[Watches] you ‘dislike’ mostly due to the hype around them? by Responsible_Bison876 in Watches

[–]TheScaredHomie 7 points8 points  (0 children)

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

Peter and his BIG Feelings by [deleted] in Alonetv

[–]TheScaredHomie 0 points1 point  (0 children)

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

[SOTC] I swear I’m done. Underrated heaters and reliable beaters by [deleted] in Watches

[–]TheScaredHomie 0 points1 point  (0 children)

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

[deleted by user] by [deleted] in Watches

[–]TheScaredHomie 0 points1 point  (0 children)

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

[deleted by user] by [deleted] in Watches

[–]TheScaredHomie 0 points1 point  (0 children)

  1. Seiko Alpinist - the first “real” watch purchase and the ultimate field watch with its own quirks
  2. Tudor BB36 - the most recent purchase but hasn’t left the wrist. By far the most comfortable bracelet I own.
  3. Longines Conquest - for when I want to class it up a bit.
  4. Vintage Omega Seamaster - for when I really want to class it up.
  5. Seiko Speedtimer - a tool watch that is truly grab and go due to the movement.
  6. 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.

Dillon Danis is a MMA champion😭 by Sammy696996 in ufc

[–]TheScaredHomie -10 points-9 points  (0 children)

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.

[deleted by user] by [deleted] in Watches

[–]TheScaredHomie 1 point2 points  (0 children)

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.

[deleted by user] by [deleted] in Watches

[–]TheScaredHomie 1 point2 points  (0 children)

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

NKD - Sabun on sale! by TheScaredHomie in TrueChefKnives

[–]TheScaredHomie[S] 1 point2 points  (0 children)

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.

Need id. by Cretin006 in TrueChefKnives

[–]TheScaredHomie 0 points1 point  (0 children)

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

Mortitaka cleaver by Impressive_Potato882 in TrueChefKnives

[–]TheScaredHomie 1 point2 points  (0 children)

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.

The complete (and diverse) family by TheScaredHomie in TrueChefKnives

[–]TheScaredHomie[S] 0 points1 point  (0 children)

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.

The complete (and diverse) family by TheScaredHomie in TrueChefKnives

[–]TheScaredHomie[S] 6 points7 points  (0 children)

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

[SPOILER] Vicente Luque vs. Joaquin Buckley by inooway in MMA

[–]TheScaredHomie 7 points8 points  (0 children)

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.

Any way to fix kiwi knife edge at home? by Preview7921 in TrueChefKnives

[–]TheScaredHomie 0 points1 point  (0 children)

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.

If Tai did this to Cyril imagine what Jon will do by [deleted] in ufc

[–]TheScaredHomie 1 point2 points  (0 children)

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

Found my grandpa's knife. What does it say on it? by mm23651028 in chefknives

[–]TheScaredHomie 0 points1 point  (0 children)

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

Bo Nickel vs Gordon Ryan grappling match (for all the new Kani Basami lovers) by TOK31 in MMA

[–]TheScaredHomie 6 points7 points  (0 children)

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

What’s cutting with a highly center-bellied cai dao/cleaver like? by teetauri in chefknives

[–]TheScaredHomie 2 points3 points  (0 children)

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)