What Are You Buying Right Now? (non-OT version)

GrateEggspectations

lousubcap said:

I tried to jump on that Shun deal yesterday.  Within 10 minutes of receipt of the email the knife I was targeting was "out of stock".  Perhaps I will a bit quicker next year.  

This response may result in others being shocked, appalled, and calling for my banishment from this forum, but here I go: you could always take this opportunity to skip the Shun and buy a nice piece of craft aogami (super blue carbon steel). I own several Japanese knives - some in SS VG-10 (including a Miyabi) and several others in super blue and other carbon variants. There is no contest with the super blue. 

nolaegghead

I have a super blue core knife and it takes about 20 seconds to sharpen it.  The only down side is you have to sharpen it every time you use it.  like a 13 degree edge.  But man, it cuts like butter.  And it's a pleasure to use.  Makes you want to chop everything in your fridge up.

GrateEggspectations

nolaegghead said:

I have a super blue core knife and it takes about 20 seconds to sharpen it.  The only down side is you have to sharpen it every time you use it.  like a 13 degree edge.  But man, it cuts like butter.  And it's a pleasure to use.  Makes you want to chop everything in your fridge up.

What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied. 

nolaegghead

nolaegghead

@GrateEggspectations

I hit it with the steel every time before I use it to straighten out the fold.

I'm not saying it doesn't stay sharp, I just like to "freshen it up" once a day before I use it.  I've hit it with the stone maybe 3 or 4 times.  Doesn't take long. Had this knife about a year, was a Christmas gift from my brother last year when he sent us a "Mystery Knife".  So he didn't know what it would be.  I think he spent $150, the retail is much more.

nolaegghead

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

pgprescott

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

GrateEggspectations

nolaegghead said:

@GrateEggspectations

I hit it with the steel every time before I use it to straighten out the fold.

I'm not saying it doesn't stay sharp, I just like to "freshen it up" once a day before I use it.  I've hit it with the stone maybe 3 or 4 times.  Doesn't take long. Had this knife about a year, was a Christmas gift from my brother last year when he sent us a "Mystery Knife".  So he didn't know what it would be.  I think he spent $150, the retail is much more.

Sounds like you are talking about honing (straightening the edge) rather than sharpening. All chefs will hone their knives daily. Sharpening is a rare necessity with quality steel. 

thetrim

GrateEggspectations said:

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Legume said:

They finally had a sale last week.  Arrives today or tomorrow.

Partnership with Hitachi on the design?

Approved and promoted by the VP Elect

QDude

frazzdaddy said:

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QDude said:

frazzdaddy said:

QDude said:

Not exactly headphones!  I just picked up these Bose 10.2 speakers for the garage.  I had to replace one of the woofer foam surrounds.  They sound awesome - probably the best speakers made by Bose.  I also just added a Yamaha 2070 amp which is also pretty old - high power unit designed for commercial purposes.  This combination of Bose speakers with the Yamaha amp gives me the greatest sound I have ever heard.

Big fan of those Yamahas. I run two of them in my shop. 

What speakers are you driving?

KEFs, M&K sub inside and Bose cubes and sub in the eaves for outside barnyard and fire pit. 

I have heard good things about the KEF's.

QDude

CPFC1905 said:

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QDude said:

Not exactly headphones!  I just picked up these Bose 10.2 speakers for the garage.  I had to replace one of the woofer foam surrounds.  They sound awesome - probably the best speakers made by Bose.  I also just added a Yamaha 2070 amp which is also pretty old - high power unit designed for commercial purposes.  This combination of Bose speakers with the Yamaha amp gives me the greatest sound I have ever heard.

Outstanding!   Bose are on my special list.  
I have long harboured a desire for certain things and circumstances mean I can start to get through it.  Hence I now have a Saab,  Ok SWMBO is underwhelmed and it will go in the Spring - but ticked off the list none the less.
Santa is bringing me a Carhartt Full Swing jacket,  tick.

