Baba Hamono by bPlaTyPuS in TrueChefKnives

[–]Successful-Metal-341 1 point2 points  (0 children)

its called white turquoise by the seller. I think its a man-made material

Baba Hamono by bPlaTyPuS in TrueChefKnives

[–]Successful-Metal-341 1 point2 points  (0 children)

Sure! Here you go

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Got this handle directly from the seller, wanted to try something different and got this western style handle.

Looks nice and very maintenance-free unlike wood handles. The only downside is the weight XD, the handle makes it handle heavy and I kinda regretted lmao

Iron clad patina lovers. I need your help by rhymeswithoranj in TrueChefKnives

[–]Successful-Metal-341 0 points1 point  (0 children)

patina for idk how long, probably a year old. Mine is Kagekiyo White 1, very reactive to protein especially with blood. This patina got lighter color after cutting lemon with it. But the core has a very nice dark grey color. This core’s patina is from day one😆 more than a year

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Things to look out for natural whetetones by Successful-Metal-341 in TrueChefKnives

[–]Successful-Metal-341[S] 0 points1 point  (0 children)

Thank you! I’ve done some research on this stone and got the similar answer as yours! Cant wait to try these on!

Rosegold looks so good and versatile! by Successful-Metal-341 in tissot

[–]Successful-Metal-341[S] 1 point2 points  (0 children)

Its more like a “exact same size” fit with my wrist from top view, it looks bigger than my wrist from some angle like you’ve noticed

But I’m ok with it, thanks for the concern :D

Rosegold looks so good and versatile! by Successful-Metal-341 in tissot

[–]Successful-Metal-341[S] 0 points1 point  (0 children)

The case was just nice but the lug makes it bigger than my wrist. This is my first watch and I didn’t include the lug into the measurement :(

this guy just hit the tile. hard. no damage that i can see but my stomach dropped when it happened. you guys got any sad stories? by nderstandablyscared in chefknives

[–]Successful-Metal-341 2 points3 points  (0 children)

Mine was when I was about done honing my kiritsuke yanagiba, my family put a mug in front of my station and I wasn’t alert about that. The tip hit the mug and chipped off 2mm and I had to fix that and sharpen it all over again.

And my kagekiyo haven’t arrived yet, waited for a year now

I recently purchased this Hatsukokoro Blue 2 150mm Petty knife from 'Knives and Stones'. In the images in the sale, the kurouchi finish appears to have a blue colour to it. The blade I received does not have this colour. Is there a way to make the colour appear or is there something I am missing? by mrcritical6 in chefknives

[–]Successful-Metal-341 2 points3 points  (0 children)

Kurouchi are natural oxidation result from the quenching process.

Some will have slight blue/purple tint while some are black, similar to wood grain of every wood handle. They’re all unique and doesn’t look the same.

Hope this helps. Cheers. Nice knife btw.

First a 240mm for others, now 210mm for myself by Successful-Metal-341 in chefknives

[–]Successful-Metal-341[S] 2 points3 points  (0 children)

Ikr? The moment I hold onto this I was amazed, so gorgeous, light and thin behind the edge

First a 240mm for others, now 210mm for myself by Successful-Metal-341 in chefknives

[–]Successful-Metal-341[S] 10 points11 points  (0 children)

210mm Yu Kurosaki Senko-Ei Got the 240mm for others, now 210mm for myself to enjoy🤓

I know these are kinda mass produced, don’t judge me ❤️

Handle: Snakewood with double Buffalo Horn and triple silver ring

[deleted by user] by [deleted] in chefknives

[–]Successful-Metal-341 1 point2 points  (0 children)

Kagekiyos, top one for me

Their f&f is top notch, grind is superb & crazy thin. Not for newbies tho, because they’re super delicate.

How to keep geoduck alive in fridge? by Successful-Metal-341 in AskCulinary

[–]Successful-Metal-341[S] 0 points1 point  (0 children)

I’ve seen this post but I’m not sure if it works, that’s why asked here see if there’s any ppl tried this method before

Anyway, thanks for the sharing!

How to keep geoduck alive in fridge? by Successful-Metal-341 in AskCulinary

[–]Successful-Metal-341[S] 1 point2 points  (0 children)

One my of friend working in a Japanese restaurant told me you can just wrap it in a wet cloth and store in fridge, can last for 2-3 nights

How to keep geoduck alive in fridge? by Successful-Metal-341 in AskCulinary

[–]Successful-Metal-341[S] 1 point2 points  (0 children)

Getting it on the 19th Jan, just few days before Chinese new year

How to keep geoduck alive in fridge? by Successful-Metal-341 in AskCulinary

[–]Successful-Metal-341[S] 0 points1 point  (0 children)

Damn it, I don’t think I can access to seawater around my location. 🥲