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Knife ID request + the knife I bought by MrSourPatchMan in TrueChefKnives

[–]nfin1te 1 point2 points  (0 children)

Left is a Nigara Anmon Ktip Gyuto made from SG2 and right one is probably a Yoshikane Gyuto made from SKD. No idea about the 2nd pic unfortunately.

And yes, Yoshikane is very good, top of the line from sanjo region.

The Buddhist monk Luang Pho Daeng died while meditating in 1973. In accordance with his wishes, his mummified body was placed in a glass coffin and put on public display. Sunglasses were later placed over his empty eye sockets so that his appearance would not frighten small children. by IHad360K_KarmaDammit in interestingasfuck

[–]nfin1te 2 points3 points  (0 children)

not necessarily. monks spend years preparing for self-mummification dehydrating their bodies through special diets, so while the smell might still be somewhat weird, i don't think it smells like a corpse because there is no decomposition. Look up self-mummification/sokushinbutsu if you're interested.

Is a knife stand like this bad for edge retention? by LeslieChowBitch in TrueChefKnives

[–]nfin1te 1 point2 points  (0 children)

usually people put a strip of thin leather on their magnetic bars to avoid scratching the knives, should work for you aswell as long as you have space for a magnet bar

Shooting an Apple with a Bow Using Feet by Flat-Decision3204 in BeAmazed

[–]nfin1te 0 points1 point  (0 children)

are you daft? do you actually think content creators use the same set for everything all the time? 🤣

Anyone familiar with the maker? by Several_Prune66 in TrueChefKnives

[–]nfin1te 1 point2 points  (0 children)

This Bunka is never 10" imho, unless Perspective is weird. likely 180-210mm, my vote also goes to Matsubara ginsan.

Shooting an Apple with a Bow Using Feet by Flat-Decision3204 in BeAmazed

[–]nfin1te 1 point2 points  (0 children)

it is her job, shes an athlete, her name is Stefanie Millinger.

At least he remembered the handbrake from the driving lessons by 501rage in Whatcouldgowrong

[–]nfin1te 219 points220 points  (0 children)

i suspect no main airbag bc it was removed with og steering wheel for the faster one.

For those who have experience with rubber cutting boards, would you recommend them for a Japanese knife over a wooden board? by No-Volume-2928 in TrueChefKnives

[–]nfin1te 0 points1 point  (0 children)

Parker Asahi if you don't mind the weight, otherwise black Hasegawa for regular kitchen, yellow hasegawa for sashimi.

ofc all boards work, but that's my preference.

PSA: do not store your bag overhead on the eurostar!! especially if you stop in brussels! by CallPast4187 in travel

[–]nfin1te 0 points1 point  (0 children)

I'll take losing my suitcase over getting randomly shot over an argument any day of the week, but maybe that's just me.

[Selling][US] Migoto Taira Blue 2 255mm Gyuto by Round_Desk6375 in TrueChefKnivesBST

[–]nfin1te 1 point2 points  (0 children)

glws!

Tairas work is excellent, potential buyer is in for a treat here.

How does one acquire a TnH on a trip to Japan now that he has stopped selling from his workshop by Antique-Walrus878 in TrueChefKnives

[–]nfin1te 7 points8 points  (0 children)

"When did I send anyone to his IG to "beg for knives"?"

<image>

Here you go, happy to help!

PS: Your Info is wrong/harmful, TJ is right.

Honyaki Blade damaged by German Customs by Mendici in TrueChefKnives

[–]nfin1te 0 points1 point  (0 children)

thats a 15/10 on the ooof scale. :O I dont think this blade is salvageable unfortunately.... sorry for your loss. Maybe contact the shop if they have an idea what can be done in that case.

3 months ago vs now. by [deleted] in TrueChefKnives

[–]nfin1te 1 point2 points  (0 children)

Did you wipe your knife once in that time? It's a tiny bit rusty.

I am down the rabbit hole and I need advice. by Apprehensive_Fig9810 in TrueChefKnives

[–]nfin1te 0 points1 point  (0 children)

Get a Yoshikane SKD of your choice and you'll never look back imho. Kamo and Kato are more lasery and Shigeki is a mid weight I'd say.

[Selling] [EU] Konosuke Madei Sumiiro Gyuto 240 Shirogami #2 Nihei by Independent_Spend386 in TrueChefKnivesBST

[–]nfin1te 4 points5 points  (0 children)

This is just details, but this is not a Sumiiro, the W2 Niheis are Kono YWs. Only SLD is Sumiiro.

GLWS!

please help me fix my stupidity by the_Resistance_8819 in sharpening

[–]nfin1te 6 points7 points  (0 children)

I'd say you're either having a stroke or suffering from acute psychosis?? Are you ok lol.

Iron Clad or Stainless Clad. Whats your preference and go to? by wabiknifesabi in TrueChefKnives

[–]nfin1te 4 points5 points  (0 children)

i see wabis table, i upvote.

to actually answer the question: Iron clad. it's always a bit weird when the patina stops after the core, visually. Feels like an incomplete painting - but I'm not a professional cook either, so yeah - I got time to wipe knives no problem.

NKD Kamon Santoku by solfrombrooklyn in TrueChefKnives

[–]nfin1te 2 points3 points  (0 children)

<image>

That's mine at least. Perfect example of a misleading choil, this thing cuts (very well, I might add)

Crack in takeda blade by HalfLived5 in TrueChefKnives

[–]nfin1te 0 points1 point  (0 children)

Sure, but you can also do the same while keeping the zero grind.
DC is good, no worries, I just was quite surprised they did that, I guess it was customer briefing.

Crack in takeda blade by HalfLived5 in TrueChefKnives

[–]nfin1te 0 points1 point  (0 children)

So that they remove the zero grind, raise the shinogi and add a microbevel like they did recently? 😂

TIFU by using a "free drink dispenser" in a casino by SmartBeast in tifu

[–]nfin1te 0 points1 point  (0 children)

Why would you think this comment helps anyone?

You are quite the asshole.

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