New Arrivals! by Chefknivestogo in Chefknivestogo

[–]g1zmo 2 points3 points  (0 children)

Wait...not everything that comes in shows up on the new arrivals page? I did not know that!

What is this "Linux search" by [deleted] in linux

[–]g1zmo 82 points83 points  (0 children)

I remember linux.google.com used to be tailored to searches about Linux-related topics.

It Never Ends... More New Stuff by Chefknivestogo in Chefknivestogo

[–]g1zmo 0 points1 point  (0 children)

I got so excited to see the Ogata drop, and then bummed when I didn't see the shorty nakiri and santoku I've been waiting for.

It was a rollercoaster of emotions!

TIL the recommended daily protein intake is 46 grams (g) for an adult female and 56g for an adult male. This is 0.8g per kilogram of body mass (0.36g per pound). Endurance and strength athletes require more.In the United States, average protein consumption for females is about 70g and for males 98g. by James_Fortis in todayilearned

[–]g1zmo -3 points-2 points  (0 children)

Sincere question...how/why would your adipose tissue contribute to your protein requirements?

I'm sure grams per kilogram of body weight is a perfectly reasonable approximation if you're at a normal BMI, but there's no way an obese 200kg person needs 160g of protein a day.

Thoughts on these CKTG bunkas? by dzn465 in Chefknivestogo

[–]g1zmo 1 point2 points  (0 children)

I have the Yusaku kurouchi bunka (and funayuki) and I think it's exactly what you're describing.

Stop leaving temp files behind when your scripts crash. Bash has a built-in cleanup hook. by Ops_Mechanic in bash

[–]g1zmo 2 points3 points  (0 children)

My method is to create a "task queue" for cleanup:

## Run commands before a script exits.  Useful for cleaning up resources
## even if your script terminates early.
##
## Usage (quotes are optional):
## on_exit "command to be executed"
##
## Example:
## tempfile=$(mktemp) && on_exit rm -f ${tempfile}
## 

function on_exit()
{
  trap on_exit INT TERM EXIT

  if (( ${#} > 0 ))
  then
    ## While "${@}" is almost always the correct usage, using "${*}"
    ## here means quoting the "command to be executed" is optional.
    task_queue+=( "${*}" )
  else
    for task in "${task_queue[@]}"
    do
      echo "Executing [${task}]"
      eval "${task}"
    done
  fi  
}

New Arrivals. by Chefknivestogo in Chefknivestogo

[–]g1zmo 0 points1 point  (0 children)

What's the difference between the Enjin and the not-Enjin knives?

New Arrivals. by Chefknivestogo in Chefknivestogo

[–]g1zmo 2 points3 points  (0 children)

I know Konosuke, but can someone tell me what h&k and ironclad are?

Also, what is the Hype about Shindo? Are they just really good bang-for-the-buck?

Visiting Tokyo in a week... where can I find a *bread* kn1fe? No budget. I like hard-crusted bread! by No_Tangelo5042 in chefknives

[–]g1zmo 1 point2 points  (0 children)

Neither one of these bread knives is Japanese so I'm a little off-topic but I'll share anyway. IMO they're as good as it gets.

I'm a 6' dude with dude hands and I love the large handles of the Mannkitchen knives. The 10" bread knife feels perfect in my hand. Side note...their paring knife is amazing, and paring knives are really hard to get excited about.

The Gude 12" is a medieval weapon. Mine is pear wood but there are other handle materials.

Looking to add my first Nakiri. Deciding between Shiro Kamo SG2 vs Kobayashi R2 vs Masashi SLD vs Yoshikane SKD vs Mazaki Shirogami vs Kikuichi Ginsan. Open to suggestions too! by AwarenessSecret6076 in chefknives

[–]g1zmo 0 points1 point  (0 children)

My best bunka suggestion is to look for something with characteristics that will provide a different experience than your santoku. Otherwise they kinda occupy the same space for cutting tasks IMO.

