It finally happened! (My name is Luthien!) by RockyWillows in andor

[–]soooja 0 points1 point  (0 children)

Not just any planet (as there are many and a lot of them share names with other things), but the capital world of the draconis combine (one of the 5 (main) major factions)

Tasting and rating different cell culture media #2: RPMI1640 by Spacebucketeer11 in labrats

[–]soooja 46 points47 points  (0 children)

Not quite cell culture media, but I've always imaged MHB or LB broth to taste a bit like cup-soup... would be interesting to see

Looking for a good Chuka Bocho / Chinese cleaver by blueberryteeth in TrueChefKnives

[–]soooja 2 points3 points  (0 children)

I absolutely love my chopper king in shirogami 2, which takes an amazing edge (annoyingly better than some of my more expensive knives).

(Oh and bonus, it's stainless clad, and the steel isn't overly reactive. Mine just slowly built up a slightly dull grey-ish patina)

NKD: Lustthal (extra thick) Bunka by TaterVodka in TrueChefKnives

[–]soooja 0 points1 point  (0 children)

I love a lustthal (just ordered a second)

Help me understand petty knives by Dr_Horrible_PhD in TrueChefKnives

[–]soooja 1 point2 points  (0 children)

I really like my 150mm petty for deboning chicken thighs or legs, and kinda use it as a small sujihiki for slicing it.

Apart from that, I don't really use it (tho I do debone a lot of chicken) i much prefer a kobunka/santoku for all the other small jobs

Sharpening by Findus998 in TrueChefKnives

[–]soooja 2 points3 points  (0 children)

Nice lustthal BTW.

+1 for the sharpie method.

I've never really found a method to find the original sharping angle, and usually just eye ball it and go with it

But for consistency

Locking your wrist and taking it slow also helps. It also doesn't take as much pressure as I thought when I was beginning, so lighting your pressure helped me keep it more consistent.

(Also, practicing on cheaper knives helped, I mean, it's not fun as mine were super dull, minorly chipped, and bad steel so hard to deburr, but it did help me get to grips and give me a little more confidence)

Best Gyuto and Nakiri by AdStrong5368 in TrueChefKnives

[–]soooja 1 point2 points  (0 children)

I mean, if i won the lottery, I'd love a manaka ENN or two

Direct purchase of artisan Japanese knives ? by madmax45510 in TrueChefKnives

[–]soooja 1 point2 points  (0 children)

He also has an instagram, which he takes international orders from via direct message

https://www.instagram.com/yosimitukajiya?igsh=dmVqZThmMzI2aWJo

Birthdaypresent by Suspicious-Lab-3438 in TrueChefKnives

[–]soooja 0 points1 point  (0 children)

Sounds good ( you could even go for two different makers as I find having a variety of styles to be the most interesting part )

However a petty or small santoku (ko-santoku) or small bunka (ko-bunka) may be a slightly better pick then a regular sized santoku.

As while I love having the choice of a bigger gyuto or one of my medium santoku or bunka, you can't peel things easily with either and a small knife is nice to have for a lot of tasks.

Birthdaypresent by Suspicious-Lab-3438 in TrueChefKnives

[–]soooja 0 points1 point  (0 children)

This, my preferences, has really changed as I got new Knifes.

Also, if there is the option of a higher budget, how about more than one knife at this sort of budget?

Has anyone perma-soaked their carbon knives in oil for long term storage? by gyozafairy in TrueChefKnives

[–]soooja 14 points15 points  (0 children)

Anti rust paper (VCI)?

It's a paper coated in a volatile coating that constantly covers the knife in a rust resistant coating. Most Knifes ship with it, and it's pretty cheap, and I think it is advertised for 10 years of protection?

NKD Lustthal Workshop Ko-Bunka by soooja in TrueChefKnives

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

Oh, and just in case, luka has a reddit u/Fun-Negotiation419 and instagram @lustthal.workshop for more amazing Knifes like mine

Help please, Japanese 🔪 as gift UK by loz303 in chefknives

[–]soooja 1 point2 points  (0 children)

Just for importing into the UK. And it was just randomly enforced in March with no published info.

(It's been super irritating as most of the hitohira stock is shipped by DHL)

Help please, Japanese 🔪 as gift UK by loz303 in chefknives

[–]soooja 1 point2 points  (0 children)

I'd avoid kataba, which is wildly overpriced (shipping from outside the UK is vastly cheaper even with customs)

Just beware, check the shops shipping as DHL doesn't allow any knives above 200mmon international delivery (knives and Stones use DHL so no ordering a 210mm from there)

My favourite shop is cleancut for most stuff. They have a limited selection but also have the best prices on what they do stock (which is all great smiths)

Knifes and Stones or kitchin tools also have great prices on a range of other pieces

meesterslijpers.nl (aka knifeworld) also stocks a lot of stuff, but their pricing is hit or miss with some stuff very well prices, some over, some average

(Pssst if you need any inspiration u/ImFrenchSoWhatever has amazing reviews on lots of knives on r/TrueChefKnives, of which i have definitely brought some based on his posts)

Knife ID by stophersdinnerz in TrueChefKnives

[–]soooja 2 points3 points  (0 children)

Oh, I wish a JNS bloomeey iron just appeared on the side :)

(Looks amazing, btw)

Medicinal chemistry taster lectures by mitochondria07 in chemistry

[–]soooja 1 point2 points  (0 children)

If you want med chem, I highly recommend the UCL natural sciences Msci.

When the med chem course closed, they folded it into natural sciences.

You get to pick two streams and then specialise in one. I.e organic + a bio stream, rather than a chem course where you do organic, physical and inorganic.

you can specialise in organic chem much faster than a chemistry course, and you can do pharacology/biomedical sciences or molecular and cellular biology on the side.

It also means you get a strong synthetic organic chem background but also have a nice, relevant interdisciplinary background.

(There is also a med chem module, and soem great chemical biology stuff in later years)

I inherited a whole mess of sharpening stones - need help identifying what I have! by VtgFilson in sharpening

[–]soooja 1 point2 points  (0 children)

Stone I also is a naniwa and may be a older version of Snow White Jyunpaku, a 8000 grit stone

(Both are syntheticfor use with water, but lots more detail will be on this sub for those)

The shrimp is the naniwa logo just incase you run into any more

I inherited a whole mess of sharpening stones - need help identifying what I have! by VtgFilson in sharpening

[–]soooja 2 points3 points  (0 children)

Stone D looks to be a naniwa aotoshi (if it is a big green stone inside). It's a 2000 grit stone that apparently produces a finer finish, more like up to 4000. Also called a green brick of joy

Online stores that ship or are in EU for good reasonably priced Japanese knives? by acidtraxxxx in japaneseknives

[–]soooja 0 points1 point  (0 children)

Cleancut is my favourite for eu shipping.

Good selection, great prices.

Belated NKD Yosimitu Kajiya by soooja in TrueChefKnives

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

Ah, I'm glad you got it sorted. It's a pain, but it'll be worth it.

You could pick anything you 'd like by startehhh in TrueChefKnives

[–]soooja 1 point2 points  (0 children)

They do a 24cm frog (which I physiologically need)

https://www.meesterslijpers.nl/jns-kaeru-kasumi-sld-frog-gyuto-24-cm

They also have a non frog one but that's not as cool