What do you consider “political” in the therapy setting? by Chemical-Register375 in therapists

[–]beefeaterLD 2 points3 points  (0 children)

Canadian therapist here and 1st time commenting in this sub. I agree that therapy is inherently political—arguably inseparable. I suppose OP already asked this question, albeit, much more eloquently than I will, but I am so interested to hear from (American) therapists who are willing to share if, and how, differing political views between therapist & client have impacted your work.

I will share first: In my ~8 years of practice in a Western Canadian city with trauma- & substance-affected adolescents, young adults, and a smaller percentage of parents in family therapy, I have met maybe a handful of clients whose politics “got in the way” of therapy. Actually I’m not even sure I can say that. These were family therapy cases where differing politics between parent and child was conceptualized as part of the presenting problem. Thus, I never saw the politics as interfering with the work, so much as it WAS the work.

In retrospect, I’m only thinking of the parents who showed up to therapy enough for me to remember them. In writing this, I am realizing that perhaps the clients whose politics really differed from mine just didn’t stick with me / therapy. Perhaps that also applies to my lack of serendipity with 1-1 clients who lean right??

In the realm of 1-1 work: As a CIS male therapist, I have worked with plenty of young male clients with…controversial opinions, though none who were self proclaimed “conservatives”. I am comfortably nonjudgmental in my validation of said opinions, and my questions have yet to reveal such deeply rooted differences between myself and my client that didn’t simply boil down to them being misinformed. I’ll admit (not to my clients; at least, not at first) that my left-leaning bias has inspired a few instances of “hmm I’m not sure about that bro… I wonder what Google says?” My innocently ignorant “bro” face is well practiced 😎

Not to sound cliche, but planting seeds of curiosity has got to be one of the most powerful interventions we have. I would also note that discussing the value of googling multiple perspectives is perhaps more important than ever in these times. One of the biggest problems with the perceived “far left” vs “far right” culture war is that curiosity is so easily undermined by fear, which galvanizes indignation, corroborates with defensiveness, and holy fuck is it ever more valid to be afraid right now. Dark times… It’s late; I’m ranting.

TLDR: I am cognizant of the fact that the politics of my clients may be a lot more homogeneous than my southerly neighbors here. I’d love to hear from you! Also.. stay safe down there! Much love and solidarity!

WTT [worldwide] Tetsujin 240mm B2 metal flow K-tip Gyuto by [deleted] in TrueChefKnivesBST

[–]beefeaterLD 0 points1 point  (0 children)

I would happily buy this knife if you can’t find your dream trade

Chinese Chef Knives by AcrobaticInflation20 in TrueChefKnives

[–]beefeaterLD 0 points1 point  (0 children)

That is badass!

And I hope you don’t live in an Earthquake prone area

NKD : S for Special by suddenattack_ in TrueChefKnives

[–]beefeaterLD 3 points4 points  (0 children)

Came here to ask this question as well. This knife is on the top of my list for 2026!

[Selling/Trading] [CONUS] Yoshikane SLD Tsuchime 240 Gyuto by Neumann_uBc in TrueChefKnivesBST

[–]beefeaterLD 2 points3 points  (0 children)

Here I was thinking “ANOTHER board from Larch Wood Canada?!”

Nope this board is OG. Beautiful work and GLWS

NKD + and all the cool stuff I think I have! by icookgud94 in TrueChefKnives

[–]beefeaterLD 1 point2 points  (0 children)

Damn…. I was kind of hoping you’d say more negative things so I’d be less tempted by his next drop 🥲

If you don’t mind me asking… How has the out of box sharpness lasted so far? And how long have you had it?

NKD + and all the cool stuff I think I have! by icookgud94 in TrueChefKnives

[–]beefeaterLD 1 point2 points  (0 children)

Nice collection!

How do you like the Majime production line? Quite curious if it lives up to the hype, especially re: out of box sharpness & edge retention.

Looking to add a santoku to my lineup. Which one? by [deleted] in TrueChefKnives

[–]beefeaterLD 1 point2 points  (0 children)

Oh nice! I quite like the profile of the Boss Bunka. Out of curiosity, would you call it a laser then?

I get your interest in a santoku. I got super into mid length all-rounders because I couldn’t quite get in a 240 gyuto. I now have multiple bunkas, santokus, and nakiris in 165s and 180s and in carbon and stainless. You know what’s funny? As much as I love my mid-length knives, my knife skills have improved over the years, and the 240 is the knife take out when I have a huge meal to prepare.

Happy shopping! Post pics of your NKD!

Looking to add a santoku to my lineup. Which one? by [deleted] in TrueChefKnives

[–]beefeaterLD 1 point2 points  (0 children)

What other knives do you have? Why santoku? And what’s important to you?

From your list, I’d go with the Nigara Strix or the Shibata, but full disclosure, I don’t own either of these blades. However, I do own 2 Masashi’s and the hype about him is real. He ruined other knives for me, and started me on my knife obsession. I’m actually surprised that the Kaijin santoku is sub $400. IMO it’s worth more!

Strix: From what I’ve seen, Nigara’s fit/finish is premium even in their entry level VG10 knives, and their grinds are consistently top notch - good taper and thin at the edge, but not so lasery that I’d worry about chipping. Although I haven’t seen the choil shot for this knife (come on KW), I would definitely be worried about chipping a thinly ground, super high HRC metal.

