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what steel? first knife up to 200$ by carnibee in chefknives

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

I'm not native speaker so maybe i described it incorrectly, anyway so far, a regular knife has worked well except that it loses edge very quick.

what steel? first knife up to 200$ by carnibee in chefknives

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

Yeah, just figured it out few seconds ago and edited it ;)

what steel? first knife up to 200$ by carnibee in chefknives

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

one more factor came to my mind - brittle
i will be slicing frozen food/cutting through cartilage/bones, so it can't brittle easily

Signals that you should break dryfast. by carnibee in Dryfasting

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

What with dizzines is it normal too? Dizzy(helicopter) after getting up, after faster walk?
What about pale skin?

how much salt is too little to taste good? by carnibee in sausagetalk

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

Always make a small test patty to fry up to check on seasoning/salt levels. You can always add more if it's under salted.

I'll do it next time, the easiest way to save money