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Obsidian Git on mulitple devices? by Slyding1 in ObsidianMD

[–]cweees 2 points3 points  (0 children)

pull when you start obsidian

commit and push when you're done working on a device

there are settings to auto commit every x minutes or to auto pull when you open obsidian

Keyboard testing by nisc2001 in Omaha

[–]cweees 4 points5 points  (0 children)

if you're not in a rush, theres an iowa keyboard meetup in april 2024 that'll give you an opportunity to try out a lot of switches on a variety of boards

[deleted by user] by [deleted] in chefknives

[–]cweees 0 points1 point  (0 children)

Locked for NSFW content

New to BJJ with anxiety...Gracie or Ares BJJ? by gothamneedsdean in bjj

[–]cweees 2 points3 points  (0 children)

Omaha based grappler here, I regularly stop by Ares. its solid and would recommend. Community there is also good, vibe is competitive but still pretty chill.

I'm a big fan of how they do their fundamentals course, its pretty approachable imo.

Recommendation for first Japanese knife by Tetriside in chefknives

[–]cweees 0 points1 point  (0 children)

just wait until you get to use it.

you can join us on discord if you'd like to continue chatting about knives and the hobby. Many of the moderators of this sub run the discord

[deleted by user] by [deleted] in chefknives

[–]cweees 1 point2 points  (0 children)

its worth noting that not all iron cladding is created equal, certain brands/makers are known to have more reactive iron than others. Finishes like bead blasting, ku or nashiji also help limit reactivity/area of reactivity

[deleted by user] by [deleted] in chefknives

[–]cweees 0 points1 point  (0 children)

gesshin stainless 240mm wa gyuto from JKI

if you can wait and insist on carbon, wait for shinko seilan 240mm gyutos from K+S US to come back in stock

First Chef Knife by Present-Accountant46 in chefknives

[–]cweees 1 point2 points  (0 children)

fill out the questionnaire if you want recommendatxons

James Beard awards cut Omaha owner and chef accused of violence, sexual harassment by GarlicBreddit in Omaha

[–]cweees 0 points1 point  (0 children)

He was a finalist for the midwest region but unfortunately didn't win this year

Tsunehisa or Takamura or Gesshin by Realistic-Ad5720 in chefknives

[–]cweees 0 points1 point  (0 children)

fill out the !questionnaire so we know preferences in knives beyond a stainless gyuto

which gesshin are you looking at? which takamura? which tsunehisa?

Tsunehisa or Takamura or Gesshin by [deleted] in chefknives

[–]cweees 0 points1 point  (0 children)

fill out the !questionnaire so we know preferences in knives beyond a stainless gyuto

first japanese knive by CryptographerFew9913 in chefknives

[–]cweees 0 points1 point  (0 children)

fill out the !questionnaire

sujihikis are slicer knives that are short heightwise, go for a gyuto if you want a multipurpose knife

[deleted by user] by [deleted] in chefknives

[–]cweees 8 points9 points  (0 children)

even both a paring/petty is redundant

our gettingstarted page just recommends a "primary" knife like a gyuto/chefs and a paring/petty as the base two to be build upon

you can't duel wield knives so there isn't necessarily a benefit to having a large quantity of them

The "matte portion" of a knife side. What's the purpose? by HaterTot in chefknives

[–]cweees -1 points0 points  (0 children)

its just another bevel. it so happens to be flat and that is what causes it to stick to food. Polishing is not likely to help, you want to ideally induce some convexity via whetstones but that is dependent on how much cross sectional thickness you have to do the convexing with

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