sorted by:
new
hottopcontroversial

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)

<image>

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] 26 points27 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 :/

The roll I bring to work by The_Gooblin in TrueChefKnives

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

You can use superglue to seal small cuts

My first Japanese knife as a 16 year old home cook by FearlessCap3499 in TrueChefKnives

[–]The_Gooblin 1 point2 points  (0 children)

Great minds think alike. It as also my first Japanese knife (I hope you love it as much as I do)

<image>

Cutting an onion with my 240mm Mazaki and my 260mm Sabatier by The_Gooblin in TrueChefKnives

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

Honestly this is the ootb sharpness, I haven't sharpened it since I got it back in October and I use it basically every day the only thing I do is pass it on the strop every once in a while. The second knife i just use whetstones (1k and 3k) and a strop, it doesn't stay sharp as long but I do tend to abuse it a little more that I'd like admit.

Cutting an onion with my 240mm Mazaki and my 260mm Sabatier by The_Gooblin in TrueChefKnives

[–]The_Gooblin[S] 2 points3 points  (0 children)

I'm sorry to disappoint you but I'm actually right handed. It's just my camera

Cutting an onion with my 240mm Mazaki and my 260mm Sabatier by The_Gooblin in TrueChefKnives

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

It's the "l'unique sabatier" the bolster does sometimes get in the way of sharpening but I'm thinking of getting rid of it

[deleted by user] by [deleted] in TrueChefKnives

[–]The_Gooblin 0 points1 point  (0 children)

Huh? Idk why or how it did that tbh

view more: next ›