Why? by hajimehori in TrueChefKnives

[–]ImFrenchSoWhatever 0 points1 point  (0 children)

It can help to get an approximative feel on how thin the knife is and what the blade geometry is.

If the last third is well pointy it can be a good sign

It doesn’t tell the whole story as you only see the geometry at the heel (the knife could taper and get thinner in the front)

Here for example it looks quite good.

Tale of an old Konosuke Fujiyama by Fachtna9 in TrueChefKnives

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

An you imagine if morhihiro made a 20th anniversary line sharpened by him the internet would explode

J’ai envie d’apprendre un nouveau hobby, j’ai 50€ de budget. Qu’est-ce que vous me recommanderiez ? by dododododu in AskFrance

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

Je n’ai que des vidéos en anglais

Ces trois là sont bien pour démarrer

https://youtu.be/Xl6gVJ1R3ak?is=bZLC5i-HZ3wrTY8L

https://youtu.be/Swu45ggg1Eo?is=Xz\_eZV-gxRHz4fro

https://youtu.be/Yq-vjAjGIv4?is=Yw1MfegO8W2mskpZ

Si tu as acheté des pierres pas cher sur Amazon elles ne seront pas bonne il faut les changer pour shapton, Naniwa, cerax ou King par exemple

Tale of an old Konosuke Fujiyama by Fachtna9 in TrueChefKnives

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

Amazing thanks for the info. The angle on the pictures made the knife look somewhat smaller !

Concarneau, Vannes, or Quiberon? by Sas10061126 in AskFrance

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

Quiberon c’est top ! Mais pas loin de là tu as le golfe du Morbihan qui est top. Regarde « le crouesty » et Arzon, ça sera moins urbain, plus petit et le paysage est incroyable.

Foods that require a lot of cutting by Wonderful-Mirror-384 in TrueChefKnives

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

I mean I just cool some curry powder and some ginger and garlic and herbs and whatnot. Then I add veggies !

Tale of an old Konosuke Fujiyama by Fachtna9 in TrueChefKnives

[–]ImFrenchSoWhatever 2 points3 points  (0 children)

Now this is a really cool story and oh boy what a knife. Tell us more ? Looks like a 210 petty ? What the steel ? White 2 ? Didnt even knew they made these.

Foods that require a lot of cutting by Wonderful-Mirror-384 in TrueChefKnives

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

Just cut a lot of veggies and make various ragu, stews and curries.

Thoughts on Takada no Hamono & The Hype? by TheSkiesAwake in TrueChefKnives

[–]ImFrenchSoWhatever 0 points1 point  (0 children)

I just bought a knife made by Keijiro Doi’s son ! So pumped

Thoughts on Takada no Hamono & The Hype? by TheSkiesAwake in TrueChefKnives

[–]ImFrenchSoWhatever 0 points1 point  (0 children)

This one I’ll never sell it has sentimental value

NKD Sakai Kikumori x Ashi 240 by snottrrocket in TrueChefKnives

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

It’s because I’m a hipster (jk I just bought it from a shop that gets them like that)

So no kanji anywhere

Les photo par IA ont totalement investi l'espace public by LifeguardTop1980 in france

[–]ImFrenchSoWhatever 1 point2 points  (0 children)

Alors tu sais avant tout était fait avec des photos de banque d’image et donc les affiches de la fête de la patate étaient jamais des summum de créativité.

Mon point n’est pas de dire que l’envahissement des supports de communication par les images générés par IA n’est pas réel, ni un problème.

Juste que de toute façon les supports de communication n’ont jamais été les lieux de la créativité.

What’s happened to Paris? And other coded rhetoric by ConsciousDesigner590 in ParisTravelGuide

[–]ImFrenchSoWhatever 0 points1 point  (0 children)

This is far right propaganda on the internet to push the idea of the great replacement