crisanderson27 Member

Above me? Hell no! Above him? Yes and yes.

This. But, you have to be careful, because most 'trainers' will not endorse nor properly train a woman who wants to lift heavy. They will try to dissuade you, citing 'this and that' for how you will 'bulk up' and such. They will set you up for failure, then offer the safety net of cardio and pink dumbbells. They don't make…

Oops lol, I shared the wrong video. This is the one I meant, a comparison between a very sharp, but otherwise 'typical' kitchen knife, and something...different ;). https://youtu.be/yfb1ghxEKtw

Good knives are a huge deal lol. People don't realize until they have a set, then have to go back to junk ;). Here's kind of an example of what I mean: https://youtu.be/YYPej3IdyK0 https://youtu.be/1ae-KDt1KGY Lol, right? I just noticed the 'my discussions' and this was the top post...so I thought I'd share :).

Some recent pieces ;).

Glad to help ;). I just hate seeing people struggle...and with the industry standard containing 98 methods of calculating TDEE, all of which use ambiguous terminology like 'lightly active' or 'moderately active' to take a very rough stab at what you do during a day...99.9% of people are going to. With this, it doesn't…

The most effective way to calculate your TDEE for loss, gain, or maintenance is with a spreadsheet. There's a few versions on here which are very, very effective: https://www.reddit.com/r/Fitness/comments/4mhvpn/adaptive_tdee_tracking_spreadsheet_v3_rescue/ You put in your daily weight (weight at the same time every day…

Not for a lonnnnng long time lol.

A few of my more recent knives :). This one is a 185mm ko-gyuto, or line knife. My knife is the thinner of the two. The piggy one is a Yusuke Extra Thin (for those of you who know Japanese knives :). The coin is about 1.5mm thick. Another 185mm ko-gyuto. In the pictures of both knives with the heel pointing up, you can see…

Nice!! My sister in law used to love her Wüsthof knives :).

No problem, I'm glad to help! If your knives are very thick, you'll absolutely need the dmt plate right away, but if your knives are relatively thin, and just dull, you can get awhile with just the 1000/6000 stone for awhile. You'll need the plate eventually though.

Very nice! What was your last set?

Thanks!! If you ever do, let me know...I can absolutely point you at a quality set of Japanese knives that would be reasonable on the wallet :). By the way...I was happy to see that you're eating a reasonable amount of calories! Too many women eat far, far too little. Good for you!

Thank you!! I've never seen an Amway knife, lol...post up some pictures?? Lol...my mom's that way. I made my dad a pair of knives for Father's Day last year...my first quality kitchen knives...and she won't touch them. As a matter of fact, if they don't have the edge guards on them, she won't even go within two feet of…

Filet knives are great all around kitchen utility knives...absolutely! They're thin, can easily be kept sharp, and have a nice, useful point on them. When I make my paring and petty knives, they are basically shorter, stiffer filet knives, lol.

Ahh, yes. They do beautiful handle work! They don't make their blades though...they buy them mass produced from a factory in Japan. That's not always a bad thing, as it helps keep costs down, but due to the mass produced nature, the edge hardness is kept on the lower side of the spectrum from 56HRC to 60HRC (most often…

Thank you! It's actually not Damascus, though I understand why you might think that. This steel is what's called 'differentially hardened' (like a katana) to produce an edge that is very, very hard and stiff...and a spine that is soft and flexible. If the entire blade were hardened to the edge hardness, you could snap the…

Thanks!! :D

http://www.kitchenknifefora.com/ Take a look there. I happen to have a section there also (CJA Edged Art / Scorpion Forge)...but there's some AMAZING knives being made by many of the craftsmen there. It's also a place for people who appreciate cooking, and kitchen knives to talk and share their love of the…

Anyone else up for sharing their knives? I'm really surprised more of you don't use custom knives! Many of my friends are custom knifemakers and they generally have enough back orders to keep them in business for a year or more.

By the way, I've resized those pictures like four times, and they're still coming up huge for me. If they are huge for you as well, you can right click the picture and copy the location, then open it in another window. My apologies for the difficulty!

Thanks to everyone for the compliments!! You girls are too sweet as well! Although, Heather's sort of cheating lol...she'd never come out here to visit just me!! If Jason wasn't here (good thing he is!), I'd never see the girl! By the way, your knife is actually on my upcoming list now...so it's getting closer! Thanks! I…

Well, thank you!! I don't know about talented so much...just a lot of hard work and a determination not to stop until they are the best I can make them!

I have a passing acquaintance with my knives...yes :D. You're still being incredibly sweet! I actually do know Joel, lol. We make knives that are very similar in some ways, and very different in others. He is incredibly skilled however!

The King 1000/6000 grit stone I linked above is $35 or so, and is an amazing piece of work for sharpening. Honing steels have their place, but I wouldn't advise using them on anything with an edge harder than 60HRC. They are designed specifically for soft edged blades, in order to keep the wire edge that these knives…

Definitely check out my post above about sharpening. It's truly not a difficult thing to do :).

You're just being a sweetheart :). Global makes nice knives, honestly. Easily comparable to the Wusthof and Henckels that so many love. Probably a bit better to be truthful, as their edge hardness tends to be higher in general. Nice choice :).

Sharpening is actually pretty easy. For about $75 you can have a sharpening setup that will last you probably the rest of your life...and your knives will NEVER be dull again. http://www.amazon.com/King-47506-1000-Combination-Waterstone/dp/B001DT1X9O This is the stone you want.…

Wusthof are great knives! A bit thick behind the edge, and semi soft (57-58HRC...Henckels are 56-57)...but very forgiving to the untrained home user. Nice knives :D

I do this for almost all vegetables I cook lol, only I basically flash fry them in butter =p. I like them hot, but not actually cooked. Also, to the OP...for some reason I was thinking canned green beans! I don't often eat fresh green beans (usually it's sugar snap or snow peas), but when I do, I cook them just like I said…