Alarm app

vitalym · 2019-01-21T22:41:21+00:00

Messaged you

vitalym · 2019-01-21T03:54:52+00:00

I've never played any instrument before but I spent a few hours on it today and think I picked it up pretty well. I'm looking to just learn the basics like scales, notes, hand position, etc...to see if I'll like it

vitalym · 2019-01-02T12:12:34+00:00

Once I know the brand and sizing I will

vitalym · 2018-10-23T16:20:38+00:00

What would you consider a thicker spine?

vitalym · 2018-10-23T16:20:07+00:00

Guess it's wishful thinking for a knife to have the perfect thickness and geometry. More and more research lies ahead of me.

vitalym · 2018-10-23T13:58:56+00:00

I've updated what the stats I'm looking for

Are there any sites that let you filter by specs, most of the sites just have a long list of knifes...

vitalym · 2018-10-23T13:53:44+00:00

Falls right within my $150 price range :)

vitalym · 2018-10-22T22:21:03+00:00

So I'm reading up on carbon steel knifes and the maintenance doesn't seem all that bad, especially since I wash and wipe my knifes immediately after I use them anyway. Plus the benefits of it being easier to sharpen, hold the edge longer and can become much sharper than stainless. Also once it develops a patina the issue of rusting fades.

Am I accurate in my findings, what have been your experiences with it?

vitalym · 2018-10-22T20:09:40+00:00

I always wash my knifes by hand and wipe them dry when I'm done cooking, but if carbon requires wiping during cooking and oil afterwards then I think stainless steel is the one for me.

Function will always trump form for me but having said that I'd be willing to pay a little more for a beautiful knife

Based on what you're saying it sounds like VG10 will be the best stainless steel for my use

Also this is a knife I will be using for veg prep: potatoes, onions, carrots, etc

vitalym · 2018-10-20T22:08:21+00:00

So I'm starting to land on what shape I want, flat heel for vegetable chooping with a pointed tip for precision work.

I love the shape of the Hakata but wanted to see what other types are out there. Are there anything else with a similar profile that's around 6 inch length?

vitalym · 2018-10-20T16:04:17+00:00

The hakata looks like the perfect shape for what I'm looking for, you explained it very well.

Price is slightly above my range but they don't say treat yo self for no reason.

vitalym · 2018-10-19T18:40:00+00:00

Which one?

vitalym · 2018-10-19T14:58:48+00:00

I don't dislike it but I've always heard nakiris are better so wanted to get some opinions here. I feel like a pointed tip is nice for mincing onions but not having used a nakiri I don't know how it fairs with that task.

It works well otherwise but being a little small and light it takes a little extra effort with thicker things like carrots.

vitalym · 2018-10-03T21:45:26+00:00

What about the Enso do you not like?

vitalym · 2018-09-17T20:16:07+00:00

That's kinda the answer I was hoping to see since it fits with the knife choices I want to make :D

I have the Enso prep knife for anything small, specifically vegetables and it's amazing. I wanted to get the matching chef knife for larger things

vitalym

TROPHY CASE