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hey cloons, what's the specs on those knives ya got there? what steel, hardness, thickness blahdibiblahblah..... =D

58 RC is getting to be the standard these days even on production knives for the kitchen. at least for henckels and wusthofs. their newer ones are also sharpened at 16 degrees to somewhat match the japanese knives that are getting in on their market. i really much prefer my knives to be at...

i'm saving up for one =D

hey justaguy, am still around. just been busy. kinda got bored with growing stuff at the moment and i don't have time anymore since i've been way too busy cooking and life in general i periodically check stuff on here. i log on here just for the people here mostly nowadays. thanks for...

you're welcome. if you ever decide on getting anything from jon, tell him that i referred you. murray carter's pretty cool too. Nth generation master blade smith that trained in japan and now makes knives in the states, canadian too! here's another guy that shows how to sharpen knives well...

I only believe in sharpening one way, and that is sharpening on sharpening stones and maybe a bench sander / grinder every for major repairs. =D how to hold a knife when sharpening http://www.youtube.com/watch?v=GB3jkRi1dKs basic movements on sharpening...

great. i'll post them up on a different thread. =D

any knife should be hand washed. no exceptions. one: the knife would end up getting chipped from banging around from the high pressure two: the heat could also mess with the handle, the adhesives used on the handle, the heat treat of the knife that'll mess with the edge holding and edge taking...

grant is an awesome dude. clearly states his sources whenever he can. gives credit to those who deserves it.

yep, he meant $150. it's a pretty good knife as well. better than any shun or global. here's another one of mine that just arrived: yoshihiro 135mm petty

finally seeing a bunch of good knives on this thread. lol. here's a few of mine: tojiro dp 240mm VG10 steel clad in stainless it's a bit beat up but only got it for $40, not bad for a $200 knife. lol. aritsugu kyoto santoku Blue #2 carbon steel clad in soft stainless picked up an old...

you can also use barkeeper's friend.

hey joe, i've since stopped growing peppers for a while. i still have a couple pepper plants but they're not producing a lot, if at all. i'm resting my garden beds from any sort of nightshade plant to start getting ready for another season of peppers in a year or two. doing crop rotation and all...

ok, been lurking here every once in a while. haven't posted anything since i pretty much let my garden beds rest for a couple years before i get back to growing anything that's nightshade related. i just had to reply about knives. back to getting a good knife.... i've been getting really into...

Sorry guys, haven't been very active as of late. Been pretty busy with just goofing around. Lol. Weather hasn't been very condusive to gardening so i havent logged on a lot.

Got ant problems too. Teeny tiny ants that love to bore holes and suck up the sugary juices from the pods. Pepper nectar? Lol Only lady's stockings would help against that and it would be a bitch and a half to cover up that many plants with that many pods. Lol. Hell, i might as well do it.

and another problem with that is, that also stunts the plants and we all don't want that. unless you have a longer growing season.

i've accidentally stepped on seedlings before and they do come back, but they all grow quite the same to me actually.

the more pods you take off more pods will grow in its place.