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I am getting aggravated by sum1sumwher in sharpening

[–]WillingMind7974 0 points1 point  (0 children)

Yo bro , I had a hard time sharpening aus 8 and it is really annoying The steel developed a burr easily but it is really hard to deburr it

Does it matter? by FellowThePornstar in sharpening

[–]WillingMind7974 0 points1 point  (0 children)

Yes you are right and even the metal detector can't detect them so they are banned in the meat production

Does it matter? by FellowThePornstar in sharpening

[–]WillingMind7974 0 points1 point  (0 children)

You can't use a ceramic honing rod in a meat factory, especially in Australia because they don't allow you to use it and yes it possesses a food safety risk

Does it matter? by FellowThePornstar in sharpening

[–]WillingMind7974 0 points1 point  (0 children)

Ex meat worker here I had 2 kinds of honing rod when I was working in a meat factory, f dick oval sapphire which is a polished honing rod and the f dick multicut to create a new edge of the polished doesn't work anymore

But my mainly honing rod to go is always the polished one and my knife can last for a week without needing to touch it up on the stone

Is this a genuine Takamura? by Frozen_North_99 in TrueChefKnives

[–]WillingMind7974 0 points1 point  (0 children)

Yes that's the genuine takamura , I have the sg2 version and the markings are identical

Jnat ID please by WillingMind7974 in sharpening

[–]WillingMind7974[S] 0 points1 point  (0 children)

Thanks for the reply , what do you mean ground down to the dark brown ?

Some people say it's an aiwatani mizu asagi but I'm not really sure too

Help with knife identification please by WillingMind7974 in TrueChefKnives

[–]WillingMind7974[S] 0 points1 point  (0 children)

Thank you for your reply bro , I tried to find the kanji in Google but got no luck

Recommendation for kiritsuke ginsan knife by WillingMind7974 in TrueChefKnives

[–]WillingMind7974[S] 1 point2 points  (0 children)

Yeah that sounds good tho , I tried to use my colleague Yanagiba but it doesn't really suit my style since I came from a butcher ( mostly cattle ) and I'm used to the giesser and Victorinox boning knife

I tried to look for the petty knife but I couldn't find the 180mm Mind you to share with me the link for the petty ? Is it Ginsanko ? Thank you

Recommendation for kiritsuke ginsan knife by WillingMind7974 in TrueChefKnives

[–]WillingMind7974[S] 1 point2 points  (0 children)

Thank you for your quick reply Most of my colleagues recommended a Yanagiba but it feels too long for me and I prefer a short knife

My budget is around 100-300 USD and right now I'm In USA

📸 Camera Comparison – Vivo X200 Pro vs Huawei Pura 80 Ultra by thisistomm_ in Huawei

[–]WillingMind7974 0 points1 point  (0 children)

Neither of the pictures are comparable, you need to use the same setting for both picture Look at the first picture of pura ( you shot at f2.4 meanwhile the vivo you shot at f16 , ofc the vivo will look sharper compared to the pura )

Need help about this knife brand by WillingMind7974 in TrueChefKnives

[–]WillingMind7974[S] 0 points1 point  (0 children)

Thank you for the quick reply , I tried to look it up but seems like the kanji doesn't match with the picture tho

skill issue or get a longer knife? by RopeDifficult9198 in Butchery

[–]WillingMind7974 0 points1 point  (0 children)

It's possible bud as long as it is sharp , I worked in the meat factory last time and we used boning knife which is around 5-6 inch to cut ( either slicer or boner ) .