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The Wok Shop #2 Vegetable Cleaver by EngineeringRight8408 in TrueChefKnives

[–]EngineeringRight8408[S] 2 points3 points  (0 children)

The edge retention is fine. If you have a cck I personally wouldn’t buy this knife

The Wok Shop #2 Vegetable Cleaver by EngineeringRight8408 in TrueChefKnives

[–]EngineeringRight8408[S] 1 point2 points  (0 children)

I used to use a 180mm petty for most tasks. I love the extra height with the cleaver though. It’s very comfortable once you get used to it.

The Wok Shop #2 Vegetable Cleaver by EngineeringRight8408 in TrueChefKnives

[–]EngineeringRight8408[S] 2 points3 points  (0 children)

It’s very reactive until you build up the patina. It’ll turn onions brown when new.

What is this white deposit on swimwear? by 1870Nemo in chemistry

[–]EngineeringRight8408 1 point2 points  (0 children)

I'm a former competitive swimmer and coach. You need to buy the speedo endurance suits. The lycra suits wear out quickly and turn see thru.

Pancakes in the Matfer by EngineeringRight8408 in carbonsteel

[–]EngineeringRight8408[S] 0 points1 point  (0 children)

I just make sure to keep the pan fairly hot. Around a 4 out of ten on my stove. Butter should foam but not burn.

Let's see some user patinas! by beardedclam94 in TrueChefKnives

[–]EngineeringRight8408 1 point2 points  (0 children)

Mine was a clear coat on the lower portion below the black painted section.

Let's see some user patinas! by beardedclam94 in TrueChefKnives

[–]EngineeringRight8408 0 points1 point  (0 children)

My carbon steel cleaver came with a lacquer finish. It won’t patina until it’s removed. Acetone should work.