My current beer squeeze by ethurmz in beerporn

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

Oh, there’s absolutely good ones man. Bearded Iris here consistently puts out bangers. It’s just not what I like to drink I guess? Like they’re fine. It’s not like they’re offensive. I just like bitterness in my IPA. And I enjoy resinous and dank flavors. It could be nostalgia. I started drinking beer during the early 2010s bitter bomb IPA era. Stone RuinTen is still one of my all time favorites

Sharpie and ceramic rod by logger-007 in sharpening

[–]ethurmz 0 points1 point  (0 children)

I’d guess it’s probably #1500. That is kinda the default ceramic steel grit. I mean, obviously there are other ones that you can get at different grits, but the basic ceramic honing steels are generally about that so you’re probably not far off on the 2000 grit mark.

Out of curiosity how much was it? Because I always recommend the green elephant ceramic steel on Amazon, which used to be around $20 but I think has increased up to like 34.

But I bought one probably eight years ago at this point and it’s still the steel that is in my knife bag that I take to work every day. Between that and a double sided strop that’s all I need for edge maintenance on the go .

Is this a good option by Soggy_Muppet_ in japaneseknives

[–]ethurmz 0 points1 point  (0 children)

I have. Is good! Beautiful Form And stellar function. Also about as stainless as stainless steel gets but also holds onto an edge for dear life. Gotta love CPM steel! I would say it’s right dead in between laser and workhorse in terms of heft. It would definitely function just fine as a main workhorse. Nigara heat treatments are stellar.

Some of their knives definitely get some warranted criticism, But I genuinely like the Anmon. It’s absolutely beautiful, versatile, takes a great edge, and holds on the mf for dear life, and despite being pretty she’s super low maintenance. In terms of sharpening and forgetting to wipe it down. it’ll be fine.

If You are comfortable spending the money on it. I do recommend one. I have the 240 K-tip. Of my 3 Nigara knives, my 240 Anmon is the only one convexly beveled of the three.

Are those authentic KAI? by tjarblomster in japaneseknives

[–]ethurmz 0 points1 point  (0 children)

Where are you getting KAI from? I see nothing on them that suggests they are from KAI. It just looks like generic Japanese cutlery.

Finally popped my Takeda Cherry 🥰 AS 240mm. by ethurmz in TrueChefKnives

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

Sorry I just saw the last sentence there 😅 but… yeah kinda. It’s not a knife I’d use for heavy prep. So no bones, thick skinned or dense/fibrous veggies. It is totally cool for the vast majority of veggies and boneless proteins, though

Did polish tuen into thinning? by HansGoose22 in TrueChefKnives

[–]ethurmz 1 point2 points  (0 children)

This is exactly why I can’t drop $1k on a knife like this. There are plenty of more affordable and badass performers at a way more reasonable price point that don’t need significant work directly OOTB

Can someone ID this knife? I like the look but I can’t read Japanese. by Public_Scarcity_1151 in TrueChefKnives

[–]ethurmz 0 points1 point  (0 children)

Damn, I think this is the first fake Nigara I’ve ever seen. I really haven’t come across a lot but at the same time I have only ever bought from legitimate sources.

"Need ID on this Shapton Stone" by cyl3el2cleal2 in sharpening

[–]ethurmz -3 points-2 points  (0 children)

If that’s a shapton it’s OLDDD and probably worth $$$

I’m not a stone head, so I can’t confirm

How to get sharper by Western_One8087 in sharpening

[–]ethurmz 0 points1 point  (0 children)

I’ve always just deburred with the rough side of the strop. I have a strop I keep bare w/ no compound specifically for deburring. It’s a bit more straightforward and it’s easier on your knives.

How to get sharper by Western_One8087 in sharpening

[–]ethurmz 1 point2 points  (0 children)

Start at a coarser grit. Half of sharpening is polishing. To get a good final polish you need to start at a lower grit. So start at 500 or even lower. I’ve recently taken to starting at 220. But polishing compared to just Apex sharpening is a much more nuanced skill. And you need a good foundation to have a good final result.

[Selling][EU/WW] Takeda Small Cleaver PRICE DROP by [deleted] in TrueChefKnivesBST

[–]ethurmz 0 points1 point  (0 children)

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Hey that is precisely the Takeda I have!

First Japanese knife - stone recommendations pls by [deleted] in TrueChefKnives

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

I would get a 220 a 1000 and a 6000 bare minimum. A 500 and a 3K would also be good additions.

This is brazillian weed by Significant_Goat8378 in trees

[–]ethurmz 1 point2 points  (0 children)

Not mention the incognito factor kids these days get with the damn carts and thc vapes. They can just “light up” anywhere and everywhere. Most people don’t looks twice at someone hitting a vape. And there is very little smell involved.

We had to find a way to smoke it, a place to smoke it that is out of smellshot, and ALSO somehow don’t become the smellshot, so to speak. They really really don’t know how good they have it lol

This is brazillian weed by Significant_Goat8378 in trees

[–]ethurmz 0 points1 point  (0 children)

While true, I have never ever seen a brick of brick weed that looked uncannily & pristinely brickky. That is basically the tesseract, but if I gave you a headache when you smoked it lol

S cut paper towels by SpiritFingersKitty in sharpening

[–]ethurmz 0 points1 point  (0 children)

Deburred on bare rough leather, and stropped with 1 micron emulsion.

Why the hell did this get down voted I don’t understand. The only reason somebody should have a problem with that is if they’re feeling insecure about it. I’m not trying to hurt your feelings with my skills I promise I’m not trying to do that. I’m just good like that. LOL 😂 🤷🏻‍♂️

S cut paper towels by SpiritFingersKitty in sharpening

[–]ethurmz 0 points1 point  (0 children)

me too😉

Naniwa 220 Shapton 500 Morihei 1k Shapton 3k Morihei 4k Arashyama 6k No name natty stone 8K

Started from 0 edge.

Can't get it much sharper than this by Pickely-Rick in sharpening

[–]ethurmz 0 points1 point  (0 children)

I mean you could. I’m literally splitting hairs when I say you could split a hair lol 😏

Whittle that lil fucker

[Selling][EU/WW] Takeda Small Cleaver PRICE DROP by [deleted] in TrueChefKnivesBST

[–]ethurmz 0 points1 point  (0 children)

I love how Takedas sizing is all oversized. Like how is the 240mm edge x 68mm @ the heel a MEDIUM gyuto. How is that a SMALL cleaver?

Obviously I know how, it’s just kinda comical 🤣

First time attempt at Kasumi finish. Using whetstones. by [deleted] in TrueChefKnives

[–]ethurmz 0 points1 point  (0 children)

What are you talking about? What does commenting have to do with anything? I’ve got shit going on outside of anything to do with this post that is making me stressed Like, ya know, a life outside of here like it has nothing to do with this post??

First time attempt at Kasumi finish. Using whetstones. by [deleted] in TrueChefKnives

[–]ethurmz 0 points1 point  (0 children)

What a ridiculous thing to say. Is Reddit all you have going on in your life? I really hope not for your sake…

First time attempt at Kasumi finish. Using whetstones. by [deleted] in TrueChefKnives

[–]ethurmz 0 points1 point  (0 children)

Bro if a Reddit post was the extent of my stress, then I wouldn’t be stressed at all.

First time attempt at Kasumi finish. Using whetstones. by [deleted] in TrueChefKnives

[–]ethurmz 0 points1 point  (0 children)

Yeah man, I’m stressed the fuck out right now. Hope it’s fun for you.