dem beats

I think maybe I'll get the chef knife sharpened(allong with all the others) and then go from there. Really find out what I don't like about it when I know it's not the edge holding me back. Come to think of it, the chef knives I have might be the cheepest wusthoff's vs the better santoku and thats why. I do love the feel of cutting an onion with the santoku, just push down and bam it's cut. No point first then rock type shenangins. You shouldn't ever just push down, you always must slice. You need to let the knife do the work for you, working the knife is dangerous. I'm speaking poorly I appologise. I'm thinking onion dicing here... I think what I mean is when I use the chef knife is I alwas feel I have to stab with the tip or sweep and rock the knife to degree that's not comfortable. With the down swept tip of the santoku style I feel like I have to be less agressive when cutting. And in reading and thinking about how I use them I'm almost 100% sure my chef knife selsction is too small for me and that the spline is too small/steel not hard enough so I'm figting to keep straight.

The internet - A place where someone has already asked the question I have and it's just a matter of searching for someone who thinks like muhself to review something. Chef's Knives Rated - Equipment & Gear - Cooking For Engineers No "chocolatey mids" type talk in the review. No numerical data though either.

happy burfdizle!

Most of the good cheddar I have had was white. It's just a food coloring that makes it orange really. Insanely sharp really works so well in cooking. My favorites to munch on for samiches though are probably munster and jarlsberg or other more potent swiss.

I was spoiled like crazy from my mom, but my grandfather instilled a lot into me about hard work, and doing things the right way. My only wish is I was rasied being forced to push myself harder.

I think maybe I'll get the chef knife sharpened(allong with all the others) and then go from there. Really find out what I don't like about it when I know it's not the edge holding me back. Come to think of it, the chef knives I have might be the cheepest wusthoff's vs the better santoku and thats why. I do love the feel of cutting an onion with the santoku, just push down and bam it's cut. No point first then rock type shenangins.

It completely slipped my mind. This is why I asked. I'll probably go this week. I'm shopping for extra sharp cheddars and strong swiss. MMmmMm

Dry cleaning is one tough gig. I helped my friend who's family is in the biz. He worked more than any kid I knew in highschool. Sometimes for less cash. He was always treated well, but definately worked and worked and worked.

Why a santoku? Anyways, the BEST knife is ALWAYS the one that fits your hand and cutting style the best. Of course, the minimum pre-requisite is that they are constructed of decent metal and have a decent edge. For chopping I wouldn't look at the knives with the Japanese edge as something more robust works better for that IMO. Slicing, different story. And yes, I wouldn't worry too much about brands. What have you held? The Ken Shun's Santoku is nice, but maybe too small for your hands. I have shorter fingers but a meatly palm. Overall I do have a smaller hand due to the short stumpy fingers. Girth not length. In truth the wusthoff isn't a traditional japonease santoku I know. It's heavier, taller and thicker blade. I understand a true santoku is usually a verry hard metal and usually thin to aid in cutting. I feel more comfortable with a less curved edge like the "santoku style" when working with veg. Even more so if it's hard or large like a kohlrabi or anything fist sized or bigger. Maybe I should learn to use a normal chef knife but I don't like that I end up feeling like I Have to change what comes natural. For some reason the wusthoff chef knife angles bother me more than the ones I grew up using, or my hand has changed since I was a teenager. When I go for a knife I probably grab something larger than I need but I alwas feel like I have more controll when I have more edge. A cheff knife is amazing on a chicken or for detail work but I never got the hang of rocking on the edge of a cheffs knife. The Ken Shun knives look nice. I didn't know if they worked as well also or if the cost was all hype. The top end of wusthoff are comfortable enough in the size range we have now but I don't know if I went bigger if I would like the

You don't like the selection at Surdyks? I never even thought to go there. It's so close to work too.

Sean, I know you will have some idea on this too. Anyone else chime in Kitchen Knives. I have the basics done. I need a medium/large cleaver but I'll probably get that from a Chinese market on the cheep. I need some some general large kitchen knives. I really love the santoku style. All we have are from Wusthoff, I don't give a damn about brand name or keeping them all the same brand so long as it's quality. Mainly looking for something to kick ass on large veg. What's the best way to to sharpen well used knives water stone or a good cold grinding machine

does anyone know of a great place to buy GREAT cheese? On the cheep is good too.

best TOP evar

Epic win!

Hahahaha I would hate to be a car salesman... And I've done a few sales jobs! It's a great job if you have the nuts for it. I've been str8 comish before and managed comish based employees. Best way to make money in a well structured company. If the company blows ass though, you will be sucking ramen.

that sounds really awesome actually.

The 2011 Rush will have around 165hp and be 460lbs...and have a huge contact patch. needs a turbo. I want more HP than pounds or else why bother lol

the Honda scoot is about 140HP 370lbs(dry) Lots less contact patch though..

On a banked turn it pwns. A sled can really turn faster in snow? I know it will turn tighter at a decent clip but I never thought faster on the swoop de doops

In STOCK the sled I just bought can do: 0-60 in under 5 seconds 110mph+ top speed 125HP at 470lbs capability to take 90deg turns with a 15' radius at 50+mph completely adjustable suspension (quickly) to deal with varying terrain Again, not saying 4 wheelers aren't fun but in comparison they are toys compared to machines That says alot. My 954 CBR is obviously faster by a large gap, but when the road stops being flat she's pretty much worthless. Interesting. Maybe I will have to find a cheeper, noobtastic sled. I would have to trailor it everytime I wanted to go out though, and that would blow. I know somebody who i think is fixing to sell one... Can they ride it to MN for me?

I'M ON TOP OF THE PAAAAAAAAAAGE!

I probably should know what it's like considering I live in MN

In STOCK the sled I just bought can do: 0-60 in under 5 seconds 110mph+ top speed 125HP at 470lbs capability to take 90deg turns with a 15' radius at 50+mph completely adjustable suspension (quickly) to deal with varying terrain Again, not saying 4 wheelers aren't fun but in comparison they are toys compared to machines That says alot. My 954 CBR is obviously faster by a large gap, but when the road stops being flat she's pretty much worthless. Interesting. Maybe I will have to find a cheeper, noobtastic sled. I would have to trailor it everytime I wanted to go out though, and that would blow.

I haven't been on a sled in YEARS and that was a big utility type unit, not meant for wild fun. Is sledding like 4 wheeling Sean just way more traction?

O_O