Not sure what will come along after but since we might be moving house in early '21, I am hoping for a proper man-cave and associated accoutrement.  
If that falls through, a tiny 4x4 to thrash about the local lanes in.

The Bose 10.2 are great.  May be tough to find but worth the search.

WeberWho

Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...

nolaegghead

GrateEggspectations said:

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nolaegghead said:

@GrateEggspectations

I hit it with the steel every time before I use it to straighten out the fold.

I'm not saying it doesn't stay sharp, I just like to "freshen it up" once a day before I use it.  I've hit it with the stone maybe 3 or 4 times.  Doesn't take long. Had this knife about a year, was a Christmas gift from my brother last year when he sent us a "Mystery Knife".  So he didn't know what it would be.  I think he spent $150, the retail is much more.

Sounds like you are talking about honing (straightening the edge) rather than sharpening. All chefs will hone their knives daily. Sharpening is a rare necessity with quality steel. 

Well, technically it's both because I use an 18" diamond hone/steel.

nolaegghead

pgprescott said:

show previous quotes

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

kl8ton

Well, so much for the casters on my file cabinets.  The tiny nuts welded on the bottom of the file cabinet. . . welded to pretty thin steel, are not well suited for directional load (other than vertical).  I'll probably just stick to the leveling feet.  

nolaegghead

@kl8ton I'll send you a pic of what I did.  I have the same cabinets.  I built a wood frame for the casters that attaches to the bottom.  I think my cabinet is exactly what you had in the picture.  I use it for storing power tools.

pgprescott

nolaegghead said:

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pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

nolaegghead

WeberWho said:

Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...

Looks like something you'd find in a physics lab.

GregW

WeberWho said:

Any ideas? I found this in the kitchen appliance area of Goodwill. Not sure what it is...

A citrus juicer. They work well, but do take up a lot of kitchen space.

Lit

GrateEggspectations said:

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nolaegghead said:

I have a super blue core knife and it takes about 20 seconds to sharpen it.  The only down side is you have to sharpen it every time you use it.  like a 13 degree edge.  But man, it cuts like butter.  And it's a pleasure to use.  Makes you want to chop everything in your fridge up.

What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied. 

That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.

GregW

HeavyG said:

My beloved Panasonic plasma died so I bought a new telly. Sony No Baloney. An XBR49950H.

This past summer I replaced my Panasonic plasma, It was still working without any issues. I do think it was a lot dimmer than it was when I first got it 10 years ago. The dimmer picture is what drove me to replace it.
I replaced it with a Samsung Q90R 65 inch. I'm very pleased with the Q90R. Color accuracy may not be as good as the plasma, but it more than makes up for it in screen brightness. I can easily watch tv with the blinds open now. The plasma was very difficult to view with any light from the doors or windows.

GrateEggspectations

Lit said:

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GrateEggspectations said:

nolaegghead said:

I have a super blue core knife and it takes about 20 seconds to sharpen it.  The only down side is you have to sharpen it every time you use it.  like a 13 degree edge.  But man, it cuts like butter.  And it's a pleasure to use.  Makes you want to chop everything in your fridge up.

What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied. 

That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.

Thank you. Exactly what I was getting at. 

HeavyG

pgprescott said:

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nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

frazzdaddy

QDude said:

show previous quotes

frazzdaddy said:

QDude said:

frazzdaddy said:

QDude said:

Not exactly headphones!  I just picked up these Bose 10.2 speakers for the garage.  I had to replace one of the woofer foam surrounds.  They sound awesome - probably the best speakers made by Bose.  I also just added a Yamaha 2070 amp which is also pretty old - high power unit designed for commercial purposes.  This combination of Bose speakers with the Yamaha amp gives me the greatest sound I have ever heard.

Big fan of those Yamahas. I run two of them in my shop. 

What speakers are you driving?

KEFs, M&K sub inside and Bose cubes and sub in the eaves for outside barnyard and fire pit. 

