Posts by Capsaicin

Observation is observation.  Calling an observation "scientific" does not make it so.  Perhaps you meant "empiric"? And citing unnamed physics professors and just throwing the word "Newtonian physics" doesn't really prove...

Every joule of energy that a heavy knife saves you when you cut will have to be made up for when you lift the blade.  And in every maneuver of the knife.  You're not saving effort.   A Henckels' wedging effect...

Iceman - have you ever tried to sharpen any of these on diamond? Just curious.

A lot of times when the edge dulls quickly it's actually because of the way it's used.  For example, some people use cutting boards made of hard materials (glass is the worst), or hit bone a lot, or do a lot of peeling which puts...

30 minutes is an awful long time on a 400.  I've rebeveled 8-inchers in about that on a King 1000.  You might be using too little pressure.

Well, okay...  I guess I can live with mellow...  Depends on my mood I guess.   But does it extract all the caffeine?  And what grind works best?  I do have a burr grinder so I can dial it to whatever.

May I ask the opinion of the panel on cold brew?  I currently drink French press or stove top espresso depending on my mood, but have been growing curious about cold brewed coffee.

Shun is not the "Rolls Royce."  At best, it's a Lincoln: more than serviceable, luxurious compared to, say, the Ford Focus.  But not as good a value as a Camry or Civic, and not even close to the Ferraris, Bentleys, and...

My question is why anyone would *care* when much better knives are available for less money.

btw if Jon Broida thinks it's dumb to polish knives above 8K, why does he sell a 15K stone (and have demo videos of it online)?   I do agree most knives do not benefit much from polishing even above 3-4K.  But the very...