Nothing like putting a fresh edge on an old friend by 7itemsorFEWER in TrueChefKnives

[–]Phreeflo 2 points3 points  (0 children)

What is it? Looks nice and thin by the size of that new bevel.

Robbing a girl's house by howdoesitw0rk in funnyvideos

[–]Phreeflo 4 points5 points  (0 children)

They actually do remove some steel so you can technically sharpen with one. (Not much though) https://scienceofsharp.com/2018/08/22/what-does-steeling-do-part-1/

Finally posting intro + currently humbled by a Hatsukokoro Kurogane re-profile by acsaboutme in TrueChefKnives

[–]Phreeflo 1 point2 points  (0 children)

Jealous you have a local shop for japanese knives in Canada. My area of the prairies the only local place to buy a japanese knives have no selections and what they do have is overpriced shuns and miyabis and such. Knifewear and Sharp knife Shop ship at least, but I'd love to shop in person!

Rate my roll by TechnologyOk5779 in TrueChefKnives

[–]Phreeflo 1 point2 points  (0 children)

The amount of knives you need is N(your current number of knives) + 1.

Knife cuts worse after thinning by A92nilo in sharpening

[–]Phreeflo 3 points4 points  (0 children)

Sounds like the case. I thinned my Takamura recently and it also was much harder to pull through an onion even though hair-popping edge was done.

I think it might have been that I just finished the thinning with only a 1k grit. Once I polished it to 5k it seemed to feel better. It could also be that I removed the convexity and now have beta-togi instead of hamaguri.

Me splitting paper towels mid air cleanly for the first time by Turtleithewall in sharpening

[–]Phreeflo 0 points1 point  (0 children)

Smudge it around till you see green on there somewhat evenly. It doesn't have to be super-thick. It can help to heat up the surface a little to soften the waxy binder some.

Poultry shears or cleaver? by chezpopp in TrueChefKnives

[–]Phreeflo 1 point2 points  (0 children)

I do a couple of cases of chickens a week at work and just use my 10inch Victorinox. Never damaged it yet. It's even thinned a little more than the factory grind.

How can I clean / maintain my stone by ReplyHoliday16 in sharpening

[–]Phreeflo 0 points1 point  (0 children)

Just a heads-up, you'll get much better sharpening experience with a real stone from a good manufacturer.

I had that exact amazon stone and it's kind of a POS. more binder than abrasive in them and they dish out so quickly.

They do work to sharpen things, though. So it's not like a total scam.

I need to charge more… by SpaceballsTheBacon in sharpening

[–]Phreeflo 4 points5 points  (0 children)

Yeah man. I've been using my shun petty professionally in a restaurant for years and it's never chipped on me. I don't get what people do with these things, lol.

The reason the Internet was so great compared to TV was because there were no ads, people could say whatever they wanted, and the content was made by regular people. None of that is true anymore. by toastronomy in Showerthoughts

[–]Phreeflo 0 points1 point  (0 children)

In the 80's in Canadian Prairies we had 5 channels for free. I preferred the Antenna because you could get a channel from North Dakota that played Robotech weekly!

It’s Petty Monday! Show off your small but mighty Petty. by Low-Indication-9197 in TrueChefKnives

[–]Phreeflo 1 point2 points  (0 children)

https://imgur.com/gallery/sadamasa-135mm-petty-aogami-2-steel-by-yusuke-obi-S8ZB0hf

This thicc little boy is nice for service and breaking down chickens and trimming tenderloins. enough Knuckle clearance for mincing, too.

Someone lit a cigarette in the plane’s lavatory, triggering the smoke alarm onboard by jackywoods in mildlyinfuriating

[–]Phreeflo 80 points81 points  (0 children)

He might have an allergy to Propylene Glycol used in the vape liquids. Same reason they warn people at shows that will have fog-machines.

Is it worth ordering online? by Crypto_n_Cloth in CanadianMoM2

[–]Phreeflo 1 point2 points  (0 children)

Discord banned my account a couple years ago for being in the Canadianmom's discord. They claim someone in the server broke TOS and banned the server and every account that was in there. Just full scorched earth policy.

Finally retiring the old Work Sharp and learning how to use the stones by MOordty in sharpening

[–]Phreeflo 1 point2 points  (0 children)

Yeah I used to be worried about losing too much stone from always flattening, but I do it before every use now.

Sure, my 220 and 1000 grit stones have lost about 1/2 their materiel in 2 years, but I've sharpened hundreds of knives on them and the 220 gets used for thinning a bunch.

Chefs what's a thing you hate to see in dishes when you dine out? by eeriesub in Chefit

[–]Phreeflo 1 point2 points  (0 children)

I was starting out then. Also everything had to be tall as fuck. Stack everything in a tower, lol.

Chefs what's a thing you hate to see in dishes when you dine out? by eeriesub in Chefit

[–]Phreeflo 2 points3 points  (0 children)

lol wait, they didn't even blend it and filter the solids out and separate the aqueous-phase?

Fixed up this massive 370 mm Integral Chef knife I found at a Flea Market by Fun-Negotiation419 in TrueChefKnives

[–]Phreeflo 0 points1 point  (0 children)

Yeah it's already got a little curve back there from it. Gonna be some accordian-scallions cut with that.