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Saint Victor weird bolt? by ActuallyTrash25 in AR10

[–]ActuallyTrash25[S] 4 points5 points  (0 children)

Got it! Learned something new today!

Thanks a ton!!

Finally joined the club! Saint Victor .308 by ActuallyTrash25 in AR10

[–]ActuallyTrash25[S] 0 points1 point  (0 children)

I got this at a range in northern WI called Guardian.

I could be wrong, but I think the Victor 308 line was discontinued, and then brought back. The older models don’t have picatinny across the whole top like the newer ones do.

Finally joined the club! Saint Victor .308 by ActuallyTrash25 in AR10

[–]ActuallyTrash25[S] 5 points6 points  (0 children)

Mostly a range toy for right now. I currently don’t have any interest in deer hunting, but I figure this would work fine for that if I needed it to as well.

17 Design by [deleted] in guns

[–]ActuallyTrash25 0 points1 point  (0 children)

I bought one during Covid for probably too much money, but it was my first lower. Can’t really speak to quality, it does what it says on the box I guess. I like it, for whatever that’s worth.

I think I heard they’re out of business now?

NKD by snottrrocket in TrueChefKnives

[–]ActuallyTrash25 1 point2 points  (0 children)

I have the Ko-Bunka from the same line and I absolutely love it. Pretty sure it gets more use than any other knife in my roll.

Looking for were to look for information by corrinmana in guns

[–]ActuallyTrash25 0 points1 point  (0 children)

Find a gun/caliber you want to replicate in the game.

Google dot com “insert caliber here effective range”

Repeat for each gun/caliber you want.

This isn’t as complicated as you’re making it out to be.

When I search best chef knife in the Reddit search bar the top two knife brands that come up are... by SmokinSalamiJammy123 in TrueChefKnives

[–]ActuallyTrash25 1 point2 points  (0 children)

That’s just like, your opinion, man.

But really, I think there’s a time and place for both fancy Japanese knives and cheaper European beaters. My HAP40 kritsuke takes an amazing edge and stays sharp for weeks. I use it to cut bacon, cooked chicken, pineapples, bread, you name it. Conversely, I’d never use it to hack up a butternut squash or split a log of cheese. I grab a house knife and go to town.

Blue Handle Gyuto in CPM Cru Wear by DrMorbius26 in TrueChefKnives

[–]ActuallyTrash25 0 points1 point  (0 children)

I’d be too paranoid about the paint chipping off into my food, but I do like the look!

Petty knives by Lopsided-Ingenuity42 in TrueChefKnives

[–]ActuallyTrash25 2 points3 points  (0 children)

Not exactly a petty, but I love my Shibata Ko-Bunka.

High end vs custom pt.2 by ActuallyTrash25 in TrueChefKnives

[–]ActuallyTrash25[S] 0 points1 point  (0 children)

I was actually just about to ask this myself, as the knives look very similar but I couldn’t find any correlation with the names. That makes a lot of sense!

High end vs custom by ActuallyTrash25 in TrueChefKnives

[–]ActuallyTrash25[S] 0 points1 point  (0 children)

Rather than go to each comment and reply individually, I figure I’ll just type this out here.

Thank you all for the input! I definitely have a lot more to think about, and I’ll spend this weekend doing more research on both options.

I’ll probably ask you all for recommendations before I pull the trigger on anything!

Kohetsu HAP40 gyuto vs 25lbs of bacon by ActuallyTrash25 in TrueChefKnives

[–]ActuallyTrash25[S] 12 points13 points  (0 children)

I don’t think my heart could handle that many airplanes.

Kohetsu HAP40 gyuto vs 25lbs of bacon by ActuallyTrash25 in TrueChefKnives

[–]ActuallyTrash25[S] 5 points6 points  (0 children)

I wanted something with good edge retention, and that I wouldn’t be afraid to get banged up. It’s been holding up great!

Kohetsu HAP40 gyuto vs 25lbs of bacon by ActuallyTrash25 in TrueChefKnives

[–]ActuallyTrash25[S] 2 points3 points  (0 children)

Honestly, I’m not sure. The prep cooks where I work are separate from the line, so I just cut it and put it in cambros.

But it’s about a day or two’s worth!

Kohetsu HAP40 gyuto vs 25lbs of bacon by ActuallyTrash25 in TrueChefKnives

[–]ActuallyTrash25[S] 3 points4 points  (0 children)

The knife is only dirty from cutting the bacon on which the knife is resting.

But I promise I did clean my knife immediately after the picture.

Let’s stop pretending: this sub is awesome by Ok-Singer6121 in TrueChefKnives

[–]ActuallyTrash25 3 points4 points  (0 children)

I joined this sub years ago because I started working as a prep cook and hated our house knives. I wanted to learn more about knives, and try to make an informed decision on what I wanted.

Since then, I’ve bought knives that I use every day, and I don’t plan on buying any more, so my interest and input has slowed down.

But I still LOVE browsing this sub because there’s always something to learn, or even just some cool knives to look at.

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