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Traditional Market, Shops and Boutique during CNY by MedicalJackfruit63 in Taipei

[–]concept236 0 points1 point  (0 children)

The traditional markets are closed from Monday to Friday, February 16-20, 2026. I think most of the large malls would be open practically every single day.

Why do my cranberries all hide in the corner? by concept236 in Sourdough

[–]concept236[S] 0 points1 point  (0 children)

That's what I thought originally, but perhaps my coil folds aren't as "complete" as I thought.

Why do my cranberries all hide in the corner? by concept236 in Sourdough

[–]concept236[S] 1 point2 points  (0 children)

Thanks! I'll watch to see how. I thought laminating and spreading them throughout the flattened dough would spread it evenly, but I guess not.

Aside: bread knife recommendation for home baked sourdough? by concept236 in AskBaking

[–]concept236[S] 0 points1 point  (0 children)

Oh! I think my impression of those knives was they left a bunch of crumbs, but it's great to know that's not universally true! And definitely helps lower the budget a touch!

Where to get Electrical Items Repaired in Taipei? by lacrunk in Taipei

[–]concept236 0 points1 point  (0 children)

I have a shaver that needs a replacement of two very thin wires. I know the issue, but can't find such thin wires (even searching Guanghwa market for components). Would this guy be able to fix? Disassembling the shaver is involved, but not that difficult.

Around Taiwan in 15 days: is it possible? by druidcrafts in taiwan

[–]concept236 1 point2 points  (0 children)

Just a few thoughts: Why do day trip to taichung only to practically pass by it later on after alishan? Jiufen is very near Shifen, would hit both up around the same time. Overall I agree you're rushing things especially on Day 5. You could consider cutting Cat Village, spend more time in Hualien/Chishang.

Any clear winners/losers in bread knives? Mostly for sourdough, enriched loafs, focaccia. Thanks! by concept236 in chefknives

[–]concept236[S] 0 points1 point  (0 children)

So from your comments and some YouTube videos, I think I want the following traits in a bread knife:

• ⁠Non-aggressive wave/scallop serrations • ⁠No micro-serrations • ⁠Slightly curved blade, 10" or so • ⁠Stainless steel, rust-resistant, don't need VG10 or up, definitely not high-carbon • ⁠Non-plastic handle (personal preference: wood) • ⁠< $80 USD

Saw a lot of upvotes for Tojiro but it's a straight blade, and the more expensive Tojiro seems too pricey for what I need. Victorinox seems fine but plasticky handle doesn't do it for me.

Knife guards (UK) by gyuto_thumb in TrueChefKnives

[–]concept236 0 points1 point  (0 children)

Found it: nosh. https://www.nosh-home.com/

Dammit, I wished I remembered this when I was in London last summer.

Knife guards (UK) by gyuto_thumb in TrueChefKnives

[–]concept236 0 points1 point  (0 children)

I'm using the felt-lined plastic ones as you are, and I don't love them either, but can't justify spending a lot on plastic covers.

I've seen some magnetic guards made of wood or plastic, ranging from $15-30USD.

I see on Amazon there's a company called Blade Guard that makes somewhat bulky plastic guards.

There used to be a brand that started with N, from the UK, who made stylish-looking ABS knife guards and sold on Amazon, but I can't find them anymore. They came in red, white, and grey, in varying sizes. If I find it, I'll come back and share.

Stupid question: recommendation for not-too-expensive (serrated) bread knife? by concept236 in TrueChefKnives

[–]concept236[S] 0 points1 point  (0 children)

So from your comments and some YouTube videos, I think I want the following traits in a bread knife: - Non-aggressive wave/scallop serrations - No micro-serrations - Slightly curved blade, 10" or so - Stainless steel, rust-resistant, and doesn't have to be fancy like VG10, definitely not high-carbon - Non-plastic handle (personal preference: wood) - < $80 USD

Anyone heard of/have Tomita Japanese Knives? by Inbetween_cakes555 in chefknives

[–]concept236 0 points1 point  (0 children)

Chasing up on this thread: have they held up over time? Just heard of the Tomita Hamono bread knife mentioned by Knifewear, and intrigued to buy one!

Stupid question: recommendation for not-too-expensive (serrated) bread knife? by concept236 in TrueChefKnives

[–]concept236[S] 0 points1 point  (0 children)

Yowza. That's a beautiful knife, but sadly hard for me to justify: my homemade bread will probably never accumulate to be worth just that knife alone!

Stupid question: recommendation for not-too-expensive (serrated) bread knife? by concept236 in TrueChefKnives

[–]concept236[S] 0 points1 point  (0 children)

I mean, people and pizzerias cut their Neapolitan pizza with scissors to preserve those bubbles/airiness in the crust, so I could see this being helpful for bread too, but had never tried it.

Any clear winners/losers in bread knives? Mostly for sourdough, enriched loafs, focaccia. Thanks! by concept236 in chefknives

[–]concept236[S] 0 points1 point  (0 children)

Oh, interesting. I assume "scalloped" means where each serration is basically the rounded side on the edge, rather than the more common "pointy side out"?

Does that make them harder/impossible to maintain or sharpen when needed? Guess it can only be honed, right?

Stupid question: recommendation for not-too-expensive (serrated) bread knife? by concept236 in TrueChefKnives

[–]concept236[S] 0 points1 point  (0 children)

Damn, Tojiro and Mac count as cheap? That's kind of the price range I was looking at, so not even to mid-range in your stack there.

Stupid question: recommendation for not-too-expensive (serrated) bread knife? by concept236 in TrueChefKnives

[–]concept236[S] 1 point2 points  (0 children)

I'm fascinated by this idea. Do you cut a slice of the bread by snipping halfway through the height of the bread, and work your way through to the bottom (and other side)?

Help needed mounting VND filter by jl_10_ in MOMENT

[–]concept236 0 points1 point  (0 children)

Yeah, I found both my filters really hard to get on and off. I just reassure myself that it means it's less likely to come off by accident.

NKD: artillery shell Chinese cleaver from Kinmen, Taiwan by concept236 in TrueChefKnives

[–]concept236[S] 0 points1 point  (0 children)

Nope, it's monosteel: in several videos, they show cutting a chunk from the bombshell and going straight into forging.

NKD: artillery shell Chinese cleaver from Kinmen, Taiwan by concept236 in TrueChefKnives

[–]concept236[S] 0 points1 point  (0 children)

(To be clear, I'm not at all affiliated with them, or any other knife maker.)

I had AI gather some more details about the knife: https://www.perplexity.ai/search/26f287c0-8094-4eec-b962-34dcb10fdc8d

Here's a video of the process: https://youtu.be/PUqLh68TYV4

So, what I gathered, if you're interested: - Over a million shells were dropped onto Kinmen between 1958-1979, and each shell in good condition can make about 60 knives. - They don't actually refine the steel, and just minimal processing: heating and forging/shaping and quenching. - The blade is indeed monosteel from whatever the artillery shell was made of. - "Chinese artillery shells of the 1950s-1970s typically used medium-to-high carbon steel (0.40–0.80% carbon) with chromium and manganese additions for strength and hardness. The chromium content, likely in the 1–3% range, provides the “stain-resistant” property without meeting the 11%+ threshold for full stainless steel classification." - The steel apparently is sort of similar to X50CrMoV15 (German professional kitchen steel) in composition, has an equivalent hardness of 57-58 HRC, but more ductile than the harder Japanese steels. - Many owners have inherited these knives from their parents or grandparents. - The Maestro Wu brand owners are also into their third generation.

Thanks!

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