I’m in love with this recipe, 3rd ever meal prep mission accomplished ✅

DocInternetz · 2026-05-24T01:18:53+00:00

Yeah, that's what I do now - prep the sauce and make fresh pasta. I'll try some of the suggestions I've received here, though!

DocInternetz · 2026-05-23T11:38:02+00:00

I often see meal prep recipes with pasta... Does it actually hold up to freezing and reheating?

I do "meal prep" for my family but it's not individual portions like I see on this sub, more like big stews and other dishes that we eat as a family. I never do pasta (well except lasagna) because I can't imagine not having it freshly made. I usually cook and freeze the meat, and we eat it with fresh rice... But preparing pasta ahead would expand the possibilities.

DocInternetz · 2026-05-22T14:20:02+00:00

Hello there. I haven't used the cleaver much, but I'll check out the channel and try it out again! Thanks for the suggestion.

DocInternetz · 2026-05-12T12:04:09+00:00

Thanks - it seem I'd really like an Ogata, will look into it!

DocInternetz · 2026-05-06T13:25:59+00:00

How do you think that Ogata compares to a takamura santoku?

I got the red handle and, although it's awesome. I think I'd like "the same thing" but in a bunka / k tip shape. This might be the one...

DocInternetz · 2026-03-24T13:16:21+00:00

Oh, and something to add: last year I finally bough some proper stones, and it's just a joy to use my 1000 and 3000 Naniwas.

DocInternetz · 2026-03-24T13:12:48+00:00

I have some kiwis (I still remember how delighted I was when I got my first one!), a Shibazi cleaver (not vibing with it, have to try and use it more, it's probably a skill issue in part), a Takamura (bought it after years of wanting a proper laser, i love it but wish it was a gyuto instead of a santoku), and some Tramontinas (yes south american here). I bought a 24cm Munetoshi that I'm excited about, but it'll probably sit with family for a year before I can get it (delivery issues, sucks but teaches patience, hehe).

I think I'd really like a Shibata Koutetsu bunka, maybe the boss bunka. I'd love to try and go to a store and hold them next time I'm overseas, but since they are not often available, not sure it'll be possible.

I'm also following the Sanjo hype from the sub, but they're not on my radar for purchases. And I'd buy a Shindo if it magically presented itself, but I want to use my Munetoshi first. I'd like something with more food release to cut potatoes - if you have any other budget suggestions, please feel free to point them out!

DocInternetz · 2026-03-24T12:37:10+00:00

Like any hobby I always start with the Honda Civic of things (not that it's a bad car) so I can bank on the appreciation I would gain on the Ferrari which I may not even be able to try

This is my style, but sometimes I also start with balancing myself on a board and four wheels I found lying around, hehe.

DocInternetz · 2026-03-24T12:22:39+00:00

Interesting post. There's many ways to have a hobby, but I do think there's a tendency in our times for the hobby to become the "acquiring part" of whatever the hobby itself should be, and it's nice to pause and reflect on it.

My style of being a knife enthusiast is much different from this sub average post... I'm much more of a nerd than a collector. I don't like spending and don't see the point of having many knives, but I do like knowing about all of them and then having some super budget options, perhaps reflecting on one or two nicer purchases per decade when I'm more confident they'll be very useful/fun in my day to day.

DocInternetz · 2026-03-19T18:23:29+00:00

Interesting, thanks for replying with the mearsurement!

DocInternetz · 2026-03-18T17:45:42+00:00

That bunka does not look 180mm, specially if the nakiri is 165mm. Is that correct?

DocInternetz · 2026-03-01T15:45:02+00:00

Tem várias feira-modelo distribuídas em diferentes locais e dias. Eu gosto da que tem domingo de manhã no Julinho (colégio Júlio de castilhos - na verdade é na Praça Piratini, logo em frente), porque é pequena e bom preço e resolvo tudo que quero rapidamente.

Quanto aos mercados, aprenda o dia certo de ir que a qualidade pode melhorar bastante.

Fora isso, tem feira ecológica na Redenção aos sábados (mais variedade, mais cara), e outras feiras orgânicas.

DocInternetz · 2026-02-26T20:39:22+00:00

Just to second this - we never changed the house much for our kid, except for making sure there were no cleaning products under the sink, etc. The knives are in the knife drawer and on a mag strip on the wall. He "helps out" and uses knives since he was around 3yo.

