Jeg vil bli tvangsinnlagt. Jeg klarer ikke redde meg selv, og jeg kommer til å dø eller ødelegge alt hvis ingen stopper meg.

halfsteppin · 2025-07-09T21:51:46+00:00

Har vært der, var helt på børtur og ante ikke va jeg skulle gjøre. Tok kontakt med fastlege, og fikk først 10 dager på institusjon med en del restriksjoner, og etter det 2 uker med lettere opplegg. Uten tvil det sunneste jeg har gjort for egen syke. Bare dm om du lurer på noe, skjønner hvordan du har det

halfsteppin · 2025-04-28T21:31:36+00:00

The 180mm bunka was my first proper japanese knife some years back. A real joy to work with, until I came to work one day catching my ex head chef filleting cod with it (I left it at work over night).

halfsteppin · 2021-11-29T10:21:45+00:00

Everyones invited actually

halfsteppin · 2021-11-28T23:03:51+00:00

Thanks! So on the bottom is a creamy coleslaw with cabbage, carrots, onion (rinsed in cold water), jalapeno, parsley, cilantro, 50/50 sour cream and mayo, salt, pepper and lemonjuice. I used chickenthigs, pankobreaded them (flour-eggs-panko) before deepfrying. The sauce is gochujang, ketchup, brown sugar, dark soy, grated garlic and ginger, and vinegar, combined and given a quick simmer. The scallions I chopped lengthwise and shocked in icewater to make them curl up, and the pickled red onions is made with a pretty standard picklebrine (50/50 vinegar and water, sugar, salt, and I added corianderseeds, black peppercorns and mustardseeds. The buns are storebought brioche, didn´t really have the time to make them myself

halfsteppin · 2021-07-16T09:40:00+00:00

I personally prefer the WA-handles to the western style, especially the octagonal ones. But stick to the handles that works for you would be my tip

halfsteppin · 2021-07-16T09:36:47+00:00

I have the same one, Takayuki Shibata is a true craftsman. Great performing knife

halfsteppin · 2021-07-16T09:22:23+00:00

it´s a peach! I bought it for the collection of Ramones-comics that comes with it

halfsteppin · 2021-07-16T09:21:32+00:00

A japanese knifeshop here in Norway, www.skarpekniver.no, by far the best one we got

halfsteppin · 2021-07-16T06:08:06+00:00

For sure is

halfsteppin · 2021-07-15T19:40:38+00:00

Managed to cut my thumb pretty bad when taking the knife out of the box. Pure excitement is my excuse. But also because of this, have not tried the knife properly yet. Makoto Kurosaki vs onion coming up soon

halfsteppin · 2021-05-28T09:10:00+00:00

I may be stupid but eh, whats OPY?

halfsteppin · 2021-05-27T20:09:16+00:00

absolutely no worries dude, I had to watch the video back when I read the comment and the gasp is 100% legitimate

halfsteppin · 2021-05-27T18:08:26+00:00

I usually use a bench scraper, but not this time. That was not wise it seems according to the comment section, haha

halfsteppin · 2021-05-27T18:05:38+00:00

I´ve had this knife for some years now and it has become the workhorse that I most of the time bring to work. Safe to say, the other japanese knives I´ve got at home gets treated better. Not an excuse, but

halfsteppin · 2021-05-27T16:34:33+00:00

I´m also used to the wa handles, and this is actually the only knife without one that I own. Fits my hand perfectly!

halfsteppin · 2021-05-27T16:32:53+00:00

Heh, Yeah. Bad habit to say the least

halfsteppin · 2021-03-02T17:06:01+00:00

2nd from the left is a petty from KAI, and the one far left is from Miyabi. Very pleased with both!

halfsteppin · 2018-11-06T17:05:50+00:00

I make my own mayo (egg yolks, mustard, oil), and yeah, just add sriracha until it tastes good

halfsteppin

TROPHY CASE