Knife porn thread

@inchpincher I have made a couple of edits to previous post. Hope they help. If not it looks like @Tenderloin has dibs!

Noted bud, I'm going to persevere for a little bit but I'll drop you message if and when...

@dancing James Thanks. My observation is that the stone just isn't in contact with the blade for very long and I can fully understand why they invented a top-spec version with a 3:1 ratio as I feel they flagged this as a shortcoming. Logically you'd think I'd just have to sharpen for longer but it doesn't seem to make a difference.

Maybe I'm not deburring sufficiently as the blade feels coarse even after the finest grade stone.

I like this version of the atlas:

https://heinnie.com/boker-plus-atlas-black-stonewash-brass-folding-knife/

Dejeuner...

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But it was only after I started doing the final single pass with the diamond standard that I was consistently impressed with the results

interesting - will try

Horl Sharpener. Speak to me.

Do i just get A Horl, or is there a cheaper knock off option? It seems too simple to not have a million similar things available.

From reviews the knock offs are not as good

There's a bunch on Aliexpress but no idea how good they are

Over the moon with this crazy patterned bunka. It was a showroom model in Tokyo, very dull (and dirty) at purchase so I had to spend some time sharpening. It's SG2, which I didn't realise takes quite a while to create a burr. But with some discipline and determination, I finally got it razorsharp. Don't feel like sharpening the other knives anymore though 🤪

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Stunning! 🤩

Trippy AF

That's beautiful, almost 1/8th chain pattern :D

Oof, a half decent dose of mushrooms and that knife and I'd be occupied for hours

It’s literally for delicate little jobs like peeling garlic.

Wut? Put garlic on the chopping board and lightly bash it, cut off the root end and skin releases.

Never had to peel garlic.

You get different flavours from garlic if you crush it first. It tends to be more pungent when bruised. So if looking for a milder flavour peeling is better.

If you want a mild flavour just use less. Crush that bitch up. I'm not allowed to eat garlic anymore, garlic infused oil yes, but not the bulb itself. Worst punishment ever.

Crushing gives you garlic breath, slicing doesn't.

James is correct. There is a difference beyond more/less garlicy.

Depending what flavour your after and how you're cooking it dictates where your are on the scale from whole>bruised>sliced>crushed>sqeeeeeeezed though a crusher

Tbh though I pretty much only ever bother with:

• knife bash
  
• end off
  
• rough chop
  

Crushing gives you garlic breath, slicing doesn't.

You say that like it's a bad thing? 😐

That is incorrect. Less of it still means you get the harsher flavour profile. Your suggestion is like just turning down the volume on a harsh noise, it is still harsh but less loud.

How garlic is prepared directly affects the flavours it expresses. How much of it you add to a dish will just mean more or less of the flavour you have extracted.

The majority of my garlic use is in sauces and marinades so I generally crush using a skin on garlic press for less mess and cleanup.

Fine mincing garlic by knife is a pain. I’m used to my mum peeling 40+ cloves of garlic, (usually with some knobs of ginger) and putting it into a 25 year old mini chopper.

Roasting garlic whole cloves is great though.

Not knife porn, but these get a whole lot of use in my half Korean kitchen:

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Ah, yes. You have a more sophisticated palette than the rest of us, thanks for the reminder.

No subtlety when I used it, darling, all the garlic, all the time. I've had my swimming pool full, probably why I can't eat it now.

An interesting use of sound as a simile, given that audiophiles also claim to tell the difference between minute changes in their setup.