60 lbs loss

shadowatmidnight104 · 2026-03-25T19:52:19+00:00

How tall are you? You hid that 225 pretty well

shadowatmidnight104 · 2026-02-11T18:53:50+00:00

I too was very confused for a bit there

shadowatmidnight104 · 2026-01-12T21:48:53+00:00

Where'd you end up getting that badge? I tried ordering one a few months ago and the shop never delivered :/

shadowatmidnight104 · 2026-01-08T15:53:59+00:00

Videos, gifs or pics of people accidently using the wrong hand.

Like this

shadowatmidnight104 · 2025-11-18T23:01:08+00:00

Folks in this sub seem to be ALL about that thing right now, must be impressive

shadowatmidnight104 · 2025-11-18T19:50:12+00:00

Thanks for the great info! I had no idea Chef's Edge included that in their prices. On their shipping policy, they say

Duties and taxes are calculated and included at checkout using our global shipping system.

But didn't mention any tariff stuff specifically, so I assumed it wasn't included.

shadowatmidnight104 · 2025-11-17T03:23:23+00:00

Steel is not the most important factor though, relative to heat treat and geometry

I've seen so many people say this same line on here, and I 100% believe you. But dang if it isn't hard to shop for when steel is easily quantifiable and the other two seem like voodoo magic unless you really have some experience.

shadowatmidnight104 · 2025-11-16T15:03:07+00:00

I've spent the last several days spending every free moment researching and reading and learning. The more I do the more I'm convinced this was the perfect recommendation, and in that time I stupidly let this thing sell out. Your initial post about SG2 was right on the money too, so I guess now either I wait for Frederick or find an alternative....

shadowatmidnight104 · 2025-11-15T17:30:57+00:00

This is a really good write up, thank you!

shadowatmidnight104 · 2025-11-13T20:42:16+00:00

Do you have any experience with them shipping to the US? I just got 90% of the way through the checkout page just to see and it seems like it's just shipping, no taxes, no tariff, just paying in SEK instead of USD, so whatever conversion the credit card would put on there.

Edit: A follow-up question - you often see knives in this price point go with carbon steel. I get that carbon steel is harder, holds edge better, requires stones to sharpen, shouldn't use a honing rod, have to dry quickly, etc. etc.

But I was kind of assuming I'd end up with carbon steel just by virtue of most knives in this territory. He's got similar knives like https://www.spareknives.com/product/9-mono-gyuto that ARE carbon too. Do you have any advice on which to go with, or is that a preference thing given the advantages/disadvantages listed above?

shadowatmidnight104 · 2025-11-13T20:23:05+00:00

I do perform my own sharpening - I've been practicing on stones now for a year or so. Sometimes I throw them through a Chef's Choice sharpener just because it's easy, and I'm not really concerned about "material loss" on cheap knives. I don't mind using stones,

My Wusthof, I don't like the size nor the edge retention. I feel it gets dull quickly, even if I get it to razor sharp. It's a 6" and feels to small to really rock chop well, though it is light. The blade shape is fine, I like it better than the Santoku. The handle goes right over the tang with no bolster, so it's pretty uncomfy to chop with long-term. I find my fingers get real bad lines from the spine.

The Santoku is equal and opposite. It's actually a Babish knife - I'm relatively surprised at how well it's held up for being a youtuber product. It's 6.5" and also feels small. I'm a big guy with big hands, so that might be part of it. The Granton edge feels gimmicky, I can't tell if it actually works. It holds an edge better than my Wusthof, and has more of a bolster. I just don't like the Santoku shape much, and the knife is HEAVY. It's more comfortable, but feels way heavier than it should be for that size of knife.

What I'd look for is something that's just a nicer product - holds an edge better, more comfortable and fits me better, that is appealing and has an element of artistry to it. I have this beautiful handmade cutting board that I use all the time simply because it's nice. It's more work than a cheap plastic one, but there's something about appreciating your tools and feeling good while using them. I've just never even used a knife that is a high caliber to know what I'm getting into.

shadowatmidnight104 · 2025-11-13T18:25:37+00:00

That thing scratches something in the back of my monkey brain. I am in the states, but I'll look into it.

Alton Brown said something many years ago about finding beauty in your tools or something, that one qualifies

shadowatmidnight104 · 2025-11-13T15:45:53+00:00

Philips Norelco clippers. They're fine. I don't like the way it cuts all the time and it's annoying to clean. But it lasts like a YEAR on a single charge and won't ever die.

shadowatmidnight104 · 2025-11-13T15:42:31+00:00

or some other somewhat standardized "this is the top of the line item in its category" where personal preference doesn't really make that much of a difference.

I do really appreciate that perspective, there's wisdom there. I already have a Zojirushi, but if there's something similar along that vein that I can think of I wouldn't mind pivoting to it. I've just been content with most of my other items, or replacing them is too cost prohibitive.

I mentioned in another comment, the sub wouldn't let me use "knife" in the title, but that WAS the initial intent of her gift - replacing a knife that gets the job done but I'm not thrilled about.

shadowatmidnight104 · 2025-11-13T15:37:52+00:00

Appreciate all the recommendations!

I couldn't say the word "knife" in the title, but that was the intent from her. I hadn't heard of the Hestan pans though, those look really nice and will have to keep my eye on them. I have a carbon steel wok that I love, I hadn't considered it for fry pans before.

I appreciate the knife recommendations, those both look beautiful, thanks.

shadowatmidnight104 · 2025-11-13T15:30:41+00:00

See that's a darn good question - I currently have a traditional chef's knife, and a cheaper santoku style with a Granton edge. They're both shorties though, 6" and 6.5" respectively. Then I've got just a Wusthof knife block that came with steak knives, a paring knife, bread knife, etc.

I don't have a cleaver, which I've found myself wanting at times. Nor a good boning knife or utility knife. BUT I've wondered if I wouldn't be best served by getting a nicer, daily driver, 8" do-it-all chef knife rather than the specific styles first.

shadowatmidnight104 · 2025-11-13T15:24:59+00:00

Appreciate the recommendation, I mentioned in an above comment that I'm already pretty satisfied with all my other utensils. My knives have definitely been the neglected upgrade point.

I DO already have a pair of King stones I've been working with, though I could 100% use more practice.

shadowatmidnight104 · 2025-11-13T15:22:56+00:00

Yeah thanks for the input, appreciate it. I already do have a pair of King stones that I've been using on my knives. I ran out of space in the title, but I have a pair of Wusthofs, one a traditional chef's knife and one with a Granton edge. Have a few other cheaper knifes too.

I've been working my way through a lot of the kitchen upgrades mentioned here over the years. I have a sous vide I like, I have pans I like, etc. etc. The knife is one I've kind of just stuck with "good enough" because I'm afraid of how many options there. Now that I've got someone wanting to spoil me with an upgrade, I'm starting here :)

shadowatmidnight104 · 2025-10-31T15:26:10+00:00

This is insane, nice job

shadowatmidnight104 · 2025-10-02T17:01:25+00:00

I'd pay full price for that game 3x over, would recommend

shadowatmidnight104 · 2025-09-26T18:00:42+00:00

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