Foodies BS Thread.

good lord.

i've been reading up on knives. bought some japanese waterstones to sharpen with. japanese knife guys are freaking insane. they kinda hate the german stuff. they hate the bolsters. i have wustof..and more recently picked up a 40 year old german blade from Gustav Emil Ern. what a lazer!! sharpest thing ever.

i love knives and will get a japanese Gyoto soon. nice shun. i like the german stuff..bomb proof.

 

luse..i have a 10" version of that same knife. i have hacked into a mature coconut with it.

 

Is this a good starter sushi knife? I make it several times a year.

http://shun.kaiusaltd.com/knives/knife/wasabi-black-yanagiba

Also, I don't brag about a lot but I'm a sharpening pimp. Started sharpening knives in scouts about 22 years ago now, and I've never stopped. My hunting, pocket and kitchen knives stay sharp for sure, but I think it's time for a better sushi knife that will be hands off for the wife.

 

do you use a wet stone? and i want to get my EDC knife fuckin shave ready sharp haha and also an old straight razor i have. id like to get it back up and running.

 

My knife.... +$500, I use her everywhere. Camping too.

 

you certainly cant beat the price!! i like it. i just use my chef's knife when i make sushi. i can shave with my kitchen stuff.. i'm not knife sharpening ninja, but for some reason, i was in the zone. i nailed one blade and took advantage of my mojo and did them all. not sure that is repeatable. i love the sound a blade makes going across a japanese waterstone. friggen hypnotic

 

Anyone have a decent link on sharpening knives properly?

 

Theres this Youtube video set. An asian guy that reviews knives, sharpens them and hunts with them. Shows how each knife works on actual animals too for field dressing them. I'll look for the link to his channel

 

Not unless the edge is damaged and I need to do some repair. I use a set of fixed croc stocks (similar to the Spyderco Sharpmaker) for most of my stuff, and then finish with some fine cutting/polishing compound on a strop.

I did learn on an oil stone though, it's a great way to learn - if the angle is too steep you scratch up the side of the blade. Too shallow and you have a dull blade.

 

Had a pot luck at the firehouse today. To much food to take pictures of but you get the idea.

 

The potluck looks good Lt Dan and skygear those steaks look good too.

 

OK, who ate the skin off of the chicken?

 

Haha that was one of my Captains!!

 

what knife is that exactly?

 

IIRC, that's one of the 'twins' set. Top-end Henckels with different steel and different manufactuing properties. NICE damn knives, if you like the german style.

The 'twins' referrs to the 'little man logo' Henckel usually uses. There's two of them for this series, hence the name.

 

Exactly correct. http://www.j-a-henckels.com/en-US/P...iew--serien/TWIN(R)-1731--3674/animation.html

 

Nice Reid! ^^^

 

Broke down a roaster and cooked her up last night. Made a stock out of the carcass, gonna make chicken and dumplings tonight.