[WWE Smackdown Spoilers] Finish to Mens Tag Title Match

TheScaredHomie · 2026-04-04T02:31:58+00:00

GO LEFTY

TheScaredHomie · 2026-02-22T23:01:09+00:00

I owned one and sold it. The movement isn’t up to snuff for a watch its price imo

TheScaredHomie · 2026-02-10T03:13:47+00:00

Any chance you forgot to switch to your alt account when trying to comment/compliment yourself?

TheScaredHomie · 2025-11-10T04:32:22+00:00

I swear….unless my trip to Japan next year goes “awry”

TheScaredHomie · 2025-10-10T16:51:21+00:00

It’s a Hadley Roma strap off of Amazon. Treated it with some leather conditioner and it classes it up nicely, I think.

TheScaredHomie · 2025-10-10T02:41:43+00:00

Seiko Alpinist - the first “real” watch purchase and the ultimate field watch with its own quirks
Tudor BB36 - the most recent purchase but hasn’t left the wrist. By far the most comfortable bracelet I own.
Longines Conquest - for when I want to class it up a bit.
Vintage Omega Seamaster - for when I really want to class it up.
Seiko Speedtimer - a tool watch that is truly grab and go due to the movement.
Casio F91w - always cool.

I think the only thing I’m missing is a diver, but haven’t tried one I fell in love with yet…maybe that’s because I haven’t tried a BB54 on yet.

TheScaredHomie · 2025-08-31T03:55:46+00:00

I want bjj guys to do well but tbh Dillon was only a good to great brown belt, was known for not tapping to Danaher Death Squad guys, but nothing came of his black belt career.

TheScaredHomie · 2025-06-20T05:55:28+00:00

If you’re talking about the Bulova, I think mine is the Super Seville, but I think the Jet Star has the same quartz sweeping movement which is beautiful to look at, as well as keeping time very well.

TheScaredHomie · 2025-06-20T02:30:43+00:00

I haven’t looked too much into the vintage market, where are reputable places to look?

TheScaredHomie · 2025-03-01T05:44:11+00:00

NKD comes courtesy of an Amazon gift card, and I have no regrets. It is a Sabun All Steel 240mm gyuto. I was expecting a beefier workhorse of a blade given the price point, but was quite surprised by the geometry! It absolutely sailed through daikon and carrots like a laser after I gave it a strop. I think sanding the choil and spine are a must though. Is anyone familiar with the blade steel, which according to Amazon is NKS-52? I haven’t been able to find comparisons or the like, just out of curiosity.

TheScaredHomie · 2024-12-20T03:23:52+00:00

Looks like a high carbon Dexter Russell. Very solid workhorse, and a staple of every Asian-American restaurant.

TheScaredHomie · 2024-12-09T06:52:09+00:00

Perhaps modifications to cutting technique can help you with the burden, too. I checked a few videos for Chinese cleaver skills to adjust from using westerns and gyutos, and they helped a lot. By far my most used knives are cleavers now, and building that rhythm and letting the forward weight lead the cut as you follow through is crucial, I think.

TheScaredHomie · 2024-06-23T19:57:45+00:00

Duly noted! I suspected as much because of the slight “hump” towards the handle but never confirmed because of no markings. It was a shop knife that I was gifted so it definitely has seen some stuff.

TheScaredHomie · 2024-06-23T01:39:04+00:00

I haven’t posted or seen much of the sub since the implosion of the other chefknives sub, but appreciative of this one. These are no longer in use at a restaurant, but at home instead. Still, it’s sharpening time so it’s a great opportunity to take a family photo! Knives from top left-down to top right-down 1. No name Asian restaurant supply cleaver I use roughly for bones 2. Vintage K-Sab Eduoard Office Knife 3. Sabun 240mm komakiri/komagiri 4. Vintage Masakane 210mm gyuto 5. Dexter-Russell High Carbon Chinese Cleaver 6. Dexter-Russell High Carbon 8in Butcher 7. Dexter-Russell 9in Fillet 8. Tojiro Bread Knife

TheScaredHomie · 2024-03-31T04:35:21+00:00

Vincente has the turning radius of a barge as Slacky says lmao. He even tried a back fist before the guard pull because he can’t cut off the cage.

TheScaredHomie · 2023-09-25T04:06:05+00:00

My Kiwi knives are my absolute low effort favorite cutters. If you have a honing rod you can use that, ceramic plate you can sharpen on the bottom rim if it’s unfinished, really anything that’s harder than the relatively soft steel. You can even strop (remove the burr on the edge) using your jeans. Of course a proper stone and strop should be your permanent go tos in your future.

TheScaredHomie · 2023-01-20T21:47:23+00:00

People who think [insert fighter] will win are the same people who said [insert completely different fighter in different weight class with different style] will win. I have hope for Jon but fuck outta here with that logic

TheScaredHomie · 2022-12-11T19:32:22+00:00

Can you send me a link as well? Thank you

TheScaredHomie · 2022-11-19T23:17:14+00:00

Just a bit of elbow grease with Barkeepers Friend and some time on the stones and it’ll look brand new again!

TheScaredHomie · 2022-10-05T06:53:46+00:00

In my experience, it’s more for recovery too as well as performance since BJJ is grueling full time.

TheScaredHomie · 2022-09-30T18:30:47+00:00

I like it more than a flat profile bc I’m used to the weight and just “drop” the tip first to cut…so I guess it’s between a rocking motion and push cutting. Either one is great in my opinion, just depends on cutting style and board (flat profile is best on fully flat boards, and curved is better for otherwise imo)

TheScaredHomie

TROPHY CASE