769 pts · April 3, 2015
🔪 🍺 👨🍳
Thanks!
Aluminum. Aluminum foil.
Worse-teh-shure, or worse-ter-shure. Idk how it’s so hard for people to understand the pronunciation.
You’ll have to open it either in the YouTube app or on its own page. Won’t play straight from Imgur.
I JUST watched this episode a couple days ago.
Also we buy expensive knives for their superior performance. Distal taper, grind, geometry, food release. Yes, it makes a difference.
Now do it without holding it. Or do it with something harder like a cucumber like in these videos. Also they show push cuts, not a slice.
Lol I’ll dm you
Also talking the whole time
Yes they are. Mine will lay on my face when he’s hungry at 7am, and has taught the other cat his methods... lol
Perhaps it was. Or just Dallas last Sunday where the wind was straight up 70+ MPH.
Comb* hehe
I wear 34x36, some 32x36 pants work... some medium long/tall shirts fit. Usually large tall.
Any suggestions are very welcome.
As a 6’5” guy, I still look so skinny at 205.... ?
How does your distal taper look on a chef knife, like Kirituske, or a Gyuto?
True. I’m a sucker for the patina it makes. I also like a blade with soft cladding. When it comes time to thin, it goes quickly. ?
And sure, your steel probably has a great HRC. Yeah, it needs to be hard for edge retention, but also easy to sharpen. I prefer blue #2.
Not talking about the steel, but how it performs as a shape. More versatile. From years of experience in the kitchen cutting.
CNC waterjet knives are cool, but nothing outperforms a hand forged knife with a forged distal taper in the kitchen.
Cutting paper towels is one of the hardest things to cut cleanly. Every imperfection will catch on the fibers.
Yes!! Very nice. Hardly any effort too! Lol
They angle, so to ensure more even sizes the horizontal cuts are necessary.
This video is assuming all the strands are magically square and the same shape. I’m the center, perhaps. Towards the edges no.
You do need the horizontal cuts. You’ll end up with pieces that are long and not squared, like you see in this video. Im a chef.
Especially for this type of very hard steel heat treated to 60-64HRC, quality sharpening stones are a must. /2
If your knife is dull with no edge, then you need to sharpen it; No amount of time on a honing rod(any kind) will create a new edge. 1/
Indeed is a lefty.
This one is the same build type. Decent for your first “good” knife. Harder steel that will hold an edge better. Stainless... etc.
For those asking if it’s a Shun. No. Shun’s are mediocre & overrated. There are 1000 better options than a Shun.
Thanks!
Aluminum. Aluminum foil.
Worse-teh-shure, or worse-ter-shure. Idk how it’s so hard for people to understand the pronunciation.
You’ll have to open it either in the YouTube app or on its own page. Won’t play straight from Imgur.
I JUST watched this episode a couple days ago.
Also we buy expensive knives for their superior performance. Distal taper, grind, geometry, food release. Yes, it makes a difference.
Now do it without holding it. Or do it with something harder like a cucumber like in these videos. Also they show push cuts, not a slice.
Lol I’ll dm you
Also talking the whole time
Yes they are. Mine will lay on my face when he’s hungry at 7am, and has taught the other cat his methods... lol
Perhaps it was. Or just Dallas last Sunday where the wind was straight up 70+ MPH.
Comb* hehe
I wear 34x36, some 32x36 pants work... some medium long/tall shirts fit. Usually large tall.
Any suggestions are very welcome.
As a 6’5” guy, I still look so skinny at 205.... ?
How does your distal taper look on a chef knife, like Kirituske, or a Gyuto?
True. I’m a sucker for the patina it makes. I also like a blade with soft cladding. When it comes time to thin, it goes quickly. ?
And sure, your steel probably has a great HRC. Yeah, it needs to be hard for edge retention, but also easy to sharpen. I prefer blue #2.
Not talking about the steel, but how it performs as a shape. More versatile. From years of experience in the kitchen cutting.
CNC waterjet knives are cool, but nothing outperforms a hand forged knife with a forged distal taper in the kitchen.
Cutting paper towels is one of the hardest things to cut cleanly. Every imperfection will catch on the fibers.
Yes!! Very nice. Hardly any effort too! Lol
They angle, so to ensure more even sizes the horizontal cuts are necessary.
This video is assuming all the strands are magically square and the same shape. I’m the center, perhaps. Towards the edges no.
You do need the horizontal cuts. You’ll end up with pieces that are long and not squared, like you see in this video. Im a chef.
Especially for this type of very hard steel heat treated to 60-64HRC, quality sharpening stones are a must. /2
If your knife is dull with no edge, then you need to sharpen it; No amount of time on a honing rod(any kind) will create a new edge. 1/
Indeed is a lefty.
This one is the same build type. Decent for your first “good” knife. Harder steel that will hold an edge better. Stainless... etc.
For those asking if it’s a Shun. No. Shun’s are mediocre & overrated. There are 1000 better options than a Shun.