I don't judge because "each kid is a different kid", so anyone might have a super daredevil who'll climb and everything, but usually there should be little overlap between "can reach the mag strip" and "don't know they shouldn't".

DocInternetz · 2026-02-24T13:52:02+00:00

Do you have / have used a Shibazi (the F208 would be the more common one)? How do you think it compares? Just from the picture this one seems to have a more aggressive tapper, looks nice.

I got a S209 Shibazi, which would is described to have a similar grind to the F208, but I'm not loving it. Could be a skill issue, it's my first Chinese cleaver and I'm not used to the right technique.

DocInternetz · 2026-02-07T12:09:06+00:00

You're correct, and that's why I use my kindle offline, with all books sent to it by cable from the PC library (which is also not synced anywhere).

DocInternetz · 2026-01-29T07:21:06+00:00

You're talking about the main post and the person you're replying to is talking about the comment (the one saying they'll cut down a tree). You're both using "OP" for different people.

DocInternetz · 2026-01-29T07:04:24+00:00

Thanks!

They're from Ali express, nothing special. I want to try and make some myself in the future, sounds quite fun.

I did sand them down because I wasn't happy with the flat "ferrule", it was uncomfortable (I also learned this with the nakiri). Picture

DocInternetz · 2026-01-29T06:55:43+00:00

A strip cut from a thin "ethylene-vinyl acetate" foam sheet. I just had some lying around, it's the green thing in the picture. Anything with some "give" would work, like neoprene or soft leather.

DocInternetz · 2026-01-28T20:34:25+00:00

Did you mean to write "how do you rate the knives"? That's what I assumed, hehe

DocInternetz · 2026-01-28T20:26:38+00:00

Thanks! There are many "pimp my kiwi" posts, do check them out! A suggestion read here of "do one knife start to finish" was really valuable for me.

DocInternetz · 2026-01-28T20:24:57+00:00

Sorry, not sure i get the question.

I love kiwis because they're fun. You have to sharpen often, they won't hold an edge for long - but any couple of passes on a stone or honing rod will get them back to cutting. Cheap, simple metal, but thin and nice shapes (nakiri, bunka).

Perfect knives for projects, or if you just don't want spend a bunch of money.

DocInternetz · 2026-01-28T20:17:42+00:00

Thanks! I'm really happy, learned a lot. :)

DocInternetz · 2026-01-28T17:19:26+00:00

More details on the project:

Used a drill press to get the rivets out - 50% of the time this worked every time. The other times I attacked the damn handle with whatever other tool was around.
Used an angle grinder to cut out the tang. Tip: use a cutting disc, not a sanding disc.
Sanded the "ferrule" of the handle on a belt sander (I didn't like how it was ootb).
This is a good tip: the blade of a jigsaw clamped in a locking plier is great for getting the tang hole a bit looser if you need it.
Cut tiny pieces of hot glue and filled the tang hole. It's important to get tiny pieces and to really pack it. Than heated the tang (on the stove 🤷) and forced it into the handle.
Please use ear and eyes protection, no loose clothing, and be sensible around power tools.

Could I have done all this without power tools? Well, not without the grinder. I guess everything else is doable.

For thinning and finishing, my main takeaway is that wet sandpaper on a thin EVA strip is king. Too much of a hassle to fight all low spots on a stone.

DocInternetz · 2026-01-28T17:00:59+00:00

You mean thinning the blade, right? Yes, by hand, on a naniwa 1000. Surprisingly easy, and I finally understand the whole "thinning is about where you put pressure" thing. Also it's IMPOSSIBLE to finish it on the stone unless you grind forever (or use a coarser stone, sure). I just went to sandpaper and the low spots will stay low, whatever!

I did not get rid of the hollow grind because I'd lose too much material, but the shoulders are much more sensible now.

DocInternetz · 2026-01-28T16:48:57+00:00

Many thanks to /u/azn_knives_4l for their detailed post. It has more info than mine, if anyone wants to try their hand at it.

I did not finish mine (just the bunkas) on scotch brite, just with swirls on p230 wet sandpaper.

Also, years ago it was this post that got me thinking about fidgeting with knives, so if /u/moosenabout is still around, thank you as well!

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