My mom uses a deba on chicken all the time.
In combat boots?
My mom uses a deba on chicken all the time.
hmmmm...curious why you feel these are mutually exclusive....Am I crazy or is there like 10 different arguments running in this thread?
It's plausible that you're normal and there's 10 crazy argumentsAm I crazy or is there like 10 different arguments running in this thread?
totally useless w/o jButter and jPop.Wait..didn't we already do this?This is so good that I had to break out my new J-popcorn...I hear it's even better than the American stuff.
It annoys me that what I am saying is being twisted and distorted, even though it is as plain as the day. Ask any reputable maker here in the US if chipping is a result of overhardening and rolling of a blade being too soft, and you get the same answer answer.
Here makers use a brass rod test to come up with an optimal tempering temperature so the edge is neither rolling nor chipping. That is the optimal heat treatment.
I have done it, tested and measured hardness on a hardness tester. You are repeating what you have been told. Where do you get the certainty?
Who are you calling crazy? :knight:Am I crazy or is there like 10 different arguments running in this thread?
I can't think of one, short of cutting proteins with barely touching a board. Micro chipping happens from a contact with the board, rather than with a bone or other object.
You have not seen or tried a knife from me, so you don't know how hard or soft they are. My knives are in 62-63RC area, just below what I consider over-hardened.
You also don't know how thin I grind. If I tell you that I grind thinner than Shigefusa (at the edge and above), you won't believe me either.
It annoys me that what I am saying is being twisted and distorted, even though it is as plain as the day. Ask any reputable maker here in the US if chipping is a result of overhardening and rolling of a blade being too soft, and you get the same answer answer.
Here makers use a brass rod test to come up with an optimal tempering temperature so the edge is neither rolling nor chipping. That is the optimal heat treatment.
I have done it, tested and measured hardness on a hardness tester. You are repeating what you have been told. Where do you get the certainty?
Snip.. You and your fanboy have very strong opinions but there have been many Shigs and Katos on BST lately. I wonder why?
So the real fanboyism i see now is around US knives. They are not set to same criticism, as all Makers is on that bord, unlike Japanese makers
Probably a valid point. People tend to protect their fav makers and sellers here, and members might be hesitant to step out of line.
The thing is i dont care about asking ANY US maker as i dont like they knives that much yet. However i like most of Japanese thats why i ask them
Snip...
I realize US made knives will not win the favor of the Europeans until the workshops here are as old as the bakery in Bieniek's piece of sh!t town. Even when they cut better and hold an edge longer than the multigenerational knives of Japan. As long as there is a sourdough starter in the world older than the US knife industry how could an American knife possibly cut food well?
Mwahahahahaha!!!Come on, aren't you guys thrilled I've stayed out of this crapfest!!!
Learned my lesson last time.
-AJ (the KKF pariah)
I would love to see this thread squashed...
Why would you want that? You missed the subtext of successful international relations. Nations at odds making nice with offers of sleep-overs and beer.
after a bunch of what do u know? i dont like your opinions!!! and such
Seems you never experienced the pleasure of make-up sex.
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