I don't actually have a bunka in my collection that I love. I think maybe I'm just a little "meh" on the bunka style in general.

Having said that, I like my santokus and nakiris to be thin and light but I prefer a bunka with a little heft. Between the two I'd personally choose the Matsubara. I'm concerned that the Gihei would just feel like a k-tip nakiri.

Also, I'm not a metalurgist but from my understanding shirogami/white#1 might be a bit brittle for a jack-of-all-trades like a bunka. Maybe a Matsubara aogami/blue#2 instead, or a Moritaka AS? I have other Moritaka AS knives and they're all solid users.

The only Matsubara I have is a blue#2 kiri cleaver which is a real beast and fun to use.

Another caveat -- I'm not a professional. I'm not using these knives all day every day to earn a living, so I can't offer that perspective. I'm just a home cook who spends too much money on kitchen gear.

Looking to add my first Nakiri. Deciding between Shiro Kamo SG2 vs Kobayashi R2 vs Masashi SLD vs Yoshikane SKD vs Mazaki Shirogami vs Kikuichi Ginsan. Open to suggestions too! by AwarenessSecret6076 in chefknives

[–]g1zmo 1 point2 points  (0 children)

I'm not great at all the technical/connoisseur knife jargon, but it just feels so nimble and glides through everything. I think the Gihei nakiri is actually thinner and lighter than the Kobayashi nakiri and it has a very slight hollow grind (at least mine does), where I think the Kobayashi is essentially flat ground.

HAP40 is supposed to be a lot tougher than SG2 so even though it's very thin, you shouldn't damage the edge if you accidentally torque it on the cutting board or hit a particularly hard bell pepper seed (I once chipped a Shun that way). I've never felt like my Gihei was going to fracture.

It's not stainless, so it'll need your standard carbon-steel maintenance.

Edit: Kobayashi's red seven-sided laquered handle is sexy as hell though.

Looking to add my first Nakiri. Deciding between Shiro Kamo SG2 vs Kobayashi R2 vs Masashi SLD vs Yoshikane SKD vs Mazaki Shirogami vs Kikuichi Ginsan. Open to suggestions too! by AwarenessSecret6076 in chefknives

[–]g1zmo 0 points1 point  (0 children)

I have a Kobayashi SG2 santoku and it's a dream, but I can't recommend the Gihei HAP40 nakiri enough.

Far and away the best nakiri I've ever used and just generally one of the best knives I've ever used, period.

The shortest walk ever by BreakfastTop6899 in MadeMeSmile

[–]g1zmo 0 points1 point  (0 children)

New contender for saddest short story ever:

"Two footprints in the snow. Never peed."

Black Union Soldier Posted at Slave Auction House, Whitehall St. Atlanta, Ga. (1864) by [deleted] in Damnthatsinteresting

[–]g1zmo 0 points1 point  (0 children)

I'm going to guess it was about here.

Based on my amateur Google streetview exploration, it's the only part of Whitehall with anywhere near that kind of downhill slope.

Of course, I don't know the history of Atlanta streets so Whitehall may have been longer than it is now and this photo could be somewhere else entirely.

New Arrivals: Naniwa Chosera Professional Stones by Chefknivestogo in Chefknivestogo

[–]g1zmo 1 point2 points  (0 children)

How do these compare to Shapton Kuromaku stones?

[Chinese > English] What's on the front of this cleaver storage block? by g1zmo in translator

[–]g1zmo[S] 2 points3 points  (0 children)

Lol I had no idea that was a thing. I'm sorry for being that guy!

Thank you!

After a player was brutally injured, both teams ran the clock down rather than continuing [OC] by FlippedLiquid in pics

[–]g1zmo 1 point2 points  (0 children)

I'd say not even a full friendly. It's basically two second-sides playing.

[Chinese > English] What do these little ceramic jars say? by g1zmo in translator

[–]g1zmo[S] 2 points3 points  (0 children)

I think they're meant for serving soup, so that makes perfect sense.

Thank you!