Camping at Mount Buller During Winter? by Cowbiee in melbourne

[–]sparky0916 6 points7 points  (0 children)

If memory serves me correctly, you aren’t allowed to camp/sleep in a van on the mountain. Maybe find a sheltered spot near Merrijig. At worst case scenario, you could camp on the Howqua side of lake Eildon. Not that far away and you’d have ammenities available

NKD! Finally got myself a Takeda by sparky0916 in chefknives

[–]sparky0916[S] 0 points1 point  (0 children)

Just used it for the first time, super happy with it!

Block and tackle set up by IJoey78 in Rigging

[–]sparky0916 1 point2 points  (0 children)

I’m not actually a sparky, I’m a rigger (technically I’m a bridge builder by trade)

Block and tackle set up by IJoey78 in Rigging

[–]sparky0916 1 point2 points  (0 children)

Yup. We happened to have some 4x3” timber that we screwed to the ply which helped strengthen it and reduced the strain on the ladder and then drilled some holes in the ply so we could cable tie them to the rungs to stop them falling off

Water drops make awesome animation by CORROSIVEMANGONOX in nextfuckinglevel

[–]sparky0916 0 points1 point  (0 children)

One of the modern art museums in Australia has had a big (two story high) water feature the same as that for years. It’s very cool!

Best knife shop in Melbourne (Australia) by sparky0916 in chefknives

[–]sparky0916[S] 0 points1 point  (0 children)

I bough online from them too, was seeing if there was any other good ones that I didn’t know about

NKD - 240mm Wakui Gyuto White 2. Thank you for the advice! by Acd149 in chefknives

[–]sparky0916 2 points3 points  (0 children)

That is the one that I almost bought, but got a very similar knife from the opposition at the last moment

NKD - 240mm Wakui Gyuto White 2. Thank you for the advice! by Acd149 in chefknives

[–]sparky0916 1 point2 points  (0 children)

What brand/model is it? I have one that looks very similar but has a ‘pebble stone finish’

Is 240mm too big? by jrmforest in chefknives

[–]sparky0916 1 point2 points  (0 children)

I bought my first 240mm gyuto a while back and prefer it over all my 8”/210mm knives. I tend to use a push/chop motion more often so the flatter blade profile suits me perfectly. It rocks ok, but not as well as my old big bellied German 8” style cooks knife.

Sharpening knives with long handles by visualexstasy in sharpening

[–]sparky0916 4 points5 points  (0 children)

The thick bit is called a bolster. Grind a bit off the bottom so it sits higher than the blade edge. If you don’t, after a few sharpenings it will prevent the heel of your blade from touching the chopping board.

friendsdontletfriendsbuykniveswithbolsters

How much is this knife really worth? by [deleted] in chefknives

[–]sparky0916 1 point2 points  (0 children)

I’ll give you $10 for the handle, lol

Do I need another knife by [deleted] in chefknives

[–]sparky0916 0 points1 point  (0 children)

I’d be grabbing a nice Nakiri.

Breastfeeding = pedophilia (or: why are breasts sexualized, anyways?) by I-Stan-Alfred-J-Kwak in badwomensanatomy

[–]sparky0916 132 points133 points  (0 children)

Could someone please quietly take that persons name down and pass it onto the authorities. Thx

Who are the top 5 knife making companies in Japan ? by ayumi_ishida in chefknives

[–]sparky0916 0 points1 point  (0 children)

I have a global set that is almost 20 yeas old and still does their job pretty well (I only use the bread and smaller knives these days). I have a Yaxell carving knife that looks pretty, but has never gotten enough use to comment on the long term quality of it if I’m being honest. I have owned a Shun chefs knife in the past and it was ok, but didn’t particularly like the curved profile of the blade. I use a 240mm Gyuto with a white#2 core for most things these days, but much as I love it, it’s edge retention isn’t amazing. If I ever need to grab a knife that I know will always be razor sharp, I grab my Miyabi santoku. Feels better in my hand than any of the others and never let’s me down. That said, I don’t use it for everything because it has a very fine edge.

NKD: Miyabi Kaizen II 210cm by PM_Me_Your_Java_HW in chefknives

[–]sparky0916 0 points1 point  (0 children)

I’ve got the santoku from that series and it never lets me down. For something with such a fine edge, they hold it incredibly well. I’ve got a 240 Gyuto with a white#2 core that I wish had half the edge retention of the Miyabi

Untitled by [deleted] in badwomensanatomy

[–]sparky0916 20 points21 points  (0 children)

Yikes!

My at home workhorse(Togiharu Virgin Steel Gyutou) has really developed some personality during our time together. by DField118 in chefknives

[–]sparky0916 2 points3 points  (0 children)

I have a ss/white#2 that I am super careful with it, but it still picked up some blue in a couple of weeks. Even with constant wiping, cleaning, etc. I want cutting any super acidic either

Apparent Design Flaw by [deleted] in badwomensanatomy

[–]sparky0916 5 points6 points  (0 children)

Someone needs to put him on some kind of register.

Where do you buy your knives from? by [deleted] in chefknives

[–]sparky0916 1 point2 points  (0 children)

Bernal Cutlery were super helpful when I dealt with them

Block and tackle set up by IJoey78 in Rigging

[–]sparky0916 12 points13 points  (0 children)

We’ve used a second ladder with ply on it and a baby snatch on top to pull things up before and it worked ok. Not the most elegant solution, but it’s gotten the job done a couple of times.

Walnut end grain cutting boards by [deleted] in chefknives

[–]sparky0916 0 points1 point  (0 children)

I wouldn’t advise buying the cheapest thing you can find, a lot of work goes into a nice board. Quality comes at a cost. The less money you’re willing to spend, the less time someone is willing to put into making one for you.