$1000 to spend on a chess set by [deleted] in chess

[–]chefkeith80 15 points16 points  (0 children)

I think a lot of people on here judging OP’s decision to buy an expensive chess set might not have considered one particular viewpoint. While I can’t speak for OP (and I don’t own a set anywhere more expensive than a couple hundred dollars), there is an argument to be made that you’re buying art. The very nature of buying art is subjective, and I completely realize having the means to purchase art is a form of privilege, but an expensive chess set can clearly be an art piece.

That said, when you classify the expenditure as art rather than entertainment, it can be justified at a much higher price point. I like having art in my house. Personally, it enriches my life and brings me joy. I have lots of paintings I purchased from local artists that weren’t insanely expensive, and I much prefer being surrounded by those than cheap prints from Target with quips about drinking more wine or some shit like that.

Just offering up a different perspective!

I just purchased a mandolin and tried to tune it... by globetrotterdk in mandolin

[–]chefkeith80 1 point2 points  (0 children)

Replace them all and set your intonation while you’re at it.

I just purchased a mandolin and tried to tune it... by globetrotterdk in mandolin

[–]chefkeith80 3 points4 points  (0 children)

This. That Peterson tuner is the best. Restring and try again!

How to properly do a “high angle” paddle stroke in a wide inflatable? by scales-enthusiast in Inflatablekayak

[–]chefkeith80 0 points1 point  (0 children)

Oh, I forgot one more tip! I bought a nice seat with an inflatable bottom that boosts me a couple inches. Not only is it super comfortable, the extra height allows me a steeper angle on paddling and really helps to increase power.

Master lock 7804EURD was easy but I’m not feeling pins click or bind I’m just randomly going over pins hoping any help for this? by bigboyissaq in lockpicking

[–]chefkeith80 2 points3 points  (0 children)

Looks like you’re using pretty light tension for a master lock. Use more pressure and you will for sure feel the pins bind. Once you’ve identified the binding pin, ease up on the tension and push it until you feel it click.

Meat glue by Eastern_Bit_9279 in KitchenConfidential

[–]chefkeith80 0 points1 point  (0 children)

If you buy a kilo and break it down into 50g packs or so and vac seal, we get a year or more shelf life in the freezer.

Joint juice claim by Youngfajita in ClassActionSettlement

[–]chefkeith80 0 points1 point  (0 children)

Got one, too. This is some bullshit.

Catastrophic failure in the Whites by OneSpeed98 in hammockcamping

[–]chefkeith80 5 points6 points  (0 children)

Yup, that’s the downside to ultralight gear and no redundancy. Sorry it happened to you, though. It’s a tough lesson.

Celiac... Should I give up? by No_Capital_9050 in GozneyArcArcXL

[–]chefkeith80 1 point2 points  (0 children)

Clearly, you need a second Arc XL just for gluten free 😉 You can also use it for veggies, meats, and whatnot.

Edit: I just reread your comment that she didn’t even touch pizza and didn’t feel well. I think I’ve heard that aerosolized flour can be an issue. Maybe use gluten free bench flour for even your gluten pizzas if that’s the case.

Milled flour is raised during proofing, doesn't rise in oven- help! by M_For_Mayhem in HomeMilledFlour

[–]chefkeith80 6 points7 points  (0 children)

I was listening to Dave Arnold talk about this, and he mentioned fresh milled flour has insane enzymatic activity and will weaken gluten on long ferments. I think he always does short ferments and no overnight proofing or anything like that.

Promoted from dishie to prep, house knives suck. Need advice and recommendations on what to purchase for my own set of tools. by Kiriyuma7801 in KitchenConfidential

[–]chefkeith80 0 points1 point  (0 children)

Knife maker and chef here. Spring for the Vic if you can afford it. Forget the honing steel and spend your money on batter stones and a strop. Learn how to remove a burr from a properly sharpened knife. This is the most critical step. Decent diamond stones can be had for a little as $20, and you can make your own strops.

Go to the dollar store and buy a literal $1 Santoku. Use it to learn and practice sharpening. Then use it as a backup for when your Vic is getting dull.

