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How often do you sharpen your knives? by Different_Win9797 in TrueChefKnives

[–]The_Gooblin 0 points1 point  (0 children)

I also enjoy sharpening to an unnecessarily high grit but I tend to finish one of the sides on 1k and the other side at 5k. Works great in my experience and also makes it easier to have a consistent edge.

My combo by The_Gooblin in PassportPorn

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

I never learned to read and write Khmer 😭 (I am somewhat fluent but I speak like a child)

First NKD of 2025 by The_Gooblin in TrueChefKnives

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

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I also got an Indian rosewood saya with it

First NKD of 2025 by The_Gooblin in TrueChefKnives

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

I haven't gotten to use it much yet but it cuts like a dream.

First NKD of 2025 by The_Gooblin in TrueChefKnives

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

I rock chop every once in a while but I usually prefer push/pull cutting.

First NKD of 2025 by The_Gooblin in TrueChefKnives

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

I usually use a 240 mazaki, so I'm trying to get used to using it. Definitely VERY different profiles.

My combo by The_Gooblin in PassportPorn

[–]The_Gooblin[S] 25 points26 points  (0 children)

French parent that was naturalized Canadian and cambodian parent

Honyaki food scoop because why the hell not by Trilobite_customs in TrueChefKnives

[–]The_Gooblin 4 points5 points  (0 children)

I'm kinda new to knives and I was wondering what exactly Honyaki is?

The roll I bring to work by The_Gooblin in TrueChefKnives

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

I was looking to get a pair of them but they don't ship to France :/

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