Knife porn thread

Can you get away with using a loupe or cheapo Lidl/Aldi usb microscope

Yeah probably, 60x loupe is going to show you plenty. This is an aogami 2 Higonokami averagely sharpened yesterday at 8x and 35x. Going up to 80x reveals microstructure better but you can see if you’re missing the edge at 35x

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Would the cheapo stuff going for 5 quid on ebay work?

Can't see why not? Give you a better idea than before of what's going at the very least if you're struggling!

This is 80x for reference (sorry about photo of screen)

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New camping saw. Works pretty damn well

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Shiro2 by Wakui with a laser profile

Got a link? I've googled and found nothing

Is that a silky? Looks decent

Maybe not the right thread, but for second hand cast iron cookware, would you bother taking the whole thing back to bare metal, or just give it a thorough soapy clean and reseason?

You mean for hygiene reasons?

I store potatoes in mine and just wait for the £25-£40 lidel auldi jobs to come along

But no, just use it (soft soap wash) - I've not seen any beyond having a few chip in the enamel - how bad is it?

The one on the right is le crusty, unused for four years but, used until the auldi one turned up - if I tried to scour either of them it would fk it

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I assume the OP meant non enameled pans.

lol, thought did crossed my mind

Yeah sorry I should have specified, non enameled.
Exactly for hygiene reasons @hugo7
In the end I went at it with baking soda, salt and washing up liquid until the sponge stopped going brown. Then just cooked it on the hob until it was dry and then seasoned.
Just cooked an egg on it and it works wonderfully. No bad smell or taste.

All those years, possibly decades of seasoning lost!

Reminds me of a friend once complaining that their cleaner put the le creuset in the dishwasher and morning the lost seasoning.

How good or bad is the current finish. For hygiene just wash with soap and water then blast in a hot oven for 30 minutes.

To strip and re season use a BBQ and build a fire under around and over it to burn off all the finish then wash and dry then re season.

@hugo7 I know but it could have been pissed on by a thousand cats. I had to do something.

@Grumpy_Git now it's looking great. I actually think I only got through a few layers of ancient seasoning. Probably why it still cooks so well despite my attacks. Either way I'm happy now. I won't go the nuclear route.

It's a million times nicer than my current one.
Ignore the slight egg residue. It performs perfectly, no piss taste and non stick goodness.

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Something very pleasing about that handle.

and that table

Nice, love me a Silky saw. I even bought the T-shirt from a local garden machinery shop but stopped wearing it when a random yoof leaned out of a car window and shouted "SILKY!!!!" in my face. #csb

What struck me straight away when I saw it. It was hidden at the bottom of a junk pile in a Loppis (Swedish junk shop/flea market).

@ChasnotRobert Table is v nice, sadly not mine. Friends are out of town so we are house sitting their place in Åhus.

Bought it a fair while back and also secondhand so I’ll have to take Shiro2 on his word (maybe it was shiro 1 though and I’ve misremembered - I just have been told it’s white). But the blade says Wakui and has a grind like this.. it cuts great but sticks like hell to ANYTHING so oftentimes it gets stuck in hard veg not because of wedging but because both sides are stuck to the blade.. any tips on what I can do to reduce this also much welcome!

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New knife time!

There is a reason some knives have hammered, dimpled or scalloped surfaces and it is to reduce stiction.