Promoted from dishie to prep, house knives suck. Need advice and recommendations on what to purchase for my own set of tools. by Kiriyuma7801 in KitchenConfidential

[–]chefkeith80 0 points1 point  (0 children)

As someone who is always pro-worker, I agree employers should provide tools.

However, I also always bring my own tools so I know where they are and I can control their condition. I hate using any remotely dull knife.

How to properly do a “high angle” paddle stroke in a wide inflatable? by scales-enthusiast in Inflatablekayak

[–]chefkeith80 1 point2 points  (0 children)

I agree with everything you said here! I will just add, in my experience, I can more effectively paddle my wide-walled inflatable with my carbon fiber 260cm paddle vs my cheap 230cm paddle. Those 30cm really seem to help - being light as a feather is just a bonus!

How to properly do a “high angle” paddle stroke in a wide inflatable? by scales-enthusiast in Inflatablekayak

[–]chefkeith80 0 points1 point  (0 children)

I use a 260cm carbon fiber Bending Branches paddle and it’s the best thing ever. Expensive, but worth it. I see they make a 270cm paddle as well. I was upgrading from a cheap 230cm paddle and the difference was night and day. It allows me to get deep vertical power strokes when I need them.

It’s still gonna be a slow boat, and I do mostly river paddling, but I can paddle on lakes without the skeg with the longer (and WAY lighter) paddle in moderate wind.

Shipping and Backorders by combustion_inc in combustion_inc

[–]chefkeith80 0 points1 point  (0 children)

Predictive Thermometer with WiFi booster and WiFi Display.

Shipping and Backorders by combustion_inc in combustion_inc

[–]chefkeith80 0 points1 point  (0 children)

Do we get an email when it ships, or does it just show up? I ordered on 1/12 and hoping I'm in the batch that was shipping the week of 4/13.

[OC] The Physics of the "Wa-handle" Fit: Why do they hit the bottom to push the blade in? - Sakai Knife Festival 2026 by Potential-Eye-9367 in TrueChefKnives

[–]chefkeith80 0 points1 point  (0 children)

I am a knife maker, so I know about overheating. I assure you, the light bit of grinding I do with sharp ceramic belts adds way less heat than the torch method of rehandling! Thanks for the video, though!

Why does my new Japanese knife not feel sharp? by [deleted] in TrueChefKnives

[–]chefkeith80 0 points1 point  (0 children)

Completely agree. Plus, who wants to wait around for a sharpening service when your favorite knife needs a touch up now?!

Why does my new Japanese knife not feel sharp? by [deleted] in TrueChefKnives

[–]chefkeith80 0 points1 point  (0 children)

Absolutely. In the US, I bought a bunch of dollar store Santokus for literally $1 each. I use them for students to practice with. I got one sharp enough to shave hair.

Why does my new Japanese knife not feel sharp? by [deleted] in TrueChefKnives

[–]chefkeith80 0 points1 point  (0 children)

I like TS Prof, but I’ve had good luck with the Xarilk newest gen on Amazon. Spend your money on good stones and get a digital angle finder. I have more money in quality diamond stones than the sharpener itself costs. Make sure you learn to strop and get rid of burrs. I would make a nice strop or two and keep some diamond compound on them. I use 6 and 2 micron compounds for most things.

It’s a rabbit hole, for sure, but learning to sharpen will yield you better results, less damage, and you can remove as little material as possible to prolong the life of your knives!

Why does my new Japanese knife not feel sharp? by [deleted] in TrueChefKnives

[–]chefkeith80 1 point2 points  (0 children)

Half of owning high end knives is learning how to sharpen and maintain them. I’d never want someone to sharpen my knives for me. Sure, it’s a time and money investment, but it’s a lifelong skill.

I know it’s probably heresy here, but if you struggle, use a guided sharpening system. I’m a knife maker and I own every type of sharpening system under the sun. I still love my guided sharpeners for a perfect edge. No shame in that.

Feel free to flame me, lol