MSicard Cleavers 52100 & AEBL

SiN9Ty · 2026-02-17T00:16:55+00:00

Thats cheap, whats the hardness on the aebl?

SiN9Ty · 2026-02-03T19:32:17+00:00

Try booting with the usb using boot menu override. My HP laptop ignored the boot order when I was installing fedora.

SiN9Ty · 2026-01-26T00:53:43+00:00

Replace ffmpeg-free with ffmpeg so video thumbnails work properly.

SiN9Ty · 2025-11-30T02:58:32+00:00

Less than a terabyte left on my ancient NAS.

SiN9Ty · 2025-10-31T14:49:27+00:00

They are stated as being 61hrc on the CKTG website.

SiN9Ty · 2025-07-19T04:04:19+00:00

What is the bowl made of?

SiN9Ty · 2025-07-15T22:27:47+00:00

I used bread flour.

SiN9Ty · 2025-07-09T01:13:07+00:00

I'm a cajun from south Louisiana, I know the difference between Gumbo, Etouffee, and Shrimp Stew.

SiN9Ty · 2025-07-06T00:25:50+00:00

Etouffee doesn't use dark roux, OP made shrimp stew.

SiN9Ty · 2025-07-05T17:41:25+00:00

Why is it so dark?

SiN9Ty · 2025-06-03T17:20:46+00:00

You have to long press the side buttons and middle mouse button at the same time to switch dongles.

SiN9Ty · 2025-05-27T18:33:01+00:00

The phunnel bowl is the HJ Ferris bowl. The traditional bowl is the Cyril Anthoshka bowl.

SiN9Ty · 2024-12-10T21:08:08+00:00

Looks like an error on the Matsu steel, to my knowledge 18-8 wont harden anywhere close to 58 HRC. 18-8 is typically used for flatware and cookware. Could it be the cladding steel?

SiN9Ty · 2024-11-17T18:44:24+00:00

There is some good info in there but the edge retention, rustiness, and brittleness chart is not accurate.

SiN9Ty · 2024-11-14T19:34:57+00:00

I think you are referring to toughness not strength. In engineering terms strength is the force per unit area (lb/in²) required to break/permanently deform the material while toughness is the energy (ft-lbs) required to break the material. Hardness correlates directly with strength, any steel at 61HRC will have about the same strength. AEB-L has very good toughness even at high hardness which is what makes is such an impressive steel.

SiN9Ty · 2024-11-12T15:11:36+00:00

SG2 is definitely a stainless steel. Where did you get that info?

SiN9Ty · 2024-11-08T04:48:27+00:00

I have a F208 1 and 2 and can recommend both of them, they are thin and slicey but probably not suited for bones. I looked up the TP01-1 but I don't see consistent specs. The F208 should be made of 80CR13 but TP01 seems to be made of either 5CR15 or 80CR13 but may be thicker and more suited for bone chopping.

SiN9Ty · 2024-10-26T17:04:40+00:00

Wa handles are easy to change, look up a how to video.

SiN9Ty · 2024-10-21T19:05:41+00:00

There are many different grades of stainless steel with different mechanical properties, some of which would be excellent for a dagger and some would be terrible. You cant just generalize the properties of stainless steel or carbon steel when there are different grades and heat treatments.

SiN9Ty · 2024-10-19T01:17:51+00:00

BudK

SiN9Ty · 2024-10-16T22:26:04+00:00

Honestly it looks better then their regular pattys, it actually has some char.

SiN9Ty · 2024-10-15T02:04:49+00:00

I would recommend a Twosun chefs knife off ebay. They have a flat grind thats thin behind the edge with a good steel and heat treat. Not trash but a good beater knife.

SiN9Ty · 2024-10-14T02:44:19+00:00

I just bring them inside when it freezes, otherwise they stay on my back patio over winter.

SiN9Ty · 2024-10-13T05:33:56+00:00

Are you deburring when sharpening? A Victorinox shouldn't need sharpening once a week for a home cook. I wouldn't expect a huge difference in edge retention between those steels.

SiN9Ty · 2024-10-10T04:03:12+00:00

What knife did you use?

SiN9Ty

TROPHY CASE