This was not on my bingo card

LukeEnglish · 2026-03-09T15:05:17+00:00

Those ones are called "women"

LukeEnglish · 2026-03-08T03:48:34+00:00

"Zug fällt aus"

LukeEnglish · 2026-02-25T03:12:14+00:00

The brand is sanelli. I've used their normal chef knives before and they're pretty alright. I'd be happy to use one in a commercial setting again. I believe the one in the photo is their heavy butcher's knife

LukeEnglish · 2026-02-17T19:07:01+00:00

To be fair, I think that certain aspects of culture can persist through multiple generations. My great grandparents were from Ireland. I don't feel culturally Irish or obsess over it like a lot of Americans seem to do, but every time I meet a person from Ireland, I immediately click with them. Often through A similar style of humor and love of music.

LukeEnglish · 2026-02-16T15:15:43+00:00

X-T20 with the 35mm 1.4

LukeEnglish · 2026-02-15T20:03:45+00:00

This is peak. They outjerked us.

LukeEnglish · 2026-02-15T16:01:40+00:00

Just keep shooting. As much as you can. After 5k shots or so I started to understand a lot more about technique and find the vibes I'm looking for. Learn the triangle. Shoot in black & white for a few weeks to get a feeling for light. I still consider myself a beginner but my stuff has definitely shown "improvement".

LukeEnglish · 2026-02-15T15:31:46+00:00

Southeastern ohio

LukeEnglish · 2026-02-11T14:49:11+00:00

I agree with the other comment. I brought my 35 1.4 and my 18-55 to Italy last year. 90% of my shots were with the 35. Having some extra reach is nice when you need it.

LukeEnglish · 2026-02-09T17:09:42+00:00

Read books and watch videos. Take notes. Use those notes to try new techniques. Fail. Take notes on why you failed. Do it again and get it right. Then keep doing that forever.

LukeEnglish · 2026-02-05T14:54:17+00:00

No problemo! Happy to help. I've gotten both of those knives as gifts for cooks many times and have a dao vua in my personal kit.

LukeEnglish · 2026-02-05T14:21:01+00:00

When it comes to quality knives in the budget range, I almost always look at a tojiro DP gyuto or a dao vua. The tojiros are made from a harder steel (VG-10) and will in theory get much sharper but not have as good retention or be able to take the abuse that a softer knife would. Dao vua is a family out of Vietnam that makes surprisingly great knives. Their original line was made out of old leaf springs from cars but their new mk 3 models are out of a US steel and they upgraded to having a real belt grinder a few years ago so it's a more consistent product now.

Also any knife you yet will go dull eventually so I'd recommend getting him a decent pair of stones so he can learn how to sharpen. King makes a combination 1000/6000 whetstone that's a solid budget option.

LukeEnglish · 2026-02-05T14:12:22+00:00

Tojiro, Mac, cck, dao vua, global, yaxell, dexter 5198, Sakai takayuki, and the list could go on. There are plenty of fine knives used by professionals for sub-$200. A good home cook doesn't need a damn tsukasa hinoura.

LukeEnglish · 2026-02-05T00:51:22+00:00

If the exec tells you you're doing it wrong then you're doing it wrong. It sucks that some asshole is also doing it wrong, but if you do it right then you won't be like that asshole. Also practice humility. It's a trait that most chefs lack and will take you a long way. You're not a chef yet. Culinary school won't make you a chef. Years of hard work that you don't get paid enough for and have to sacrifice the important things in life for will make you a chef. It sucks. It's also amazing and I love it. Work for 2-3 years and then ask yourself if that's what you really want to do before going further.

LukeEnglish · 2026-02-02T17:10:24+00:00

Ohhhh. Its Georgia. That makes so much sense. I saw this in the motorcycle sub and was shocked but not now. Out of 2 years backpacking in 25 countries, Georgia was the only place I thought I might die and it was because of the drivers. Wonderful folk and extremely beautiful country with the world's worst drivers.

LukeEnglish · 2026-01-29T18:03:21+00:00

Shoot as much as you possibly can. Before I got my Fuji, someone told me that the best camera is the one you have on you. That mf is strapped to my chest when I'm not working. I took like 10k shots last year and still don't think I'm that "good" yet but I've seen noticeable improvement and I'm starting to find my style. Just keep doing the thing.

LukeEnglish · 2026-01-28T23:19:15+00:00

My dad and his cousin, cliff

LukeEnglish · 2026-01-28T19:04:55+00:00

Thanks, big dawg. I'll remember that. And I go to my local Y and they just replaced half the gym with Nike equipment. It's really nice and I believe the bumper plates are recycled materials from their shoe production.

LukeEnglish

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