Much, also less muddy. But it seems to respond very well to pressure. Hogs off metal when you want but my surprise comes from the light/no pressure deburring strokes
Unpopular opinions
- Thread starter captaincaed
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Same experience with the Pro 120. It's so hard, pressure levels make a huge difference.
Basting is overrated.
Like a crystolon except a water stone. I have been experimenting with one and concur. I've been very happy with how slow it is dishing. But I've been mildly disappointed at how slow it cuts. I think I still prefer the crystolon. Especially because I have the crystolon in a 11"*3" version.
Like a crystolon except a water stone. I have been experimenting with one and concur. I've been very happy with how slow it is dishing. But I've been mildly disappointed at how slow it cuts. I think I still prefer the crystolon. Especially because I have the crystolon in a 11"*3" version.
Thanks for this idea. I've made a note to come back later today and seriously look into doing what you've outlined.a suggestion to the mods:
it's nice to have our useless rants consolidated and more easily searchable
- split the unpopular opinions thread starting from this post. merge those posts into this thread along with a brief annotation noting the action.
- merge unpopular opinions and unpopular opinions ii
Sometimes I'm not hyper tuned to how my knife is performing or thinking about how many cuts since the last sharpening or what that sharpening was or if I used other knives since I last used this one and if so, how many times and how did they perform and how good is the food release or how the steel feels compared to that other knife with the same steel and holy crap is that burr???!!!
Sometimes, I just use my knives to cut and enjoy them.
Sometimes, I just use my knives to cut and enjoy them.
Sometimes I'm not hyper tuned to how my knife is performing or thinking about how many cuts since the last sharpening or what that sharpening was or if I used other knives since I last used this one and if so, how many times and how did they perform and how good is the food release or how the steel feels compared to that other knife with the same steel and holy crap is that burr???!!!
Sometimes, I just use my knives to cut and enjoy them.
But but but how many angels can dance on the edge of the knife?
Awesome! This thread is a riot.
Uncle Danny
Sorry about that pineapple pizza thing
I’m with you on this on. Mostly because I own very few knives and almost always finish my knives the same way on stones… soSometimes I'm not hyper tuned to how my knife is performing or thinking about how many cuts since the last sharpening or what that sharpening was or if I used other knives since I last used this one and if so, how many times and how did they perform and how good is the food release or how the steel feels compared to that other knife with the same steel and holy crap is that burr???!!!
Sometimes, I just use my knives to cut and enjoy them.
Michi
I dislike attempts to rewrite history
I think we should try and come up with posts that result in this thread getting closed a second time 
Girl Scout Thin Mints are the best cookie ever!
This year, once again, the package is smaller but the price is higher to make up for it.
$20 worth in the freezer. Weekend ration.
This year, once again, the package is smaller but the price is higher to make up for it.
$20 worth in the freezer. Weekend ration.
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now there is a challenge ;-)I think we should try and come up with posts that result in this thread getting closed a second time
ALDIs had a copycat that were essentially identical at 1/4 the price a few years back. Really sad they discontinued them
Hockey3081
Senior Member
Freezer is the only way to do it.
Everybody knows that Samoas are the best Girl Scout cookie. Also in the freezer.
Out. Thin mint army for life.
I give it the bronze medal
1. Samoas
2. Tag alongs
3. Thin mints
All improved by being frozen.
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this is the un popular thread guys....stay with the program or we'll have to lock the thread ;-)
Uncle Danny
Sorry about that pineapple pizza thing
Felt like that pineapple discussion was getting so much heat, that the V. 2.0 thread was about to closeI think we should try and come up with posts that result in this thread getting closed a second time
Uncle Danny
Sorry about that pineapple pizza thing
But here’s an opinion.
End grain boards is not all it’s cracked up to be.
I’ll bet a Hasegawa wins the competition every time for keeping your edge sharp and food in place.
End grain boards is not all it’s cracked up to be.
I’ll bet a Hasegawa wins the competition every time for keeping your edge sharp and food in place.
I switched about 6 months ago to a hasegawa that fits in my dishwasher. I regret nothing.
End grain vs edge grain plays also most no difference in edge loss from abrasion. Wood species and Silica content has a much bigger impact than grain orientation, although end grain stays looking nicer over time.
You’ll have to pry my walnut boardsmith from my cold dead hands.
Uncle Danny
Sorry about that pineapple pizza thing
Exactly. It’s light, easy to keep food where it needs to be, has a lovely muted sound to it and it’s dishwashing safe.
When it gets too hairy, just bleach it and it’s as good as new.
You can serve your tapas on wooden boards.
Wood feels / sounds more satisfying. Less concern over micro plastics. But throwing something in the dishwasher is just so easy compared to scrubbing down a massive block that doesn’t really fit in the sink
Burnt oak > bog oak
Uncle Danny
Sorry about that pineapple pizza thing
Our friendship was so short…
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Corradobrit1
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Anything unstabilized is great in my book. Burnt or cured under water.
