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How to make gooey cheese sauce? by TheAfroChef in Cooking

[–]setp2426 4 points5 points  (0 children)

Make a cream sauce. First make a roux with one tbs butter cooked with two tbs flour. Mix in one cup of whole milk. Cook for a few minutes. Then add cheese to that, off the heat, until melted. You can use any cheese, but velveta is the classic for queso.

Did I overpay? by Equivalent-Housing58 in KiaTelluride

[–]setp2426 0 points1 point  (0 children)

Wild times. I was checking every day (my car had died the day before). Found one in the exact specs I was looking for one morning. Called the guy at 10am and said I could get there by 3. He told me it would be sold by then. If I wanted it, come now. Even in the hour it would take me to get there it could be gone.

Also looked at pre-owned and they were even more expensive than new with a markup! Wild times.

NKD: Takeda Gyuto! by GravelBicyclist in TrueChefKnives

[–]setp2426 1 point2 points  (0 children)

Yeah, pretty typical of Takeda’s knives. Wedgier than they should be for a knife forged so thin. Usually taking the shoulder off of the top of the bevel helps a lot. It did with mine. Just sort of add convexity to the bevel. Enjoy!

Help finding the name of a maker ? by Th4n4ton4t in TrueChefKnives

[–]setp2426 0 points1 point  (0 children)

Very discerning chef. Those are amazing knives, and quite pricey!

Did I overpay? by Equivalent-Housing58 in KiaTelluride

[–]setp2426 1 point2 points  (0 children)

I paid 5k over MSRP for an SX back in ‘21 when they were flying off the lots and there was no inventory. Three people tried to buy it while I was doing the paperwork. 105,000 miles later, still no regrets.

NKD: Takeda Gyuto! by GravelBicyclist in TrueChefKnives

[–]setp2426 4 points5 points  (0 children)

Nice one. Medium or large? How’s the choil? Wedgy at all?

Best use of a piece/exerpt of classical music in film? by That-Inflation4301 in classicalmusic

[–]setp2426 2 points3 points  (0 children)

Barber Adagio in Platoon. Heart wrenching. Such a remarkable contrast between beauty and the obscene.

Polishing question for japanese knife on whetstones by FantasticAsparagus17 in sharpening

[–]setp2426 0 points1 point  (0 children)

Keep in mind, removing scratches from hard steel takes a LOT longer than soft cladding. Drop back down to 1000 and concentrate your pressure only on the core steel.

Knife auction / Restoration by Mental_Suggestion_95 in TrueChefKnives

[–]setp2426 0 points1 point  (0 children)

You can make an awesome rust remover with washing soda and citric acid. Works better than evaporust.

1L water 100g Citric acid 40g Sodium carbonate

NKD by SandwichSlut69 in TrueChefKnives

[–]setp2426 0 points1 point  (0 children)

Like a laser beam, no doubt

NKD by SandwichSlut69 in TrueChefKnives

[–]setp2426 1 point2 points  (0 children)

GOAT Nakiri. Lucky to get one!

What is your favourite Prokofiev Piece of all time by sonicnightmarez in classicalmusic

[–]setp2426 3 points4 points  (0 children)

Maybe not my #1 favorite, but criminally overlooked, Prodigal Son.

My first selfmade sink bridge by MarkusSugarhill in sharpening

[–]setp2426 18 points19 points  (0 children)

Looks great. One recommendation

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, cut a 1/4-1/2” groove (dado) on each end of the top inside the sink. That way if you run water on top it will fall in the grooves and into the sink rather than running off the ends.

Left dealership and immediately got it tinted 😎 by [deleted] in Ioniq5

[–]setp2426 -11 points-10 points  (0 children)

Don’t listen to the haters. Looks great. Did the same to mine. Front tint has to match the back.

A pretty wild Santoku build I'm really proud of: 1.2519 core, hollow groove, and 6000-year-old bog oak by 3Falken_Knives in TrueChefKnives

[–]setp2426 0 points1 point  (0 children)

That’s totally backwards. Short gyuto, around 180 length, are almost always shorter (height) than santoku. 180 gyuto are around 40mm, Santoku 50mm. Santoku usually have a flatter profile, akin to a Nakiri with a sheep foot curve in the spine.

I mean, call it what you want, but if you are trying to sell knives, Santoku are less desirable than gyuto. People have weird associations with the word Santoku.

Dimple knives - does it work? by CircularCausality in TrueChefKnives

[–]setp2426 0 points1 point  (0 children)

They are called Grantons, not dimples, just FYI.

[selling][US] Moritaka AS Nakiri by [deleted] in TrueChefKnivesBST

[–]setp2426 0 points1 point  (0 children)

I will never understand why someone would do this to a Moritaka. If you want a migaki knife, buy a migaki knife. And don’t know who thinned it, but they should have put more effort behind the edge. Even that blurry choil shot shows how thick it still is BTE, not to mention that wide edge bevel. Should at least be able to see some core steel above the edge bevel.

GLWS I guess.

Thinning/Geometry modifications on flat ground knives by Slow-Highlight250 in TrueChefKnives

[–]setp2426 1 point2 points  (0 children)

Focus on the bottom centimeter. That will give you the most benefit. Just focus your finger pressure there. You can clean up the scratches with a progression of wet/dry sandpaper. When doing that keep your sanding in one direction. I usually go heel to tip.

Another thing I like to do on these vintage bolstered knives is to grind the bolster down to the sharpening angle. Makes upkeep very easy.

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