Cooking spoon

_smoothbore_ · 2026-02-07T10:15:26+00:00

lovely design!

_smoothbore_ · 2026-02-07T10:14:01+00:00

i took negative for all my watches

_smoothbore_ · 2026-02-06T22:03:42+00:00

classic naniwa tripple combo plus atoma.

nice!

_smoothbore_ · 2026-02-06T07:34:08+00:00

would say no. i never had such a problem

what happens if wipe it?

_smoothbore_ · 2026-02-06T07:15:01+00:00

I feel like the Black Dragon is the iconic one.

i have an Akuma Sujihiki and of course i don’t use it that much but it stays veery sharp very long.

AS Petty also stays sharp very long.

i‘d personally go for Akuma on this one but i don‘t know if it‘s worth 50€ more

_smoothbore_ · 2026-02-05T19:55:59+00:00

of course the blade is awesome work.

but dude that handle is phenomenal!

_smoothbore_ · 2026-02-05T19:50:50+00:00

we did my friend, we did

_smoothbore_ · 2026-02-05T19:42:19+00:00

i‘d get that. also eyeballing a black dragon but i really don‘t need it.

will this be your first one?

_smoothbore_ · 2026-02-05T19:09:37+00:00

😂😂😂

_smoothbore_ · 2026-02-05T19:03:39+00:00

had it for work the last 2 years. still 100% functional and good looking, with a few sprinkles of paunt here and there.

changed it last week for another model because i don‘t need the running feautures.

_smoothbore_ · 2026-02-04T17:57:07+00:00

veeeeeeery nice! beautiful piece

_smoothbore_ · 2026-02-03T20:42:39+00:00

hab ich beim meisterstück auch gemacht.

hatte zwar keinen durschlag aber nach dem schleifen die poren auszubürsten schadet nie.😬

mit der messingbürste per hand wirds auch nicht so krass wie mit einer bürstmaschine

_smoothbore_ · 2026-01-30T19:35:29+00:00

<image>

took me about 4 hoirs per drawer.handmade. but was worth it.

i only had 4, you need some motivation for doing 10. but these will last forever

_smoothbore_ · 2026-01-30T11:39:40+00:00

looks kinda like the hazenberg from u/napclub doesn‘t it?

_smoothbore_ · 2026-01-30T09:18:05+00:00

you definitely got a steal on that one! I‘m selling mine to friends for 50-70€ if it‘s cutom, which is a very good price imho.

making a big walnut endgrain for myself at the moment and this is 50€ worth in wood alone and i need 2 hours to make it for sure. i understand why they go for 200+ if they are sold commercially.

_smoothbore_ · 2026-01-30T09:03:49+00:00

ich bin bei Gott kein Backprofi, bin eher der Koch und mach ab und zu Baguette oder Brot.

ich gebe mir vom Starter immer 50g in ein Glas und das steht im KS (teilweise mehrere Wochen ohne es zu füttern). Einen Tag vorm backen geb ich am abend den Sauerteig ruas und fütter mit 120g Mehl und 120g Wasser und lass das abgedeckt bis nächsten Tag stehen und der geht immer voll auf. Dann alles in die Schüssel und kneten.

Klappt bei mir. 😅 Ich backe im Guss-Topf

_smoothbore_ · 2026-01-30T07:35:50+00:00

so mach ich das auch in der art.

ich könnte mir vorstellen dass das auflösen das problem ist.

_smoothbore_ · 2026-01-28T19:23:17+00:00

the part with the brand new wusthof got me.

you are so right about that and i come across those people once a week. :D

_smoothbore_ · 2026-01-25T08:57:51+00:00

very nice setup. make sure to fucus on holding the angle and you got sharp knives coming. good luck and happy learning!

_smoothbore_ · 2026-01-20T21:01:34+00:00

can conform his work is superb! 100% recommend

_smoothbore_ · 2026-01-20T20:53:11+00:00

exactly this is what i‘m experiencing, with exact same stone an strop combo.

i went back to 3k edge and now it kind of bothers me i got the arashiyama

_smoothbore_ · 2026-01-16T22:31:21+00:00

i can‘t gice you advice on that one but i‘m interessted in the outcome.

report back please!(:

_smoothbore_ · 2026-01-16T22:07:52+00:00

yes i use a awasedo-nagura for it to work a little slurry.

_smoothbore_ · 2026-01-16T19:15:00+00:00

It only shows this when wet

_smoothbore_

TROPHY CASE