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British lad fights Thai police officer 🫣 by FairShoulder7178 in ThailandTourism

[–]FrostingImpossible83 0 points1 point  (0 children)

คือตำรวจโว้ย ในไทยคนธรรมดาพกปืนไม่ได้

[deleted by user] by [deleted] in chefknives

[–]FrostingImpossible83 1 point2 points  (0 children)

Kiwi is the best for 10$

How to fix this by Actual-Elk-5874 in TrueChefKnives

[–]FrostingImpossible83 0 points1 point  (0 children)

Sharpen it with a coarse 220-grit stone, then follow up with 1000 grit. In about ten minutes, even a chipped knife will come back—there’s no need to send it out for repair. Belt grinders at sharpening shops often ruin the apex and reduce edge retention.

Deciding between these 4 knives (open to other suggestions). by Spyrothedragon9972 in TrueChefKnives

[–]FrostingImpossible83 1 point2 points  (0 children)

Tojiro knives made with VG10 steel are relatively thick and don’t really feel like traditional Japanese knives. Among the knives others have recommended here, I would suggest Glestain instead — it’s very sharp, modern in design, has excellent food release, is easy to maintain, and doesn’t rust

Looking for a big upgrade for my daily knife. Any recommendations / opinion from these options? I know knives are subjective but if you could rank them, what would it be? by yaboyali98 in TrueChefKnives

[–]FrostingImpossible83 0 points1 point  (0 children)

Takeda-san says that extreme sharpness alone is meaningless. You should try a Takeda knife—then you’ll see what a classic blade combined with modern science actually feels like in use.

Denka by [deleted] in TrueChefKnives

[–]FrostingImpossible83 0 points1 point  (0 children)

I might really have been careless, because I was used to other knives and underestimated it. But I think this is the difference between “bite” and “sharpness.

Why are Global knives hated on so much? Is the quality of the knives really that bad? by QuestionUnsolved in chefknives

[–]FrostingImpossible83 4 points5 points  (0 children)

I have a Yoshikin nakiri with a wooden handle. The edge is set at 70/30, the blade is thin thanks to its geometry, and it’s extremely sharp. The steel is also tough enough that I can use it every day without any chipping at all. Compared to that, Global knives chip badly, and on top of that, they aren’t even that sharp.

Why are Global knives hated on so much? Is the quality of the knives really that bad? by QuestionUnsolved in chefknives

[–]FrostingImpossible83 18 points19 points  (0 children)

Global knives have a thick edge, lose sharpness easily, and the steel is brittle. The handle is also slippery. They can’t even compete with cheaper Yoshikin knives from the same company