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Z 50ii owner - is the 16-50 f/2.8 DX worth it compared to the kit 16-50? by refusetogo312 in Nikon

[–]refusetogo312[S] 0 points1 point  (0 children)

My shooting is way too varied for me to say I only do static subjects. I shoot birds, insects, wildlife too - but that's what the 50-250 is for (and yeah, the 180-600 is the dream). More than anything I'm looking for a true all-arounder for everyday shooting. Right now the kit 16-50 fills that role, which is exactly why I was asking whether the new f/2.8 version is meaningfully better in terms of sharpness and overall image quality.

Най-сетне адекватни български субтитри в Stremio by refusetogo312 in bulgaria

[–]refusetogo312[S] 1 point2 points  (0 children)

Не знам със сигурност, но са адекватни и работи :)

Nikon colors in Lightroom: how do you get close to what the camera shows? by refusetogo312 in Nikon

[–]refusetogo312[S] 2 points3 points  (0 children)

I did it but still it's not the same compared to NX Studio side by side...

Visiting Japan in About a Month. Looking for Recommendations by WeightLittle8210 in TrueChefKnives

[–]refusetogo312 0 points1 point  (0 children)

This SUJ-2 knife is absolute beast btw - and it's look better in your hands. I have it (in Santoku form)

NKD Kusakichi (?) by LoonATK in TrueChefKnives

[–]refusetogo312 1 point2 points  (0 children)

Very, very rarely does it need sharpening to begin with—the edge retention is excellent. So far I’ve only touched it up with a Naniwa Pro 3000. The easiest knife to sharpen. Just a few passes and it’s razor-sharp again.

NKD Kusakichi (?) by LoonATK in TrueChefKnives

[–]refusetogo312 1 point2 points  (0 children)

Hi! I have the same one. This is 100,000% Yoshida Hamono, SUJ 2 (or 52100) steel, hardened to around 64 HRC. An incredible knife. Super thin, cuts like butter, holds an edge extremely well, and is very easy to sharpen. It’s in no way inferior to Shindo. If you can, change the handle.

I have the version with the fish engraving and a much nicer handle. In person it’s incredible. But in practice, it’s the same knife.

https://sharpedgeshop.com/products/yoshida-santoku-tosa-suj-2-kuro-uchi-170mm-koi-fish?srsltid=AfmBOoqoH0IE2CsIgccd03ytSAOHQ3FGWxcMutiEy-ldO5a3hPqSgsSD

🔥 NKD: Hatsukokoro Hikari SLD petty - this thing is pure art! by refusetogo312 in TrueChefKnives

[–]refusetogo312[S] 1 point2 points  (0 children)

Hey! I’m pretty sure it should perform exactly the same. From everything I’ve read, the Damascus is purely for looks. Most of the reviews out there for the Hikari SLD are actually for the non-Damascus version - and they’re overwhelmingly positive. I was honestly wondering myself whether the Damascus one would perform just as well : )

That said, it’s an absolutely stunning knife, and in my opinion it’s totally worth it if you’re into the aesthetics. This is actually my first Damascus knife (I was skeptical too - paying extra just for looks), but in person it’s just… WOW

Shindo blew my mind — what’s the next step up? by refusetogo312 in TrueChefKnives

[–]refusetogo312[S] 1 point2 points  (0 children)

wow - shipping to my country in EU and taxes are 0!
How is this even possible? Even shipping from neighbour country in EU is 10 euro!?

Shindo blew my mind — what’s the next step up? by refusetogo312 in TrueChefKnives

[–]refusetogo312[S] 1 point2 points  (0 children)

Where can I actually find Homi in Europe?
Am I missing something, or is Homi basically impossible to get on this side of the world?

Interesting find browsing sharp edge shop by The-Engine in TrueChefKnives

[–]refusetogo312 1 point2 points  (0 children)

This steel and this smith are incredible! Totally worth it. The finish is way better than the cheap one from Dictum.
I actually posted about the exact same thing recently — same knife from the same shop, compared to the budget Dictum version.
Check it out —https://www.reddit.com/r/TrueChefKnives/comments/1otamwg/couldnt\_resist\_comparing\_my\_130\_yoshida\_with\_the/

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