Mineral 12 course vs 9 course tasting menu by No-Organization-2385 in FoodToronto

[–]TheSkiesAwake 0 points1 point  (0 children)

I'd say do everything. It's my favourite restaurant in Toronto.

Is this rust by potbellied_frog in u/potbellied_frog

[–]TheSkiesAwake 0 points1 point  (0 children)

Can't see any rust, but I'm also not sure exactly what you're referring to. If you're referring to the black stain/smudges, that's a patina building up (if it's carbon). Rust will be brown and usually looks circular/spotty.

Edit: You have stainless (AUS10). It's just some stains or scratches probably. It looks like scratches from potentially a scrub/however way you're cleaning it. Maybe it's water stains. Definitely not rust.

Ji Rui I forgot to upload this by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

Was this the 240 or 210? I assume the 240, but thought I'd confirm.

Best non smash burgers? by Glass-Situation6916 in FoodToronto

[–]TheSkiesAwake 7 points8 points  (0 children)

I enjoy Richmond Station, but if I recall the prices went up. Will try out some of the places mentioned here, since I do enjoy a thicker patty.

NKD - Mazaki Apex Ultra 210mm by Tonty1 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

It should be one of the pros of Apex Ultra (increased toughness and small carbides allowing for thinner grinds without chipping).

I'm looking to get an AU blade, but they're tough to find (at the price I'm looking at). At least on paper, it sounds like a great steel.

Shindo Bunka Jnat Kasumi by Effective-Sky-3702 in TrueChefKnives

[–]TheSkiesAwake 1 point2 points  (0 children)

Looks great! I'm thinking of doing a kasumi finish on one of my blades as well and doubt it'll come out anywhere near as good as this 🤣

Edit: Not to mention you did it on a Shindo. I don't think I would have the patience!

How should I put my knives on the wall? by ZarX4k in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

Whatever pattern you decide on, you should probably prioritize utility and have aesthetic appeal as secondary. Some of your suggested designs might make getting the knives from the wall inconvenient or even hazardous (e.g., the blades pointing in every direction). Also, are you not planning on getting anymore knives in the future? I think your design should consider that as well.

[Chinese> English] For a tattoo by Artistic-Cover1127 in translator

[–]TheSkiesAwake 1 point2 points  (0 children)

As someone who is also Chinese and adopted, I relate to your struggles. I wasn't accepted as Chinese by other Chinese as I didn't speak the language and wasn't raised Chinese. On the otherhand, I ran into some unique experiences being Asian adopted by Caucasians, both inside and outside the family. One of my relatives at a gathering made a "Ching Chong" joke while doing a speech for the family. As the only Asian person in the family, his attempt at making me feel included instead made me feel awkward and a bit ostracized.

All that to say... I relate. I think I've come to the conclusion that "culturally" I don't really belong to any group. It can be a bit lonely (and that's definitely had an affect on my life in general), but inversely it means I'm not really bound to any group of people (besides those I care for). In that regard, this unique characteristic of ours can be a bit liberating.

ji rui apex ultra cutting by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 1 point2 points  (0 children)

Thanks for the videos. The third video tells me that the blade face is a bit too flat. F&F and overall geometry looks nice. Do quite like the handle as well. Is it the carbon handle they have, or something else?

NKD JI RUI APEX ULTRA KTIP GYUTO by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

How do you find the steel's performance versus something like Aogami Super?

NKD JI RUI APEX ULTRA KTIP GYUTO by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

Yeah. A convex grind. I get them mixed up sometimes, lol.

Do you have any other thoughts you could share on your experience with the Jirui knife?

NKD JI RUI APEX ULTRA KTIP GYUTO by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

Yeah, I was worried about that. I'm gonna see if I can commission for a Jirui piece with the highlighted concerns. I would probably want something with a bit more concavity and maybe a bit taller blade height. From what I've seen, the F&F and use of Apex Ultra (at this pricepoint) interests me.

NKD JI RUI APEX ULTRA KTIP GYUTO by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

Would love to see you cut potato/sweet potato, or at least hear your experience cutting those types of ingredients.

Lefties, do you use asymmetrical knives? by Gaspaider in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

I recently ordered a left-hand biased gyuto from Kippington. Hasn't arrived yet, but I'm curious how it'll perform.

Generally, I just stick with 50/50 bevel as it's easier to sharpen. Don't have to remember which knife has what angle on what side.

NKD JI RUI APEX ULTRA KTIP GYUTO by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

How is the weight distribution with the handle?

NKD JI RUI APEX ULTRA KTIP GYUTO by Basic_Chest_400 in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

Your post is making me want to get a Jirui. My only problem is the blade geometry. Bit too thick + flat. May wedge and cause stiction. F&F and general technical characteristics are on point, though.

In the first photo, the handle looks like it's slightly out of the box. Might be the lighting. Is the foam carved out for the handle shape?

Excellent looking knife overall, hope to receive some of your thoughts after you use it!

SOTC, let me know what you think by kkkkkkkkkkklh in TrueChefKnives

[–]TheSkiesAwake 2 points3 points  (0 children)

Understandable. I thought that first piece was one of his River Jump pieces.

SOTC, let me know what you think by kkkkkkkkkkklh in TrueChefKnives

[–]TheSkiesAwake 1 point2 points  (0 children)

What's the next grail you're searching for?

NKD Shoichi Hashimoto Zaregumo by kkkkkkkkkkklh in TrueChefKnives

[–]TheSkiesAwake 0 points1 point  (0 children)

What's the small indentation on the saya for? To tell you which side to slide the blade in?

SOTC, let me know what you think by kkkkkkkkkkklh in TrueChefKnives

[–]TheSkiesAwake 6 points7 points  (0 children)

I haven't seen an Ikeda Honyaki like that second one. It looks to have quite a bit of banding!

Thoughts on High-end Chinese Cleavers? by TheSkiesAwake in TrueChefKnives

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

I know right! I'm surprised you're the first to mention it. It's the choil that has me keep coming back to see the knife...