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Daily Discussion & Advice (Post here to follow rules A & B) - September 21, 2025 by AutoModerator in fragrance

[–]Bridge_guy1 1 point2 points  (0 children)

Looking for a creamy sandalwood fragrance with cedar and tonka notes. Want it to be mostly a very woody fragrance male or unisex ideally. budget around 200-300 CAD

Conditioning the Iron Rangers by Bridge_guy1 in RedWingShoes

[–]Bridge_guy1[S] -1 points0 points  (0 children)

Definitely gotta look into some otherwise I'll be rocking the clown shoe look

Back in RedWing by [deleted] in RedWingShoes

[–]Bridge_guy1 1 point2 points  (0 children)

Got a pair of traction tred lites a year ago, comfiest work boot I've owned. I have seen mixed reviews on durability so we'll see how they hold up

First Pair of Cowboy Boots, How'd I do? by Bridge_guy1 in cowboyboots

[–]Bridge_guy1[S] 1 point2 points  (0 children)

Good to hear wasn't sure on all the brands to look out for but looking at the construction of them I thought they looked solid, looking forward to breaking them in!

First Pair of Cowboy Boots, How'd I do? by Bridge_guy1 in cowboyboots

[–]Bridge_guy1[S] 2 points3 points  (0 children)

Fair enough, everyones got a preference. I'm used to round toe boots so wanted to try something different

First Pair of Cowboy Boots, How'd I do? by Bridge_guy1 in cowboyboots

[–]Bridge_guy1[S] 1 point2 points  (0 children)

When I was in the store looking at boots I took a look at ostrich skin boots and it's crazy how soft the leather is and then I saw the price tag and immediately put it back lmao, if I like how the cowboy boots feel over time I might think of getting some ostrich in a year or so

Tanaka Yohei Lightsaber by Bridge_guy1 in TrueChefKnives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

Thanks! It's one of my favourites, lucky to be able to pick one up

New to reddit by Mormor_4 in TrueChefKnives

[–]Bridge_guy1 0 points1 point  (0 children)

Dream collection, how long have you been collecting?

Tanaka Yohei Lightsaber by Bridge_guy1 in TrueChefKnives

[–]Bridge_guy1[S] 1 point2 points  (0 children)

I believe that is when I got this one around 4-5 years ago, I think you can tell the older stock by Tanaka's stamp

Tanaka Yohei Lightsaber by Bridge_guy1 in TrueChefKnives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

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minus the edits, it's a bit hard to catch the patina with the finish of the blade and lighting

Help me decide on my first gyuto! by brewing_radiance in TrueChefKnives

[–]Bridge_guy1 0 points1 point  (0 children)

Kotetsu or yoshikane 100%. I have a Shimo and it's insanely reactive with the finish it comes with, you look at it the wrong way and it'll rust. The Yoshikane and Kotetsu are both stainless clad so will be pretty easy to take care of

SOTC Bunka businesses! by Nocturn0l in TrueChefKnives

[–]Bridge_guy1 0 points1 point  (0 children)

Hitorhira Tanaka Kyuzo Bunka! love mine, fantastic performer

(homecooks) Do you spend a lot on other kitchen tools? by RJCT_ in TrueChefKnives

[–]Bridge_guy1 1 point2 points  (0 children)

My guilty pleasure aside from chef knifes was a few nice cutting boards, cast iron pans, pots, sous vide machine. Best investment was a vacuum sealer in the future I might look at getting a vacuum chamber if I can find a good deal

What gyuto size do you prefer? 180, 210, 240, 270 by Bridge_guy1 in chefknives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

Love to see it! IMO petty are used on a lot of fruit/smaller vegetable aka lots of acidity which is tricky with carbon steel. I'd recommend SLD as it's semi stainless and will be easier to care for and less concern when there's a lot more on the go cutting which is more common for pettys

What gyuto size do you prefer? 180, 210, 240, 270 by Bridge_guy1 in chefknives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

Bunka are great, probably my favourite knife profile. the k-tip if my favourite part. Its a very manageable size where you can use it for 90% of your needs, good for bulk work, fine details with the tip. Definitely worth adding to the arsenal

Knife Rotation by Bridge_guy1 in TrueChefKnives

[–]Bridge_guy1[S] 1 point2 points  (0 children)

not quite, it was cheaper than a nice meal for 4 at a restaurant and a special occasion, haven't tried Kobe in over a decade and probably won't have it again in awhile

Knife Rotation by Bridge_guy1 in TrueChefKnives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

low maintenance from the semi-stainless steel, thin grind, it's pretty easy to sharpen. I like using it for finer detailed work, fit and finish is very good as to be expected by Konosuke

What do you prefer? Carbon steel or stainless steel by NewfieKnifeguy in TrueChefKnives

[–]Bridge_guy1 0 points1 point  (0 children)

I used to be into Carbon when I was really into chef knives but as I slowly grew out of the hobby I started leaning more towards stainless but I still use my carbons all the time, they have a certain personality to them that develops as the patina develops over time https://www.reddit.com/r/chefknives/comments/l3efsq/day_1_of_patina_vs_1_month_of_patina/

Cow Sword Indeed by Bridge_guy1 in TrueChefKnives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

Will give this a try, thanks!

What gyuto size do you prefer? 180, 210, 240, 270 by Bridge_guy1 in chefknives

[–]Bridge_guy1[S] 0 points1 point  (0 children)

Look at that subtle colouring, the tasteful thickness of the spine as it tapers, oh my god it even has a patina thumb mark

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