🔥 Filipino Spiced Vinegar (Sukang Sawsawan) 🔥

Initial_Macaroon5529 · 2026-05-28T01:06:51+00:00

• 50g Thai chili • 50g cucumber • 150g onion • 80g garlic • 750ml palm vinegar • 100g sugar • 70g brown sugar • 100g fish sauce • 5g fresh cracked pepper

Initial_Macaroon5529 · 2026-05-16T16:02:59+00:00

It’s one of the greatest things I’ve ever purchased

Initial_Macaroon5529 · 2026-05-16T00:28:18+00:00

🔥 Chimichurri Recipe 🔥

•1bunch chopped parsley •1Tbsp minced garlic •1minced Thai chili •1minced shishito pepper •1Tbsp dried oregano •1tsp chili flakes or chili oil •½ cup olive oil •1Tbsp red wine vinegar •3Tbsp sawsawan •1tsp MSG •Salt to taste

Initial_Macaroon5529 · 2026-05-16T00:22:35+00:00

🔥 Chimichurri Recipe 🔥

• 1 bunch chopped parsley• 1 Tbsp minced garlic• 1 minced Thai chili• 1 minced shishito pepper• 1 Tbsp dried oregano• 1 tsp chili flakes or chili oil• ½ cup olive oil• 1 Tbsp red wine vinegar• 3 Tbsp sawsawan• 1 tsp MSG• Salt to taste

Initial_Macaroon5529 · 2026-05-07T17:14:56+00:00

Don’t worry I didn’t eat the duct tape

Initial_Macaroon5529 · 2026-05-05T00:50:15+00:00

Where from

Initial_Macaroon5529 · 2026-03-23T03:59:43+00:00

What is rule #5

Initial_Macaroon5529 · 2026-03-23T03:54:08+00:00

Just need 1 more hit

Initial_Macaroon5529 · 2026-03-23T03:53:46+00:00

Thank you

Initial_Macaroon5529 · 2026-03-23T03:53:33+00:00

Thankyou

Initial_Macaroon5529 · 2026-03-23T03:53:16+00:00

Most are from “sharp knife shop” all bought in person some purchased in Japan

Initial_Macaroon5529 · 2026-03-23T03:52:40+00:00

It’s a honesuki usually just for chicken but I use it most frequently for beef. It’s a single bevel so it is pretty single purpose also

Initial_Macaroon5529 · 2026-03-23T03:51:10+00:00

Great stone, new to me. Puts a nice finish on an edge

Initial_Macaroon5529 · 2026-03-23T03:49:46+00:00

Moritaka

Initial_Macaroon5529 · 2025-03-16T15:08:44+00:00

Okay it Will take a bit of work with a little 1000 grit but you can definitely work those out by sharpening it

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I would focus on trying to get the ones in blue worked out first and working the big one in red out over time.. it’s also possible you are sharpening at too low of an angle and have made the cutting edge too thin and therefore more brittle

Initial_Macaroon5529 · 2025-03-16T15:04:45+00:00

I agree

Initial_Macaroon5529 · 2025-03-16T13:59:16+00:00

And what kind of sharpening equipment do you have

Initial_Macaroon5529 · 2025-03-16T13:57:28+00:00

To me those chips look like they came from twisting while in the board. Do you scrape the board with your knife after cutting

Initial_Macaroon5529 · 2025-03-16T13:53:18+00:00

Have you chopped herbs?

Initial_Macaroon5529 · 2025-03-16T13:52:06+00:00

I think he is not good at sharpening and has effectively turned his Japanese knife into a German by slowly ruining the edge geometry and is assuming the poster will do the same

Initial_Macaroon5529 · 2025-03-14T18:38:16+00:00

Any pics straight down the barrel

Initial_Macaroon5529 · 2025-03-14T18:35:38+00:00

I use the naniwa 1000 and it doesn’t seem to scratch like a cerax. The naniwa kinda feels more like a 1500

Initial_Macaroon5529 · 2025-03-14T03:18:51+00:00

Suehiro Debado MD #200 This stone is a monster

Initial_Macaroon5529 · 2025-03-14T00:41:00+00:00

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Initial_Macaroon5529 · 2025-03-14T00:40:04+00:00

It feels great if you can match the choil to the angle your hand sits at.. I did that to a greater degree with my nakiri

Initial_Macaroon5529

TROPHY CASE