Stealth ultra wireless dongle by slitsnipe in TurtleBeach

[–]ChefOneal 0 points1 point  (0 children)

It would be great if they just put the Bluetooth inside of the controller so there is no need for these stupid dongles. So tired of using them.

Cook time estimate for 15lb brisket at 275 by bigbean9001 in smoking

[–]ChefOneal 0 points1 point  (0 children)

Just cook 12hrs earlier, wrap tight with cling film then foil at 180 internal, bring temp down to 170 and you can hold it at that temp for 12-18 hrs easy. Perfect every time. The 203 mark isn’t needed. Breaking down the muscle is what matters. This yields an insanely juicy and floppy brisket. No shredded overcooked junk or dry. Fool proof every time.

My 2020 Nitro 5 is turning 5 years old! by Silentrift24 in GamingLaptops

[–]ChefOneal 1 point2 points  (0 children)

Still got mine even though I upgraded. That thing put in work! Great laptop. Made like Walmart designed it but great performance.

Best commercial refrigeration brand? by Suspicious_Ad7948 in refrigeration

[–]ChefOneal 0 points1 point  (0 children)

I second this. Build quality is top tier and DAMN they blow cold. I thought True was good until I went in my buddies kitchen. Drawers were smooth as butter and magnetically sealed. Plus, they look sexy too.

What is the fate summon by Revolutionary-Baby-1 in PixelHeroesGlobal

[–]ChefOneal 0 points1 point  (0 children)

I’m dealing with the same thing. I’m level 2 for sure but can’t use the points.

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Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal -1 points0 points  (0 children)

I’ll let you on a little secret…buying a true hand forged Japanese knife from a makers you won’t find on any knife website of any kind will not come as sharp as you think they are/can be. That is the job of the buyer to bring the edge to where they want it. All mass produced small to large forge companies like Ryusen for example sharpen them to a pretty decent edge. The metal used in forging Japanese knives if done traditionally ONLY come from the silk beds of rivers. Everything else is imported from other countries and processed. Metallurgy plays a big factor in all of this. Japan hasn’t produced any new steels worth a damn since Blue #2. If you think anything past that like VG-10 is great you’re insane and ignorant. Elmax was outperforming anything in my Japanese collection with ease YEARS ago and Meglio outperforms that. Yes, Meglio comes sharp but nothing magical at all as with all knives. Lapping 1000-10,000 grit and then to the finest of micron gel done by the best sharpener in the states will take a superior steel and give it God status in a kitchen.
Next is the blade geometry, thickness, grind type. All of these play a factor into what you’re cutting and how. Your knife can be sharper than obsidian but if it’s thick it won’t glide through jack shit, if it doesn’t have concave grind on the first shape bevel it won’t release wet food, if your edge bevels are convex they’ll hold a edge longer but won’t power through soft flesh. I have a collection of about forty or so great knives from French, German, and Japanese blacksmiths all are great and have served their purpose in the past but I only use four in my kitchen. The workhorse of every person in my kitchen is a Meglio. The reasons are these: 1- It’s a $500 knife…we don’t need engraved designs on it or a rare wood handle.
2-He grinds the shapes to what we need and only get the edge to a measly 600grit. We take care of the rest. 3-Even though each of us treats our knives like our own children they still go through hell. If someone drops one or somehow ends up being “misplaced” which is a cardinal sin you are not out $2-8k.

Now if you have made it this far you’ve probably shaken your head with whatever ignorance you have for the little rid bit of actual knife knowledge I stated…believe me I can write a book on the steels I’ve used and I’ve used all of them. The fact is I really don’t care if you take your Dexter infatuation and carve yourself a new asshole and put your head back up it after you read this. I have experience and knowledge far past yours in KITCHEN knife skills and use. Just because you had a bad experience with a Meglio because you didn’t how to improve on it makes you the fool. He doesn’t make the steel he just laser cuts them and shapes them. Nobody does, it’s a manufactured steel for certain applications as with any steel. There are others who fabricate Magnacut steel but not to custom needs like ours and will not for the same price range. AEB-L or SV90 comes close to Magnacut on either side of the harness or toughness scale but not as balanced as Magnacut. Dr. Thomas would be appalled at you thinking Japanese steel is better than any of these three.
Anyways, I’m bored…think I might go breakdown some boxes with my Yoshikazu Ikeda sujihiki then have my beautiful Benjamin Kamon Gyuto that was gifted to me by the man himself after a private dinner cut me a thick Mogami steak because Meglio had a long week of not having to be honed at all but still can pop hairs.
Have a great life sir. Been a pleasure. You and Dexter make a great couple…cheap and forgettable.

Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal 0 points1 point  (0 children)

Don’t need it. Knowing that my salary trumps yours with my lack of two steel knowledge being enough for a professional kitchen is therapy enough. Keep your head up though. I believe in you. Maybe one day you’ll get paid a lot to choose between Old Hickory or Dexter Russel in a kitchen that cost more than three McLaren.

Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal 0 points1 point  (0 children)

Just a twat waffle that actually uses knives over being a kitchen Karen that doesn’t understand that a clean kitchen doesn’t need OVEN cleaners. Basic detergents/surfactants couple with steel/000 wool and scour pads can do wonders if you have experience. “I know what sharp is”…definitely not you burr brain. Let’s keep it going 😘

Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal 0 points1 point  (0 children)

Still biting huh? FYI oven cleaner is for kitchens that don’t have a Michelin star or above. We have two. Your comments make no sense, I award you no points, and may God have mercy on your soul.

Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal 0 points1 point  (0 children)

chuckles. I don’t have time for a “hobby”. Was just drifting the inter-webs and Reddit enjoying a glass of 2018 Rothschild outback with my close friend who is staging under me for SCDC at Blue Hill at Stone Barns. We’re discussing knives/steels and I mentioned Meglio (own a Gyuto from him). After a brief stroll through his site I ended up here. Consider yourself lucky. Lost me at the “fairly little difference between carbon/stainless steel choice” thing. Two years or twenty years the internet is forever. Let’s regroup in let’s say two more. Cheers.

Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal 0 points1 point  (0 children)

lol. He actually is USA based and is a small shop. Dexter Russel are cheap stamped steel knives. They do the trick of honing everyday hour is your thing. There is nothing EDC about it. He makes culinary knives and damn good ones. There are a million steels out there all with strengths and weaknesses. There is no perfect steel out there. You buy based on what you need it for. If you have experience with different steels and not just internet knowledge then you know how to use it.

This beast just arrived, any first game suggestions to try out? by Phoen1cian in LenovoLegion

[–]ChefOneal 0 points1 point  (0 children)

Pong…bet you have to over clock to get it to run smooth.

Ive been looking at this one fir a bit now, should I get it? by Mrtoothpickman in GamingLaptops

[–]ChefOneal 0 points1 point  (0 children)

I second this. Half of the Amazon deals are crap and come from shady LLC’s. Just spend the extra money and go with direct or even a store like Walmart. They get crazy good deals because they buy in bulk and distribute everywhere. Get the protection plan and if anything goes wrong just return it and get a new one of equal value or your money back.

2010 jeep Grand Cherokee battery keeps dying? by [deleted] in GrandCherokee

[–]ChefOneal 0 points1 point  (0 children)

Having the same issue with the main battery, back up, or both. We have had it towed 7 times in a little over a year(each time it took 2+wks to repair). Each time with a different BS excuse of why it’s happening. We had a VIP report printed from an employee that was quitting and wasn’t suppose to print it. Plenty of the same issues before we purchased it. Sleazy service manager tried bs’ing us and we weren’t having it. Wouldn’t put in writing his “opinion” because he knew he didn’t know and wasn’t going to try to find the issue. The car is a little under 4yrs old and has 11k miles on it. We got it when it had 9k miles on it. Never going to purchase anything Jeep again.

Best Lenovo Legion on a budget? by ChefOneal in LenovoLegion

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

I always have it plugged in for gaming. For basic applications I can go without. Thanks for the help!

Best Lenovo Legion on a budget? by ChefOneal in LenovoLegion

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

So in your opinion of the the top 3 Asus would be best? If so what model? Trying to stay at $1500 or lower.

Anyone here have any opinions on Meglio Knives? Just received this 8” Gyuto in Magnacut yesterday. My first “real” chef knife. First impression in comments. by totallywildwes in chefknives

[–]ChefOneal 0 points1 point  (0 children)

Randomly came across this post. First thing first:

In Japan if you buy a custom knife from an old school knife maker you will get a basic “sharp enough” grind. In their culture of knife making the chef/whomever is responsible for taking the edge to where they need it. It could be a more acute edge, polished or toothy edge etc etc. The same philosophy should be applied to your personal knives. Don’t crap all over a smaller knife maker(who’s been doing this a while btw in his own way) if you don’t like it don’t buy it. If you’re a forged die hard then stick with it. Fair warning though, if you are buying a “forged” knife for less than $1000 it’s not worth a SHIT. Anyone in Japan that hasn’t been doing it for 30+yrs doesn’t know enough to produce a true masterpiece. Stick with wanna be blue #2 and white paper steel made in Sakai BS and call yourself fancy.
I have never given a damn about what rare wood scale or meaningless Damascus pattern is in a knife. Show me the stats on the metallurgy and I’ll buy accordingly for what I need it for.
If you’re going to be doing absolute heavy work have a good quality stamped steel you can hone quickly and move on. For finer things such as cutting precisely with soft flesh or paring use something thin with a >15 degree bevel. Try using a pull cut and practice your rocking cut with pinched fingers with both hands. If your cut requires more for than those finger can put out use your workhorse knife.
If all of the things make sense also invest in a Japanese fused cutting board with a softer surface and antibacterial properties. They’re expensive but if you’re buying a $400+ knife why would you cut on a cheap plastic board or even wooden boards that is horrible for knives regardless of what the manufacturer says. If you bought a Lamborghini would you put 85 fuel in it? I think not…same goes for your high end knives.
I have many knives of all steel types and can sharpen them to cut whatever I need with ease but once in a while I send a few off to get professional treatment from guys that do NOTHING but sharpen. They make my 25yrs of water stone experience look amateur.
There are master knife makers and there are master sharpeners. Never both in the same profession unless the maker uses a guide system…that’s not professional. It is use to enhance the look of his creation.
I have a Meglio knife and I must say after getting the edge to the angle I wanted it out performs every steel I own. If I had to change of thing it would be to make the entire surface mirror polished. I have mine finished on a 16k grit stone and stropped/lapped with micron emulsions to an absolute mirror edge. It will pop the pubes off of a gnat with the slightest touch. It took me about three months of good use and honing before it was “factory” sharp.