▲ 10 r/CookbookLovers
whats your favorite cookbook?
just a general question about cookbooks, and ever changing favorites. my personal favorite right now is white heat!
u/poopgirl98 — 9 hours ago
u/poopgirl98
▲ 7 r/TrueChefKnives
kagekiyo 210 or 240gyuto/ktip? whats your preference and why?
im really torn on what to get, im seeing a ton of positive feedback on the 240s. im really eyeing the ktips in ginsan, is there a big difference in the knives depending on steel? what would you get, and why? what would you recommend a soon to be culinary student? sorry if the kagekiyo talk is a bit much from me, but it would be really helpful. thank you in advance!
u/poopgirl98 — 5 days ago
[WTS] [EU/WW] yoshimune hamono 180mm santoku
it was sharpened once on a shapton pro 1000 + strop. its a great performer and cuts well, its just a bit short for me. walnut + ox horn handle, and its blue2 steel. got it at ~ 160 eur and im looking to sell it for 125 eur g&s or 115 eur f&f. thank you!
u/poopgirl98 — 8 days ago
[wtb] [eu/ww] kagekiyo ginsan kiritsuke 240mm
still searching, pp g&s only!
u/poopgirl98 — 15 days ago
▲ 4 r/TrueChefKnives
shapton pro 320 or naniwa pro 400
ive had the shapton pro 1000 for a while now and im really happy with it, but im looking for a stone to repofile very dull knives my family uses, which takes super long on the 1000. what stone would you recommend, and why? and where can i buy them in the eu with a great price? and should i get a finer grit aswell? (ive been looking at a rockstar 3000)
thank you!
u/poopgirl98 — 25 days ago
▲ 36 r/TrueChefKnives
NKD, and re-handle (kyohei shindo nakiri)
my nakiri recently arrived, but the handle it came with was too bland imo, so i ordered a ebony handle for it.
it was my first time, but i think it turned out great. the heavier ebony brought the balance point back a bit, which i dont mind, and i also left more clearence for my fingers. (after and before)
u/poopgirl98 — 27 days ago
is there a gold standard for gear?
im just starting to get into backpacking, and im searching everywhere for recommendations. im trying to avoid buyers remorse before it even happens. im from central Europe and im going backpacking in slovakia and italy in july, so thats what im searching gear for. sorry for my English and thank you for your help!
u/poopgirl98 — 30 days ago
[WTB] [EU/WW] kagekiyo shirogami/ginsan 210/240mm kiritsuke
open to any offer, !paypal g&s only!
u/poopgirl98 — 1 month ago
help with main knife
hello! i want to buy a main k-tip gyuto/kiritsuke, as ill be (hopefully) starting culinary school in september. im from the eu, and im new to the hobby, i only have a santoku (170mm) from tosa, and a shindo nakiri for veg prep at home, both in blue 2. i also have a strop and a shapton 1000 pro for maintenance.
im happy with the blue 2s performance, but ive also been looking at ginsan for lesser upkeep at class.
i was looking at ktips/kiritsukes for chicken/poultry prep, is it bad idea instead of a classic gyuto? and what size should i buy? (210, 240)
im looking for something that will last a lifetime, and i wont regret not getting something better in the long run. id appreciate recommendations for knives up to 300-400 euros, but if there isnt a huge difference in performance, i would like to not spend that much.
i really like the finish on kagekiyo knives, (i dont know what they are called) but they are really hard to find in stock, and the resale prices are crazy.
thanks for the help in advance!
u/poopgirl98 — 1 month ago
▲ 1 r/TrueChefKnives
unusually cheap kagekiyo
i was browsing the special section on hamono looking for kagekiyo knives, and i saw this petty sg2 kiritsuke. i dont know much about knives just yet, but isnt sg2 supposed to be better than gin3?
u/poopgirl98 — 1 month ago
[ WTB ] [ EU/WW ] kyohei shindo nakiri
most sought after knife, love the wonky grind and the thinness of it. i cant find it anywhere online in stock. thank you
u/poopgirl98 — 1 month ago
▲ 16 r/TrueChefKnives
should i buy a shindo nakiri at 200usd?
i cant seem to find any at market value, and a local knife store is selling a shindo nakiri at 200. ive been off putting buying it in hopes of a restock (130-140usd) for a couple weeks now, should i just pull the trigger?
edit: thank you for all of the responses, i didnt know of the existence of the buy and sell subreddit, using that i picked one up for quite cheap!
u/poopgirl98 — 1 month ago