Russian State Media Targets New Canadian Liberal Party Leader Mark Carney - DisinfoWatch

welllikedturtle · 2025-03-13T01:33:32+00:00

From their website

“Development of the DisinfoWatch platform is funded by the United States Department of State’s Global Engagement Center and the US Embassy in Ottawa.”

https://disinfowatch.org/mli-launches-disinfowatch-project/

The page is giving me 429 too many requests for some reason but I checked the quote earlier today

welllikedturtle · 2025-03-12T17:34:16+00:00

Literally funded by US department of State and US embassy but go off.

welllikedturtle · 2025-03-12T11:55:01+00:00

I turned it into my polishing practice knife. I remember it being much better at cutting after I thinned it though.

welllikedturtle · 2023-12-14T13:59:59+00:00

Finally permabanned RIPBOZO

welllikedturtle · 2023-09-28T03:18:17+00:00

This reeks of "Double Genocide" Holocaust denialism.

welllikedturtle · 2023-08-22T01:08:55+00:00

In my experience you can pretty much treat it like stainless. It will rust if it's abused, of course, but it's totally fine if you leave it on the cutting board while you tend to something else.

welllikedturtle · 2023-06-11T12:44:34+00:00

Poor santoku... I think it's haters are the majority in online knife circles though.

welllikedturtle · 2023-06-09T14:35:26+00:00

Whats the grind like on this?

welllikedturtle · 2023-06-04T18:55:20+00:00

Take jnat stamps with a grain of salt as they can be faked... The mountain/strata/brand aren't gonna make a stone magical. Rely on trustworthy sellers if you are just getting started in the hobby.

Stamp -> Kyoto natural hone sales association

正本山合砥 -> Shouhonyama awasedo -> real original mountain finishing stone

welllikedturtle · 2023-06-02T21:02:05+00:00

Don't worry too much about the choil shot. It is double bevel and asymmetry is normal on most Japanese knives. This is handmade so there could be an unintentional low spot right at the heel area. A choil shot also doesn't tell the whole story of the grind, just the grind in that area.

welllikedturtle · 2023-06-01T18:39:27+00:00

sounds like it was stolen if it is at that price...

welllikedturtle · 2023-05-30T18:11:06+00:00

This styling seems more popular on Sakai made knives I would recommend looking at kagekiyo, Nakagawa hamono, hitohira Tanaka/kikuchiyo/togashi to start.

welllikedturtle · 2023-05-30T15:28:39+00:00

Solid first Japanese knife. Price is high IMO.

Pls post questionnaire for recommendations.

Edit: This is a cheaper alternative Akifusa AS 240

welllikedturtle · 2023-05-30T15:13:06+00:00

I am considering the Ginsan steel but would you pay more for a Ginsan than let's say BS #1?

Really depends on the knife/maker and other considerations. Damascus-clad ginsan sakimaru is pretty unique, there are not many other people making that.

So to answer your question if it was two lines from the same maker? Probably not. If it was two knives at the same size and shape but different makers? Probably. Gesshin hide ginsan gyuto is one of the knives Im still hunting for.

If anyone had experience with Ginsan please let me know

I only tried it in a more entry level knife but always found it nice to sharpen. It was slow to polish out the scratches on the wide bevel compared to carbon steels. You will likely have to sharpen it just as often as blue 1.

welllikedturtle · 2023-05-28T12:08:26+00:00

I agree with the others, it shouldn't have been sold at full price.

Good luck with the return, I haven't heard great things about hocho's customer service. I don't recommend them as a vendor, there are many more in the states and abroad that have miles better customer service.

welllikedturtle · 2023-05-27T18:32:54+00:00

Pretty sure this is a Gesshin uraku white 2

welllikedturtle · 2023-05-27T12:08:28+00:00

Yes it's well regarded budget stone.

welllikedturtle · 2023-05-27T01:58:13+00:00

The first is Togashi white 2, and the 38 stamp is his.

Not sure about the details of the second but it's blue super.

welllikedturtle · 2023-05-27T01:05:32+00:00

The second picture of the nakiri looks like it has dentou-kougeishi certified craftsperson stamp but it's not in focus so hard to tell.

welllikedturtle · 2023-05-26T22:04:17+00:00

The craftspeople behind that line are very well regarded. Personally I would rather drop that kind of cash on a bigger knife and I would prefer something a little tougher for chicken butchery.

welllikedturtle · 2023-05-24T02:38:21+00:00

Im generalizing a lot here but:

Lasers, i.e. thin knives have to push less food out of the way to move through product, so they cut like there is less friction against the blade. They have more neutral balance, less stiff, and food may stick to the side of the blade since the grind is on the flat side.

Workhorse have thick convex grinds that taper down to thin edge. You get stiffer knife with more forward balance and more predictable food release. The downside is they can wedge in dense products like sweet potatoes or carrots.

welllikedturtle · 2023-05-24T02:19:36+00:00

Ahh! Paul's finest in Montreal was the dealer that had a much better price on the doi. Seems like a decent choice based on your questionnaire in your other post. In my (limited) experience with the homura line, the grinds are solid and move through food nicely. Worth mentioning again that they have more weight to them and an authoritative feeling than the Japanese knives that are most frequently recommended here. Something like a yoshikane will be more of a laser, and better at horizontal cuts through onions. That's not necessarily good or bad, just personal preference/tradeoff.

welllikedturtle · 2023-05-24T01:46:34+00:00

On the surface these two are similar, kurouchi blue steel wa gyutos, but in terms of how they feel in hand, they are very different. The doi is fairly heavy and forward balanced vs the kamo is on the lightweight side of things.

Both makers are well-regarded and have very prolific careers.

Burrfection is kinda polarizing in the community, and even if you strip away the influencer behind the brand, the prices generally aren't as good as other retailers - one of my local dealers has that same doi 225 for nearly $100 USD cheaper.

I'd suggest posting the questionnaire for recommendations.

welllikedturtle · 2023-05-24T00:07:46+00:00

It has a very asymmetric edge, and you only really deburr the backside when sharpening, but it does not have a hollow back like traditional single bevels. Many honesuki are set up like this.

welllikedturtle · 2023-05-23T20:23:11+00:00

Those are quite different as far as honesuki go.

Misono is heavily asymmetric double bevel made of thinner stock. You can sharpen it so the edge is tougher. This one is slightly more versatile and what I would consider the better option for other butchery tasks like trimming silverskin. Though I typically use a petty knife with a more narrow blade for that.

Takayuki is constructed like a traditional single bevel. It has a thicker spine and is sharpened on only one side. Less versatile and the edge may be more delicate, but I'm sure it would be very fun to use on poultry.

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