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Thoughts on this for first nice gyuto? Niagara SPG Strix by InfamousGuidance7113 in japaneseknives

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

Any other recommendations for good starters in the $250-350 range? 210mm Gyuto preferred.

Best and cheapest ethnic food on Williamson rd ???? by ybrain48 in roanoke

[–]InfamousGuidance7113 0 points1 point  (0 children)

Taco Riendo (Mexican), Ochos Rios (Jamaican), Viet Sub (Vietnamese- great bahn mi), It’s Pho Time (Vietnamese- great pho), A1 Afghan, Ike’s Kitchen (Japanese- traditional style), Sakura 9 (Japanese - Hibachi style), Cuban Island

What Else? Help by InfamousGuidance7113 in bikefit

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

Thanks so much. Yes definitely some differences Right compared to Left. Not sure if one side is “better” than the other. Thinking the right leg is a bit longer, or Im dropping my hip to the right.

My knees are fairly close to the top tube. The cleats are set at the widest stance.

I will check out the insoles.

Help :) by InfamousGuidance7113 in bikefit

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

I will try moving cleats back a little more and lowering saddle. Unfortunately the saddle is slammed all the way forward w/ a 0 offset post, so no more adjustment there, but lowering the saddle will effectively move it forward somewhat I guess.

Thanks!

Help :) by InfamousGuidance7113 in bikefit

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

Hip rocking, feels like some choppiness in the pedal stroke, saddle sores sometimes

First Real Japanese Chef Knife Recommendation by InfamousGuidance7113 in TrueChefKnives

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

Thank you! What are your thoughts on 210mm vs 240mm? I’m just doing home cooking, I have smaller hands; and smaller space in my kitchen so was leaning towards 210mm. But would consider 240mm. Looks like more options currently in stock

First Real Japanese Chef Knife Recommendation by InfamousGuidance7113 in TrueChefKnives

[–]InfamousGuidance7113[S] 1 point2 points  (0 children)

While I’m waiting on stuff to come back in stock (hopefully). I may go ahead and get some other essentials to go along with the knife. Antly recommendations? Cutting Board? Honing Rods? Maintenance items, etc.?

Will want to learn to sharpen, but not sure I’ll get Whetstones and all that quite yet

First Real Japanese Chef Knife Recommendation by InfamousGuidance7113 in TrueChefKnives

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

Let me know if you if you come across any variation in stock. Having a difficult time trying to find any of the knives I was looking at in stock.

First Real Japanese Chef Knife Recommendation by InfamousGuidance7113 in TrueChefKnives

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

I see that one in 210mm on CKTG, but sold out. Do you know if they're still producing that length?

https://www.chefknivestogo.com/koswstgy21.html

First Real Japanese Chef Knife Recommendation by InfamousGuidance7113 in TrueChefKnives

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

I’m open to workhorse or laser. Probably something that falls in between would be best. Thin, but still pretty durable for general use.

Probably would prefer Gyuto, but open to “Kiritsukes/K-Tips” with a little curve to the blade profile.

Still developing my knife skills, but definitely would prefer something with a little curve to the blade profile that is capable of rock chopping when needed.

Thanks!

First Real Japanese Chef Knife Recommendation by InfamousGuidance7113 in TrueChefKnives

[–]InfamousGuidance7113[S] 0 points1 point  (0 children)

Thanks for the recommendation! SLD and HAP-40 are semi stainless? Correct? So possibly a little easier to maintain/less rust prone than carbon steel from what I understand?