I picked up a Lamson knife from a yard sale recently. It appears to have gone through hell,
but appears to be a decent knife from a decent company. Wood handle, 8", Chef knife.
Heavy as hell, and probably German steel from what I've read.
It has no bolster; which I like, but seems odd...
I've been sharpening knives for a little while now, but I have never understood the idea of burr.
I don't seem to ever raise a burr, nor am I able to feel it. The knife is obviously sharper and
is quite sharp by the end of it, but I have yet to use any method that says much regarding burr. ...
Okay, read through that thread a good bit. You did end up talking about the OOTB of both knives separately in that thread there. You state that the Tojiro ships with a great edge,
much like what many others have been saying. The Fujiwara shipped with an edge you defined as "okay" and one...
Thank you for the very well thought out post, Lenny.
I now see the Fujiwara is $83 for a 240mm, and I have to admit that makes it pretty tempting. I'm unsure how I would handle a 9.5" knife,
but I'm quite comfortable with my current 8" and at times saw the use in a larger blade. I don't...
My current knife is an 8". The 7" was once again just one purchased to test drive a good knife that I just so happened to get cheaply.
Also I'm unsure what a Chinese knife is exactly, so would you mind linking one?
So out of the Richmond, Tojiro DP/Zen, and Fujiwara, what would be the best...
I'm not crazy for the handles on either, but since I've yet to hold them I can't quite judge by that.
The Shun DM0760 was that small knife. I can find the overall height measurement for it though.
Like I said, I knew 7" was going to be too short, but I didn't expect it to be that short in terms of blade height as well.
I would say the max I could spend is $80 and that is counting any possible tax/shipping costs.
It isn't as much as I can't afford/save for a more expensive knife, but it...
So I thought I'd pick up a Japanese knife about 8 months ago, and I was pretty much decided on a Tojiro $80 or so knife.
Ended up putting the spare cash to an investment elsewhere and I'm finally prepping on actually purchasing a new knife,
or at least I think I am.
I ended up picking up a 7"...
Mind linking/posting your recipe for Mead?
In the various stores here I have never seen yeast to my recollection, so I reckon purchasing it online is the best option?
I did enjoy the first batch of Apple Cider quite a bit. Probably has something to do with being something entirely new to me...
So I've had some interest in brewing, and I recently did a batch of Apple Cider.
Although a long process and a pain with cheesecloth, I'm going to do a second batch soon.
I had some interest in how exactly one goes about producing hard cider. My search didn't yield much info.
I'm getting there. Heard so many bad things about cheaper boards that I didn't want to jump the gun on one.
Been using a larger plastic/composite/something board to hold me off for the time being. At least it isn't glass.
I see the reasoning behind wood though now. As the juices would...
Indeed. I didn't mean I'd never try them for Mashed Potatoes, but rather it wasn't at the top of my list. I only got a 5lb bag, which really isn't much.
So try some of the more recommended usages on this bag and pick up another down the road for the lesser recommended.
Since you mentioned...