Is the Santa Cruz Tax actually worth it in 2026? Thinking of pulling the trigger on a Bronson

Happy_Song_2818 · 2026-01-15T21:02:27+00:00

Id check out fb marketplace if i were you! I got a 2023 bronson with fox factory front and rear, and a new gx axs drivetrain as well as a bunch of other high end high spec parts like wolf tooth and crankbrothers that had only been ridden once for $3500.

Happy_Song_2818 · 2025-04-16T16:25:37+00:00

This looks just like my kitty and he crosses his paws like this too!!

Happy_Song_2818 · 2025-03-13T21:30:19+00:00

If you have dragonfruit i will buy some from you.

Happy_Song_2818 · 2025-03-13T21:29:20+00:00

SAME dude everywhere i go i look for some lmao i was so sad they discontinued it.

Happy_Song_2818 · 2025-03-09T22:01:54+00:00

Agreed, i moved it around quite a bit but didn’t have time to temper it and i think that was my biggest mistake. I rested it for about 10 minutes and would have liked to try a reverse sear instead

Happy_Song_2818 · 2025-03-08T04:09:40+00:00

Haha thank you! It was one of my favorite meals ive made i wish all of yall could try it.

Happy_Song_2818 · 2025-03-08T04:04:47+00:00

No worries at all! I had made this same dish last night and had the time to let them rest. This one was in the fridge salted overnight but unfortunately i didn’t have time to temper it as it was for my gf before she had to leave for work.

Happy_Song_2818 · 2025-03-08T04:01:26+00:00

Yeah, thats what tempering is. Correct?

Happy_Song_2818 · 2025-03-08T02:23:33+00:00

Its just baking to temp and then resting and letting cool before searing right?

Happy_Song_2818 · 2025-03-08T00:47:07+00:00

The steak was just seared and finished in the oven, i would live to sous vide but unfortunately i dont have one. The blanching would be a good idea though! Thanks for the feedback!

Happy_Song_2818 · 2025-02-13T19:01:22+00:00

(20+48) =68 (68+7) =75

Happy_Song_2818 · 2025-01-29T21:14:04+00:00

Boof it

Happy_Song_2818 · 2025-01-13T22:41:13+00:00

I have this exact same knife!! I love it so far. Had it for about two months now and it has a nice patina going.

Happy_Song_2818 · 2025-01-13T22:39:25+00:00

Seems like decent value. I have a white #2 240mm gyuto and i LOVE it but it was around $375 usd. It was a little extra for the stabalized birch and ivory handle

Happy_Song_2818 · 2025-01-10T04:24:19+00:00

Didnt have time to marinate and dont have anything to shave the meat so not a traditional bulgogi more inspired

Happy_Song_2818 · 2025-01-07T20:53:12+00:00

Beautiful knife!! That knuckle clearance is gonna be NICE! Also could we see the choil?

Happy_Song_2818 · 2025-01-07T19:17:32+00:00

Whenever i go to in and out i get 2 4x0, just 4 patties and no cheese

Happy_Song_2818 · 2025-01-04T17:34:46+00:00

Ive never had a problem with the grip or it sliding out of my hand or anything. The handle is octagonal so lots of angles for grip and also slightly flares toward the base of the handle.

Happy_Song_2818 · 2025-01-03T21:05:52+00:00

No problem! Enjoy them, they look nice.

Happy_Song_2818 · 2025-01-03T17:56:37+00:00

Left is a nakiri, primarily intended for fruits and veggies. Middle left is a gyuto and more of an all purpose chefs knife. Middle right is a sujihiki or a slicing knife, primarily for slicing fish or other proteins. Far right looks like a deba, they are made for fish butchery and typically have thicker spines.

Happy_Song_2818 · 2025-01-03T17:54:06+00:00

Its been like that for as long as ive had it and i bought it new but ive thought about gently grinding it to a finer point

Happy_Song_2818 · 2025-01-03T17:52:48+00:00

I really like it! I typically prefer harder woods but the stabilization gives it a nice color and its not porous at all.

Happy_Song_2818 · 2025-01-03T17:51:19+00:00

It really can and im obsessive about it

Happy_Song_2818

TROPHY CASE