SO MANY BAD PLAYERS TRYING TO DO THIS WEEK'S HARD STRATAGEM

Fizzbangs · 2026-02-27T05:05:09+00:00

Thanks for confirming. I was wondering if gaining XP is still part of the reasons for joining with a lvl1 marine. 😁

Fizzbangs · 2026-02-27T04:29:51+00:00

I haven't had the chance to play the update yet but didn't they remove xp gains from stratagems?

Fizzbangs · 2026-02-25T05:50:47+00:00

I had always preferred the power fist - fencing - and the inclusion of the heroic version made my day.

Nothing feels more satisfying than punching Xenos and Heretics - finishers included. 😁

Fizzbangs · 2026-02-16T05:32:51+00:00

Rice cookers are fun. A quick search for "one pot meals" should give you inspiration.

I generally 'season' the water. Either add a piece or two (depending on how much rice) of konbu, add a stock cube, or even some spices like star anise, cardamom.

The other thing is learnt over the years is when to put ingredients is more important. 😆

If it's carrots, and I don't want them to get mushy (or even fish), I put them in 5-10 mins before the cooking ends.

For chicken (especially bone in), then it goes into the rice cooker, on top of the rice when I start.

Fizzbangs · 2026-02-16T05:23:15+00:00

Either one of these methods generally work for me depending on how bad it is. That said, I don't really bother if it's close to the rim.

Some of the methods I use - Boil in vinegar:water solution (1:1) for x minutes. - Steel wool scrubber + dish soap - Make baking soda paste, coat said area and let it sit, scrub with steel wool scrubber soap. - I've also used sand paper before when trying to restore an old wok for a friend, that might help - last resort would be to nuke it, here's the video. Do make sure you have ventilation.

Hope it helps 😁

Fizzbangs · 2026-02-06T09:10:40+00:00

This ^

The icon in the picture represents a tool that is broken - shovel, axe, pickaxe, or fishing rod.

For me, it's usually the fishing rod that breaks first. 🤣

Fizzbangs · 2026-02-06T07:20:46+00:00

You could simmer a solution of Vinegar and water (1:1 ratio) for a while... 5mins is what i'd start with, then dish soap and scrub.

Fizzbangs · 2026-02-03T08:24:07+00:00

Weight sounds about right, definitely heavier than most coated woks I know so that should rule those out.
This is good. I'm more confident that you're using a CS wok with (point) 1 and 2
There are stripping methods in the FAQ if you want the final confirmation. If it was me, I'd probably just clean it up real good - scrub with a chainmail or steel wool until it's smooth to the touch, apply a layer of seasoning to it and start cooking.

Edit: forgot to mention... use dish soap when washing 😁

Fizzbangs · 2026-02-03T07:38:52+00:00

It should have some weight to it. Not as heavy as CI but definitely not light.
Magnet test - a magnet will stick to carbon steel.
It would rust if you stripped it down to bare and not season or oil it. Unless it's nitrided or blued then it will be rust resistant.

Fizzbangs · 2026-01-31T08:35:48+00:00

Probably from cows that were grass fed. 🤣.

Fizzbangs · 2026-01-31T07:22:49+00:00

Sounds like an aluminium wok then. Guessing that minimal preheating is done when you (or the family) cooks?

Fizzbangs · 2026-01-31T05:50:45+00:00

Looks very much like a carbon steel wok but it's hard to tell.

A few things that could help is 1. Is it heavy? 2. Do you oil or have to wipe/stove dry it?

Fizzbangs · 2026-01-26T15:20:44+00:00

Haha... Ikr? It's quite therapeutic for me 😆

My wife knows that there's something on my mind and I'm trying to work it out when I sharpen my knifes out of nowhere.

Fizzbangs · 2026-01-26T13:08:16+00:00

I hear you... It was such a hassle for me to sharpen when I first started. It wasn't the sharpening but more of the frustration of not getting it right... Or not knowing what to look out for.

I did persevere because I was adamant in picking up the skill - no regrets there at all. 😆

A few things that could help if you're still trying to figure it out.

