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So finally had a chance to properly examine my frameset today, after picking it up. It's amazing, and the tubing seems super duper thin. Considering the abuse it'll probably be a good idea to coat it with some sort of anti-corrosive, anybody got any tips/recommendations what to use and how to do it? Also what should be used to plug the di2 ports on the downtube near the headtube?
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Thought I'd post for anybody who is in a similar position to me. I was after a niceish knife, after getting a bit fed up of using an old battered robert welch chefs. I decided on a Japanese knife and thought I might enjoy learning all the maintenance that comes with it.
In the end I settled on a tojiro vg10 9' chefs off knivesforchefs.co.uk which seemed like the best value I could find and got a ice bear/king combo whetstone off axeminster. For a beginner like me both were great, the knife came out the box super duper slicey and the stones have been perfect for what I need.
Learning to sharpen was a bit daunting at first but there's a shed load of advice out there so wasn't as much of a problem as I thought. Friends and family have kitchen loads of blunt knives too which is ideal ground to practice on. All in all, both have made cooking much more fun, so if you're not sure have a go. Not a huge investment and really worth it.
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I've got the 240mm gyuto, which it appears they sold out of - was £70. It's excellent, really nicely balanced and scary sharp. One thing though is that they don't come with a warranty if you're worried about that sort of thing, but I spoke to James at knivesforchefs and he said they've had no issues with them.
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Nope def with you on this. Compared two bottles of bunnahabhain 12 recently. One black label, 1 red, both opened by myself recently. One notably more astringent with a bitter woody finish, the other felt it had a higher sherry influence. Both same abv, non chill filtered, non coloured etc. I like both, but no doubt they taste different.