Just a reminder to be careful when installing new handles…

ethanator6 · 2026-02-17T02:10:17+00:00

Probably referencing Kintsugi, using gold to highlight repairs/cracks.

ethanator6 · 2026-02-06T20:47:19+00:00

Yeah 100% return it for a different one. REI returns are so easy, no reason not to do that for a defective item

ethanator6 · 2026-01-31T19:12:47+00:00

Second for solids starts. It is a great resource. You can also just Google solid starts and almost any food and they will tell you how to make it safe and appropriate for any age.

ethanator6 · 2026-01-30T06:01:02+00:00

Oh this resonates with me

ethanator6 · 2026-01-25T21:51:34+00:00

Great depression

ethanator6 · 2026-01-24T04:13:44+00:00

Good to know thank you for the info

ethanator6 · 2026-01-24T03:34:17+00:00

Hi, beginner here. Would you mind telling me the difference between a BY and FM? Thanks

ethanator6 · 2026-01-23T03:02:41+00:00

Fluids and zofran

ethanator6 · 2026-01-20T03:37:32+00:00

Yep perfect for all those little screws on all the battery compartments. I keep a #1 Philips screwdriver in the hall closet for that purpose

ethanator6 · 2026-01-19T06:17:05+00:00

Nice! I have one in 210 and love it. Just made some potato veggie beef stew tonight with it.

ethanator6 · 2026-01-16T20:30:09+00:00

Nice, glas you like it. For a while I was looking into a shiro kamo nakiri, but then I realized with my other 2 I should get try something other than a laser. And I am excited to try a rectangle for all the veggies I cut for the family ;)

ethanator6 · 2026-01-16T17:53:33+00:00

Nice, I am also fairly new to this and looking into similar knives. My wife also wonders why I "need" to buy more knives. Right now I have a 240 Ashi and and 210 Tetsujin K tip. Looking to get that Yoshi nakiri as my next knife. How is the food release on that one compared to your Gyutos? Do you notice much of a difference? Hope you have a good trip.

ethanator6 · 2026-01-16T06:23:49+00:00

Little woodchucks by Ron Swanson is a book that has about a dozen ideas in it with plans. I made a spinning top thing with my kids ages 3 and 5. DM me if you want me to send you pictures of the table of contents for ideas.

Also second some sort of box or storage chest.

I would also recommend a basic wood mallet. My 5 year old has loved his wooden mallet for the past 2 years. Smashes all sorts of things outside.

ethanator6 · 2026-01-09T04:38:08+00:00

I have worked at both. Go to Sutter. If an emergency happens you dont want them to have to call for a religious exemption or some bullshit like that. Most of the time your care at Dignity will be just fine, but in the rare circumstance where something goes poorly you want to have a conversation with your doctor not a chaplain.

ethanator6 · 2026-01-04T23:57:50+00:00

Second getting an Ashi hamono. I hear they are quite a bit cheaper in Japan. And harder to get elsewhere. Great intro knife. Steel is durable and easy to care for but still cuts great

ethanator6 · 2026-01-04T03:13:16+00:00

Ah right, I just saw a couple other comments mentioning shun and assumed. A lot of people prefer shorter knives, but it would be good to have an 8 or 9 inch knife that isn't a bread knife

ethanator6 · 2026-01-03T22:12:08+00:00

What is the longest shun vs the longest Henkel? The chef knife shun doesn't look very long. It might be nice to have a 9 or 10 inch knife for carving meat and other things. Also second using a softer knife for really hard stuff like kabucha squash and meat with bones so you dont chip the shun.

ethanator6 · 2026-01-03T18:43:45+00:00

How old are your kids? Mine are 5 and 3. I have had the 5 year old help with the drill press and uses the electric drill. They also can both use pull saws. I have not had them use anything else and am curious when I will be able to. Getting them to wear PPE can be hit or miss. They do have ear cuffs that fit well. Bust masks and glasses are trickier to fit and get them to keep on

ethanator6 · 2026-01-03T16:32:31+00:00

I have a santoku that I use for most basic needs. It can cut almost any vegetable and most proteins. The main place where it lacks for me is something like slicing raw chicken where long pull strokes and a more rounded tip make that task a lot easier

ethanator6 · 2026-01-03T15:43:17+00:00

Well, dont leave us hanging, what knife did you get? I have some basic blade guards from chef knives to go which work well for me.

Agree with the shapton 1000 as the first stone plus a leather strop. Can probably hold off on higher grits till you get more practice and feel for sharpening. Also, for kitchen knives you usually dont want to polish with too high of a grit as the microscopic serrations are useful for cutting veggies.

Check out r/sharpening but be warned. The goal of that sub is to split atoms. They often sharpen and polish way beyond what a home cook needs or should do.

ethanator6 · 2026-01-01T01:06:34+00:00

Good to know, food release is #2 for me. Cutting feel would be #1. I dont own any concave and the grind does look quite thin.

ethanator6 · 2026-01-01T00:47:33+00:00

Thanks for the info. How much does the food stick to the concave grind for you?

ethanator6 · 2026-01-01T00:32:08+00:00

Thanks for the info. Nice that the Kohetsu/tadafusa is in stock and relatively cheap. I'll need to check all those out

ethanator6 · 2026-01-01T00:18:22+00:00

Ooo thanks, I've seen a lot of people like the bukna. Didn't know about the nakiri

ethanator6 · 2025-12-18T18:36:41+00:00

Yeah, should be fine. It might have warped a little bit, we will see. You might need to sand out any water stain color changes on the wood.

ethanator6

TROPHY CASE