steel, but the maker.
Will PM youThe other way around, I'd suppose prelam A#2 in a subpar batch - IF not the maker.
But I'd indeed be curious to know what 52100 unit was subpar. Except perhaps ZKramer or some obscure custom maker without a clue.
Not to dismiss @blokey experience, but rather because I think I ought to hear about it.
Not chippy being a good start but what I was aiming at mostly is that maker doesn’t necessarily means flawless and I’d just like to hear about @blokey experience before dismissing it as such. Also, I remember a general opinion being more so-so about ZKramer units, although I’d figure most would be okay.I found ZKramer 52100 other goodin the 3-4 examples I've tried and very consistent. Any steel can be ruined, no matter what it is.
On the other hand we could probably argue until the end of time what good feeling steel actually is.
it’s one of only two knives I’ve sharpened where I’d describe the heat treatment as flawed.
I’m almost positive I couldn’t. Both well treated and at similar hardness I doubt I could do better than random odds at sorting simple carbons by edge sharpening feel and cut feel alone.Then again I doubt many could tell the difference in a blind test
Using TF as a constant joke/point of reference for nearly any knife (good or bad) is tired and boring.
WTFWTFWTFWTFWTFWTF....
Using TF as a constant joke/point of reference for nearly any knife (good or bad) is tired and boring.
I’m almost positive I couldn’t. Both well treated and at similar hardness I doubt I could do better than random odds at sorting simple carbons by edge sharpening feel and cut feel alone.
My ideas of what makes a good steel have evolved also. I’m not too bothered by how nice something feels anymore - glassy is fine. My standard for a good steel is something that takes a great edge at both 400 grit and off a fine natural and then has that edge age gracefully. By that I mean it can take heavy use without taking damage, looses peak toothiness in a predictable way, and is easily restored over a period of a few months without resetting the bevel on coarser stones.
Denka greatness penetrates the heart of every aspiring maker.
It’s a milestone that cannot be matched.
Many have lost their minds attempting.
Japanese Knife Manufacturer TERUYASU FUJIWARA reigns upon the mountain top alone and uncanny.
Haven't been to McDonald's since late 1990's. Used to eat big breakfast across from IIikai Hotel waiting for ice to temper after pulled it out of freezer. My friend Lance the banquet chef got me that ice carving account.Had seen Melinda's on the shelf forever, but finally decided to try it within the past year. Good stuff, have been using the one in the black label.
TBH, only go to McDonald's (and Taco Bell) when traveling, when there's little other options.
I guess since in unpopular opinions, but how did Korean food get so much cheese on it? We are mostly lactose intolerant!!! Who comes up with this stuffHere’s a higher scoville take. Heat for the sake of heat is overrated. The only way I think heat should exist is in the way Koreans sometimes do it in cases like fire chicken, which generally involves it as one of the layers of flavor and a tremendous amount of cheese to temper the heat so you get a huge flavor bomb without having to sweat.
I want to drink something because I feel like it, not because my mouth is burning.
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