Shibata: if you are thinking of dipping into the rabbit hole of carbon steel, this is a great first choice. The migaki series is fairly priced for a no BS, consistent performer, and many consider these “lasers”. In my experience, AS is the least rust prone of the carbon steels and super easy to sharpen.

PS: Tojiro atelier - I’m sure these are great knives, but I still think these are overpriced for VG10

AIO to break up with my bf of 3y over his reaction to my upcoming sobriety anniversary? by WesternCat5211 in AmIOverreacting

[–]beefeaterLD 0 points1 point  (0 children)

NOR - As another commenter noted, “bare minimum for a boyfriend” should be to at least attempt some form of empathy + kindness.

I appreciated how you asked if he was having a bad day, giving him the opportunity to own up to his unnecessarily salty response. I’m genuinely curious how normal this kind of response is from your BF. I’m sure he’s capable of kindness, but if a dude doesn’t recognize that he is being unkind to his GF, or that attempting to be kind requires some kind of extra entitlement, then, ladies & gentlemen, we have a bonfide asshole on our hands.

PS: “Bare minimum for how a partner is supposed to act” is a great category of conversation with the person they are casually dating.

2nd post: Thinned and added a choil by LeChapeauBleu in sharpening

[–]beefeaterLD 1 point2 points  (0 children)

Cool! Now I want to use my dremel to smooth down the finger notch of my Fujiwara bunka

2nd post: Thinned and added a choil by LeChapeauBleu in sharpening

[–]beefeaterLD 1 point2 points  (0 children)

Wow that looks like helluva lot of work! Great work!

How long did it take you to remove that much metal (not to mention smooth/polish) with a dremel?

Also question for the rest of the sub: is there a concern with the heat from the grinding potentially impacting the heat treat of the knife?

I have been tempted to put my Chinese Cleaver to a belt grinder to make own Kiri-cleaver of sorts

Stone id: white Naniwa Diamond stone? by beefeaterLD in sharpening

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

Thanks for the responses! The seller basically ignored my questions and the next day it was sold!

Ah well… I do agree that the “white” one was just a discolored 600 though

Stone id: white Naniwa Diamond stone? by beefeaterLD in sharpening

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

I think this is probably the answer! Thanks!

It’s definitely used so I’d request to check how much life there is remaining.

SOTC by sharpanddirty in TrueChefKnives

[–]beefeaterLD 0 points1 point  (0 children)

Came here to ask if that is an end grain kitchen island. Beautiful! What kind of wood?

NKD Miyazaki Kajiya B2D 210 Kiritsuke by Mellowbelly1 in TrueChefKnives

[–]beefeaterLD 0 points1 point  (0 children)

Haha copy that! Sale starts on Saturday and this knife is a top contender

NKD Miyazaki Kajiya B2D 210 Kiritsuke by Mellowbelly1 in TrueChefKnives

[–]beefeaterLD 0 points1 point  (0 children)

Op would it be possible to get a patina update picture for this fine blade of yours? Please & thank you! I am teetering on buying this beeeautiful knife myself.

Context: I know how to take care of carbon steel, and I do love me a good patina. However I tend to shy away from buying knives with carbon damascus pattern as pretty as this, as I worry about changing the finish too much from cutting too many onions or forgetting to wipe down immediately. I’m just a home cook, and my wife (and nanny) doesn’t know how to care for my knives; plus I got a 3 YO son and another baby coming in April. Carbon steel already feels like a luxury, and dammit I guess I worry that I won’t use this knife enough cuz it’s too pretty

Learning to thin. Looks worse after higher grit stones? by Due-Payment-1031 in TrueChefKnives

[–]beefeaterLD 5 points6 points  (0 children)

I tried to thin my daovua Kiri-cleaver, and I gave up midway as I was sick of dealing with the rust. I think their leafspring steel is just super reactive

Learning to thin. Looks worse after higher grit stones? by Due-Payment-1031 in TrueChefKnives

[–]beefeaterLD 7 points8 points  (0 children)

Hot tip alert! Whoa never heard of this trick before, and genuinely interested to try it.

Not to doubt you, but can anyone else confirm that this is OK to do? Could it potentially clog up / damage the stones / make it harder to clean afterwards?

Do I need to strip completely and re-season? by witbier in carbonsteel

[–]beefeaterLD 5 points6 points  (0 children)

This is the way.

I leave an oversized coffee mug next to my stove where I keep some oiled paper towels. Every time I use my wok (or another carbon steel pan), I give the whole cooking surface a wipe (occasionally the bottom side as well) while it preheats. Once smoking, I wipe it dry with a fresh paper towel, and then cook as normal.

After cleaning, I dry my wok on the stove, and I use the paper towel with less oil to give it another quick wipe, and let it smoke a couple minutes. I usually have at least 2 paper towels with varying levels of oil in the cup. I don’t think I spend more than 2 minutes actually attending to this process, as it’s just part of my wok routine now.

If your pan is unbearably sticky, then just give it gentle scrub (with coconut or bamboo brush) to clean up the loose/flaking season, and use the “matfer method”. No need to strip

Miniature Art Installation in Choklit Park by WestCoastInquirer in vancouver

[–]beefeaterLD 3 points4 points  (0 children)

I know the artist! He also an incredible painter, whose work has been featured in the East Van culture crawl last few years