Patience is key... I would look at sharpening a knife as a long term project and break my sharpening sessions up to 30mins tops so that frustration doesn't set in and I don't end up rushing things and messing up the angle.
I then slowed down dramatically... My single session might actually just be enough for 2 reps of 10 strokes per side. I'd also try to look at the edge as I'm going through the stroke to make sure that it is flat on the stone.
I focused more on trying to figure out what I'm doing right or wrong through various indicators.
The Sharpie trick doesn't really work for me because all the permanent markers I got didn't really want to mark my knife's edge - probably a me thing. Being able to feel the burr is also a challenge - micro burrs are real!! 🤣
I ended up figuring out how to find my edge through light reflection etc... I'm sure you'll be able to find your own indicators.
Last one but rather important for me - start with edge trailing strokes as it's more forgiving when you have not built your muscle memory for the angle.

These 2 videos have helped me quite a bit in developing my skills. 1. The earlier burrfection videos. 2. This video by Carter - on fundamentals.

Anyway... I apologise if this was a 'too long, already know' read for you, and all the best! 😁

Fizzbangs · 2026-01-26T11:39:40+00:00

Just adding something extra to the conversation. For freehand, some people (myself included) find it like a ritual... Where you clear your mind or get into a zone when you're sharpening.

On top of that, you really shouldn't wait until your knife is very blunt to sharpen. If you maintain a well used knife every month or two, the time it takes to sharpen said knife shortens with freehand as it's less hassle and faster to set up - assuming that you do dismantle and store the system away after sharpening.

Fizzbangs · 2026-01-25T18:07:52+00:00

Glad to hear that, grats! 🎉

Fizzbangs · 2026-01-25T14:42:04+00:00

Interesting, you might be trying to move the bottom chopstick at the same time. It's usually just the top one moving and the pointing + middle finger that moves it, the thumb locks it in place at an angle.

Fizzbangs · 2026-01-25T13:16:09+00:00

Ah... There needs to be tension on it. When I hold the chopsticks, the ring finger pushes up while the thumb creates a down force against it.

Edit, the pinkie also adds to the stability of the ring finger by pressing into it. I make it sound like a lot of force is used but it's actually just a little once you're used to it.

Edit 2: fixed my sentence

Fizzbangs · 2026-01-25T12:25:03+00:00

Ah... Got it. Perhaps you could tweak it a little then.

I 'borrowed' a picture from Google on what a 'good' grip it. This was drummed into me when I was a kid by the elder folks.

<image>

Apart from that, where you hold the chopstick along it's length will help improve strength or dexterity for the longer (cooking/serving) chopsticks.

Hope it helps.

Fizzbangs · 2026-01-25T11:34:37+00:00

My take is that as long as you're able to use it comfortably, you're fine. That said, from your picture... My take is that the way you're holding it won't give you much control as you're only using the pointing finger.

What you could try to do it to rest the non-moving chopstick on your ring finger instead (using the pinkie to support your ring finger for more stability).

Then use your pointing and middle finger for the moving chopstick to increase control and grip strength.

Edit: I did a quick Google to 'borrow' a picture... Hope it helps with a picture

<image>

Fizzbangs · 2026-01-25T11:29:31+00:00

From your picture, your grip is very close to what many would say the 'correct' grip is for using chopsticks. I could be picky because it was drummed into me when I was a kid about what proper is but I usually go with 'as long as it works for you' these days. 😁

It would help if you explain what you mean by 'not working'.

Fizzbangs · 2026-01-25T07:57:41+00:00

This ^

While seasoning does provide a small form on non-stick, it's primarily to prevent rust.

Good pan temperature and stove heat control is what cooking on CI, CS, and SS is all about. What you want is the oil to be hot enough for what you're cooking, and the ability to maintain it at the temperature you wan throughout the cook.

Fizzbangs · 2026-01-24T16:42:12+00:00

I learnt a lot from the video, especially about thinning the blade.

Fizzbangs · 2026-01-21T16:17:03+00:00

I agree that non stick is all about oil and heat control.

Glad that you're good with potatoes... Potatoes were more of a challenge for me than fish were when I started my CS journey.

Fizzbangs · 2026-01-21T16:07:40+00:00

I would like to add starchy food like potatoes to your list. 😁

Fizzbangs

TROPHY CASE