I have heard good things about the KEF's.

I have been very pleased. 25 years and going strong. As much as I could afford at the time but glad I did.

Cornholio

Service kit for my mountain bike fork and a jersey to get the free shipping.. such a sucker.

pgprescott

HeavyG said:

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pgprescott said:

nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 

lousubcap

GrateEggspectations said:

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Lit said:

GrateEggspectations said:

nolaegghead said:

I have a super blue core knife and it takes about 20 seconds to sharpen it.  The only down side is you have to sharpen it every time you use it.  like a 13 degree edge.  But man, it cuts like butter.  And it's a pleasure to use.  Makes you want to chop everything in your fridge up.

What is the knife you speak of? My fave, a Takeda super blue, holds its edge forever. I use it daily and would hazard that I don’t even sharpen yearly. I think @lit has the same knife I do and is also very satisfied. 

That Takeda holds an edge better than any other knife I own by far. Makes my shuns in the same price range look like garbage.

Thank you. Exactly what I was getting at. 

Okay- I did venture down the Takeda rabbit hole a few minutes ago.  Everything is sold out-perhaps the cloud of the Christmas season will clear and I will return to my senses before a restock.  
Edit: If anyone has a link that has the above knives available, please shoot me a PM.  

GrateEggspectations

pgprescott said:

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HeavyG said:

pgprescott said:

nolaegghead said:

pgprescott said:

nolaegghead said:

I am really just accustomed to sharpening by habit.  I was a chef for years in college and one of the first things I'd do is wet stone sharpen all my knives and I'd steel them a few times in a shift.  Same steel you have, angle might be different. I have crappy cutting boards.  My edge grain is HUGE so I don't break that out unless I'm cooking for a big party.

I've been planning on making an edge grain cutting table, but it's not that high on my priority list.

What culinary school did you graduate from? 

It was a job title.  I was "head chef".  Sure, technically  I should be technically trained, inferring a chef school.  I was not.  It was an upscale restaurant where I was doing technical some technical cooking but I wasn't creating new dishes except for off-menu stuff that goes on the chalkboard.

The word "chef" is derived from the term chef de cuisine (French pronunciation: ​[ʃɛf. də. kɥi. zin]), the director or head of a kitchen.

Thanks for your research. It’s a disservice to those who are actually chefs to refer to yourself as one unless you are. I suppose you know that though. Just wanted to sound cooler than head cook. No biggie, just a peeve. No doubt you know your way around the kitchen plenty good enough. 

Surely you're not suggesting that to be properly called a "chef" one has to be a graduate of some culinary school.

It’s kinda like being the head pro at a golf course vs a PGA professional. The non culinary school path isn’t a short or easy one to be a true chef. Anyone can be called “chef” and if you aren’t actually deserving of that title, it diminishes others. Whatever, if people want to sound cool, that’s fine. No biggie. I’m not a chef. Anyway, I have to get to bed, I have an appointment with Dr. J to look at my sore shoulder. I hope he doesn’t recommend surgery. I sure wish my mother were still alive to “nurse” me back to health. 

Some of the smartest people I know have no education - and I say that holding a university degree and having a spouse who holds several. My b-I-l, who never finished his university degree, is currently looking at selling a business he bought five years ago for 25 times his purchase price. Pretty amazing return on investment. Some of the best cooks out there have no formal training. When I asked about her background, one of the most talented Eggers in this place, @smokingal, stated she had no kitchen experience, save some time as a cashier at McDonal’s. I miss her posts. Just phenomenal - and self-taught to boot. 

kl8ton

nolaegghead said:

@kl8ton I'll send you a pic of what I did.  I have the same cabinets.  I built a wood frame for the casters that attaches to the bottom.  I think my cabinet is exactly what you had in the picture.  I use it for storing power tools.

Thanks!  I plan on putting power tools in mine too. 

HogFather

Go to bed Pete, you’re drunk