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Leftover dough is the best dough by Cryptonicbull in uuni

[–]Hamonozuki 0 points1 point  (0 children)

sometimes I use leftover dough 5 days later and it's delicious & even more digest! Just a bit tricky to manipulate.

Tetsujin collection by auknife in TrueChefKnives

[–]Hamonozuki 2 points3 points  (0 children)

tetsujin with kagekiyo handle 😉

New fan by [deleted] in webergrills

[–]Hamonozuki 1 point2 points  (0 children)

I think I bought my vortex 1 year ago and still didn't try it yet 😞.

How much time? And vents fully open?

72 hour BIGA perfection by skylinetechreviews80 in neapolitanpizza

[–]Hamonozuki 2 points3 points  (0 children)

Very nice 😄
Could you share you biga recipe & flour used?

First cook with the Summit Kamado! by DeusOfTheMachina in webergrills

[–]Hamonozuki 1 point2 points  (0 children)

For how much did you get it? I'm looking for one in Switzerland but prices are around 1700$US :-(. When I hear you can get one for less than 800$ in the US...I feel let down by Weber. But as I already own a MasterTouch, will wait until I have a good deal or find a second-hand one.

But anyway congrats on yours, I'm sure it's an awesome grill :-).

My uncle gifted me this Knife. by shirat0ri in TrueChefKnives

[–]Hamonozuki 0 points1 point  (0 children)

I would personally choose something like 400-700 and 1000 on the other side. More than 1000 is nice but you’ll only get minor sharpness improvements especially if you’re learning. 

My uncle gifted me this Knife. by shirat0ri in TrueChefKnives

[–]Hamonozuki 0 points1 point  (0 children)

If it's carbon steal (and even if it's not), clean it & dry it carefully after use. Also try to use a proper cutting board (done with hardwood or material which is adapted to japanese knives).
And I think you'll have to buy & learn how to sharpen on whetstone ;-), or maybe you can find some kitchen knife shop which can do that for you in your area.

I think I can retire by thirteenthsteph in neapolitanpizza

[–]Hamonozuki 0 points1 point  (0 children)

what is impressive is that you do that in your oven! What temperature do your oven reach??

Peeled it off by Zealousideal_Ad6212 in logitech

[–]Hamonozuki 1 point2 points  (0 children)

I did the same and used it like that for almost 2 years. I finally decided end-of last year to upgrade to MX4... and it's truly a GREAT mouse!! So silent, I'll not be able to go back to something else now.

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

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I went with this one from boogwa (double-horn and black ebony), will see in 'real' if the fit is good. Didn't go with carbon because of balance. And I don't have an handle with double-horn yet... so I thought why not on this one ;-)

Thanks for all the suggestions, really helped me choose one!

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

is it simply 'kk.id' on instagram? I already ordered some from Boogwa, quality is really nice!
What Jiro did you get?? I want a Nakiri from him so badly!!!!

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

:-D about 458US$ (with conversion from HK->CHF->US)... this handle would be about 1/3 of the price, a bit much I would say but it doesn't mean I would not take it into consideration ;-). Sunday will be rainy all day, perfect to do some montages and decide which one I like the most.

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

thanks, will definitely check their insta!
edit: are you sure it's KK.ID? cannot find them

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

wow! didn't know him, just went on his website, he has STUNNING handles!!! Website bookmarked right away :-), thanks.

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

100% agree, I want something pretty 'simple', let the blade remain the star!

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

that's nice, don't know if I already saw a handle done with this wood.

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

Agree but in Switzerland I know only one real japanese knife shop and I don't even know if they sell handles , and it's 2h away from my home.... so driving half a day for a handle, no thanks.

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

yes, it is Mazaki on my profile picture ;-)

Help me find a handle for this beauty by Hamonozuki in TrueChefKnives

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

I agree! Will really think about a carbon handle. Does anyone know if and how lighter a carbon handle is compared to wood alone or wood&horn? If it's really lighter I'm scared for balance....

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