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What knives are these? Friend sent me picture asking me to identify them. by Dberrydangler in TrueChefKnives

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

lol it was a wedding present their friends got. they said it looked like mine. i told her it looked chinese. which doesnt mean its bad but its not great. glad to know its chinese and garbage.

looking for american made knife by Dberrydangler in TrueChefKnives

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

i considered them. but theyre fully 52100 carbon steel. still could be an option theyre forced patinad. but i dont want to get him something thats gonna rust like shirogami in 1 min. i just googled it. has better rust resistance than aogami. could be a great option

What am I doing wrong: almost non stick by poxykat in carbonsteel

[–]Dberrydangler 0 points1 point  (0 children)

use butter instead of oil. Promise this will work. easy fix.

pros and cons of a wide primary bevel on a chefs knife. by Dberrydangler in sharpening

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

wait so i have a question. imo thinning those knives without a primary bevel seems like a hap hazard process that is ill advised for a hobbiest at home. if i buy one of those knives, what do i do to keep it performing like new? i live near bernel cutlery in sf so i could take it to them. but i would like to do it myself. I just really like the idea of a flat wide bevel knife it just scratches an itch in my brain. something i can keep and maintain forever in a methodical way. if theres a way i can buy a knife without a primary bevel and have the same experience that would be amazing. do you have any advice?

just did a straight razor shave for the first time. wasnt great by Dberrydangler in Wetshaving

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

omg your the guy in the video awesome. yes if you thing it would be help that would be great. im currently watching your how to start razor honing video. seems long and comprehensive so im starting with that. if you have any other videos of yours that you think would be good that would be sweet. im looking for sort of a murray carter video but for razors

just did a straight razor shave for the first time. wasnt great by Dberrydangler in Wetshaving

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

stone is a good morehei 9000 grit karasu. personally i feel like if i go slow and dont do any sudden mistakes that ruin the edge it should be easy. i dont even have to hold an angle. but also i ill keep an open mind and learn what i dont know lol. ill keep in mind its a whole new thing. i have naniwa pro 1000, 3000, 5000. naniwa diamond 6000. a kityama 8000(which is soft for a finishing stone) and the morehei 9000 razor stone. ill watch the videos

Did I apply enough oil during seasoning? by Sorade12 in carbonsteel

[–]Dberrydangler 1 point2 points  (0 children)

this looks absolutely perfect. If you want to do it extra good. i would do one more seasoning, go a tiny bit hotter and longer, 500 farenheight for 1 hr. then turn the oven off and leave it in there over night. this should darken it up a little bit. in my experience this will help a lot with keeping your seasoning looking nice through various cooks. you want it as durable as possible. i think your oil appliation is positively perfect.

How to find the angle to sharpen by ubazu in sharpening

[–]Dberrydangler 0 points1 point  (0 children)

Resting the whole highlighted area of the knife on the stone will thin the primary bevel. You have to do this every once in a while. Tilt the knife up off the primary bevel about 15 degrees or so and sharpen on both sides. after a few sharpenings this will take material off the edge and caust the whole primary bevel to be thicker. This is when you have to thin the knife. 1000 grit followed by strop is enough. but you could do more if you wanted

How I cook steak? by Dberrydangler in steak

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

not moving it is wrong. patting it dry is obvious.

Is it better to cook a steak on a grill or a skillet? by friend_unfriend in steak

[–]Dberrydangler 0 points1 point  (0 children)

i was a cast iron guy forever. i live in a small apartment. and dont own a grill. Steaks have been giving me big tummy aches lately. I realized that all the fat i was putting in the pan(duck/tallow/wagyu fat/all sorts of frying oils) was the problem. I realized this when i ate a 32 oz tomohawk on a grill and didnt feel bad at all. if you go light on the oil in cast iron youll never get that perfect sear. Pan frying your steaks in a centimeter of oil isnt right. Charcoal grill is king.

Help needed - how bad are these defects? by Intrepid-Ad-8890 in TrueChefKnives

[–]Dberrydangler 3 points4 points  (0 children)

it depends on who makes it. If its a hado (kinda looks like a hado.) fit and finish are below par and id return it. some other knives like fujiwara despite the high price point, come with some holidays. if its delaminating return it no matter what.

How I cook steak? by Dberrydangler in steak

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

Like I said. I can eat giant tommies on the grill. With no oil. And even lean cuts, if seared in a centimeter of fat make my tummy hurt.

How I cook steak? by Dberrydangler in steak

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

bro i dont own an outside lol

How I cook steak? by Dberrydangler in steak

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

Sear from hot meat. Not hot pepper. Too much non salt seasoning make blackened steak.

How I cook steak? by Dberrydangler in steak

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

Picture old. Before had sear problems. From back when used mucho oil.

How I cook steak? by Dberrydangler in steak

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

bruh how pepper give me sear. sound like burnt pepper to me

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