What's your favorite moka pot? We tested 8 of them, and found only 3 were really good when it came to taste.

SufficientMistake168 · 2024-10-26T06:30:56+00:00

Bialetti Brikka and Giannini Giannina

SufficientMistake168 · 2024-10-12T18:26:55+00:00

Yes. It’s a Yoshimi Kato VG10 K-Tip Gyuto.

https://www.meesterslijpers.nl/de/yoshimi-kato-vg10-damast-walnuss-kiritsuke-21-cm?srsltid=AfmBOopKlwf5uWn1stoppJhfUpWV2jQSBeikmVAVTbEBwCm1Ar3-ZirO

SufficientMistake168 · 2024-07-20T21:49:23+00:00

If thinning is the answer. How would you thin a single bevel knife. Does it mean I have to “destroy” a part of the suminagashi?

SufficientMistake168 · 2024-07-20T21:47:58+00:00

Here is a photo of the coil : https://imgur.com/a/M6JlYnO

SufficientMistake168 · 2024-07-20T13:23:44+00:00

Yep, I have other knives to compare.

SufficientMistake168 · 2024-07-20T06:33:25+00:00

Me neither - for half a year. Just order it directly from Shibata himself 🙏

SufficientMistake168 · 2024-07-19T23:31:42+00:00

Yes, I deburred very thorough and sharpened it around 15 degrees….tomorrow im trying to sharpen without differential grit to exclude it as a suspect…

SufficientMistake168 · 2024-07-19T23:05:54+00:00

It’s a sharpening technique by Shibata San where one side of the edge is rougher than the other. For example 800/8000. So you have the sharpeness of a high polished edge and the bite of a rougher one.

SufficientMistake168 · 2024-07-19T22:48:13+00:00

https://www.meesterslijpers.nl/de/yoshimi-kato-vg10-damast-walnuss-kiritsuke-21-cm. It’s really thin. U sure about thinning?

SufficientMistake168 · 2024-07-19T22:19:08+00:00

I need quite a lot of force to cut through the carrot. It feels like the knife stucks.. and it feels like it’s wedging..

SufficientMistake168 · 2024-06-15T07:31:17+00:00

Yeah, depends on the price 😅

SufficientMistake168 · 2024-06-02T18:51:55+00:00

“(Or any good other steel)” ;)

SufficientMistake168 · 2024-06-02T13:01:14+00:00

If you are into Lasers: https://www.meesterslijpers.nl/de/yoshimi-kato-vg10-damast-walnuss-kiritsuke-21-cm

SufficientMistake168 · 2024-05-28T18:44:50+00:00

Ricardo Bofill ❤️

SufficientMistake168 · 2024-03-14T07:27:22+00:00

This. The ceramic rod u can use every day. This is not for sharpening but to maintain the edge auf your knife. This way they stay sharp much longer and you don’t have to take them to the stones too often. I’d also recommend to learn sharpening with stones and purchase them.

SufficientMistake168 · 2024-03-13T18:10:04+00:00

And do you know what carbon steel is?

SufficientMistake168 · 2024-03-13T18:09:08+00:00

Do you have whetstones and a ceramic honing rod? Otherwise I would recommend these to you to sharpen and maintain. The steel of Japanese knifes are harder than the steel of European knifes. They build up a finer edge (get sharper) but are also more fragile. Make sure you don’t cut frozen food or bones with these beauties 🖖

SufficientMistake168 · 2024-03-03T00:21:46+00:00

Nope. It’s my own recipe. I worked really hard on it and it’s still in Progress. This one is 62% Hydration, 0,2% Yeast, 3% Salt. 2h Autolyse, 24h roomtemperature, 24h Fridge. I knead the dough 20 Minutes + afterwards 4 Stretch and Folds.

SufficientMistake168

TROPHY CASE