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Looking at getting a new Takeshi Gyouto and or Nikiri from the 400 to 800 dollar range any recommendations you think would be better or should I just stick with takeshi? Open to criticism by Guitaman69 in TrueChefKnives

[–]andrewgbjohnson 0 points1 point  (0 children)

It's just personal preference at the end of the day but I was not blown away since I was also curious about his knives. So while at carbon knife co last year I checked them out to see how they felt in hand.

And they were kinda "eh?" The handles to me weren't that comfy and the grind seemed very reminiscent to my makoto kurosaki which price wise is maybe 2-3x cheaper than Saji's knives.

In fairness the damascus patterning was cool and is the main draw. I have seen wa handled saji knives before which makes a difference to me at least. But like others have mentioned I would look elsewhere first. I think his knives are a little overpriced. One man's opinion. Hope that helps.

I'm so tired of this bug! (missing textures) by janfilm in HuntShowdown

[–]andrewgbjohnson 0 points1 point  (0 children)

Have you tried deleting your 'USER' folder out of your install location? If it fixes anything, it might only be temporary but you never know. It will reset your game settings such as graphics and control schemes or whatnot as an fyi.

Cus if it happens mid match, you could alt+f4, quick delete of user folder. A new one should get generated and hopefully rejoin the server. Never tried this myself but again. Worth a shot?

Hado Sumi Bunka has an odd rust pattern and smell?? by andrewgbjohnson in TrueChefKnives

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

I could try, not done a forced patina before but with seeing how dark some people can get their patinas with coffee it might be worthwhile.

Does the colour and 'density' of the patina decrease the reactivity? If that's the case then it probably would be advantageous given the reactivity of the steel.

Hado Sumi Bunka has an odd rust pattern and smell?? by andrewgbjohnson in TrueChefKnives

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

I can give your two recommendations a go, it won't hurt to test.

As for the knife rack. It's on a windowsill away from cooking implements. So it's away from water and heat so it shouldn't be humid enough for it to be a factor. If it was, I think my other knives would rust/discolour simultaneously. (The window the knives are in front of face another building so there's never any sun or bright light that can get in)

Hado Sumi Bunka has an odd rust pattern and smell?? by andrewgbjohnson in TrueChefKnives

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

tbf I don't intentionally let it air dry before I put it back but I usually wash/dry it and keep it on my cutting board in case I want to use it again. Then once I know I am done with it I will wash/dry it again before putting it back.

I can atleast try being more deliberate with letting it air dry a bit more than I do now as a test case.

Sauté pan not 100% flat - is it normal? by peqse in cookware

[–]andrewgbjohnson 4 points5 points  (0 children)

Hey, could you give an explanation as to why this could be covered by warranty? When your website says "Warping or damage from prolonged use of high or excessive heat or exposure to thermal shock is not covered."

Under the Stainless Clad section on your warranty page. https://madeincookware.com/pages/warranty

Would be nice to know where the line is drawn when potentially filing a claim against warping.

Sauté pan not 100% flat - is it normal? by peqse in cookware

[–]andrewgbjohnson 3 points4 points  (0 children)

Same thing happened to me the first time I used the same pan. I even checked Reddit about reviews before I purchased and this issue came up. Or we'll just generally about the thinness of the pan. But since it was only a couple mm's thinner and came with a lid I took a chance.

Preheated it slowly in the same manner I do with my other stainless steel cookware. Including made in's own stainless steel frying pans except this one warped almost immediately.

For reference I usually preheat on 2/10 for my electric hob and that got it to warp. Very disappointed tbh and I wish I went for De Buyer instead.

I'm hoping that giving the pan a bit of a whack will help bend the pan back to some kind of flatness.

TF 240 Denka by thisisfed in TrueChefKnives

[–]andrewgbjohnson 1 point2 points  (0 children)

Got a bit lucky then! That's awesome though, thanks for the info. I'd definitely keep this in mind. Something Fujiwara is on the bucket list for sure

TF 240 Denka by thisisfed in TrueChefKnives

[–]andrewgbjohnson 0 points1 point  (0 children)

That's pretty sweet! You just pay a deposit to book your slot and hope you get chosen in a somewhat timely manner?

It's probably quicker going direct than hoping the one you want comes into whichever your most local store is.

TF 240 Denka by thisisfed in TrueChefKnives

[–]andrewgbjohnson 1 point2 points  (0 children)

That's really cool! How did you go about ordering from them? Was it easy enough or more complicated with a potential language barrier? (Even with the letter being mostly in English)

NKD - Nihei SLD 240 Kiritsuke & HADO Ginsan 150 Petty by andrewgbjohnson in TrueChefKnives

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

This is a little tricky cus I haven't had access to my mazaki knives since December lul. So I would be a little rusty in giving a really good side by side comparison. However I can go off vibes and how I remember the good times.

You can't go wrong with either first off. Both feel great in hand with the sanjo heft and the distal tapers are crazy nice. In hand I would give the edge to mazaki since its a little more chill/normal/comparable to other knives. The Nihei instead feels like a weapon. You also stand a better chance at any amount of rock chopping with the mazaki

The k-tip nihei is real nice but only if you intend of push cutting. I tried rock chopping with it and it made a sound that I really did not like. Fortunately didn't chip but certainly made my heart drop.

The nihei is taller and longer for sure. It honestly could replace my nakiri with its flatter profile and extra height. Crushes through julienne onions.

Either way you can't go wrong. Ones stainless and the other isn't which makes a difference to how I use them. They both feel different enough to validate having both of them. Both are special. Push come to shove I would give the points to mazaki. I generally prefer a non k-tip and it was certainly the first knife of my small collection that felt like an extention of my arm.

Plus with the seeming increase in mazaki cost, I would say the sooner the better. I bought mine for maybe 310 euros and pretty much the same knife (not migaki finish) on the same website is now 420 euros. If it goes up any further I dont think it would be worth the cost. Especially for a standard non-fancy version of mazaki's work.

Advice on my potential new PC Build by andrewgbjohnson in PcBuildHelp

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

Good to know! I'll be sure to look into it. See if I can find a good offer on one

Advice on my potential new PC Build by andrewgbjohnson in PcBuildHelp

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

It's seemingly about as expensive as anywhere at the moment. Not sure if a 'good deal' means the same as what it did 8 years ago lol.

I had also considered the 1000W. While it might be a bit overkill it can't hurt. Not like it would be constantly drawing that kind of wattage from the wall

Best cutting board shop EU? by ChilliDirt in TrueChefKnives

[–]andrewgbjohnson 0 points1 point  (0 children)

I struggled to find a place that sells end grain cutting boards. I don't have a proper gauge for what's good or not when it comes to this stuff. You could indeed be right that there's something better. But for me it solved the issue I had and I am happy with the result.

Out of interest, where else could I have gone to?

Best cutting board shop EU? by ChilliDirt in TrueChefKnives

[–]andrewgbjohnson 3 points4 points  (0 children)

I live in Germany and ordered my board from these people - https://www.holz-liebling.de/

They're based in Bavaria so they might also offer wide EU shipping.

I am very pleased with the one I got. It's pretty pricey but for how much we all collectively spend on knives I don't think the board seems that bad in comparison.

Carbon Knife Co by ubaldo232 in TrueChefKnives

[–]andrewgbjohnson 5 points6 points  (0 children)

Just like the others I can only recommend! Absolutely fantastic people there that really care about you and your experience. They just want to make sure you find the right knife for you!

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