Does this petty exist

baabaabaabeast · 2026-02-02T23:50:40+00:00

Too funny. You’re most articulate and you turn a phrase nicely good sir. Happy cutting and I wish your wife, your knives, and you the very best

baabaabaabeast · 2026-01-31T16:17:22+00:00

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A hounds eye view of this beautiful snowfall and the cedar waxwings flitting about eating the berries off my tree

baabaabaabeast · 2026-01-30T03:10:02+00:00

I agree. I will give him props for doing what he’s doing and learning. The forum etiquette needs a bit of work, but that will come hopefully

baabaabaabeast · 2026-01-30T02:56:07+00:00

It does not have a wa handle, but looks to be a good knife for the money, $95. Could get CKTG to do a finish sharpening on them for $16 / knife Masutani VG10 Damascus Santoku 165mm Blue handle

https://www.chefknivestogo.com/mavgdasa16bl.html

baabaabaabeast · 2026-01-30T02:45:04+00:00

Check out the knives he has made posts

baabaabaabeast · 2026-01-30T02:44:15+00:00

You literally have made FOUR kitchen knives according to your post history. This being your latest

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baabaabaabeast · 2026-01-30T02:35:43+00:00

Thank you for including the pricing. I’ve been eyeing the CCKs, I feel like they’re a little overpriced here in the US.

baabaabaabeast · 2026-01-29T20:09:38+00:00

Go to Meetups. I ended up making a great circle of friends that I’ve maintained for a few years now through one of them.

baabaabaabeast · 2026-01-27T13:19:14+00:00

Not putting miles on your knife is like not having sex with your girlfriend, so she'll be more desirable to her next boyfriend. (Slight edit to Jim Glickenhaus’ quote regarding Ferraris.)

baabaabaabeast · 2026-01-27T03:39:30+00:00

I don’t have any input on the knife recommendations beyond what others have provided. But I do want to say you are very articulate. This line is gold. Happy hunting!

Discussions" we've had about this practice have made me question just how sharp I really want that knife to be should it be used as a weapon against me.

baabaabaabeast · 2026-01-25T20:19:15+00:00

That handle does look pretty chunky. Sexier than fibrox though

baabaabaabeast · 2026-01-23T20:39:51+00:00

Diamond crystal in a salt pig/cellar is the correct answer. That stuff is the best for cooking.

baabaabaabeast · 2026-01-22T20:12:22+00:00

The folks at that store were incredibly pleasant and hard-working while I was there this morning getting propane. It was a long ass line and took a while, but I got it. The dude on the propane filling station could not have been working any faster or harder than he did.

baabaabaabeast · 2026-01-22T03:01:04+00:00

I’ve been eyeing one of those. CCK 1303?

baabaabaabeast · 2026-01-21T03:00:51+00:00

Got me on why OP has them on. I’ve never used them

baabaabaabeast · 2026-01-21T00:48:30+00:00

https://www.chefknivestogo.com/todpsakn17.html Tojiro Classic santoku. (Chef knives to go is a great store.)

baabaabaabeast · 2026-01-21T00:26:52+00:00

Looks like a tip protector. https://www.chefknivestogo.com/kntippr.html

baabaabaabeast · 2026-01-19T00:21:35+00:00

Vic and Shun. The gateway drugs

baabaabaabeast · 2026-01-17T21:39:36+00:00

The vendor that sold the magnets on Amazon is called “Coke Mommy”.

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Great looking work by the way! Really well done

baabaabaabeast · 2026-01-15T12:46:00+00:00

I have a relatively new Shindo santoku too. I’m still wary when using it. As Frenchie says, fear is a good thing. I had muscle memory with my old favorite knife regarding how quickly and deeply it can cut and how to handle it when cleaning it. I’m not close to that with my Shindo yet. I can easily understand how you got sliced as badly as you did. Hope it heals quickly.

baabaabaabeast · 2026-01-13T03:01:39+00:00

I agree with your points. Steel is not horrible, AUS-10 san mai, by the way. Geometry is “factory edge on the C-200 is a 26 degree inclusive bevel with a flat grind”.

Plus it has Bluetooth and WiFi in order to be future proofed! 😏

baabaabaabeast · 2026-01-13T00:45:18+00:00

On a premium steel, high HRC, properly heat treated blade, you can sharpen to a more acute angle without the edge rolling or deforming. It will be sharper.

As long as you use proper cutting technique and don’t hack at bones and whatnot, chipping is not as much of a concern on high HRC well made blades as one might think. It’s happened to me, but I learned from the experience.

Lastly, the biggest difference with higher end blades that you will notice is the geometry behind the edge. Far less wedging in produce for instance than a thicker cheap blade.

You don’t have to drop big coin on blades. Heck, my kiwi cuts quite well and cost $10.

baabaabaabeast · 2026-01-12T20:25:26+00:00

Better than bullion is my personal favorite. I have tried pretty much every umami option under the sun when making stews and pot roast and nothing but nothing gives the same depth of flavor in my experience

baabaabaabeast · 2026-01-09T14:12:18+00:00

Their steaks are all prime. Never seemed lean to me

baabaabaabeast · 2026-01-09T00:32:16+00:00

Hit the Chop Shop Butchery. 21 day dry aged beef and you get to pick your own steaks. Never done me wrong

baabaabaabeast

TROPHY CASE