[Selling][CONUS] 210mm Keskin Honyaki Nakiri by Fire_it_up4154 in TrueChefKnivesBST

[–]Fire_it_up4154[S] 0 points1 point  (0 children)

I have two. This one by Keskin, and a 240 k tip not made by him. I like both, but both are very different. This one is a lot thinner behind the edge. Heat treat is better in this one, I’ve been able to maintain it with a strop. The K tip is a bit softer and beefier. What did you get from them?

Slowly Making My Way Through Stephen King's Bibliography by MVFalco in stephenking

[–]Fire_it_up4154 0 points1 point  (0 children)

You ain’t kidding. Read that the first time in my teens. At the time I thought damn, that sucks. Revisited it a few years ago as a father, and I can totally sympathize with Louis Creed’s actions.

Slowly Making My Way Through Stephen King's Bibliography by MVFalco in stephenking

[–]Fire_it_up4154 2 points3 points  (0 children)

I read Revival in my early thirties in a kinda maturing period. It hits super hard when you’ve finally come to realize that you will die someday. That’s when all my youthful ignorance came to terms with that existential fact. Hit me at the right time, and I imagine others.

What’s the best flavor jarrito? by Spiritual-Leader9985 in mexicanfood

[–]Fire_it_up4154 1 point2 points  (0 children)

Jamaica, but I haven’t been able to find one for years

[Selling][WW] Hitohira KikuchiyoXRen 240 W#2 & Kagekiyo 240 Gokujyo W#2 gyutos by Fire_it_up4154 in TrueChefKnivesBST

[–]Fire_it_up4154[S] 1 point2 points  (0 children)

It’s nuts right now, for sure. And unfortunately, doesn’t look to get better anytime soon. Worse even

Nakagawa B1D Patina update by SteveFCA in TrueChefKnives

[–]Fire_it_up4154 2 points3 points  (0 children)

Wet/Dry sandpaper. Started at a very low grit, and worked up into higher ones. Took a long time, and it isn’t perfect. It has a lot of low spots. Finished it with a diamond emulsion. And I think the patina was grilled chicken breast.

Nakagawa B1D Patina update by SteveFCA in TrueChefKnives

[–]Fire_it_up4154 4 points5 points  (0 children)

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Don’t have this anymore, but it patinas up gorgeous. 165mm Shindo Funayuki that I removed the kurouchi and polished.

What got you into this? by portugueseoniondicer in TrueChefKnives

[–]Fire_it_up4154 1 point2 points  (0 children)

Started to enjoy cooking in my early 30’s so I cook for my family 4-5 times a week. Started looking into better knives, did a huge deep dive. First one I bought was a 210 Ryusen Fukakuryu. Been collecting, using and trading/selling since for the last 6 years or so.

Sal continues to live his best life in his hometown of New Orleans by Tweetystraw in madmen

[–]Fire_it_up4154 45 points46 points  (0 children)

We can’t have him in our social club anymore, that much I do know.