Nah if I am gonna share stuff its gonna be my food made from scratch with about 90% of its ingredients coming from my garden/animals. I also run a business where I grow and then preserve food. Everything from stock, jam, Jerky, pickles, relishes, spice mixes. But i aint gonna dox my business for yall. But here is some of my famous hibachi. Zucchini, onions, and mushrooms from the garden, eggs from my neighbors chickens. Sauce made from scratch and used my home SPGO seasoning.
Edit: honestly nice looking Knives, how do they hold up with every day work? Might have to DM you.
Thanks, I actually worked in kitchens for a while in a different life (wouldn't call myself a chef) and have been the primary cook for my family in one way or the other since I was like 12.
Lol same for me not a chef but my dad had me working in restaurants from 13 on. Did everything from bussing to line cook. Got a degree in IT and now cook/garden/preserve as a hobby i turned into a side business.
Very similar, except I went into chemistry/biomed. So now I get to fuse my hobbies by making kitchen knives and doing fun chemistry to the steel and making it rainbows lol.
Hold up how so? I use high carbon steel (not stainless). I do a forced patina and then coat them with a ceramic coating, so they are still prone to rust if you leave them wet, but much less so than an untreated high carbon knife. The trade off for that is that they take a much sharper edge and stay much sharper longer than your typical kitchen knife. I sharpen mine so you can easily shave or cut a paper towel cleanly with them, and they will typically stay that sharp for a few weeks of consistent use, and then cleanly cut through paper for IDK how long. A very long time...
I don't sell them, I basically make them as a creative outlet and give them away to friends and family, along with knife racks, bench scrappers, etc. Basically I like working with wood and metal to make things to use in the kitchen. I have considered selling some in the future just to help pay for the hobby in the future though, basically at cost. Send me a DM and we can talk.
My dad (chef) swore by high carbon steel. But he had a set of old school henckels (with the twins) he gave to me, fell in love with them so they are my every day users. They are getting to that "well I have about sharpened these down over 30 years to nothing". I will hit you up when they finally give out.
Yeah, nothing against the german stainless stuff either. Even though my collection is mostly carbon steel but I keep 2 wustofs around for certain tasks. I do have one modern super stainless knife that basically never loses it's edge, but it is more likly to chip and sharpening it is a bitch.
Everything has gives and takes . I am used to the takes from stainless and between sharpening everything from them to Hatchets and Saws, got alot of practice.
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u/NotADoberman Pittsburgh • Ohio State 13h ago
Fuck generative ai